Easy Beef Enchilada Casserole
A fun and yummy spin on traditional enchiladas, that is super easy to make. Think of it like a Mexican Lasagna!
Equipment
- 1 9 x 9 inch baking dish
Ingredients
- 1 tablespoon neutral oil
- ½ small yellow onion diced
- ½ red bell pepper diced
- 1 ½ lbs ground beef
- 2 garlic cloves minced
- ½ cup frozen corn canned corn is fine
- ½ can black beans
- 15 oz enchilada sauce canned
- 6 flour tortillas medium
- ½ teaspoon salt
Toppings
- ¼ cup black olives sliced
- ¼ cup pickled jalapenos
- 1 tablespoon cilantro minced
Instructions
- Add neutral oil to a large pan and heat over medium low. Saute onions and bell peppers until softened, around 3-5 minutes.
- Add ground beef to the pan and turn heat to medium high. Break up the meat into small chunks and cook until browned. Around 5 minutes.
- Turn heat to low, add minced garlic, stir and cook for one minute. Turn off heat.
- Add corn kernels, black beans, and half the can of enchilada sauce. Stir to combine.
- To assemble the casserole put 2 tablespoons of the enchilada sauce at the bottom of the dish. Place two tortillas on top, overlapping in the middle.
- Add ¼ cup of enchilada sauce and spread evenly.
- Add half of the ground beef mixture and compact it down with the back of a large serving spoon or spatula, creating an even solid layer.
- Sprinkle ⅓ of the cheese on the beef layer.
- Add two more tortillas, ¼ cup enchilada sauce, remaining ground beef mixture, and another ⅓ of the cheese.
- Top with remaining tortillas, press down firmly. Add the rest of the enchilada sauce and cheese.
- Bake at 350 degrees for 25-30 minutes or until melted and lightly browned on top.
- Top with sliced black olives and pickled jalapenos. Let rest for 10 minutes before slicing and serving.
Notes
- Corn tortillas work great in this recipe! You will need 10-12 small corn tortillas.
- Pressing down the ground beef mixture helps the casserole not fall apart when sliced.