Description
This hearty Enchilada Casserole recipe features layers of seasoned ground beef, black beans, corn tortillas, and melted colby jack cheese, all baked to bubbly perfection with a rich red enchilada sauce. Perfect for a comforting family dinner, this casserole combines classic Tex-Mex flavors with an easy-to-assemble layered approach.
Ingredients
Beef Mixture
- 1 pound 85% lean ground beef
- 1 medium onion, chopped
- 2 (3-ounce) cans green chilies, drained and chopped (about 6 ounces total)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- 28-ounce can red enchilada sauce, divided
Tortillas and Assembly
- 12 corn tortillas
- ¼ cup canola oil
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pound Colby Jack cheese, grated
Instructions
- Prepare the beef mixture: Preheat the oven to 375°F and spray a 9” x 13” baking dish with cooking spray. In a large skillet over medium heat, cook the ground beef, breaking it into small pieces, until no longer pink, about 5 minutes. Add the chopped onion and cook, stirring occasionally, until the onion softens, about 3-4 minutes. Stir in the chopped green chilies.
- Add the spices: Mix in the cumin, chili powder, garlic powder, and kosher salt. Cook the mixture, stirring frequently, until the spices bloom and become fragrant, about 2 minutes.
- Incorporate enchilada sauce: Stir three-quarters of the enchilada sauce into the beef mixture and cook for 2 minutes to heat through. Transfer the remaining enchilada sauce to a shallow bowl or pie tin and set aside.
- Soften the tortillas: Warm the canola oil in a small skillet over medium-high heat. Dip each corn tortilla into the hot oil for 30 seconds per side or until warmed and soft. Drain on paper towels to remove excess oil.
- Layer the casserole: Spoon about ¼ cup of the reserved enchilada sauce on the bottom of the baking dish. Dip each softened tortilla in the enchilada sauce to coat both sides, then layer 4 tortillas on the bottom. Spread one-third of the beef mixture evenly over the tortillas, top with half of the black beans, and sprinkle one-third of the grated cheese. Repeat the layering with 4 more tortillas, one-third of the beef mixture, the remaining black beans, and another third of the cheese. Finish with the last 4 sauced tortillas topped with the remaining beef mixture. Pour any remaining enchilada sauce over the top, then cover with the remaining cheese.
- Bake until bubbly: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving. Garnish with optional toppings like minced green onion, sour cream or Greek yogurt, chopped tomatoes, chopped avocado, or cilantro. Serve alongside slivered iceberg lettuce and Mexican rice for a complete meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free corn tortillas to make this recipe gluten-free.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- To reduce fat, use reduced-fat cheese and less oil for frying tortillas.
- Customize toppings to your preference, including jalapeños, olives, or hot sauce.
