Bean and Beef Enchilada Casserole
Transform your dinner table with this hearty and flavorful Bean and Beef Enchilada Casserole, a layered masterpiece brimming with Tex-Mex goodness. Perfectly seasoned ground beef, tender black beans, and a punchy blend of enchilada sauce and green chiles come together in this satisfying casserole that's as easy to make as it is delicious. Layered with soft corn tortillas and a gooey mix of cheddar and Monterey Jack cheeses, each bite promises comfort and bold, savory flavors. With just 20 minutes of prep time, this oven-baked wonder is an excellent choice for busy weeknights or a crowd-pleasing family meal. Top it off with fresh cilantro, a dollop of sour cream, and spicy jalapeños for a customizable finish everyone will love! Keywords: bean and beef enchilada casserole, Tex-Mex casserole recipe, easy weeknight dinner, layered enchilada bake.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups enchilada sauce
- 1 can (4 ounces) diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 12 corn tortillas
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for garnish)
- 1 small handful sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and fragrant.
Stir in the black beans, enchilada sauce, diced green chiles, chili powder, cumin, salt, and pepper. Allow the mixture to simmer for 5 minutes, stirring occasionally, to combine the flavors.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the beef mixture across the bottom of the dish.
Place 4 corn tortillas over the beef mixture, overlapping slightly to cover the surface.
Layer one-third of the remaining beef mixture over the tortillas, followed by one-third of the shredded cheddar and Monterey Jack cheeses.
Repeat the layering process twice more: tortillas, beef mixture, and cheeses, finishing with cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.
Garnish with chopped cilantro, sour cream, and sliced jalapeños, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 547 mg | 42% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
