Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 people
Layers of all good things and packed with mouthwatering Mexican flavours. Creamy refried beans, layered beef, corn tortillas, and melted cheese covered in a flavorful enchilada sauce – insanely delicious!
1 pound ground beef
1 10 oz. can red enchilada sauce (Or make the homemade recipe is below)
1 12 oz. package frozen whole kernel corn
1 16 oz. can refried beans
12 soft corn tortillas, street taco size/individual taco size.
1 15 oz. can black beans, drained and rinsed
1 14.5 oz. petite diced tomatoes, undrained
3 c. shredded cheese, (I use Mexican blend)
1 tbsp chilli powder
1.5 tsp cumin
½ tsp garlic powder
¾ tsp salt
Homemade Red Enchilada Sauce:
1 tbsp Extra Virgin Olive Oil
2 cloves garlic, minced
½ tsp oregano, dried
2.5 tsp chilli powder
½ tsp basil, dried
⅛ tsp black pepper
⅛ tsp salt
¼ tsp cumin, ground
1 tsp parsley, dried
¼ c. salsa
6 oz. tomato sauce
1.5 c. water
How to make Beef Enchilada Casserole
Beef Enchilada Casserole:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Brown the ground beef.
Step 3: In the bottom of the dish, spread half of the enchilada sauce.
Step 4: In the microwave, cook the corn following the package directions.
Step 5: On 6 tortillas, spread half of the refried beans. Over the sauce, place the tortillas bean-side up, overlapping to make sure they fit.
Step 6: In a large bowl, combine the rest of the enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes.
Step 7: Over the corn tortillas, spread half of the beef enchilada mixture and top with a cup of cheese.
Step 8: Repeat the same layer; spread the remaining refried beans to the other 6 tortillas, place on top of the first layer, spread the enchilada mixture over, and top with the rest of the shredded cheese.
Step 9: Place inside the preheated oven and bake for about 35 minutes until the middle is hot and the edges are bubbly, uncovered. Remove from the oven and set the casserole to stand for at least 5 minutes.
Step 10: Slice into 8 to 12 pieces and top each slice with your go-to enchilada toppings like shredded lettuce, sour cream, avocado, etc.
Gluten-Free Red Enchilada Sauce:
Step 1: In a large saucepan, heat oil over medium heat. Once hot, saute the garlic for about a minute or two.
Step 2: Stir in the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Pour in the water and stir everything.
Step 3: Bring this to a boil. Then, adjust the heat to low and simmer for about 15 to 20 minutes.
Calories: 379kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg