Santa Fe Enchilada Bake
Transform your weeknight dinner routine with this mouthwatering Santa Fe Enchilada Bake, a hearty casserole packed with bold Southwestern flavors. Perfectly seasoned ground beef, black beans, sweet corn, and diced green chilies come together in layers of soft flour tortillas, smothered in rich enchilada sauce and melted Mexican blend cheese. This one-pan dish is a comforting, cheesy triumph that’s oven-ready in just 15 minutes and serves six hungry appetites. Finished with a burst of freshness from a garnish of sour cream, green onions, and cilantro, this enchilada bake is the ultimate crowd-pleaser for family dinners, potlucks, or any time you’re craving a satisfying Tex-Mex feast. Simple, savory, and utterly delicious!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 cups enchilada sauce
- 6 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 4 ounces diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup sour cream (for garnish)
- 0.25 cup sliced green onions (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Stir in the black beans, corn, green chilies, chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes to incorporate the flavors.
Spread about 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
Place two flour tortillas in the bottom of the dish, overlapping as needed. Layer with 1/3 of the beef mixture, 1/3 of the remaining enchilada sauce, and 1/3 of the shredded cheese.
Repeat the layering process two more times with the remaining tortillas, beef mixture, sauce, and cheese, ending with a generous layer of cheese on top.
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 bubbling and golden brown.
Let the enchilada bake rest for 5 minutes before slicing and serving.
Garnish with sour cream, sliced green onions, and chopped cilantro as desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 6.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 421 mg | 32% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 534 mg | 11% | |
*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.
