Ingredients
Meat Filling
- 1 lb 450g ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 packet or 2 tbsp taco seasoning
- ½ cup water
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
Sauce & Layers
- 2 cups enchilada sauce red or green
- 8 –10 small tortillas corn or flour, cut in halves or strips
- 2 cups shredded cheese cheddar, Monterey Jack, or a mix
Optional Toppings
- Sour cream
- Chopped cilantro
- Sliced olives
- Diced avocado
How To Make Beef Enchilada Casserole
- Preheat Oven
- Set oven to 375°F (190°C).
- Lightly grease a baking dish (9×13 inch works well).
- Cook the Beef
- In a skillet over medium heat, cook the ground beef until browned.
- Add onion and cook until soft (about 3–4 minutes).
- Stir in garlic and cook for 30 seconds.
- Season the Filling
- Add taco seasoning and water, stirring well.
- Let it simmer for 3–5 minutes until slightly thickened.
- Mix in black beans and corn, then remove from heat.
- Assemble the Casserole
- Layer in this order:
- Spread a thin layer of enchilada sauce on the bottom.
- Add a layer of tortillas.
- Spoon over some beef mixture.
- Sprinkle with cheese.
- Repeat layers until everything is used, finishing with sauce and cheese on top.
- Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
- Rest & Serve
- Let the casserole rest for 5–10 minutes before slicing.
- Add your favorite toppings and serve warm.