Beef Enchilada Casserole (Print Version)
Beef, black beans, zesty sauce, and cheddar layered with corn tortillas for a hearty, flavorful family meal.
# Ingredients:
→ Main
01 -
1 pound ground beef, 90% lean
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, diced
04 -
1 packet taco seasoning (or homemade, see below)
05 -
1/4 cup water
06 -
2 cups red enchilada sauce
07 -
15 ounces canned black beans, drained and rinsed
08 -
12 corn tortillas
09 -
2 1/2 cups shredded cheddar cheese
10 -
Cilantro, chopped, for garnish
→ Homemade Taco Seasoning (if not using packet)
11 -
1 tablespoon chili powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon ground cumin
14 -
1 teaspoon smoked paprika
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon onion powder
17 -
1/2 teaspoon dried oregano
# Instructions:
01 -
Set oven to 375°F and allow it to come to temperature.
02 -
In a large skillet over medium-high heat, combine ground beef, diced yellow onion, and diced red bell pepper. Cook until the beef is browned and the vegetables are tender, breaking up the beef as it cooks.
03 -
Reduce heat to medium. Add taco seasoning and 1/4 cup water to the skillet. Stir to evenly coat the mixture. Add black beans and 1 1/2 cups enchilada sauce, then remove from heat.
04 -
Spread 1/2 cup enchilada sauce on the base of a 9x13-inch baking dish. Arrange 6 corn tortillas in a single layer over the sauce.
05 -
Spread half of the beef and bean mixture over the tortillas. Sprinkle 1 cup shredded cheddar cheese over the meat. Top with the remaining 6 tortillas, followed by the remaining beef mixture and 1 1/2 cups of cheese.
06 -
Place the dish in the oven and bake for 20 minutes or until the cheese is fully melted and the sauce is bubbling at the edges.
07 -
Allow the casserole to rest for 10 minutes before slicing. Garnish the top with chopped cilantro before serving.
# Notes:
01 -
Letting the casserole rest after baking ensures clean slices and improved flavor melding.