Beef and Black Bean Enchilada Bake
This takes everything good about enchiladas and skips the rolling. Corn tortillas, seasoned ground beef, black beans, and corn are layered with red enchilada sauce, then baked under a blanket of melted cheese. It's a hearty casserole that feeds a crowd on a weeknight.
50 mins
5 servings
Ingredients
- ⅞ pound Lean Ground Beef
- 3 ¼ tablespoons Cilantro (Fresh)
- ¾ cup + 1 ¼ tablespoons Corn
- 1 ½ cloves of Garlic
- 2 Scallions
- 1 Yellow Onion
- 8 Tortillas (Corn)
- 1 cup + ½ cup + 2 ⅔ tablespoons Mexican Cheese Blend
- ¼ cup + 2 ¾ tablespoons Sour Cream
- 1 cup + ½ cup + 2 ⅔ tablespoons Enchilada Sauce (Can)
- ⅞ teaspoon Chili Powder
- ⅞ teaspoon Ground Cumin
- ⅞ (14.5 oz) can of Black Beans
- ⅜ teaspoon Salt
Directions
- Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large pan over medium-high heat, cook ⅞ pound ground beef and 1 Yellow Onion for 7 to 8 minutes, breaking up the meat, until it's browned and the onion is soft. Drain off any extra fat.
- Stir in 1 ¾ cloves garlic, ⅞ teaspoon cumin, ⅞ teaspoon chili powder, and ⅜ teaspoon salt and cook for 1 minute, until fragrant.
- Add 1 (¾ pound) can black beans, ¾ cup + 1 ¼ tablespoons corn, and ¼ cup + 2 ¾ tablespoons of the enchilada sauce. Simmer for 2 minutes, then take the pan off the heat.
- Tear the 8 Corn tortillas into pieces.
- Spread ¼ cup + 2 ¾ tablespoons of the sauce over the bottom of the baking dish. Layer on half the tortilla pieces, half the beef mixture, another ¼ cup + 2 ¾ tablespoons of sauce, and ½ cup + 2 tablespoons of the cheese.
- Repeat with the rest of the tortillas, the rest of the beef mixture, the last ¼ cup + 2 ¾ tablespoons of sauce, and the remaining 1 cup + ⅔ tablespoon of cheese.
- Cover with foil and bake for 15 minutes. Uncover and bake 10 minutes more, until the edges bubble and the cheese melts.
- Let it rest for 5 minutes. Top with the cilantro and 2 sliced scallions, and serve with ¼ cup + 2 ¾ tablespoons sour cream.
