Ingredients
Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons tomato paste
- 2 cups chicken or vegetable stock
- ¼ teaspoon fine sea salt
Meat and Vegetables
- 1 pound 90/10 ground beef
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 (7-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups corn, canned or frozen
Assembling
- 12 (6-inch) corn tortillas
- 1½ cups shredded pepper jack cheese
- 1½ cups shredded medium cheddar cheese
For Serving (Optional)
- Pico de gallo
- Pickled onions
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the center to ensure even baking.
- Prepare Enchilada Sauce: In a medium saucepan, heat the vegetable oil and flour over medium heat, whisking constantly until smooth and bubbling, approximately 6 minutes. Incorporate chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste, mixing well. Slowly whisk in the chicken or vegetable stock and salt. Bring to a simmer, reduce heat to low, and cook for about 5 minutes until slightly thickened, stirring occasionally.
- Cook Meat Filling: While the sauce simmers, heat a large skillet over medium heat. Add ground beef, kosher salt, and black pepper. Break it apart with a wooden spoon and cook until browned, about 8–10 minutes. Add diced onion and red bell pepper, cooking until softened, approximately 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Mix in green chiles, black beans, corn, and half of the prepared enchilada sauce. Heat through for about 5 minutes, then remove from heat.
- Assemble Casserole: Dip half of the tortillas in the enchilada sauce to coat. Arrange these tortillas in a single layer in the bottom of a 9×13-inch baking dish. Spread half of the beef mixture evenly over the tortillas, then sprinkle half of the shredded pepper jack and cheddar cheese on top. Repeat the process with the remaining dipped tortillas, beef mixture, and cheeses to form the second layer.
- Bake: Cover the assembled casserole with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let rest briefly. Serve warm with optional pico de gallo, pickled onions, and sour cream for added flavor and texture.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a vegetarian version, replace the meat with extra beans or sautéed vegetables.
- Use gluten-free tortillas and flour substitutes to make it gluten-free.
- Prepare the enchilada sauce ahead of time and refrigerate if desired.
- Make sure to drain and rinse the black beans to reduce sodium content.
- Adjust the level of chili powder according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
