Enchilada Stack Casserole
Dive into layers of bold, Tex-Mex flavor with this hearty Enchilada Stack Casserole—a simple, crowd-pleasing twist on traditional enchiladas! This recipe features seasoned ground beef, black beans, and sweet corn, all infused with zesty enchilada sauce and nestled between soft, oven-baked flour tortillas. Finished with a generous layer of bubbly, melted Mexican blend cheese, this casserole delivers satisfying comfort in every bite. Perfect for busy weeknights or a casual family dinner, this dish comes together in just 45 minutes and serves six. Garnish with fresh cilantro and a dollop of sour cream for a fresh, tangy touch. Indulge in this easy, layered enchilada casserole and enjoy all the vibrant flavors of your favorite Mexican dishes in one pan!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 2 tbsp Taco seasoning
- 1 15-ounce can Diced tomatoes with green chilies
- 1.5 cups Enchilada sauce
- 6 medium Flour tortillas
- 1 15-ounce can, drained and rinsed Black beans
- 1 cup Frozen corn
- 2 cups Shredded Mexican blend cheese
- 1 tbsp Vegetable oil
- 0.25 cup, chopped (optional) Fresh cilantro
- 1 cup (optional, for serving) Sour cream
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil and set aside.
Heat a large skillet over medium heat. Add the vegetable oil and ground beef. Cook until the beef is browned, breaking it up with a wooden spoon, about 5-7 minutes.
Add the diced onion and cook for another 2-3 minutes until softened. Stir in the minced garlic and taco seasoning, cooking for 1 additional minute until fragrant.
Mix in the diced tomatoes with green chilies (including their juices) and lower the heat. Simmer the mixture for 3-4 minutes. Remove from heat and set aside.
Spread 1/4 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Place two tortillas to cover the bottom of the dish (you may tear and overlap them as needed). Spread 1/3 of the beef mixture over the tortillas, followed by 1/3 of the black beans, 1/3 of the corn, and 1/3 of the shredded cheese. Drizzle with 1/3 cup of enchilada sauce.
Repeat the process to create two more layers, finishing with tortillas on top. Spread the remaining enchilada sauce over the top layer and sprinkle with the remaining shredded cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh cilantro, if desired.
Serve warm with sour cream on the side.
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 10366 mg | 451% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 45.1 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2628 mg | 202% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2759 mg | 59% | |
*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.
