A super-easy Mexican-inspired casserole made with seasoned ground beef, tortillas, enchilada sauce, beans, and plenty of melted cheese. No rolling required—just layer, bake, and enjoy!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
500 g ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet (about 28 g) taco seasoning
120 ml water
200 g canned black beans, drained and rinsed
150 g corn kernels, drained
8–10 small flour or corn tortillas, cut into quarters
500 ml red enchilada sauce
200 g shredded cheddar cheese
150 g shredded Monterey Jack or mozzarella cheese
120 g sour cream
2 tbsp chopped fresh cilantro, optional
Instructions
Preheat the oven to 190°C. Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 5–7 minutes, breaking up the beef as it cooks.
Add the minced garlic and cook for 30 seconds. Stir in the taco seasoning and water. Simmer for 2–3 minutes until most of the liquid has been absorbed.
Stir in the black beans and corn. Remove from the heat.
Lightly grease a 23 × 33 cm baking dish. Spread a little enchilada sauce over the bottom. Add a layer of tortilla pieces, followed by some beef mixture, enchilada sauce, and cheese.
Repeat the layers until all ingredients are used, finishing with enchilada sauce and plenty of cheese on top.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
Let the casserole stand for 5–10 minutes before serving.
Top with sour cream and fresh cilantro. Add diced tomatoes, avocado, jalapeños, or green onions if desired.
Notes
For a spicy version, add diced jalapeños or a few dashes of hot sauce.
For a creamy version, mix the sour cream into the beef mixture before layering.
For an extra cheesy version, add a layer of queso or pepper Jack cheese.
For a chicken version, substitute shredded cooked chicken for the ground beef.
Don’t skip the resting time—it allows the layers to set slightly, making the casserole much easier to scoop and serve.