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Mexican Beef Enchilada Bake with Corn Tortillas
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • 9x13 baking dish
  • Wooden spoon

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (15 oz) red enchilada sauce
  • 8 corn tortillas
  • 2 cups shredded cheddar cheese

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Add the black beans, frozen corn, and half the enchilada sauce. Stir everything together and remove from heat.
  • Preheat the oven to 375°F. Spread a few tablespoons of the remaining enchilada sauce in the bottom of a 9x13 baking dish.
  • Place 4 corn tortillas in a single layer over the sauce. Spoon half the beef mixture on top and sprinkle with 1 cup of cheese.
  • Add the remaining 4 tortillas in a layer, then spread the rest of the beef mixture over them. Pour the remaining enchilada sauce evenly across the top and finish with the last cup of cheese.
  • Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling. Let the bake rest for 5 minutes before slicing.

Notes

Warm the corn tortillas briefly in the microwave before layering so they do not crack when folded into the dish. Leftovers keep in the fridge for up to three days and reheat best in a covered skillet with a splash of water to keep the tortillas from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, 9x13 baking dish, Wooden spoon