Layered Mexican Beef Enchilada Casserole with Black Beans and Corn

How to Make Layered Mexican Beef Enchilada Casserole with Black Beans and Corn

1. 1

   Step 1: Brown the beef and aromatics

   Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat, add the chopped onion and cook until softened, 3–4 minutes. Add the garlic and ground beef, breaking the meat apart; cook until no longer pink, 6–8 minutes. Stir in taco seasoning, adjust salt and pepper to taste, then remove from heat and drain any excess fat if needed.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   • 1 tbspOlive oil
   • 2 tbspTaco seasoning (store-bought or homemade)
   
2. 2

   Step 2: Prepare the bean and corn filling

   Meanwhile, drain and rinse the canned black beans and drain the corn (or thaw frozen corn). In a medium bowl combine beans and corn and toss gently—this mixture will add texture and body between the beef layers. If you like, season lightly with a pinch of additional taco seasoning or salt.

   For this step

   • 1 15 oz canBlack beans, canned (15 oz)
   • 1 15 oz canCorn, canned or frozen (15 oz can or 1.5 cups frozen)
   
3. 3

   Step 3: Assemble the casserole

   Spread 1/2 cup (about 120 ml) of enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 3–4 tortillas to cover the bottom, spoon half the seasoned beef evenly over them, scatter half the bean-corn mixture, drizzle 3/4 cup (180 ml) enchilada sauce, and sprinkle 1 cup (113 g) cheese. Repeat one more layered sequence (tortillas, remaining beef, beans, sauce) and finish with the remaining tortillas, sauce, and cheese for a top layer.

   For this step

   • 1 24 oz jarRed enchilada sauce
   • 10 count8-inch tortillas (flour or corn)
   • 2 cupsShredded Mexican cheese blend
   
4. 4

   Step 4: Bake covered

   Cover the baking dish tightly with foil and bake in the preheated oven until heated through and bubbling around the edges, about 20–25 minutes. The steam will warm the tortillas and meld the layers.
   
5. 5

   Step 5: Brown the cheese

   Remove the foil and return the casserole to the oven for 5–8 minutes, or until the cheese is melted and beginning to brown. For a golden finish, broil on high for 1–2 minutes, watching carefully to prevent burning.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 8–10 minutes to set for cleaner slices. Serve warm with optional toppings like chopped cilantro, sour cream, sliced avocado, or pickled jalapeños.

1. Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat, add the chopped onion and cook until softened, 3–4 minutes. Add the garlic and ground beef, breaking the meat apart; cook until no longer pink, 6–8 minutes. Stir in taco seasoning, adjust salt and pepper to taste, then remove from heat and drain any excess fat if needed.
2. Meanwhile, drain and rinse the canned black beans and drain the corn (or thaw frozen corn). In a medium bowl combine beans and corn and toss gently—this mixture will add texture and body between the beef layers. If you like, season lightly with a pinch of additional taco seasoning or salt.
3. Spread 1/2 cup (about 120 ml) of enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 3–4 tortillas to cover the bottom, spoon half the seasoned beef evenly over them, scatter half the bean-corn mixture, drizzle 3/4 cup (180 ml) enchilada sauce, and sprinkle 1 cup (113 g) cheese. Repeat one more layered sequence (tortillas, remaining beef, beans, sauce) and finish with the remaining tortillas, sauce, and cheese for a top layer.
4. Cover the baking dish tightly with foil and bake in the preheated oven until heated through and bubbling around the edges, about 20–25 minutes. The steam will warm the tortillas and meld the layers.
5. Remove the foil and return the casserole to the oven for 5–8 minutes, or until the cheese is melted and beginning to brown. For a golden finish, broil on high for 1–2 minutes, watching carefully to prevent burning.
6. Let the casserole rest 8–10 minutes to set for cleaner slices. Serve warm with optional toppings like chopped cilantro, sour cream, sliced avocado, or pickled jalapeños.