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beefy enchilada casserole

(1 rating)
hillcrestchurchcook avatar
Recipe by
Judy Martin
@hillcrestchurchcook
Byram, MS

I tried this recipe...a family favorite...on my church members and it quickly became a favorite among the men because it is so hearty and meaty! Hope the man in your life loves it too!

(1 rating)
yield 8 serving(s)
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For beefy enchilada casserole

  • 2 lb
    80/20 ground chuck
  • 1 md
    yellow onions, chopped
  • 2 can
    8 oz, each tomato sauce
  • 1 can
    11 ozs. mexicorn, drained
  • 1 can
    10 oz. enchilada sauce (red)
  • 1 can
    black beans, rinsed and drained
  • 1 tsp
    chili powder
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    salt
  • 6 1/2 oz
    corn tortillas, divided
  • 2 c
    shredded cheddar cheese

How To Make beefy enchilada casserole

  • 1
    Cook beef and onion in large skillet until beef is browned, stirring until it crumbles. Drain.
  • 2
    Stir tomato sauce and next 7 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered 5 minutes, stirring occasionally.
  • 3
    Place half of the tortillas in bottom of a greased 9X13 baking dish. Spoon half of beef mixture over tortillas. Sprinkle with 1 cup of cheese. Repeat layers with remaining tortillas and beef mixture. Bake 375 degrees for 10 minutes. Sprinkle with remaining cheese and bake 5 more minutes until cheese melts. Casserole should be hot and bubbly. Garnish with green chile peppers if desired.
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