Description
This Beef Enchilada Casserole with Corn Tortillas is a hearty and flavorful Mexican-inspired dish that combines layers of seasoned ground beef, black beans, corn, and enchilada sauce with melted Mexican blend cheese. Baked to perfection and garnished with fresh cilantro, this casserole is a comforting and easy weeknight meal perfect for families or gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
Seasonings and Sauce
- 2 cups red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Other Ingredients
- 8-10 small corn tortillas
- 2 cups shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Drain any excess fat to keep the dish from being greasy.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion becomes translucent, enhancing the flavor of the mixture.
- Add beans, corn, and seasonings: Stir in the drained black beans, corn, chili powder, cumin, salt, and pepper. Pour in 1/2 cup of the enchilada sauce and mix thoroughly. Remove the skillet from heat once combined.
- Layer the casserole base: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Arrange corn tortillas over the sauce, tearing them to fit as necessary to cover the bottom evenly.
- Add first filling layer: Spoon half of the beef and vegetable mixture evenly over the tortillas, then sprinkle a layer of shredded cheese on top.
- Continue layering: Add another layer of tortillas on top, then spread half of the remaining enchilada sauce over the tortillas. Repeat the layering with the remaining beef mixture, tortillas, and enchilada sauce, finishing with a layer of tortillas and topping with the remaining shredded cheese.
- Bake the casserole: Cover the dish tightly with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Rest and garnish: Let the casserole rest for 5-10 minutes after baking. Garnish with freshly chopped cilantro before serving to add a fresh and vibrant touch.
Notes
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free corn tortillas if you require a gluten-free diet.
- Prepare the casserole a day ahead and refrigerate; baking time may increase slightly if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
