Beef Black Bean Enchilada Casserole
It’s Tuesday, and this Beef Black Bean Enchilada Casserole will be all that your crew will want to “tac-o-bout”. A perfect weeknight meal, with its easy to assemble layers of yumminess, this make ahead dish eliminates that last-minute food prep. All the big flavors your craving from a taco or enchilada, served in one pan.
Beef and Black Bean Enchilada
An Enchilada is a corn tortilla, generally filled with various ingredients, rolled and covered in sauce. My family likes a ground beef filling, but ground or cut up boneless chicken would also work in this recipe. I also added black beans, which my kids like, for a boost of protein and fiber. Small white beans or pinto beans could also be easily swapped for the black beans.
The technique for making a Beef Black Bean Enchilada Casserole is to use the tortilla like you would a lasagna noodle. Starting with enchilada sauce on the bottom of your casserole, just place the tortilla’s over the sauce. It is fine if they overlap slightly, or you can trim them to fit with your kitchen shears.
I mixed the black beans into my cooked and seasoned chopped meat; however, you can layer them separately if you wish. Repeating alternating layers of the meat and bean mixture, along with the shredded cheeses and then topping with another layer of tortillas. Finally, covering with more enchilada sauce and more cheese.
Leveling up this Enchilada Casserole
Because I was feeding both spicy food and non-spicy food lovers, I left the heat out. Of course, hot sauce can always be doused over the top for an individual serving. Though, if your crew is all about the fire, just add in your favorite diced chili pepper when sauteing the onions and garlic for the ground beef.
Additionally, a cup of diced zucchini or butternut squash would also work nicely in this dish and you can cook the veggies along with the ground beef mixture.
You will need:
- 1 tbsp. Olive Oil
- small Onion, finely diced
- 2 cloves Garlic, minced
- 2 lbs. ground beef
- 1 tbsp. Taco Seasoning
- Salt and Pepper
- 1 – 15oz. can Black Beans, rinsed and drained
- 2 1/2 cups Red Enchilada Sauce
- 10-12 Corn Tortillas
- 2 1/2 cups Shredded Cheddar Cheese
- 1 cup cooked Corn
- 1/4 cup sliced Green Onion
- 1/4 cup chopped Cilantro
- Lime, cut in wedges
- Optional: Sour Cream, Hot Sauce
- To begin with, heat sauté pan on medium high and add oil.
- As soon as oil is heated, add onion and garlic, reduce to medium heat. Cook until softened, just about 8 minutes.
- Then, add ground beef and taco seasoning and continue to cook until beef is cooked through.
- Remove from heat and add black beans to mixture, then season with salt and pepper to taste.
- In your casserole dish, spread a thin layer of Enchilada Sauce
- Place a layer of the tortilla’s over the sauce, know that it is fine if they overlap slightly, or you can trim them to fit with your kitchen shears.
- Scoop a portion of meat and bean mixture and spread over the tortillas.
- Toss a handful of cheese, over the meat and bean mixture, then cover with another layer of tortilla, next repeat step 7 and 8.
- Cover the top with the remaining Enchilada Sauce and place in a preheated 375° oven for 25-30 minutes.
- Remove from oven and add remaining cheese. Place back in oven and cook for an additional 5-10 minutes or until cheese is melted and golden.
- In a separate bowl combine corn, green onion and cilantro along with a squeeze of lime wedge.
- Serve corn mixture over casserole along with a dollop of sour cream, a lime wedge and optional hot sauce if desired.
Please join the conversation with Moppina and Wooden Spoon at:
Thank you for visiting!