Description
A delicious and easy-to-make Cheesy Enchilada Bake that’s perfect for family dinners or parties. This casserole combines ground beef, black beans, corn tortillas, and plenty of cheese for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cans (10 oz each) enchilada sauce
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
- 1/2 cup chopped fresh cilantro (optional)
- Sour cream for serving (optional)
- Avocado slices for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink and the onion is soft.
- Add the garlic and cook for 1 minute more. Drain any excess fat.
- Stir in the black beans, green chilies, and 1/2 cup of the enchilada sauce. Cook for 2-3 minutes until heated through.
- Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish.
- Layer 4 tortillas over the sauce, tearing as needed to cover the bottom of the dish.
- Spread half of the beef mixture over the tortillas, then sprinkle with 1 cup of the cheese.
- Add another layer of 4 tortillas, followed by the remaining beef mixture and another cup of cheese.
- Top with the remaining 4 tortillas, pour the remaining enchilada sauce over the top, and sprinkle with the last cup of cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and starting to brown.
- Let stand for 5-10 minutes before cutting. Garnish with cilantro, sour cream, and avocado slices if desired.
Notes
- You can substitute ground turkey or chicken for the beef if preferred.
- Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- For a spicier version, add jalapeños or use hot enchilada sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, casserole, mexican food, tex-mex, family dinner, make-ahead meal
