Beef Enchilada Casserole


– 1 (16 oz) pkg., small taco-sized corn tortillas – 1 lb. ground beef – 2 Tablespoons taco seasoning – 2 Tablespoons tomato paste – 1/2 cup water – 1 (15.5 oz.) can, black beans, drained and rinsed – 1 (4.5 oz) can, mild green diced chilies – 2 (10 oz.) cans, red enchilada sauce (about 2 1/2 cups, if using homemade) – 2 cups shredded Mexican blend cheese


Step 1

Preheat oven to 350 degrees. Lightly spray a 9 x 13" baking dish or pan with non-stick cooking spray. Prepare the seasoned ground beef; in a large skillet, brown the ground beef over medium-high heat and drain off any excess fat that is rendered.

Step 2

To the drained ground beef, add the taco seasoning, tomato paste and water. Heat over medium-high heat and simmer for 3-5 minutes or until most of the water has evaporated. Remove from heat and set seasoned meat aside.

Step 3

To the bottom of the pan, place a single layer of 3-4 tortillas. Cut a couple of the tortillas in half, if needed to prevent any overlap.

Step 4

On top of the tortillas, add about 1/2 cup of the seasoned ground beef, 2-3 tablespoons of the black beans, 1 tablespoon of the chilies, and about 1/2 cup of the enchilada sauce. Sprinkle this layer with about 1/2 cup of the shredded cheese.

Step 5

Start another layer by placing another single layer of tortillas on top of the fillings, and repeat the process.

Step 6

Finish the casserole by adding a final layer of tortillas, sauce and shredded cheese. Bake the casserole at 350 degrees for 25-30 minutes uncovered, or until the cheese has completely melted.

Step 7

Remove from oven. Let set for 5 minutes before slicing. Serve with your favorite Tex-Mex toppings.