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Beef Enchilada Bake

Serving Size

6

Ingredients

  • 1 lb ground beef
  • 1 (10 oz) can mild enchilada sauce
  • 1 can chopped green chiles, drained
  • 1 can corn
  • 1 can of black beans
  • 1 can diced tomatoes
  • 6 small corn tortillas, cut into strips
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • Salt and pepper to taste
  • 1/2 tsp chili powder

Directions

  • Preheat the oven to 375°F.
  • Brown the ground beef over medium heat in a saucepan, seasoning with salt, pepper, and chili powder.
  • In a greased 9x13 baking dish, combine the cooked beef, enchilada sauce, green chiles, corn, black beans, diced tomatoes, and corn tortilla strips. Stir to mix evenly.
  • Sprinkle shredded cheese evenly over the top.
  • Bake for about 15 minutes or until the cheese is melted and bubbly.
  • Serve warm with optional toppings.

Notes

Leftovers: Store in the fridge for up to 5 days or in the freezer for up to 3 months. Additional Toppings: Sour cream, avocado, diced tomato, and salsa. Tortillas: You can also leave them whole and layer them or fill them like traditional enchiladas. Enchilada sauce: Try Siete’s!

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