Beef Enchilada Bake
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This is a good casserole if you want the taste without the work.
Ingredients
- For the bake:
- Lean Ground Beef: 1 1/2 Lbs.
- Onion (Chopped)
- Beef Bouillon: 1 TSP
- Chili Powder: 1/2 TSP
- Ground Cumin: 1/2 TSP
- Garlic Powder: 1/2 TSP
- Salt: 1/2 TSP
- Pepper: 1/4 TSP
- Red Enchilada Sauce (Divided): 2 Cup
- Mild Chopped Green Chiles
- Black Beans (Drained, Rinsed, and)
- Monterey Jack Cheese (Shredded, Divided, and): 1 1/2 Cup
- Cheddar Cheese (Shredded, Divided, and): 1 1/2 Cup
- Medium Flour Tortillas (8 inch): 8 Each
- For the optional garnishes:
- Sour Cream (Optional)
- Pico De Gallo (Optional)
- Tomatoes (Optional, Chopped, to taste)
- Avocados (Optional, Chopped, to taste)
- Avocado Crema (Optional)
- Olives (Optional, Chopped, to taste)
- Cilantro (Optional, Chopped, to taste)
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, add the beef and the onions.
- While breaking up the beef, add the beef bouillon, the chili powder, the cumin, the garlic powder, the salt, and the pepper and cook until the beef is no longer pink, about 5-7 minutes.
- Stir in 1/2 cup of the enchilada sauce, the green chiles, and the black beans.
- Transfer the skillet from the heat and allow to cool for 1-2 minutes.
- Stir in 1 cup of the Monterey Jack cheese and 1 cup of the cheddar.
- Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with a generous amount of the filling mixture, about 1/2 cup.
- Roll up each tortilla and place them seam-side down in a prepared baking dish.
- Top the enchiladas evenly with the remaining sauce, the remaining Monterey cheese, and the remaining cheddar cheese.
- Cover tightly with foil and bake until the sauce is bubbly and the cheese is melted, about 30-35 minutes.
- Top with your favorite garnishes and serve.
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