Description
Delicious and cheesy beef enchiladas with a spicy kick.
Ingredients
Scale
- 1 lb ground beef
- 1 1 oz packet taco seasoning
- ¼ cup water
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, rinsed and drained
- 1 4 oz can diced jalapeño peppers
- 1 14 oz can diced tomatoes, drained
- 12 corn tortillas
- 2 10 oz cans red enchilada sauce
- 1 cup shredded mild cheddar cheese
- 1 cup shredded pepper jack cheese
- Optional Toppings:
- Lime
- Sour cream
- Avocado
- Cilantro
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks, until browned, about 7–10 minutes. Drain excess grease.
- Stir in the taco seasoning and water until well combined.
- Add 1½ cans of enchilada sauce along with the diced tomatoes, black beans, corn, and jalapeños. Stir to combine, reduce heat to medium, and bring to a simmer. Let simmer for 5 minutes.
- Pour the remaining enchilada sauce into the bottom of the casserole dish, then layer 6 tortillas over the top (they should overlap).
- Spread ⅔ of the beef mixture over the tortillas and sprinkle with half of the cheddar and pepper jack cheeses.
- Add another layer of 6 tortillas, followed by the remaining filling and remaining cheese.
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish with your favorite toppings and enjoy!
Notes
- This recipe is perfect for a family dinner or a gathering with friends.
- Feel free to adjust the spice level by adding more or fewer jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg