Community Pick
Mexican Ground Beef Tortilla Layer Casserole
photo by Juenessa
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs ground beef
- 1 onion, chopped
- 1 green bell pepper, seeded and diced
- 1 -2 tablespoon fresh minced garlic
- 1 large jalapeno pepper, seeded and finely chopped (optional)
- 2 -4 teaspoons cumin (or to taste)
- salt and black pepper
- 2 (10 ounce) cans red enchilada sauce
- 1 (15 ounce) can black beans (rinsed and well drained)
- 2 cups frozen corn
- 9 corn tortillas
- 2 cups shredded Mexican blend cheese, divided (can use more or less)
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TOPPINGS
- 2 plum tomatoes, finely chopped
- sour cream
- green onion
- coarsley crushed tortilla chips
directions
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
- Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
- Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
- Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
- Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
- Repeat the layers twice but omitting the final cheese layer on top.
- Drizzle any remaining canned enchilada sauce (from the second can) on top.
- Cover with foil and bake in a 350 degree F oven for 25 minutes.
- Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
- Let stand 10-15 minutes before slicing.
- Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
- Delicious!
Questions & Replies
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Reviews
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I made this last night and my husband and son absolutely loved it! I left the jalapenos out and added a 15 oz can of chopped black olives. I also used a 30 oz can of mild red enchilada sauce and just 2 tsp cumin. I used a larger baking pan that I sprayed with Pam first. I put 6 corn tortillas on bottom as well as the other 2 layers. I used much more cheese, 1 lb shredded cheddar and 1 lb Monterey Jack mixed together. . I also added 1.5 cups of cherry tomatoes from my garden cut in half and mixed 1 cup of them into the meat sauce along with 1/2 of the chopped olives before I simmered the sauce. I followed all the other directions covering with foil and baking 25 mins. Then I topped the final layer with the remaining cheese, chopped olives, cherry tomatoes and green onions and baked it for another 7 mins to melt the cheese. I topped mine with sour cream when served it but left off tortilla chips. It served up very nicely after I let it sit for 15 mins before serving.
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Having this for dinner as I type. Very good. I omitted the bell pepper, tossed in a box of drained chopped tomatoes, and went with the 4tsp. of cumin. I also used Mexican Blend cheese along with some Chihuahua and Oaxaca cheese. I do believe that the next time I will decrease the cumin a bit and add double the tortillas. Thank you!!!
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This was an awesome recipe. Loved the texture of the corn and black beans.Okay Kit so I tweaked it just a little. I substituted about 8 chopped, roasted, Anaheim green chiles that I had frozen from last fall's harvest instead of the green pepper. I added about a teaspoon of chili powder, a little more cumin beacause I like the flavor, and a tablespoon of Worchester sauce to the meat. Thanks for posting this one, it's a keeper.
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Tweaks
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Made this last night and everyone loved it. I used ground turkey in place of the ground beef and handmade corn tortillas. I needed 4 of these tortillas per layer to cover my pan . To the meat mixture I added canned chopped green chilis instead of jalapeños. To the layers I added chopped cilantro and black olives. Mine needed a little extra cheese on top. In order to get the cheese to melt well I needed to turn the oven up for the last 5 minutes. Will definitely make again.
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Made this for my college son to take back with him after a visit home. Got a call the next day that his room mate and he LOVED it and were drooling just thinking about leftovers that night. So he was my guinea pig! I'm going to make it tonight for the family but I'm going to use chicken instead of beef! I took the advice of some others on this site and added a can of diced tomatoes....I bought petite diced tomatoes with chipotle peppers! And as far as the enchilada sauces?....I bought one can regular and one can hot! Oh....and I only used 1 lb of beef. Thanks for sharing this recipe!
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