Description
This flavorful Enchilada Casserole combines layers of seasoned ground beef, black beans, diced tomatoes with green chilies, corn tortillas, and melted cheese. Baked to perfection and topped with a savory enchilada sauce, it’s an easy, hearty Mexican-inspired dish perfect for weeknight dinners or meal prep.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
Other Ingredients
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream, avocado, or sliced jalapeños for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Meat Mixture: In a large skillet over medium heat, cook the ground beef with the diced onion until the meat is browned and the onion becomes soft, approximately 6–8 minutes. Add minced garlic, ground cumin, chili powder, salt, and pepper. Stir everything together and cook for another minute to release the spices’ flavors.
- Add Beans and Tomatoes: Stir in the drained black beans and the undrained diced tomatoes with green chilies. Let the mixture simmer for 3–4 minutes to blend flavors, then remove the skillet from heat.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish and spread a thin layer of the enchilada sauce evenly across the bottom.
- Layer Ingredients: Create the casserole layers by first adding one-third of the tortilla quarters, followed by one-third of the meat mixture, and then one-third of the shredded cheese. Repeat this layering two more times, finishing with a layer of cheese on top. Pour any remaining enchilada sauce evenly over the top layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the casserole to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and slightly golden in color.
- Rest and Serve: Let the casserole rest for 5–10 minutes after baking. Garnish with chopped cilantro and serve with optional sour cream, sliced avocado, or jalapeños according to preference.
Notes
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- It freezes well, making it an excellent option for meal prepping and easy reheating.
- For a gluten-free version, be sure to use certified gluten-free corn tortillas.
- You can substitute ground turkey for beef to lower the fat content.
- Adjust spice levels by using mild, medium, or hot enchilada sauce to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
