ground beef enchilada casserole
This Ground Beef Enchilada Casserole is a hearty, delicious dish perfect for any weeknight dinner. Layers of seasoned ground beef, tortillas, cheese, and enchilada sauce make for a comforting and satisfying meal.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 aluminum foil (optional)
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 15 oz black beans, drained and rinsed
- 10 oz diced tomatoes with green chilies
- 2 cups enchilada sauce
- 12 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt and pepper
- to taste fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, diced tomatoes, cumin, garlic powder, salt, and pepper. Cook for an additional 3-5 minutes until heated through.
- In a mixing bowl, combine 1 cup of the enchilada sauce with half of the shredded cheese.
- In the prepared baking dish, spread a layer of the ground beef mixture on the bottom. Top with 4 corn tortillas, half of the cheese mixture, and another layer of the beef mixture. Repeat this process until all ingredients are used, finishing with a layer of tortillas on top.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover the baking dish with aluminum foil (optional) to prevent over-browning and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
You can substitute ground beef with ground turkey or chicken for a lighter option.
Feel free to add other vegetables, such as bell peppers or corn, into the beef mixture for added flavor and nutrition.
This casserole can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.