Description
This Beef Enchilada Casserole with Corn Tortillas is a flavorful and hearty Mexican-inspired dish perfect for a comforting dinner. Layers of seasoned ground beef, black beans, diced green chiles, and enchilada sauce are baked between crispy corn tortillas and topped with melted cheddar or Mexican blend cheese, creating a satisfying and delicious casserole that’s naturally gluten-free.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 cup canned black beans, drained and rinsed
Spices and Sauces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can red enchilada sauce
Dairy and Others
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 8 small corn tortillas, cut in halves
- Chopped cilantro for garnish (optional)
Instructions
- Preheat and brown beef: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned and cooked through.
- Cook aromatics: Add the diced onion to the skillet with the beef and cook for 3 to 4 minutes until softened. Stir in minced garlic along with cumin, chili powder, smoked paprika, salt, and pepper, cooking for an additional minute to release the spices’ aromas.
- Add chiles, beans, and sauce: Mix in diced green chiles, black beans, and half of the enchilada sauce. Combine everything well and then remove the skillet from heat.
- Prepare baking dish: Lightly grease a 9×9-inch baking dish. Spread a small amount of the enchilada sauce on the bottom to prevent sticking and add moisture.
- Assemble casserole layers: Arrange 4 halved corn tortillas evenly to cover the bottom of the dish. Spoon half of the beef mixture over the tortillas, then sprinkle with 1/2 cup of shredded cheese. Repeat this layering with the remaining tortillas, the rest of the beef mixture, the remaining cheese, and pour the leftover enchilada sauce over the top.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the casserole to heat through.
- Bake uncovered: Remove the foil and bake an additional 10 minutes so the cheese becomes bubbly and develops a lightly golden crust.
- Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired for a fresh, vibrant finish.
Notes
- Add chopped jalapeños or hot sauce to the beef mixture for an extra kick of heat.
- You can assemble the casserole ahead of time and refrigerate it before baking.
- For a creamier texture, stir in a few tablespoons of sour cream or cream cheese into the beef mixture before layering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
