Manwich Style Enchilada Casserole
Take your weeknight dinner game to the next level with this hearty and flavor-packed Manwich Style Enchilada Casserole! Combining the bold tang of Manwich Original Sloppy Joe Sauce with classic enchilada staples like black beans, corn, and green chilies, this dish is a fusion of comfort food meets Tex-Mex. Layers of tender corn tortillas, spiced ground beef, and a gooey blend of cheddar and Monterey Jack cheeses create a satisfying, cheesy casserole that's perfect for feeding the whole family. With just 15 minutes of prep time and a quick bake in the oven, this casserole is your go-to for a simple yet show-stopping meal. Top it off with sour cream and fresh cilantro for a burst of freshness or enjoy as-is for an unapologetically indulgent dinner. Perfect for busy evenings, potlucks, or meal prep, this casserole is equal parts easy and irresistible!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 can (15 oz) Manwich Original Sloppy Joe Sauce
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn kernels
- 1 can (4 oz), diced green chilies
- 1 small, diced onion
- 1 tablespoon olive oil
- 0.5 cup (optional, for garnish) sour cream
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles with a spatula. Drain excess grease, if needed.
Stir in the Manwich Original Sloppy Joe Sauce, black beans, corn, and diced green chilies. Cook for 2-3 minutes until heated through. Set aside.
Lightly grease a 9x13-inch baking dish. Spread 1/3 of the enchilada sauce across the bottom of the dish.
Place 4 corn tortillas in a single layer over the enchilada sauce, overlapping slightly to cover the bottom.
Spread half of the beef mixture over the tortillas. Sprinkle 1 cup of shredded cheddar cheese on top.
Repeat the layering process: another 1/3 of the enchilada sauce, 4 tortillas, the remaining beef mixture, and another cup of shredded cheddar cheese.
Top the casserole with the remaining enchilada sauce and 1 cup of shredded Monterey Jack cheese.
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 is bubbly and lightly golden on top.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with sour cream and chopped fresh cilantro before serving.
Nutrition Facts
Calories |
4251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 332.8 g | 121% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 45.1 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3089 mg | 238% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3224 mg | 69% | |
*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.
