Description
This make-ahead enchilada casserole is easy and delicious. Perfect for busy nights or gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) enchilada sauce
- 2 cups shredded cheese
- 8 corn tortillas
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add black beans, enchilada sauce, cumin, chili powder, salt, and pepper to the beef. Stir to combine.
- In a baking dish, layer four tortillas on the bottom.
- Spoon half of the beef mixture over the tortillas.
- Sprinkle half of the cheese on top.
- Repeat with another layer of tortillas, beef mixture, and cheese.
- Top with diced tomatoes and remaining cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can use shredded chicken or turkey instead of beef.
- For a vegetarian version, skip the meat and add more beans or vegetables.
- Prepare the casserole a day ahead and store in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: make ahead enchilada casserole, easy enchilada recipe, casserole recipe