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Beef Enchilada Casserole

A delicious and satisfying dish combining beef, beans, and cheese wrapped in corn tortillas and topped with zesty enchilada sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1 can (10 oz) red enchilada sauce
  • 8 pieces corn tortillas Use gluten-free tortillas for a gluten-free option.
  • 1 cup shredded cheese (cheddar or Mexican blend) Customize with different cheese types like Monterey Jack.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned) Feel free to use fresh corn if available.
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste Adjust to your preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, cook the ground beef and chopped onion over medium heat until browned; drain excess fat.
  3. Stir in the enchilada sauce, chili powder, cumin, black beans, and corn into the skillet and mix well.
Building the Casserole
  1. In a baking dish, layer 4 corn tortillas, half of the beef mixture, and a portion of the shredded cheese.
  2. Repeat the layers, finishing with the remaining tortillas and cheese on top.
Baking
  1. Bake for 20 minutes or until the cheese is melted and bubbly.
  2. Allow to cool slightly before serving.

Notes

Serve warm, garnished with fresh cilantro, avocado slices, or sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month.