Description
Easy and delicious enchilada casserole layered with ground beef, beans, corn, tortillas, and plenty of cheese. A perfect weeknight dinner!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel)
- 1 (1 ounce) package taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 12 (6-inch) corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup chopped cilantro (optional, for topping)
- Olive oil or cooking spray
Instructions
- In a large skillet over medium-high heat, add a drizzle of olive oil or cooking spray. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and green bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- Pour in the tomato sauce and diced tomatoes and green chilies (Rotel). Stir in the taco seasoning. Bring to a simmer and cook for about 5 minutes.
- Stir in the rinsed and drained black beans and corn. Mix well to combine.
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- Spread a thin layer of the meat mixture on the bottom of the baking dish.
- Arrange 4 corn tortillas over the meat mixture, overlapping slightly to cover the bottom.
- Sprinkle about 1/2 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese over the tortillas.
- Repeat layers of meat mixture, tortillas, and cheese two more times.
- For the final layer, spread the remaining meat mixture over the top and sprinkle with the remaining cheddar and Monterey Jack cheese.
- Cover the baking dish with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 10 minutes before cutting and serving.
- Cut the enchilada casserole into squares and serve hot. Top with sour cream and cilantro, if desired.
Notes
- Variations: Use ground turkey, ground chicken, or shredded chicken instead of ground beef. Add other vegetables like zucchini or mushrooms. Substitute pinto or kidney beans for black beans. Use pepper jack or a Mexican cheese blend.
- Make Ahead: Assemble the casserole ahead of time and store in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time.
- Freezing: Assemble in a freezer-safe dish, wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Serving Suggestions: Serve with sour cream, cilantro, guacamole, salsa, chopped green onions, or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes