Go Back
Easy Enchilada Casserole

Easy Enchilada Casserole

This Easy Enchilada Casserole is a comforting dish that combines layers of tortillas, seasoned ground beef, black beans, corn, and cheese, all topped with a rich red enchilada sauce. It's a simple, budget-friendly recipe that brings back childhood memories and is perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef (90% lean)
  • 1 medium Yellow Onion (diced)
  • 3 cloves Garlic (minced)
  • 28 oz Red Enchilada Sauce
  • 12-15 Corn Tortillas (cut into halves)
  • 15 oz can Black Beans (drained and rinsed)
  • 1 cup Frozen Cor
  • 3 cups Shredded Mexican Blend Cheese
  • 1 tbsp Chili Powder
  • 1 tsp Cumi
  • Salt and Pepper to taste

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large skillet over medium-high heat, cook the ground beef until no longer pink, breaking it into small crumbles.
  3. Add the diced onions and minced garlic, sautéing until the onion is translucent.
  4. Stir in chili powder, cumin, salt, and pepper, then add black beans and corn, cooking for another two minutes.
  5. Prepare a 9x13 inch baking dish by greasing it and pouring half a cup of enchilada sauce at the bottom.
  6. Layer halved corn tortillas over the sauce, followed by half of the meat mixture, one cup of cheese, and one-third of the remaining sauce.
  7. Repeat the layers: tortillas, meat mixture, cheese, and sauce.
  8. Finish with a third layer of tortillas, pour the remaining sauce over, and top with the last cup of cheese.
  9. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until bubbly.
  10. Let it rest for 10 minutes before slicing and serve with garnishes.

Notes

For best results, shred your own cheese and ensure all canned ingredients are well-drained. You can make this casserole ahead of time and store it in the refrigerator for up to 24 hours before baking.