Description
This Beef Enchilada Casserole with Corn Tortillas is a flavorful and comforting Mexican-inspired dish featuring layers of seasoned ground beef, black beans, corn, and cheese baked in rich red enchilada sauce. Ideal for a family dinner, this casserole delivers hearty, cheesy deliciousness with a perfect blend of spices and a fresh cilantro garnish.
Ingredients
Scale
Beef Mixture
- 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
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup red enchilada sauce (for mixing)
Assembly
- 8-10 small corn tortillas
- 2 cups shredded Mexican blend cheese or cheddar cheese
- 2 cups red enchilada sauce (for layering)
Garnish
- Fresh cilantro, chopped
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned. Be sure to break it into small pieces for even cooking. Drain any excess fat to keep the dish from being greasy.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion becomes translucent and fragrant, enhancing the flavor base.
- Mix Beans, Corn, and Spices: Stir in the drained black beans, corn, chili powder, cumin, salt, pepper, and 1/2 cup enchilada sauce. Mix thoroughly, then remove the skillet from heat.
- Layer Sauce and Tortillas: Spread a thin layer of enchilada sauce at the bottom of the prepared baking dish. Layer corn tortillas over the sauce, tearing them as needed to fit evenly.
- Add Beef Mixture and Cheese Layer: Spoon half of the beef mixture over the tortillas and sprinkle with cheese. Add another layer of tortillas and spread half of the remaining enchilada sauce on top.
- Complete Layers: Repeat the layering of beef mixture, tortillas, and enchilada sauce. Finish with a top layer of tortillas, remaining enchilada sauce, and sprinkle the remaining cheese evenly on top.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Rest and Garnish: Let the casserole rest for 5-10 minutes to set, then garnish with freshly chopped cilantro before serving to add a bright, fresh flavor.
Notes
- If you prefer a spicier casserole, add extra chili powder or diced jalapeños to the beef mixture.
- For a lower-fat option, use lean ground beef or substitute with ground turkey or chicken.
- You can prepare the casserole a day ahead and refrigerate before baking; increase bake time slightly if baking from cold.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Warm tortillas before layering to make them more pliable and easier to tear.
