Beef Enchilada Casserole

 Do you ever get in a rut in your cooking? I’ve been in one lately. It’s not entirely bad because I just made the old reliables. But I didn’t try anything new. I was going to continue that trend by making just plain tacos when this recipe landed in my inbox. It has the flavors of tacos but it is an easy no hassle alternative. Leftovers are great too.

You can dress it up like you would taco salad too with lettuce, tomatoes, sour cream and sauce.

I keep most of this in my pantry because they can be used in lots of different recipes.

Start by chopping an onion. Whatever size you want. I love the sweet onions. And you can now get them pretty much year round.

Sauté the onions in a little olive oil until they are soft.

Add one pound of ground beef. Brown and then drain the grease off.

While the beef is cooking drain one can black beans and rinse them. Set them aside.

Drain one can while kernel corn too.

After the beef is browned add the drained beans…

The drained corn.

Add 4 oz can diced green chilies .

10 oz can red enchilada sauce.

1 teaspoon cumin

2 teaspoons chili powder.

Mix it all well and cook on low for 5-7 minutes to get everything warm.

While it is cooking, layer a 9x13 baking dish with corn tortillas.

And grate about 2 cups cheese.

Now add half of the meat mixture on top of the tortillas.

Add half of the cheese on top

Add another layer of corn tortillas.

Add the rest of the meat mixture.

Add the rest of the cheese. Cover with foil and plate in a preheated 375 oven. Bake for 20 minutes. Then remove the foil and bake for another 10-15 minutes.

It ready to dig in.

Top with your favorite toppings; lettuce, tomatoes, sour cream, and salsa.

Beef Enchilada Casserole Recipe 

1 lb ground beef

1 chopped onion

2 cloves garlic

10 oz red enchilada sauce

4 oz diced green chilies

15 oz black beans drained and rinsed

15 oz while kernel corn

2 tsp chili powder

1 teaspoon cumin

Salt and pepper 

10ish corn tortillas

2 cups shredded Colby Jack cheese

Bake at 375 covered for 20 minutes, uncover and bake for 10-15 minutes.