Firecracker Enchilada Casserole
Dive into bold, smoky flavors with this Firecracker Enchilada Casserole, a layered masterpiece perfect for spice enthusiasts and easy comfort food seekers alike. Featuring tender ground beef seasoned with garlic, onions, and chipotle peppers in adobo, this casserole is stacked with corn tortillas, black beans, sweet corn, fire-roasted tomatoes, and a generous helping of melty Mexican blend cheese. Baked to bubbly perfection, it’s finished with fresh cilantro and optional jalapeño slices for a fiery kick. This one-dish wonder is loaded with Tex-Mex flavor and makes weeknight dinners a breeze, offering a hearty, cheesy delight in every bite. Serve with sour cream and watch it become a new family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 15 oz Red enchilada sauce
- 14.5 oz Fire-roasted diced tomatoes
- 2 peppers Chipotle peppers in adobo sauce, minced
- 10 small Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 15 oz Canned black beans, drained and rinsed
- 1 cup Corn kernels (frozen or canned, drained)
- 1 large Jalapeño, thinly sliced (optional)
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 1 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the red enchilada sauce, fire-roasted diced tomatoes, minced chipotle peppers, salt, and black pepper. Mix well and let the sauce simmer for 5 minutes.
Spread a thin layer of the meat sauce mixture on the bottom of the prepared casserole dish.
Layer 4-5 corn tortillas over the sauce, tearing them if necessary to completely cover the bottom.
Add a layer of black beans, corn, and shredded cheese on top of the tortillas.
Spoon a third of the meat sauce mixture over the beans and cheese, spreading it evenly.
Repeat the layering process (tortillas, beans, corn, cheese, sauce) two more times, finishing with a final layer of shredded cheese on top.
Optional: Arrange thinly sliced jalapeño on top for added heat and presentation.
Cover the casserole dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool for 5-10 minutes before garnishing with fresh cilantro.
Serve with dollops of sour cream on the side and enjoy the spicy, cheesy layers of goodness!
Nutrition Facts
Calories |
3755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 11140 mg | 484% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 57.6 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2250 mg | 173% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4339 mg | 92% | |
*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.
