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Enchilada Casserole

Prep Time:

45 minutes

Cook Time:

1 hour

Serves:

4

Level:

Beginner

About the Recipe

Enchilada casserole allows you to enjoy the classic Mexican dish without the labor of rolling tortillas! This recipe provides a healthy meal preparation for your next few days of the week, or dinner for you and three others.

Ingredients

Equipment:

  • 8x8 baking dish

    • The recipe can easily be doubled and put into a 9x13 baking dish

  • large skillet


Ingredients

  • 1 pound lean ground beef

    • I recommend 90% for this recipe

  • 1 small onion, finely diced

  • 3 cloves garlic, minced

  • 1 fresh jalapeno diced or 4 oz can jalapenoes, drained

  • 1 small sweet potato, cubed

  • 1/2 cup rice

  • 1 red bell pepper diced or 4-oz can pimento peppers, drained

  • 1 bag small corn tortillas

  • 1 bag shredded Mexican-style cheese

  • 14 oz can red enchilada sauce

  • 14 oz can black beans, drained

  • Cumin

  • Chili powder

  • Garlic powder

  • Cayenne pepper

  • Your favorite hot sauce (Tapatio for me)

Preparation

  1. Cook rice according to package instructions, but stop the cooking process about 5 minutes before the rice is done. The rice will finish in the oven.

  2. Preheat the oven to 375 F.

  3. Bring a small pot of salted water to a boil for the sweet potatoes. Boil the sweet potatoes until a fork easily passes through a piece, about 5-7 minutes.

  4. Heat a large skillet over medium-high heat. Add oil and begin to sweat the onions, red bell pepper, and jalapeno.

  5. After 5 minutes, add the ground beef. Season with salt, pepper, cumin, chili powder, cayenne pepper, garlic powder, and any other desired spices.

  6. Continue cooking the ground beef until browned. Use a spatula to break apart the beef into a fine mince.

  7. Combine beef mixture with rice, beans, sweet potato, and about half of the enchilada sauce.

  8. Give a taste test to your beef mixture for salt and seasoning.

  9. In the baking dish, pour a few tablespoons of enchilada sauce to coat the bottom and sides. Then, place a layer of corn tortillas on the bottom.

    1. I like to split the tortillas in half so the straight side aligns with the casserole dish.

  10. On top of the tortilla layer, add approximately 1/3 of your beef mixture. Add a layer of cheese on top of the beef mixture using about a 1/2 cup.

  11. Repeat step 8 twice with another layer of tortillas, beef mixture, and cheese.

  12. Top the last layer with corn tortillas, then the the remaining enchilada sauce, and then remaining cheese.

  13. Bake uncovered in the oven for 20-25 minutes, checking at the 15 and 20 minute marks to ensure the cheese is not burning.

  14. Remove from the oven and rest on a wire rack for 15 minutes to allow the casserole to set.

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