Make Ahead Layered Enchilada Casserole
Get ready to transform your weeknight dinners with this Make Ahead Layered Enchilada Casserole, the ultimate comfort food packed with bold Tex-Mex flavors. This crowd-pleasing dish combines savory layers of seasoned ground beef, black beans, sweet corn, and melted cheddar and Monterey Jack cheese, all nestled between tender corn tortillas and bathed in rich enchilada sauce. With a quick 25-minute prep time, it’s perfect for busy schedules and can even be assembled in advance for effortless entertaining or meal prep. Simply bake it to bubbly golden perfection when ready to serve, and don’t forget the optional garnish of fresh cilantro for an extra burst of flavor. Family-friendly, freezer-friendly, and bursting with spices like chili powder and cumin, this casserole is a hearty dinner winner that serves up to six.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 15-ounce can Black beans, rinsed and drained
- 1 cup Frozen corn kernels
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, sauté the diced onion until soft, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess grease.
Stir in the chili powder, cumin, salt, and pepper to season the beef mixture.
Add 1 cup of enchilada sauce to the skillet along with the black beans and corn. Stir well to combine and remove the skillet from heat.
Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.
Layer 4 corn tortillas on the bottom of the dish, overlapping slightly as needed.
Spread one-third of the beef mixture evenly over the tortillas, followed by 1/3 of the shredded cheddar and Monterey Jack cheeses.
Repeat the layers—tortillas, beef mixture, and cheese—two more times, finishing with a layer of cheese on top.
Pour the remaining enchilada sauce evenly over the casserole, ensuring it seeps into the layers.
Cover the baking dish tightly 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 is bubbly and slightly browned.
Let the casserole rest for 10 minutes before slicing and serving. Garnish with chopped cilantro if desired.
If making ahead, assemble the casserole but do not bake it. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, follow the same baking instructions, adding an extra 10 minutes if baking directly from the refrigerator.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 8803 mg | 383% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 38.4 g | ||
| Protein | 205.9 g | 412% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2841 mg | 219% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2907 mg | 62% | |
*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.
