This Beef Enchilada Casserole Recipe holds a special place in my heart as it was a dish that my husband and I fell in love with during our early days of dating. We would often make it together on weekends and enjoy it while watching movies or just spending quality time together. Now that we have a little family of our own, it has become a staple in our household, and we love making it for family dinners or for entertaining friends. It’s always a crowd-pleaser, and there are never any leftovers!
Ingredients:
- 1 lb. (450g) ground beef
- 1 10 ounce (283g) can red enchilada sauce, or make the homemade enchilada sauce
- 1 12 ounce (340g) package canned corn, drained
- 1 16 ounce (454g) can refried beans
- 12 soft corn tortillas, street taco size/individual taco size
- 1 15 ounce (425g) can black beans, drained and rinsed
- 1 14.5 ounce (411g) petite diced tomatoes, undrained
- 3 cups (340g) shredded Mexican blend cheese
- 1 Tablespoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¾ teaspoon salt
Homemade Red Enchilada Sauce:
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon oregano, dried
- 2½ teaspoons chili powder
- ½ teaspoon basil, dried
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ teaspoon cumin, ground
- 1 teaspoon parsley, dried
- ¼ cup salsa
- 6 ounce (170g) tomato sauce
- 1 ½ cup (355ml) water
Directions:
Preheat your oven to 350°F (175°C).
Brown the ground beef in a large skillet over medium heat until it is fully cooked and no longer pink.
Spread half of the enchilada sauce in the bottom of a 13×9 inch baking dish.
Cook the canned corn in the microwave according to the package instructions.
Spread half of the refried beans on 6 of the corn tortillas. Place the tortillas, bean-side up, over the sauce in the baking dish, overlapping them as necessary to fit.
In a large mixing bowl, combine the remaining enchilada sauce, canned corn, drained and rinsed black beans, chili powder, cumin, garlic powder, salt, ground beef, and undrained diced tomatoes.
Spread half of the beef and enchilada mixture over the corn tortillas that are already layered in the dish. Then, layer with 1 cup of shredded cheese.
Repeat the layering process with the remaining 6 corn tortillas, spreading the rest of the refried beans on them, and placing them as another layer in the baking dish. Then, layer with the remaining beef and enchilada mixture and shredded cheese.
Bake the casserole uncovered for 35 minutes or until it is hot and bubbly around the edges. The center should also be hot.
Let the casserole stand for 10 minutes before cutting it into 8-12 pieces.
Top off your dish with your favorite enchilada toppings such as shredded lettuce, sour cream, or avocado, and enjoy!
For the homemade red enchilada sauce:
Heat the olive oil in a large saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes.
Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix everything together.
Stir in 1 1/2 cups of water and bring the mixture to a boil.
Reduce the heat to a low simmer and let it cook for 15-20 minutes.
Use the sauce as needed in the recipe or store it in an airtight container in the refrigerator for up to a week.