Introduction: Enchilada casserole is a Tex-Mex classic that simplifies the traditional rolling process of enchiladas while delivering the same delicious flavors in a convenient, layered dish. This recipe offers a quick and easy way to enjoy the rich and savory goodness of enchiladas without the fuss. Layers of seasoned ground beef, creamy cheese, tortillas, and a zesty enchilada sauce combine to create a satisfying meal that your whole family will love.
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 packet (1.25 oz) taco seasoning
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
6 to 8 corn tortillas
2 cups shredded cheddar cheese
Sour cream, chopped cilantro, and sliced green onions for garnish (optional)
Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
Cook Ground Beef: In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is browned, and the onion is soft and translucent. Drain any excess grease from the pan.
Season the Meat: Add the minced garlic and taco seasoning to the cooked ground beef. Stir well and allow the mixture to cook for an additional 1-2 minutes. Remove the skillet from the heat.
Warm the Enchilada Sauce: In a separate saucepan, warm the red enchilada sauce over low heat.
Layer the Casserole: In the greased baking dish, start by spreading a small amount of enchilada sauce to coat the bottom evenly.
Create the First Layer: Place two corn tortillas on the bottom of the baking dish to cover it.
Add Ground Beef: Spread half of the seasoned ground beef as the next layer, followed by half of the black beans and half of the corn.
Sprinkle with Cheese: Sprinkle approximately one-third of the shredded cheddar cheese over the previous layers.
Sauce It Up: Drizzle about one-third of the warmed enchilada sauce over the cheese.
Repeat the Layers: Build the second set of layers: tortillas, the remaining beef mixture, the rest of the black beans and corn, another one-third of the cheese, and one-third of the enchilada sauce.
The Top Layer: Place the remaining tortillas on top and pour the rest of the enchilada sauce over them. Finish with the last one-third of the cheddar cheese.
Cover and Bake: Use aluminum foil to cover the baking dish and place it in the preheated oven. Bake for 25-30 minutes.
Melt and Brown: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
Rest and Serve: Let the casserole cool for a few minutes before serving. If desired, garnish with sour cream, chopped cilantro, and sliced green onions.
Cook Notes and Variations:
You can add extra ingredients like sliced olives, diced bell peppers, or jalapeños to enhance the flavor and add some heat to your casserole.
For a vegetarian version, replace the ground beef with black beans or use a suitable meat substitute.
Adjust the level of spiciness by selecting mild or spicy enchilada sauce based on your preference.
Keto/Low-Carb Version: If you’re following a keto or low-carb diet, you can create a low-carb version of this enchilada casserole by eliminating the corn and opting for low-carb tortillas or lettuce leaves as a substitute. Additionally, consider reducing the amount of onion used or use a low-carb onion substitute.
Conclusion: Enchilada casserole offers a delightful, no-fuss way to enjoy the flavors of classic enchiladas. This simplified recipe is perfect for family dinners and potlucks, guaranteeing a taste of Tex-Mex delight in every bite.
Enjoy your Enchilada Casserole and feel free to make it your own by adding your favorite ingredients or making it suitable for your dietary preferences.