Description
This One-Pan Ground Beef Enchilada Casserole is a hearty, flavorful dish made with savory ground beef, black beans, cheese, and layers of corn tortillas, all baked with a rich homemade enchilada sauce. Easy to prepare and gluten-free, this casserole is a perfect choice for busy weeknights or casual family gatherings. It’s a comforting, filling meal that’s sure to please everyone!
Ingredients
1 pound ground beef
8–10 corn tortillas
2 cups enchilada sauce
1 can (15 oz) black beans, drained and rinsed
2 cups shredded cheese (cheddar or Mexican blend)
1 can (15 oz) diced tomatoes, drained
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Beef Mixture:
- Heat olive oil over medium heat in a large skillet. Add diced onion and minced garlic. Sauté for 3-4 minutes until translucent.
- Add ground beef, cumin, salt, and pepper. Cook until the beef is browned, about 6-8 minutes. Drain any excess fat.
- Assemble the Casserole:
- In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Layer half of the corn tortillas over the sauce.
- Spread half of the cooked ground beef mixture over the tortillas, followed by half of the black beans, diced tomatoes, and shredded cheese. Pour another cup of enchilada sauce over this layer.
- Repeat Layers:
- Add another layer of corn tortillas, followed by the remaining ground beef, black beans, diced tomatoes, and another cup of enchilada sauce. Top with the remaining tortillas and finish with the last cup of shredded cheese.
- Bake the Casserole:
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Garnish and Serve:
- Let the casserole rest for a few minutes before garnishing with chopped cilantro. Cut into squares and serve warm.
Notes
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain texture.
- Make Ahead: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Crispier Crust: For a crispier crust, pre-bake the tortillas for 10 minutes before layering them in the casserole.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: beef
- Method: Baking
- Cuisine: Mexican, American
