Name: The Ultimate Beefy Enchilada Casserole
Ingredients: 1 lb Ground Beef; 1 large Onion, diced; 3 cloves Garlic, minced; 1 (15 oz) can Enchilada Sauce; 1 (14.5 oz) can Diced Tomatoes, drained; 1 (15 oz) can Black Beans, drained and rinsed; 1 tsp Cumin; 1 tsp Chili Powder; Salt and Pepper to taste; 12 Corn Tortillas; 2 Cups Cheddar Cheese, shredded; 2 Cups Monterey Jack Cheese, shredded; Optional Garnishes: Chopped cilantro, green onions, sour cream; Ground Beef Chopper (my new fav!); Spatula; 9×13 Baking Dish

Description

A quick, easy weeknight meal ~ serve alongside some rice, refried beans, shredded lettuce, sour cream. This fills up a crowd.

Ingredients

Scale

1 lb Ground Beef
1 large Onion, diced
3 cloves Garlic, minced
1 (15 oz) can Enchilada Sauce
1 (14.5 oz) can Diced Tomatoes, drained
1 (15 oz) can Black Beans, drained and rinsed
1 tsp Cumin
1 tsp Chili Powder
Salt and Pepper to taste
12 Corn Tortillas
2 Cups Cheddar Cheese, shredded
2 Cups Monterey Jack Cheese, shredded
Optional Garnishes: Chopped cilantro, green onions, sour cream

EQUIPMENT I USED:

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Instructions

Preheat your oven to 375°F (190°C).
Cook the Beef: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add Veggies and Spices: Add diced onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5 minutes. Stir in cumin, chili powder, salt, and pepper.
Mix in the Beans and Tomatoes: Add black beans and diced tomatoes to the skillet, stirring to combine everything. Simmer for 5 minutes to let the flavors meld together.
Layer the Casserole: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place a layer of corn tortillas over the sauce. Spoon half of the beef mixture over the tortillas, followed by a layer of shredded cheddar and Monterey Jack cheese. Repeat the layers: tortillas, beef mixture, cheese.
Top it Off: Finish with a final layer of corn tortillas and the remaining enchilada sauce. Sprinkle the remaining cheese on top.
Bake: Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
Let it Rest: Allow the casserole to sit for 10 minutes before slicing and serving. This helps it set and makes it easier to serve.
Garnish: For extra flavor, top with chopped cilantro, green onions, and a dollop of sour cream if desired.