Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 people
Incredibly easy to throw together and seriously delicious! I’m sure you’ll get hooked on the Mexican flavors of this beef enchilada casserole. This has layers of creamy refried beans, beef, corn tortillas, and loads of melted cheese smothered in a mouthwatering enchilada sauce!
1 10 oz. can of red enchilada sauce, (or use homemade enchilada sauce)
1 pound ground beef
1 12 oz. packages of frozen whole kernel corn or canned corn, drained
1 16 oz. can refry beans
1 15 oz. can of black beans, drained and rinsed
1 14.5 oz. petite diced tomatoes, undrained
1.5 tsp cumin
½ tsp garlic powder
3 cups shredded cheese, (I advise the Mexican blend)
1 tbsp chili powder
¾ tsp salt
12 soft corn tortillas, street taco size/individual taco size
Homemade Red Enchilada Sauce:
2 cloves garlic, minced
1 tbsp olive oil
½ tsp basil, dried
½ tsp oregano, dried
2.5 tsp chili powder
6 oz. tomato sauce
¼ tsp cumin, ground
1 tsp parsley, dried
¼ c. salsa
1.5 c. water
⅛ tsp black pepper
⅛ tsp salt
How to make Beef Enchilada Casserole
Beef Enchilada Casserole:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Brown the ground beef.
Step 2: In the bottom of the dish, spread half of the enchilada sauce.
Step 3: Following the package directions, cook the corn in the microwave.
Step 4: On 6 corn tortillas, spread half of the refried beans. On top of the sauce, place the tortillas, bean-side up, overlapping them to fit.
Step 5: In a large bowl, place the rest of the enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes. Mix well until blended.
Step 6: Over the corn tortillas, spread half of the beef enchilada mixture and top with 1 c. of cheese.
Step 7: Do the same layers, taking 6 more corn tortillas and spreading the remaining refried beans. On top, spread the enchilada mixture and sprinkle with the rest of the shredded cheese.
Step 8: Place in the preheated oven and bake for about 35 minutes, uncovered, until the center of the casserole is hot and bubbly around the edges. Remove from the oven when done and allow it to stand for about 5 minutes, then slice into 8 to 12 pieces.
Step 9: To serve, top with your preferred enchilada toppings such as shredded lettuce, sour cream, avocado, etc. Enjoy!
Gluten-Free Red Enchilada Sauce:
In a large saucepan, heat the oil on medium heat. Once hot, saute the garlic for about 1 to 2 minutes. Then, add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Stir well and whisk in the water. Bring everything to a boil. Once boiling, adjust the heat to low and simmer for about 15 to 20 minutes.
Tent with aluminum foil and store any leftovers in the fridge for up to 3 to 4 days.
This enchilada is also great to freeze either baked or unbaked.
To freeze unbaked, use a freezer-safe container. Layer the ground beef, and other layers, then top with cheese. Tent with aluminum foil or lid and store in the freezer.
To freeze individual pieces after baking, simply place each piece in a freezer-safe container, cover it, and keep it in the freezer.
Thaw the entire casserole on the counter for 45 minutes or in the fridge overnight. Then, bake for 45 to 60 minutes at 350 degrees until the middle of the casserole is hot and the edges are bubbly.
Reheat the individual pieces in the microwave or oven.
Calories: 379 kcal | 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
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