Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 8 Servings
Layer after layer of delicious flavors, this Beef Enchilada Casserole is surely a hit! Ready in less than an hour, you will be so glad that you gave this recipe a try. Enjoy!
Ingredients:
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Enchilada Ingredients
12 soft corn tortillas, street taco size/individual taco size.
1 15 oz. can of black beans, drained and rinsed
1 pound ground beef
1.5 tsp cumin
½ tsp garlic powder
1 10 oz. can of red enchilada sauce
3 c shredded cheese, (I recommend the Mexican blend)
1 tbsp chili powder
1 12 oz. package of frozen whole kernel corn or canned corn, drained
1 16 oz. can of refried beans
¾ tsp salt
1 14.5 oz. petite diced tomatoes, undrained
Homemade Red Enchilada Sauce
6 oz. tomato sauce
1.5 c water
¼ c salsa
¼ tsp cumin, ground
1 tbsp olive oil
2.5 tsp chili powder
2 cloves garlic, minced
1 tsp parsley, dried
½ tsp oregano, dried
½ tsp basil, dried
⅛ tsp black pepper
⅛ tsp salt
Directions:
For Beef Enchilada Casserole:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.
Add 1/2 of the enchilada sauce into a baking dish and spread it to the bottom.
Refer to the directions provided on the package of the corn on how to cook it.
Add 1/2 of the refried beans over 6 corn tortillas and spread it evenly. Place them into the baking dish over the sauce overlapping each other.
In a mixing bowl, add the browned beef, black beans, salt, pepper, spices, undrained tomatoes, corn, and the rest of the enchilada sauce. Stir everything until well incorporated.
Add 1/2 of the mixture on top of the corn tortillas and spread it evenly followed by 1 cup of cheese. Repeat the process until everything is arranged in layers ending with cheese.
Place the baking dish in the preheated oven and bake the casserole for about 35 minutes or until done.
Remove from the oven and allow it to rest for at least 5 minutes at room temperature.
Serve with sour cream, shredded lettuce, or avocado. Enjoy!
For the Gluten-Free Red Enchilada Sauce:
Place a saucepan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add garlic and sauté for about a minute or until aromatic. Add salt, pepper, basil, oregano, chili powder, tomato sauce, parsley, salsa, and cumin. Stir everything until well blended. Add water and stir again. Allow the mixture to boil.
Turn the heat down to low, then simmer the sauce for about 15 to 20 minutes.
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 379 kcal | 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 Ingredients
- 12 soft corn tortillas, street taco size/individual taco size.
- 1 15 oz. can of black beans, drained and rinsed
- 1 pound ground beef
- 1.5 tsp cumin
- ½ tsp garlic powder
- 1 10 oz. can of red enchilada sauce
- 3 c shredded cheese, (I recommend the Mexican blend)
- 1 tbsp chili powder
- 1 12 oz. package of frozen whole kernel corn or canned corn, drained
- 1 16 oz. can of refried beans
- ¾ tsp salt
- 1 14.5 oz. petite diced tomatoes, undrained
- Homemade Red Enchilada Sauce
- 6 oz. tomato sauce
- 1.5 c water
- ¼ c salsa
- ¼ tsp cumin, ground
- 1 tbsp olive oil
- 2.5 tsp chili powder
- 2 cloves garlic, minced
- 1 tsp parsley, dried
- ½ tsp oregano, dried
- ½ tsp basil, dried
- ⅛ tsp black pepper
- ⅛ tsp salt
Instructions
For Beef Enchilada Casserole:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.
Add 1/2 of the enchilada sauce into a baking dish and spread it to the bottom.
Refer to the directions provided on the package of the corn on how to cook it.
Add 1/2 of the refried beans over 6 corn tortillas and spread it evenly. Place them into the baking dish over the sauce overlapping each other.
In a mixing bowl, add the browned beef, black beans, salt, pepper, spices, undrained tomatoes, corn, and the rest of the enchilada sauce. Stir everything until well incorporated.
Add 1/2 of the mixture on top of the corn tortillas and spread it evenly followed by 1 cup of cheese. Repeat the process until everything is arranged in layers ending with cheese.
Place the baking dish in the preheated oven and bake the casserole for about 35 minutes or until done.
Remove from the oven and allow it to rest for at least 5 minutes at room temperature.
Serve with sour cream, shredded lettuce, or avocado. Enjoy!
For the Gluten-Free Red Enchilada Sauce:
Place a saucepan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add garlic and sauté for about a minute or until aromatic. Add salt, pepper, basil, oregano, chili powder, tomato sauce, parsley, salsa, and cumin. Stir everything until well blended. Add water and stir again. Allow the mixture to boil.
Turn the heat down to low, then simmer the sauce for about 15 to 20 minutes.
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.