Layered Enchilada Dinner
Dive into the irresistible layers of this mouthwatering Layered Enchilada Dinner, a Tex-Mex favorite perfect for weeknight meals or casual gatherings. Featuring seasoned ground beef, tender corn tortillas, zesty enchilada sauce, and a satisfying medley of black beans and sweet corn, this dish is packed with bold flavors and hearty textures. With gooey layers of melted cheddar and Monterey Jack cheese, every bite is a cheesy delight. Ready in under an hour and baked to bubbly perfection, it’s an easy-to-make, crowd-pleasing dinner that can be garnished with fresh cilantro and served with a dollop of sour cream for a finishing touch. Ideal for feeding a hungry family, this layered casserole-style dish takes classic enchiladas to the next level!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 15 ounces enchilada sauce
- 4 ounces diced green chilies
- 1 pack taco seasoning
- 8 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 tablespoons chopped fresh cilantro (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 with nonstick cooking spray and set aside.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Add the finely chopped onion to the cooked beef and sauté for 2-3 minutes, until the onion is translucent.
Stir in the taco seasoning, diced green chilies, and half of the enchilada sauce. Mix well and cook for another 2 minutes. Remove from heat.
Layer 4 corn tortillas on the bottom of the prepared baking dish, overlapping slightly to cover the bottom completely.
Spread half of the beef mixture evenly over the tortillas. Sprinkle evenly with 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese.
Add a layer of black beans and a layer of corn, spreading them out evenly over the beef and cheese.
Repeat the layering process: add another 4 corn tortillas, the remaining beef mixture, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese.
Pour the remaining enchilada sauce evenly over the top layer. Spread it out with a spoon to ensure full coverage.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Let the enchilada dinner cool for 5-10 minutes before serving. Garnish with chopped fresh cilantro, and serve with sour cream on the side if desired.
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 39.1 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3089 mg | 238% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3756 mg | 80% | |
*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.
