BEEF ENCHILADA CASSEROLE

When you’re craving something warm, cheesy, and satisfying, this Beef Enchilada Casserole is the dish to turn to. It’s the perfect comfort food to fill you up and bring smiles to the dinner table. Layered with savory ground beef, rich enchilada sauce, beans, corn, and loads of melted cheese, this casserole combines all the flavors of traditional enchiladas without the fuss of rolling each one.

This recipe is not only a crowd-pleaser but also incredibly easy to put together, making it a fantastic choice for a busy weeknight or a relaxing weekend dinner. Let’s get started on creating this delicious meal that’s sure to become a regular in your recipe rotation!

INGREDIENTS:

For the Enchilada:

1 pound ground beef

1 (10 oz.) can red enchilada sauce (or use the homemade recipe below)

1 (12 oz.) package frozen whole kernel corn

1 (16 oz.) can of refried beans

12 soft corn tortillas

1 (15 oz.) can black beans, drained and rinsed

1 (14.5 oz.) can petite diced tomatoes, undrained

3 cups shredded cheese (Mexican blend recommended)

1 tbsp chili powder

1.5 tsp cumin

1/2 tsp garlic powder

3/4 tsp salt

For the Homemade Red Enchilada Sauce:

1 Tbsp Extra Virgin Olive Oil

2 cloves garlic, minced

1/2 tsp oregano, dried

2.5 tsp chili powder

1/2 tsp basil, dried

1/8 tsp black pepper

1/8 tsp salt

1/4 tsp cumin, ground

1 tsp parsley, dried

1/4 c salsa

6 oz tomato sauce

1.5 c water

DIRECTIONS:

Prepare Your Oven:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Cook the Beef:

Heat a skillet over medium heat. Add the beef and cook until browned. Drain any excess fat and stir in half of your enchilada sauce.

Layer the Base:

Spread the remaining enchilada sauce over the bottom of your prepared baking dish.

Prepare the Tortillas:

Spread the refried beans evenly among 6 corn tortillas. Place these, bean side up, over the sauce in the baking dish.

Mix the Filling:

In a large mixing bowl, combine the cooked beef, black beans, spices, cooked corn (follow package directions for cooking), and undrained tomatoes. Stir until everything is well combined.

Assemble the Casserole:

Spoon half of the beef and bean mixture over the tortillas in the dish and sprinkle with 1 cup of cheese. Place the remaining 6 tortillas on top, then cover with the rest of the beef mixture and another layer of cheese.

Bake:

Cover with foil and bake in the preheated oven for 35 minutes, or until the cheese is bubbly and golden.

Cool and Serve:

Let the casserole sit for about 5 minutes after removing it from the oven. This rest period helps everything set up for easier slicing. Cut into squares and serve hot.

For the Homemade Enchilada Sauce:

Cook the Garlic:

In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 2 minutes.

Add Spices and Liquids:

Stir in the chili powder, oregano, black pepper, basil, cumin, salsa, tomato sauce, and salt. Mix well before adding water.

Simmer:

Bring to a boil, then reduce heat and simmer for 15-20 minutes to blend the flavors.

This Beef Enchilada Casserole is deliciously hearty and sure to satisfy any enchilada craving without too much work. It’s packed with flavors and textures that meld beautifully in the oven, creating a meal that’s both comforting and exciting to eat. Enjoy this delightful casserole with your family and friends!