Description
A comforting and hearty beef enchilada casserole, perfect for cozy weeknight dinners with family.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked rice
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8–10 corn tortillas
- 1 small onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, sliced jalapeños, chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the ground beef and chopped onions in a large skillet over medium heat until browned, then drain excess fat.
- Stir in the enchilada sauce, black beans, cooked rice, chili powder, cumin, salt, and pepper. Let simmer for a few minutes.
- Spread a little of the beef mixture on the bottom of a 9×13 inch baking dish to prevent sticking.
- Layer with tortillas, followed by more beef mixture and cheese. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving, topping with sour cream, jalapeños, or cilantro if desired.
Notes
Make-ahead advice: Prepare the beef mixture a day in advance and bake longer when cold. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg