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Spicy Beef Enchilada Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Baking Dish
  • Oven

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 6 corn tortillas, cut into quarters
  • 2 cups shredded cheddar cheese
  • Sour cream and chopped cilantro for serving

Instructions
 

  • Preheat the oven to 375 degrees. Lightly grease a 9x9 inch baking dish and set it aside.
  • In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat.
  • Add the minced garlic, chili powder, cumin, cayenne pepper, salt, and black pepper to the skillet. Stir and cook for one minute until fragrant.
  • Pour in the enchilada sauce and add the black beans. Stir everything together and let it simmer for two minutes.
  • Spread a thin layer of the beef mixture in the bottom of the prepared baking dish. Arrange half of the tortilla pieces over it, then sprinkle with one cup of cheese.
  • Add the remaining beef mixture and top with the rest of the tortilla pieces. Finish with the remaining cup of cheese.
  • Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for five minutes before serving with sour cream and cilantro.

Notes

Assemble the casserole earlier in the day and keep it covered in the fridge until you are ready to bake. For a milder version, cut the cayenne in half and use mild enchilada sauce. Leftovers store well in the refrigerator for up to three days and reheat nicely in the oven or microwave.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Baking Dish, Oven