Description
A delicious and hearty Beef Enchilada Casserole that is perfect for family dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) enchilada sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and black pepper. Simmer for about 5 minutes.
- In a 9×13 inch baking dish, spread a thin layer of the beef mixture on the bottom. Layer half of the tortilla quarters over the beef mixture, followed by half of the remaining beef mixture, and then half of the cheese.
- Repeat the layers with the remaining tortillas, beef mixture, and cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for 5 minutes before serving. Top with sour cream and cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the beef mixture.
- Substitute ground turkey or chicken for a leaner option, or use a plant-based meat alternative for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg