Layered Enchilada Bake
Elevate your weeknight dinner game with this crowd-pleasing Layered Enchilada Bake, a flavorful twist on classic enchiladas that's as easy to assemble as it is delicious. Layers of tender flour tortillas are stacked with a bold and savory mixture of seasoned ground beef, black beans, and sweet corn, all smothered in zesty red enchilada sauce and melted Mexican cheese. With just 15 minutes of prep and 30 minutes in the oven, this family-friendly casserole delivers the perfect balance of hearty textures and vibrant flavors in every bite. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for an irresistible Tex-Mex feast that's sure to become a household favorite. Perfect for busy weeknights or a casual dinner with friends, this enchilada bake is both comforting and irresistibly satisfying!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 cups red enchilada sauce
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or canned (drained)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 6 flour tortillas (8-inch size)
- 2 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with non-stick spray or butter.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the black beans, corn, chili powder, cumin, and salt. Cook for 2-3 more minutes to combine the flavors, then remove the skillet from heat.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Place two tortillas on top of the sauce, overlapping slightly to cover the base of the dish.
Spread one-third of the beef and bean mixture over the tortillas, followed by 1/2 cup of enchilada sauce and 2/3 cup of shredded cheese.
Repeat the layering process two more times: tortillas, beef and bean mixture, enchilada sauce, and cheese.
For the final layer, place the last two tortillas on top, spread the remaining enchilada sauce over them, and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Uncover the dish and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the enchilada bake rest for 5-10 minutes before slicing.
Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 371 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 460 mg | 10% | |
*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.
