Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 people
I am blown away with the Mexican flavour of creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a scrumptious enchilada sauce of this one in a million casserole! This freezer-friendly Beef Enchilada Casserole is incredibly easy to throw together and ready in less than an hour.
Ingredients
Enchilada:
1 pound ground beef
1 10-oz. can red enchilada sauce, (or homemade enchilada sauce)
1 12-oz. package frozen whole kernel corn
1 16-oz. can refried beans
12 soft corn tortillas, street taco size/individual taco size
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. petite diced tomatoes, undrained
3 c. shredded cheese (best to use Mexican blend)
1 tbsp chilli powder
1.5 tsp cumin
½ tsp garlic powder
¾ tsp salt
Homemade Red Enchilada Sauce:
1 tbsp olive oil
2 cloves garlic, minced
½ tsp oregano, dried
2.5 tsp chilli powder
½ tsp basil, dried
⅛ tsp black pepper
⅛ tsp salt
¼ tsp cumin, ground
1 tsp parsley, dried
¼ c. salsa
6 oz. tomato sauce
1.5 c. water
How to make Beef Enchilada Casserole
Beef Enchilada Casserole:
Step 1: Ready the oven. Preheat it to 350 degrees F.
Step 2: Brown the ground beef.
Step 3: In the bottom of a 13 x 9-inch baking dish, spread half of the enchilada sauce.
Step 4: Following the package directions, cook the corn in the microwave.
Step 5: On six corn tortillas, spread half of the refried beans. Over the sauce, place the tortillas bean-side up, overlapping each other to fit.
Step 6: In a large bowl, combine the rest of the enchilada sauce with corn, black beans, spices, salt, ground beef, and undrained tomatoes. On the tortillas, spread half of this enchilada mixture and top with a cup of cheese. Repeat the layers; top with another six corn tortillas, then spread the remaining refried beans over, top with the enchilada mixture, and the rest of the shredded cheese.
Step 6: Place in the preheated oven and bake for about 35 minutes, uncovered until the centre is hot and bubbly around the edges. Remove from the oven when done and allow the casserole to stand for at least 5 minutes before dividing into 8 to 12 slices.
Step 7: To serve, top with your preferred enchilada toppings such as shredded lettuce, sour cream, avocado, etc. Enjoy!
Gluten-Free Red Enchilada Sauce:
Step 1: In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the garlic to the pan and saute for about a minute or two. Then, add the oregano, chilli powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix, then stir in the water.
Step 2: Bring the mixture to a boil. Once boiling, adjust the heat to low and simmer for about 15 to 20 minutes.
Notes:
Tent the casserole with aluminium foil and store it in the fridge for up to 3 to 4 days.
This casserole can be frozen either before or after cooking.
Place the uncooked casserole in a freezer-safe container (ground beef, top with the rest of the layers, then with cheese). Tent with aluminium foil and freeze.
To freeze the cooked casserole individually, simply place each in freezer containers and cover.
To Reheat:
Defrost the entire casserole before reheating on the counter for about 45 minutes or in the fridge overnight. Then, bake at 350 degrees oven until the centre is hot and the edges are bubbly for about 45 to 60 minutes.
For the individual pieces, reheat in the microwave or oven.
Nutrition Facts:
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
Ingredients
- Enchilada:
- 1 pound ground beef
- 1 10-oz. can red enchilada sauce, (or homemade enchilada sauce)
- 1 12-oz. package frozen whole kernel corn
- 1 16-oz. can refried beans
- 12 soft corn tortillas, street taco size/individual taco size
- 1 15-oz. can black beans, drained and rinsed
- 1 14.5-oz. petite diced tomatoes, undrained
- 3 c. shredded cheese (best to use Mexican blend)
- 1 tbsp chilli powder
- 1.5 tsp cumin
- ½ tsp garlic powder
- ¾ tsp salt
- Homemade Red Enchilada Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp oregano, dried
- 2.5 tsp chilli powder
- ½ tsp basil, dried
- ⅛ tsp black pepper
- ⅛ tsp salt
- ¼ tsp cumin, ground
- 1 tsp parsley, dried
- ¼ c. salsa
- 6 oz. tomato sauce
- 1.5 c. water
Instructions
Beef Enchilada Casserole:
Step 1: Ready the oven. Preheat it to 350 degrees F.
Step 2: Brown the ground beef.
Step 3: In the bottom of a 13 x 9-inch baking dish, spread half of the enchilada sauce.
Step 4: Following the package directions, cook the corn in the microwave.
Step 5: On six corn tortillas, spread half of the refried beans. Over the sauce, place the tortillas bean-side up, overlapping each other to fit.
Step 6: In a large bowl, combine the rest of the enchilada sauce with corn, black beans, spices, salt, ground beef, and undrained tomatoes. On the tortillas, spread half of this enchilada mixture and top with a cup of cheese. Repeat the layers; top with another six corn tortillas, then spread the remaining refried beans over, top with the enchilada mixture, and the rest of the shredded cheese.
Step 6: Place in the preheated oven and bake for about 35 minutes, uncovered until the centre is hot and bubbly around the edges. Remove from the oven when done and allow the casserole to stand for at least 5 minutes before dividing into 8 to 12 slices.
Step 7: To serve, top with your preferred enchilada toppings such as shredded lettuce, sour cream, avocado, etc. Enjoy!
Gluten-Free Red Enchilada Sauce:
Step 1: In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the garlic to the pan and saute for about a minute or two. Then, add the oregano, chilli powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix, then stir in the water.
Step 2: Bring the mixture to a boil. Once boiling, adjust the heat to low and simmer for about 15 to 20 minutes.
Notes
Tent the casserole with aluminium foil and store it in the fridge for up to 3 to 4 days. This casserole can be frozen either before or after cooking. Place the uncooked casserole in a freezer-safe container (ground beef, top with the rest of the layers, then with cheese). Tent with aluminium foil and freeze. To freeze the cooked casserole individually, simply place each in freezer containers and cover. To Reheat: Defrost the entire casserole before reheating on the counter for about 45 minutes or in the fridge overnight. Then, bake at 350 degrees oven until the centre is hot and the edges are bubbly for about 45 to 60 minutes. For the individual pieces, reheat in the microwave or oven.
