An enchilada casserole combines the best of two food worlds: spicy Mexican dinners and classic comfort food! It’s the perfect weeknight meal to serve to family, and can be made a few nights ahead of time if you’re having an especially busy week. Just cover it tightly in a casserole dish and throw it in the refrigerator for a couple of nights! Plus, the casserole makes for great leftovers. When you need to clean out the pantry, enchilada casserole is the perfect dish; chances are that you’ll have all the ingredients on hand already, from black beans to corn tortillas.
1 – 1 1/2 lbs. ground beef
1/2 large onion, diced
1/2 packet taco seasoning
1 can (15 oz.) black beans, drained and rinsed
1 can (10 oz.) diced tomatoes & chilies, drained
1 can (28 oz.) red enchilada sauce
10 – 12 (6″) corn tortillas
8 oz. cream cheese, softened
2 c. cheddar cheese, shredded
1 container (15 oz.) sour cream
- Brown the ground beef in a large skillet on your stove top. Add the onions and cook until they are tender. Drain, then add the taco seasoning and stir well.
- Preheat the oven to 375° F.
- Add the beans, tomatoes and enchilada sauce to the meat mixture. Cook until bubbly, then turn off heat.
- Take enough tortillas to make one layer in your 9” x 13” baking pan or large casserole dish. Spread the tortillas with half the cream cheese and place in the bottom of your casserole dish (cream cheese side up). Layer on top: half the meat mixture and 1 c. cheddar. Then another layer of tortillas with cream cheese, the rest of the meat mixture and rest of cheddar.
- Cover with lid or foil and bake for 20 minutes. Remove the cover and bake another 10 minutes or until the cheese is beginning to brown. Let rest 10 minutes and serve with sour cream.