Fiesta Enchilada Bake
Transform your weeknight dinner routine with this vibrant and flavorful Fiesta Enchilada Bake! Packed with seasoned ground beef, hearty black beans, sweet corn, and a medley of bold spices like chili powder, cumin, and paprika, this layered casserole is a Tex-Mex delight. Soft flour tortillas, rich enchilada sauce, and gooey melted Mexican cheese blend come together to create mouthwatering layers of comfort in every bite. This easy-to-make dish is ready in under an hour and bakes to bubbly perfection in a single pan, making cleanup a breeze. Perfect for feeding a hungry crowd, this enchilada bake is garnished with fresh cilantro for a bright finish—and it's sure to become a new family favorite! Ideal for Mexican-inspired weeknight dinners, casual gatherings, or meal prep, the Fiesta Enchilada Bake is your answer to stress-free, delicious dining.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 2 cups Enchilada sauce
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 6 pieces Flour tortillas (8-inch)
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain excess grease if necessary.
Add the diced onion, garlic, and red bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the black beans, thawed corn, 1 cup of enchilada sauce, chili powder, cumin, and paprika. Mix well and let it cook for 2-3 minutes. Remove the skillet from heat.
Spread 1/2 cup of enchilada sauce evenly at the bottom of the prepared baking dish.
Place two flour tortillas on top of the sauce, slightly overlapping to cover the surface area. Spread one-third of the beef and vegetable mixture over the tortillas. Sprinkle with 1/2 cup of shredded cheese.
Repeat the layering process two more times: tortillas, beef mixture, and cheese.
Finish by topping the final layer with the remaining enchilada sauce and 1 cup of shredded cheese.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5-10 minutes before slicing.
Garnish with chopped cilantro if desired and serve warm. Enjoy your Fiesta Enchilada Bake!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 372 mg | 29% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 653 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.
