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
8 servings
Ingredients
- 1 ½ pounds Lean Ground Beef
- ⅓ cup Cilantro (Fresh)
- 1 ½ cups Corn
- 2 ¾ cloves of Garlic
- 3 Scallions
- 1 ½ Yellow Onion
- 13 Tortillas (Corn)
- 2 cups + ½ cup + 2 ⅔ tablespoons Mexican Cheese Blend
- ⅔ cup Sour Cream
- 2 cups + ½ cup + 2 ⅔ tablespoons Enchilada Sauce (Can)
- 1 ½ teaspoons Chili Powder
- 1 ½ teaspoons Ground Cumin
- 1 ½ (14.5 oz) cans of Black Beans
- ⅔ 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 1 ½ pounds ground beef and 1 ¼ 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 2 ¾ cloves garlic, 1 ½ teaspoons cumin, 1 ½ teaspoons chili powder, and ⅔ teaspoon salt and cook for 1 minute, until fragrant.
- Add 1 (1 ¼ pounds) can black beans, 1 ½ cups corn, and ⅔ cup of the enchilada sauce. Simmer for 2 minutes, then take the pan off the heat.
- Tear the 13 Corn tortillas into pieces.
- Spread ⅔ cup of the sauce over the bottom of the baking dish. Layer on half the tortilla pieces, half the beef mixture, another ⅔ cup of sauce, and 1 cup of the cheese.
- Repeat with the rest of the tortillas, the rest of the beef mixture, the last ⅔ cup of sauce, and the remaining 1 cup + ½ cup + 2 ⅔ tablespoons 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 ⅔ cup sour cream.
