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Enchilada Casserole Recipe

Mexican · Main course · 50 min total

A layered casserole with tortillas, seasoned ground beef, enchilada sauce, and cheese, baked until bubbly. Easy to assemble and perfect for a family dinner.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can enchilada sauce (red)
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 corn tortillas (6-inch), halved
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned; drain excess fat.
3. Stir in black beans, enchilada sauce, green chiles, cumin, salt, and pepper. Simmer for 5 minutes.
4. Spread a thin layer of the beef mixture (about 1/2 cup) on the bottom of the prepared dish.
5. Arrange 8 tortilla halves over the sauce, overlapping as needed.
6. Top with half of the remaining beef mixture and 1/3 of the cheese.
7. Repeat layers: tortillas, remaining beef mixture, another 1/3 of cheese.
8. Top with remaining tortillas and sprinkle with remaining cheese.
9. Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving. Garnish with cilantro if desired.

Tips

• For a vegetarian version, substitute beef with 2 cups of cooked black beans or a plant-based meat alternative.
• Serve with sour cream, sliced avocado, or a side salad.
• Leftovers can be refrigerated for up to 3 days; reheat in oven or microwave.

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