Description
A hearty baked enchilada casserole that layers tortillas, meat, and cheese in a rich sauce.
Ingredients
Scale
- 12 corn tortillas
- 1 pound ground beef
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté the onion and garlic until translucent.
- Add ground beef, cumin, chili powder, salt, and pepper. Cook until the beef is browned.
- Stir in black beans and half of the enchilada sauce.
- Spread a thin layer of the remaining enchilada sauce in a baking dish.
- Layer 4 tortillas over the sauce, followed by half of the beef mixture and a third of the cheese.
- Repeat the layers, finishing with tortillas, remaining enchilada sauce, and the rest of the cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
- For a vegetarian option, substitute ground beef with lentils or mushrooms.
- Top with sour cream, avocado, or fresh cilantro before serving.
- You can use flour tortillas if preferred, but corn tortillas add a unique flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg
Keywords: baked enchilada casserole, Mexican casserole, enchiladas