Make this beef enchilada casserole on a Sunday and you'll have leftovers for the week ahead. Pro tip: Keep extra sour cream, avocados, and cilantro on hand so you're always ready to reheat and top a fresh plate.
Ingredients
- 1 tbsp.
extra-virgin olive oil
- 1 1/2 lb.
(90% lean) ground beef
- 1
small red onion, chopped, plus more for garnish
- 1
medium green bell pepper, cored and finely chopped
- 1 tsp.
(or more) kosher salt
- 1 tbsp.
chili powder
- 1 tsp.
garlic powder
- 1
(15-oz.) can black beans, rinsed and drained
- 2 c.
frozen corn (from a 12-oz. bag)
- 2
(10-oz.) cans red enchilada sauce, divided
- 2 1/2 c.
shredded cheddar
- 2 1/2 c.
shredded Monterey Jack cheese
- 18
corn tortillas
-
Finely chopped fresh cilantro, chopped avocado, and sour cream, for serving
Description
- Step 1Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add beef, onion, and bell pepper; season with salt and cook, breaking up beef with a wooden spoon, until crumbled. Continue to cook until beef is cooked through and vegetables are tender, about 8 minutes more. Stir in chili powder and garlic powder to combine.
- Step 2Stir beans, corn, and all but 1/2 c. enchilada sauce into beef mixture. Bring to a simmer, then remove from heat. Season with more salt, if desired.
- Step 3In a medium bowl, combine cheddar and Monterey Jack cheeses.
- Step 4In a 9"-by-13" baking dish, spread reserved 1/2 c. enchilada sauce. Layer 6 tortillas in pan, slightly overlapping to cover entire pan. Spoon one-third of beef mixture over tortillas. Top with about 1 c. cheese mixture. Top with another layer of tortillas; repeat to make 2 more layers, finishing with remaining cheese mixture. Bake until filling is hot, cheese is melted, and sauce is bubbling, about 30 minutes. Let cool 15 minutes before serving.
- Step 5Garnish with more onions, cilantro, and avocado; drizzle with sour cream.
