Enchilada Hotdish
Dive into comfort food bliss with this irresistibly hearty Enchilada Hotdish! Combining the bold flavors of red enchilada sauce, diced green chilies, and aromatic spices like cumin and chili powder, this casserole-style dish layers tender tortillas with a savory mixture of ground beef (or turkey), black beans, and sweet corn. Topped generously with a gooey Mexican cheese blend, it’s baked to bubbly perfection and garnished with fresh cilantro for a zesty finish. Perfect for weeknight dinners or potlucks, this easy recipe comes together in just 45 minutes and serves 6 hungry guests. Serve it with a dollop of sour cream for the ultimate Tex-Mex-inspired meal that’s as easy to make as it is to love! Keywords: enchilada hotdish recipe, Tex-Mex casserole, ground beef enchiladas, easy weeknight dinner, enchilada bake.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 15 ounces Red enchilada sauce
- 4 ounces Diced green chilies
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 6 medium Flour tortillas (or corn tortillas, if preferred)
- 2 cups Shredded Mexican cheese blend
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coat of olive oil.
In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess grease.
Add the diced onion and garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Stir in the cumin, chili powder, salt, and black pepper. Mix well to coat the beef mixture in the spices.
Pour in the red enchilada sauce and stir in the diced green chilies, black beans, and corn. Cook for 2-3 minutes until heated through. Remove the skillet from heat.
Slice the tortillas into quarters and layer half of them evenly at the bottom of the prepared baking dish.
Spread half of the beef and bean mixture over the tortillas, followed by 1 cup of shredded cheese.
Repeat the layers: add the remaining tortillas, followed by the rest of the beef and bean mixture, and top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the hotdish from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 644 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.
