Ingredients
For the Meat & Vegetable Base:
- Ground Beef: 1.5 lbs (lean ground beef, 85/15 or 90/10 recommended) – You can substitute ground turkey, chicken, or plant-based crumbles.
- Yellow Onion: 1 large, finely chopped (about 1.5 cups)
- Bell Pepper: 1 large, any color (red, green, or yellow work well), chopped (about 1 cup) – Optional, but adds great flavor and nutrients.
- Garlic: 3-4 cloves, minced (about 1 tablespoon)
- Olive Oil or Vegetable Oil: 1 tablespoon (for sautéing)
For the Seasoning & Sauce:
- Taco Seasoning: 2 tablespoons (use a store-bought packet or your favorite homemade blend) – Adjust to taste.
- Chili Powder: 1 teaspoon (adds depth)
- Cumin: 1 teaspoon (essential smoky flavor)
- Smoked Paprika: 1/2 teaspoon (optional, for a touch of smokiness)
- Salt: 1 teaspoon (adjust to taste, considering salt in taco seasoning and enchilada sauce)
- Black Pepper: 1/2 teaspoon, freshly ground
- Red Enchilada Sauce: 1 large can (28 oz) or two smaller cans (15 oz each) – Choose mild, medium, or hot based on your preference.
- Diced Tomatoes: 1 can (14.5 oz), undrained (fire-roasted adds extra flavor)
For the Layers & Filling:
- Corn Tortillas: 12-15 (6-inch size), cut or torn into quarters or strips – Slightly stale tortillas work well, or you can briefly warm them.
- Black Beans: 1 can (15 oz), rinsed and drained
- Corn: 1 can (15 oz), drained, or 1.5 cups frozen corn, thawed
- Shredded Cheese: 3-4 cups, Mexican blend, Cheddar, Monterey Jack, or a combination – Divided.
Optional Garnishes (For Serving):
- Sour Cream or Greek Yogurt
- Guacamole or Diced Avocado
- Salsa or Pico de Gallo
- Chopped Fresh Cilantro
- Sliced Green Onions
- Pickled or Fresh Jalapeño Slices
- Shredded Lettuce
- Crushed Tortilla Chips
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil. Set aside. Prepare your tortillas by cutting them into quarters or 1-inch wide strips.
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and bell pepper (if using). Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Brown the Ground Beef: Add the ground beef to the skillet with the vegetables. Break it apart with a spoon and cook, stirring frequently, until it’s completely browned. There should be no pink remaining.
- Drain Excess Fat: Carefully tilt the skillet and spoon out any excess grease. This prevents the casserole from becoming too oily.
- Season the Meat Mixture: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the taco seasoning, chili powder, cumin, smoked paprika (if using), salt, and black pepper. Stir well to coat the meat and vegetables evenly. Cook for another 1-2 minutes to toast the spices.
- Add Sauce and Fillings: Pour in the entire can of undrained diced tomatoes and about half (around 1.5 cups) of the red enchilada sauce into the skillet. Stir to combine everything. Bring the mixture to a simmer.
- Incorporate Beans and Corn: Gently stir in the rinsed and drained black beans and the drained corn. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed (more salt, pepper, or chili powder). Remove from heat.
- Begin Layering: Spread a thin layer (about 1/2 cup) of the remaining enchilada sauce evenly over the bottom of the prepared 9×13 inch baking dish. This prevents the first layer of tortillas from sticking and getting too dry.
- First Tortilla Layer: Arrange about one-third of the cut corn tortilla pieces over the sauce in the bottom of the dish, overlapping slightly to cover the base.
- First Meat Layer: Spoon about half of the prepared meat, bean, and corn mixture evenly over the tortilla layer.
- First Cheese Layer: Sprinkle about 1 cup of the shredded cheese evenly over the meat mixture.
- Repeat Layers: Create a second layer by adding another one-third of the tortilla pieces, the remaining half of the meat mixture, and another cup of shredded cheese.
- Final Tortilla Layer: Top with the remaining one-third of the tortilla pieces.
- Final Sauce and Cheese: Pour the rest of the reserved enchilada sauce evenly over the top tortilla layer, ensuring all pieces are moistened. Sprinkle the remaining 1-2 cups of shredded cheese evenly over the entire top of the casserole. You can add more cheese if you like it extra cheesy!
- Bake: Carefully place the baking dish in the preheated oven. Bake uncovered for 25-35 minutes, or until the casserole is heated through, the sauce is bubbly around the edges, and the cheese is completely melted, golden, and slightly browned in spots.
- Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before cutting and serving. This allows the layers to set, making it easier to serve and preventing it from falling apart.
Nutrition
- Serving Size: one normal portion
- Calories: 450-600