Beef Enchilada Casserole

by Sheryl

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 people

This Beef Enchilada Casserole is incredibly delicious and super easy to throw together! Packed with your favourite Mexican flavours from layers of creamy refried beans, beef, corn tortillas, and melty cheese smothered in a luscious enchilada sauce. And this casserole freezes well and perfect for meal prep.

Ingredients

Enchilada:

1 pound ground beef
1 10-oz. can red enchilada sauce, (or make the homemade enchilada sauce)
1 12-oz. package frozen whole kernel corn
1 16-oz. can refried beans
12 soft corn tortillas, street taco size/individual taco size.
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. petite diced tomatoes, undrained
3 c. shredded cheese, (I recommend the Mexican blend)
1 tbsp chilli powder
1.5 tsp cumin
½ tsp garlic powder
¾ tsp salt

Homemade Red Enchilada Sauce:

1 tbsp olive oil
2 cloves garlic, minced
½ tsp oregano, dried
2.5 tsp chilli powder
½ tsp basil, dried
⅛ tsp black pepper
⅛ tsp salt
¼ tsp cumin, ground
1 tsp parsley, dried
¼ c. salsa
6 oz. tomato sauce
1.5 c. water

How to make Beef Enchilada Casserole

Beef Enchilada Casserole:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Brown the beef. Meanwhile, at the bottom of the dish, spread half of the enchilada sauce. And according to package directions, cook the corn in the microwave.

Step 3: On 6 tortillas, spread half of the refried beans. Over the dish, place the tortilla bean-side up. To fit, overlap the tortillas if needed.

Step 4: In a large bowl, combine the rest of the enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes.

Step 5: Over the corn tortilla, spread half of the beef enchilada mixture and layer with a cup of cheese.

Step 6: Spread the remaining refried beans to six more corn tortillas and layer them in the 13 x 9-inch baking dish. Top with a layer of the enchilada mixture and the rest of the shredded cheese.

Step 7: Place in the preheated oven and bake for about 35 minutes until the middle of the casserole is hot and bubbly around the edges. Remove from the oven when done and allow the casserole to stand for at least 5 minutes before slicing into 8 to 12 pieces.

Step 8: Before serving, top the casserole with any of your preferred toppings such as shredded lettuce, sour cream, avocado, etc.

To make a Gluten-Free Red Enchilada Sauce:

Step 1: In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the garlic to the pan. Saute for about a minute or two. Add the oregano, chilli powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix well until combined before stirring in the water.

Step 2: Bring the mixture to a boil. Then, adjust the heat to low and simmer for about 15 to 20 minutes.

Notes:

1. To store the casserole in the fridge, tent first with aluminium foil and place it in the fridge for up to 3 to 4 days.

2. Feel free to freeze the casserole before baking. Place the ground beef in a freezer-safe container, top with the other layers, then cheese. Tent with aluminium foil or cover with the lid before freezing. Alternately, you can freeze the casserole after it is cooked. Place the pieces in an individual freezer-safe container, cover, and freeze.

3. To reheat the whole casserole after freezing, thaw it for at least 45 minutes on the counter or thaw in the fridge overnight. Then, bake for about 45 to 60 minutes at 350 degrees oven until the middle is hot and bubbly around the edges. Or reheat the individual pieces in the microwave or oven.

Nutrition Facts:

Calories: 379kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg

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