End Zone Enchilada Casserole
Get ready to score big with this hearty and crowd-pleasing End Zone Enchilada Casserole! Perfect for game day gatherings or a family dinner, this easy Mexican-inspired casserole layers tender flour tortillas, seasoned ground beef, black beans, and sweet corn, all smothered in zesty enchilada sauce and gooey Mexican blend cheese. With sliced black olives and fresh cilantro for a touch of brightness, every bite is a flavor-packed touchdown. Ready in just 50 minutes and simple to make, this cheesy casserole is the ultimate comfort food. Serve it with a dollop of cooling sour cream for the perfect finishing touchdown. Ideal for feeding hungry fans or satisfying weeknight cravings, this dish will be a hit at any dinner table!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces enchilada sauce
- 4 ounces diced green chilies
- 2 tablespoons taco seasoning
- 6 large flour tortillas
- 3 cups shredded Mexican blend cheese
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 0.5 cup sliced black olives (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Drain any excess grease.
Stir the taco seasoning, diced green chilies, and 1 cup of enchilada sauce into the cooked beef. Let simmer for 2-3 minutes, then remove from heat.
Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared casserole dish.
Lay 2 tortillas flat in the dish, overlapping slightly to cover the bottom completely.
Spoon half of the beef mixture over the tortillas, spreading it evenly. Top with half of the black beans, half of the corn, and 1 cup of shredded cheese.
Repeat the layers: 2 tortillas, the remaining beef mixture, the rest of the black beans, corn, and 1 cup of cheese.
Finish with a final layer of 2 tortillas. Pour the remaining enchilada sauce over the top and spread it evenly. Sprinkle the remaining 1 cup of shredded cheese over the sauce.
If using black olives, scatter them across the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing.
Garnish with chopped cilantro and serve with sour cream on the side. Enjoy your End Zone Enchilada Casserole!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 563 mg | 43% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 562 mg | 12% | |
*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.
