Description
A delicious and hearty enchilada casserole perfect for family dinners.
Ingredients
Scale
- ½ cup beef broth
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- ½ teaspoon EACH: onion powder
- ½ teaspoon EACH: garlic powder
- ½ teaspoon EACH: cumin
- ½ teaspoon EACH: paprika
- ½ teaspoon EACH: dried oregano
- ½ teaspoon EACH: chili powder
- 2 ½ teaspoons cornstarch
- 1 lb. ground beef
- salt (to taste)
- 1 small yellow onion (diced)
- 15 oz. enchilada sauce
- 3 cloves garlic (minced)
- 1 (15 oz.) can black beans (drained and rinsed)
- 1 (4 oz.) can diced green chiles (undrained)
- 2 tablespoons finely chopped cilantro (plus more to garnish)
- 10 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese (divided)
Instructions
- Preheat oven to 350° F.
- Combine the sauce ingredients for the beef and set aside. Measure out remaining ingredients before beginning.
- Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the beef and the onions. Cook for 8 minutes or until just cooked through, using a spatula to break apart the meat as it cooks. Drain grease well.
- Set the heat to medium and add 1/3 cup of the enchilada sauce and the garlic and cook for 1 minute.
- Add the combined sauce mixture (from step 2) and stir to combine. Bring to a boil and cook until thickened and reduced, about 1 minute. Reduce heat to medium and cook for 1 more minute to reduce the liquid more.
- Add the black beans, green chilis, and cilantro, and toss to combine. Heat through for 2 minutes, then remove from heat.
- Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of enchilada sauce on the bottom.
- Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Spoon about ½ cup of filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
- Spread enchilada sauce over the top, up to 1 cup. Sprinkle with an even layer of cheese.
- Cover and bake for 10 minutes. Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Garnish with cilantro and desired toppings and serve with sour cream.
Notes
- Ensure the liquid is at room temp when the cornstarch is added to avoid activation.
- Consider adding sour cream and avocado as additional toppings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg