I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients.
This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off.
If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends. There is definitely enough to feed several people!
Easy Enchilada Casserole
2 pounds ground beef
1 large onion, chopped
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 dozen flour tortillas
1 pound grated sharp cheddar cheese, divided
1 (15 ounce) can black beans, rinsed and drained
½ cup chopped green olives
1 can cream of mushroom soup
1 can cream of tomato soup
2 (4 ounces) can diced green chiles
1 (10 ounces) jar enchilada sauce
1 tablespoon lime juice
Sour cream, for garnish if desired
Black olives, sliced for garnish if desired
Place ground beef and onion in a large skillet on medium heat and cook until beef is done.
Add garlic and chili powders and cayenne pepper.
Cut tortillas into quarters.
In a large bowl, combine 1 cup of cheddar cheese and remaining ingredients.
Add ground beef mixture and mix well.
In a large casserole dish coated with cooking spray, arrange a layer of tortillas.
Spoon a layer of meat mixture over tortillas.
Repeat layers twice, ending with meat as last layer.
Top with remaining cheddar cheese.
Bake at 350 degrees for 45 minutes to one hour.
Garnish with black olives and sour cream.
For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!