Enchilada Casserole
Enchilada casserole is a delicious and easy-to-make dish that combines the flavors of traditional enchiladas in a convenient casserole form. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends and family.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, for garnish
Instructions
- In a large skillet, cook the ground beef, onion, and red bell pepper over medium heat until the beef is browned and the vegetables are tender. Drain any excess fat.
- Stir in the black beans, corn, enchilada sauce, and green chilies. Simmer for 5 minutes.
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Spread a thin layer of the beef mixture in the bottom of the prepared baking dish. Top with a layer of tortillas, tearing them as needed to fit. Sprinkle with a layer of cheese. Repeat layers, ending with the remaining cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole stand for 5 minutes before serving. Garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Skillet 9x13-inch baking dish Foil
Tools
Oven
Serving suggestions
Serve the enchilada casserole with a side of Mexican rice and a dollop of sour cream.
Tips & tricks
For a vegetarian version, substitute the ground beef with extra black beans and vegetables.
Cost
$15