Beef Enchilada Casserole

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Ingredients

Meat Filling

  • 1 lb 450g ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 packet or 2 tbsp taco seasoning
  • ½ cup water
  • 1 cup canned black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen

Sauce & Layers

  • 2 cups enchilada sauce red or green
  • 8 –10 small tortillas corn or flour, cut in halves or strips
  • 2 cups shredded cheese cheddar, Monterey Jack, or a mix

Optional Toppings

  • Sour cream
  • Chopped cilantro
  • Sliced olives
  • Diced avocado

Instructions

  • Preheat Oven
  • Set oven to 375°F (190°C).
  • Lightly grease a baking dish (9×13 inch works well).
  • Cook the Beef
  • In a skillet over medium heat, cook the ground beef until browned.
  • Add onion and cook until soft (about 3–4 minutes).
  • Stir in garlic and cook for 30 seconds.
  • Season the Filling
  • Add taco seasoning and water, stirring well.
  • Let it simmer for 3–5 minutes until slightly thickened.
  • Mix in black beans and corn, then remove from heat.
  • Assemble the Casserole
  • Layer in this order:
  • Spread a thin layer of enchilada sauce on the bottom.
  • Add a layer of tortillas.
  • Spoon over some beef mixture.
  • Sprinkle with cheese.
  • Repeat layers until everything is used, finishing with sauce and cheese on top.
  • Bake
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
  • Rest & Serve
  • Let the casserole rest for 5–10 minutes before slicing.
  • Add your favorite toppings and serve warm.

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