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The perfect way to curb the enchilada craving when you don’t have the time and energy for the real deal! This one-pan recipe comes together effortlessly but still delivers the same bold and satisfying enchilada taste. Ground beef is browned and seasoned with aromatic spices, then combined with black beans, corn, green chiles, and enchilada sauce for a hearty filling. Topped with tortilla strips and melted shredded Mexican cheese, this dish is baked to perfection...
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Preheat oven to 350°F.
Brown ground beef in a large sauté pan until no longer pink. Drain excess grease if necessary.
Mix in diced onions, garlic, and seasonings, and cook until onions are softened.
Stir in black beans, corn, green chiles, and enchilada sauce, and cook until heated through.
Top with tortilla strips and shredded cheese.
Cover with foil and bake for 20 minutes until cheese is melted and bubbling.
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Use your favorite brand of enchilada sauce for a personalized flavor.
If you prefer a spicier dish, add extra chili powder or diced jalapeños to the filling.
For a vegetarian version, swap the ground beef for crumbled tofu or extra beans.
Cut the tortilla strips evenly for a more uniform texture in the dish.
Can I use flour tortillas instead of corn tortillas?
Yes, but corn tortillas hold up better in baking and provide a more authentic enchilada flavor.
How can I make this dish spicier?
Add extra chili powder, diced jalapeños, or a splash of hot sauce to the filling.
Can I make this ahead of time?
Yes, you can prepare the filling and store it in the fridge. Add the tortilla strips and cheese just before baking.
What can I substitute for green chiles?
You can use diced bell peppers or omit them entirely if you prefer.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
