Description
This Beef Enchilada Casserole with Corn Tortillas is a delicious twist on traditional enchiladas. Layers of seasoned ground beef, black beans, corn, and cheese are stacked between corn tortillas and baked to perfection. Topped with cilantro and sour cream, this casserole is a crowd-pleaser for any occasion.
Ingredients
For the Beef Mixture:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 cups shredded Mexican blend cheese
- 12 small corn tortillas, halved
- Chopped cilantro and sour cream for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the beef: In a large skillet over medium heat, cook the ground beef and onion until browned. Add garlic, chili powder, cumin, salt, and pepper.
- Add remaining ingredients: Stir in enchilada sauce, green chiles, black beans, and corn. Simmer for 5 minutes.
- Layer the casserole: In a 9×13-inch baking dish, layer beef mixture, tortillas, and cheese three times.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
- Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with cilantro and sour cream.
Notes
- You can use green enchilada sauce for a different flavor.
- Add jalapeños or hot sauce for extra spice.
- Leftovers freeze well for up to 2 months.
