Beef Enchilada Casserole

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

I love how simple yet delicious this Beef Enchilada Casserole is! Oh, man, you are so in for a treat! Try this recipe now and I promise you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

Enchilada Ingredients

1 lb. ground beef

1 10 ounces can red enchilada sauce

1 12 ounces package frozen whole kernel corn

1 16 ounces can refried beans

12 soft corn tortillas, street taco size/individual taco size.

1 15 ounces can black beans, drained and rinsed

1 14.5-ounce petite diced tomatoes, undrained

3 cups 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 cup salsa

6-ounce tomato sauce

1.5 c water

Directions:

For the Beef Enchilada Casserole:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place a skillet on the stove and turn the heat to medium.

Add the ground beef, then cook until crumbly and brown.

Add ½ of the enchilada sauce to the bottom of a baking dish and spread it evenly.

Refer to the directions provided on the package of the corn on how to cook it.

Top each of the 6 tortillas with ½ of the refried beans.

Arrange the tortillas overlapping each other into the baking dish over the sauce.

In a mixing bowl, add the rest of the enchilada sauce, black beans, corn, spices, ground beef, undrained tomatoes, and salt. Stir until well mixed.

Add ½ of the beef enchilada mixture on top of the corn tortillas and spread it evenly.

Top the enchilada sauce with 1 cup of cheese and spread it evenly as well. Repeat the process until everything is arranged in layers.

Place it inside the preheated oven and bake for about 35 minutes or until done.

Remove from the oven and allow it to rest for a few minutes, then slice into 8 to 12 cuts.

Top with enchilada toppings.

Serve and enjoy!

For the Gluten-Free Red Enchilada Sauce:

Place a large pan on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the garlic and sauté until aromatic.

Add the chilli powder, oregano, ground black pepper, basil, salsa, tomato sauce, parsley, salt, and cumin. Stir until well mixed.

Add water and stir until well blended. Allow the mixture to boil.

Turn the heat down to low and simmer for about 15 minutes.

Nutrition Facts:

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