Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium-high heat, cook ground beef and diced onion, breaking the meat apart as it cooks, for 7 to 8 minutes until beef is thoroughly browned. Drain excess grease and return skillet to medium heat.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in taco seasoning, drained diced tomatoes, drained green chiles, and rinsed black beans. Pour in 1 cup of the enchilada sauce and stir to combine. Remove from heat and stir in ½ cup sour cream until fully incorporated.
- Spread ½ cup of the remaining enchilada sauce across the bottom of the prepared baking dish in a thin, even layer.
- Arrange a single layer of corn tortillas over the sauce, overlapping slightly to cover the bottom of the dish (you will use about 6 tortillas per layer).
- Spoon half of the beef mixture evenly over the tortilla layer. Sprinkle with ¾ cup of shredded cheese.
- Add a second layer of corn tortillas. Spread the remaining beef mixture evenly on top. Pour the remaining enchilada sauce evenly over the entire casserole. Sprinkle the remaining 2 ¼ cups of shredded cheese over the top.
- Spray the inside of a piece of aluminum foil with nonstick cooking spray. Cover the baking dish tightly with the foil, sprayed side down. Bake covered for 20 minutes.
- Remove foil and bake for an additional 10 to 15 minutes until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from oven and allow to rest for 5 minutes before serving. Top with your favorite garnishes and serve warm!
Nutrition
Notes
Make it ahead: Assemble the casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. When ready to bake, add 5 to 10 minutes to the covered baking time since you are starting from cold.
Freeze for later: This casserole freezes beautifully for up to 3 months. Cover tightly with plastic wrap and then a layer of foil to prevent freezer burn. Thaw overnight in the refrigerator before baking per the instructions above.
Boost the nutrition: The black beans in this recipe add a wonderful boost of plant-based protein and fiber, making this casserole a much more nutritious and well-rounded family dinner than your average weeknight meal. You can also add a layer of frozen corn for extra color and sweetness!