Description
A layered masterpiece packed with bold flavors and a touch of spice, perfect for family dinners or meal prep. Comfort food made easy and delicious!
Ingredients
Scale
- 8 large tortillas (corn or flour)
- 1 lb (450g) ground beef or shredded chicken
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels
- 1 cup diced bell peppers (any color)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 ½ cups enchilada sauce or salsa
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, avocado slices
Instructions
- Prep Ingredients: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Cook ground beef with chili powder, cumin, paprika, salt, and pepper until browned. Drain excess fat. If using chicken, mix shredded chicken with seasonings.
- Layer Base: Spread ¼ cup of enchilada sauce at the bottom of the dish. Add a layer of tortillas (cut to fit the pan, if needed).
- Build Layers: Spread 1/3 of the meat, beans, corn, bell peppers, and cheese over the tortillas. Drizzle with sauce. Repeat layers twice, ending with cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
- Rest & Serve: Let the casserole rest for 5 minutes. Garnish with your favorite toppings and serve warm!
Notes
- Prevent Soggy Layers: Lightly toast or crisp the tortillas in a dry pan before layering. This helps maintain a firm texture and prevents the casserole from becoming overly soggy.
- Customize Spice Levels: Adjust the heat by choosing mild, medium, or hot enchilada sauce or salsa. Add jalapeños or chili flakes for extra heat or omit spicy ingredients for a milder version.
- Make it Ahead: Assemble the casserole a day in advance and store it covered in the fridge. Bake when ready to serve, making it a perfect choice for busy evenings or entertaining guests.