Beef Enchilada Casserole
Serves: 8
Source: simplewhisk.com
?
Ingredients:
For the Casserole:
1 pound ground beef
1 medium onion diced
2 cloves garlic minced
1 can 10 oz enchilada sauce
1 can 14.5 oz diced tomatoes, drained
1 can 15 oz black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
8 corn tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
?
Optional Garnish:
Fresh cilantro or parsley
?
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or lightly coat with oil.
?
Cook the Beef Mixture:
In a skillet over medium heat, cook the ground beef with the diced onion and garlic until the beef is browned and no pink remains. Drain off any excess fat.
?
Add the Seasonings and Sauce:
To the skillet, add the enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well and simmer for 5 minutes to let the flavors meld.
?
Assemble the Casserole:
Place 4 corn tortillas on the bottom of the prepared baking dish, overlapping slightly if necessary.
?
Spread half of the beef mixture evenly over the tortillas.
?
Sprinkle half of the cheddar and Monterey Jack cheeses over the beef mixture.
?
Add another layer of 4 corn tortillas on top, followed by the remaining beef mixture.
?
Sprinkle the remaining half of the cheeses evenly on top.
?
Bake the Casserole:
Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly browned on top.
?
Rest and Serve:
Remove the casserole from the oven and let it rest for a few minutes before slicing and serving. Garnish with fresh cilantro or parsley if desired.
?
Notes:
Freezing: Freeze leftovers or the entire casserole for up to 3 months. Thaw before reheating.
?
Make Ahead: Assemble the casserole a day in advance and bake when ready.
?
