This Beef Enchilada Casserole is really simple to prepare and delicious. Creamy refried beans, stacked meat, corn tortillas, and melted cheese topped in a savory enchilada sauce and baked to a bubbling perfection!
Ingredients:
Enchilada Ingredients:
1 pound of beef
1 pound of beef The recipe can be seen below.)
12 soft corn tortillas, street taco size/individual taco size
1 12 ounce box frozen whole kernel corn
1 16 ounce can refried beans
1 15 ounce can drained and rinsed black beans
1 14.5 ounce tiny diced tomatoes, undrained
3 cups shredded cheese (I recommend the Mexican blend)
1 teaspoon chili powder, 1.5 teaspoon cumin,
12 teaspoon garlic powder, and 34 teaspoon salt
Homemade Red Enchilada Sauce :
1 Tablespoon olive oil
2 cloves garlic, minced
½ teaspoon oregano, dried
2.5 teaspoons chili powder
½ teaspoon basil, dried
⅛ teaspoon black pepper
⅛ teaspoon salt
¼ teaspoon cumin, ground
1 teaspoon parsley, dried
¼ cup salsa
6 ounce tomato sauce
1.5 cup water
Instruction:
Directions for Beef Enchilada Casserole:
Preheat the oven to 350 degrees Fahrenheit. Brown the ground beef until it is no longer pink.
In the bottom of the dish, spread half of the enchilada sauce.
Microwave the corn according to the package guidelines.
On 6 corn tortillas, spread half of the refried beans. Place the bean-side up tortillas over the sauce in the dish, overlapping to fit.
In a large mixing bowl, combine the remaining enchilada sauce, corn, black beans, spices, salt, ground meat, and undrained tomatoes.
Half of the beef enchilada filling should be spread over the stacked corn tortillas in the dish. Then add 1 cup of cheese on the top.
Repeat layering by spreading the remaining refried beans on 6 additional corn tortillas and placing them as another layer in your 13X9 baking dish. Then top with the remaining shredded cheese and enchilada mixture.
Bake for 35 minutes, uncovered, or until heated. The casserole should be bubbling at the edges and hot in the center. Allow 5 minutes to rest before slicing into 8-12 pieces.
Top with your favorite enchilada toppings, such as shredded lettuce, sour cream, and avocado.
Red Enchilada Sauce (Gluten-Free)
In a large saucepan, heat the oil over medium heat. Sauté for 1 to 2 minutes after adding the garlic.
Oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce should all be added at this point. Stir in the water after mixing everything together.
Bring to a boil, then lower to a low heat and cook for 15 to 20 minutes.
Notes
How long will the casserole last in the fridge? This dish will last 3-4 days in the refrigerator. Simply wrap it with aluminum foil.
Can beef enchilada casserole be frozen? Yes, you may freeze it before or after cooking.
Individual parts of the casserole can also be frozen once it has been prepared. Simply cover each piece in a freezer-safe container.
Instructions for reheating:
To defrost the entire frozen casserole, either set it out on the counter to thaw for 45 minutes or put it in the refrigerator to defrost overnight. Bake for 45 to 60 minutes at 350 degrees until the center is heated and the rims are bubbling.
Individual slices can be reheated in the microwave or in the oven.
