INGREDIENTS
- Ground beef: 1 lb (450g)
- Onion: 1 medium, chopped
- Garlic cloves: 2, minced
- Enchilada sauce: 2 cups (480ml), divided
- Corn tortillas: 8-10, cut into bite-sized pieces
- Cheddar cheese: 2 cups (200g), shredded, divided
- Black beans: 1 can (15oz/425g), drained and rinsed (optional)
- Corn: 1 cup (frozen or canned), drained (optional)
- Green chilies: 1 can (4oz/113g), diced (optional)
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt and pepper: to taste
- Fresh cilantro: for garnish (optional)
- Sour cream: for serving (optional)
INSTRUCTIONS
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the Beef:
- In a large skillet over medium heat, cook the ground beef until it’s no longer pink. Drain the excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
- Stir in 1 cup of enchilada sauce, cumin, chili powder, salt, and pepper. If using, add the black beans, corn, and green chilies. Simmer the mixture for about 5 minutes until everything is well combined and heated through.
- Layer the Casserole:
- Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
- Layer half of the tortilla pieces over the sauce.
- Spread half of the beef mixture over the tortillas.
- Sprinkle half of the shredded cheese over the beef layer.
- Repeat the layers with the remaining tortillas, beef mixture, and cheese.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Serve:
- Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side, if desired.
