Enchilada Casserole Ala Ev
Dive into comfort food heaven with Enchilada Casserole Ala Ev, a hearty, flavor-packed dish that combines all the best elements of classic enchiladas into an easy, baked casserole. Perfect for busy weeknights or family gatherings, this layered masterpiece features seasoned ground beef, tender corn tortillas, melty Mexican cheese, and your choice of bold red or green enchilada sauce. Black beans and sweet corn add extra texture and flavor, while a golden, bubbly cheese topping makes it irresistible. Ready in just under an hour, this crowd-pleaser is customizable with optional toppings like fresh cilantro, spicy jalapeños, and a dollop of tangy sour cream. Whether you're a casserole aficionado or a Tex-Mex lover, this recipe promises to be your new go-to for satisfying comfort food!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 packet taco seasoning packet
- 0.5 cup water
- 28 ounces enchilada sauce (red or green)
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- optional sour cream (for serving)
- optional chopped fresh cilantro (for garnish)
- optional sliced jalapeños (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick cooking spray or a light coating of oil.
In a large skillet over medium heat, cook the ground beef until it is browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the taco seasoning and water. Combine well and simmer for 2-3 minutes, allowing the flavors to meld. Remove from heat.
Spread a thin layer of enchilada sauce (about 1/2 cup) across the bottom of the greased casserole dish.
Layer 4 corn tortillas over the sauce, slightly overlapping to cover the base of the dish.
Spread half of the ground beef mixture evenly over the tortillas. Layer half of the black beans, half of the corn, and another 1/2 cup of enchilada sauce on top. Sprinkle with 2/3 cup of shredded cheese.
Repeat the layering process: add another layer of 4 tortillas, the remaining beef mixture, the rest of the black beans and corn, 1/2 cup of enchilada sauce, and another 2/3 cup of cheese.
Finish the casserole with a final layer of 4 tortillas. Pour the remaining enchilada sauce evenly over the top and sprinkle the remaining shredded cheese to cover.
Cover the casserole dish with 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.
Let the casserole rest for 5-10 minutes before slicing and serving.
Optionally, garnish with fresh cilantro, sliced jalapeños, and serve with sour cream on the side.
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 7951 mg | 346% | |
| Total Carbohydrate | 449.1 g | 163% | |
| Dietary Fiber | 83.6 g | 299% | |
| Total Sugars | 37.5 g | ||
| Protein | 270.1 g | 540% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4149 mg | 319% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 4769 mg | 101% | |
*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.
