Tex Mex Firecracker Enchilada Casserole
Turn up the heat and your taste buds with this Tex Mex Firecracker Enchilada Casserole—a bold and satisfying twist on classic enchiladas that’s perfect for busy weeknights or casual gatherings. Packed with layers of zesty ground beef, tender black beans, sweet corn, and gooey melted Mexican blend cheese, this casserole delivers all the smoky, spicy, and savory flavors your cravings could ask for. Featuring a fiery mix of chili powder, cumin, smoked paprika, and cayenne pepper, this dish is brought together with soft flour tortillas and smothered in rich, tangy enchilada sauce. Ready in just an hour, it’s an effortless crowd-pleaser that pairs beautifully with fresh cilantro garnish, creamy sour cream, and spicy jalapeño slices. Ideal for Tex-Mex fans and meal preppers alike, this easy enchilada bake is sure to be a star on your dinner table.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn kernels, drained
- 2 cups enchilada sauce
- 6 pieces flour tortillas (8-inch)
- 2 cups shredded Mexican blend cheese
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional topping)
- 0.25 cup jalapeño slices (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or a light coat of olive oil.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
Add minced garlic and diced bell pepper to the skillet. Cook for another 2–3 minutes, stirring frequently.
Add the ground beef to the skillet. Cook until browned and fully cooked through, breaking it up with a wooden spoon as it cooks, about 7 minutes.
Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to coat the beef and vegetables evenly.
Add the black beans and sweet corn to the skillet. Stir to combine and remove from heat.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Layer two tortillas over the sauce, tearing them as needed to fit and cover the bottom of the dish.
Spread 1/3 of the beef mixture over the tortillas, followed by 1/3 of the shredded cheese.
Repeat the layers (enchilada sauce, tortillas, beef mixture, cheese) two more times, finishing with a generous sprinkle of cheese on top.
Cover the casserole tightly with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with fresh cilantro, sour cream, and jalapeño slices, if desired, and serve warm.
Nutrition Facts
Calories |
4034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 9079 mg | 395% | |
| Total Carbohydrate | 356.5 g | 130% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 48.8 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2402 mg | 185% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4919 mg | 105% | |
*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.
