Print This Recipe

Cheesy Beef & Black Bean Enchilada Casserole

It's a free form enchilada recipe that my brilliant friend Erin shared with me, have fun with the concept and switch up your favourite ingredients, everyone will love it!

Chili Meat Sauce:

1 lb. (454g) extra lean ground beef

1 1/2 cup (375 mL) diced red peppers

1 cup (250 mL) diced onion

1 clove garlic, minced

2 tbsp. (30 mL) chili powder

2 cups (500 mL) salsa

1 can (28 oz.) diced tomatoes, drained

1 can (28 oz.) crushed tomatoes

1 can (19 oz.) black beans, rinsed, drained

2 tbsp. (30 mL) freshly squeezed lime juice

For Assembly:

10 large flour tortillas

2 cups (500 mL) sour cream, divided

2 cups (500 mL) shredded cheese, divided

Garnishes: optional 3 cups (750 mL) shredded lettuce 2 cups (500 mL) diced tomatoes 4 green onions, finely chopped 1 avocado, peeled, diced

In large saucepan over medium-high heat, brown beef, peppers and onions until beef is no longer pink, about 8 minutes; drain excessive liquid, return to heat; add garlic and chili powder; cook for 2-3 minutes. Add salsa, tomatoes, beans and lime juice; bring to light boil, reduce heat to medium-low; simmer 20 minutes or until flavours are incorporated and liquid has evaporated (meat sauce is thick).

To assemble:

Preheat oven to 350F (180C).

Line large (8 cup/ 2L) casserole dish with 6 flour tortillas ensuring that the tortillas hang over the side of the dish and cover the bottom (these brown and are yummy for dipping).

Fill with 1/2 the chili mixture, top with 1 cup (250 mL) sour cream and 1 cup (250 mL) cheese. Layer the remaining 4 tortillas over filling and overlapping the lower shells; top with remaining chili mixture or enough to fill the pan; top with remaining sour cream and cheese.

Bake for 25-30 minutes, or until heated through and top is melted. Let stand 10 minutes. Garnish with lettuce, tomatoes, green onions and avocado the slice and serve.

Cooking tip: Try making individuals in large ramekins or muffin tins.