This recipe is one of my favorite because it’s super easy to make, and yet the flavors are delicious!
If you love enchiladas, then you’re going to love this beef enchilada casserole! It’s super easy to make and is packed with flavor. The best part is, it can be made ahead of time and reheated when you’re ready to eat.
This casserole is perfect for a busy weeknight dinner or a casual weekend lunch. Serve it with a side of rice and beans, or a green salad. You can also top it with your favorite enchilada toppings, such as sour cream, salsa, or cheese.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Ground beef 1 lb
1 10 ounce can red Enchilada Sauce (or make your own). Below is the recipe.
1 12 ounce frozen whole kernel corn package or canned corn, drained
1 16-ounce can of refried beans
12 soft corn tortillas, street taco size/individual taco size.
1 15 ounce can of black beans, drained.
1 14.5 ounce petite diced tomatoes. Undrained
3 cups shredded cheese (I recommend the Mexican mix)
1 Tablespoon chili powder
1.5 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon salt
Homemade Red Enchilada Sauce:
1 Tablespoon olive oils
2 cloves garlic, minced
1/2 teaspoon dried oregano
Chili powder 2.5 teaspoons
1/2 teaspoon basil dried
1/8 teaspoon black pepper
1/8 teaspoon salt
Ground 1/4 teaspoon cumin
1 teaspoon chopped parsley, dried
1/4 cup salsa
6 ounce tomato sauce
1.5 cups water
Beef Enchilada Casserole Directions:
Preheat the oven to 350F Bake ground beef till it is no longer pink.
Place half of the enchilada salsa in the bottom.
Follow the package instructions to cook the corn in the microwave
Half of the refried beans should be spread on six corn tortillas. Place the tortillas bean-side down on 6 corn tortillas.
In a large bowl, combine the remaining enchilada sauce and corn with black beans, spices, meat, and undrained tomatoes.
Layer half the beef enchilada mix over the corn tortillas. Layer with 1 cup cheese.
Continue layering – Take 6 more corn tortillas, spread them with the rest of your refried beans, and then place another layer in your 13X9 baking pan. Layer the enchilada mix and the remaining shredded cheese.
Bake covered for 35 minutes, or until hot. The casserole should be warm in the center. It should also be bubbly around the edges. Allow to cool for 5 minutes before slicing into 8-12 pieces.
Add your favorite enchilada toppings, such as avocado, shredded lettuce, or sour cream to your dish.
Gluten Free Red Enchilada Sauce:
Heat oil in a large saucepan over medium heat. Sauté the garlic for about 1 to 2 minutes.
Mix together the oregano chili powder, basil, ground pepper, salt and cumin. Combine the ingredients and stir in the water.
Bring to boil. Reduce heat to low for 15-20 minutes.
Calories: 379kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg