Description
This Enchilada Casserole is a cheesy, saucy, no-roll dinner made with seasoned ground beef, black beans, corn, and layers of corn tortillas. It’s an easy, family-friendly Tex-Mex casserole that bakes up bubbly and golden—perfect for busy weeknights or make-ahead meals.
Ingredients
Scale
For the Enchilada Sauce:
- 2 tablespoons oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups chicken stock
- ½ teaspoon salt
For the Casserole Filling:
- 1 pound ground beef
- Salt and pepper, to taste
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 (4 oz) can green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
For Layering:
- 10–12 corn tortillas
- 1½ cups shredded cheddar cheese
- 1½ cups shredded pepper jack cheese
Optional Toppings:
- Sour cream
- Pico de gallo
- Pickled onions
- Fresh cilantro
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Make the enchilada sauce:
In a medium saucepan, whisk together oil and flour over medium heat. Cook for about 6 minutes until smooth and bubbling.
Whisk in chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste.
Slowly whisk in chicken stock and salt. Bring to a simmer, reduce heat to low, and cook 5 minutes until slightly thickened. Set aside. - Cook the filling:
In a large skillet over medium heat, cook ground beef with salt and pepper for 8–10 minutes, breaking it apart until browned.
Add onion and bell pepper. Cook 5 minutes until softened.
Stir in garlic and cook 1 minute.
Add green chiles, black beans, corn, and ½ of the enchilada sauce. Cook 5 minutes until warmed through. Remove from heat. - Assemble the casserole:
Dip half the tortillas in enchilada sauce and arrange in a single layer in the baking dish.
Top with half of the beef mixture and half of the cheese.
Dip remaining tortillas in sauce and layer on top.
Add remaining filling and remaining cheese. - Bake:
Cover with foil and bake 20 minutes.
Remove foil and bake an additional 15 minutes, until cheese is bubbly and golden. - Serve:
Let rest 5–10 minutes before slicing. Top with sour cream, pico de gallo, or cilantro if desired.
Notes
- Store-bought enchilada sauce can be used for convenience.
- Substitute ground turkey or shredded chicken for a lighter option.
- For a vegetarian version, omit beef and double the beans or add sautéed zucchini.
- Casserole can be assembled ahead and refrigerated up to 24 hours before baking.
- Freezes well before or after baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 75 mg