Tex-Mex Enchilada Casserole
"You won't find hotter Tex-Mex food than what you'll eat in Texas!"
As best my memory serves me, my first introduction to a Tex-Mex casserole was my mother's frito chili pie topped with about a half inch of Velveeta cheese. (Velveeta is right up there with bacon ... you can't go wrong with it!) With the exception of the chopped onions (which I carefully picked out with my fork) the dish was heavenly and I enjoy it today but without the onions (which I've replaced with minced shallots). From that first Tex-Mex casserole I moved on to taco casseroles, burrito casseroles, tortilla baked casseroles, chili mac casseroles, and the list goes on and on. This Tex-Mex Enchilada Casserole surpasses the others. Not only is it tasty and savory, it makes you want to ask for a second helping before you've finished the first!
- 1 pound ground beef (extra lean, 97/3)
- 1 can red enchilada sauce (10oz., prefer Old El Paso mild)
- 1 can refried beans (16oz., prefer Kroger traditional)
- 1 can black beans (15oz., prefer Kroger Simple Truth Organic)
- 1 can corn, whole kernal (drained, 15.25oz, prefer Kroger Sweet Golden Corn, No Salt Added)
- 1 can diced tomatoes (14.5oz., prefer Kroger Simple Truth Organic Petite, No Salt Added)
- 12 each soft white corn tortillas (4.25" street taco size)
- 3 cups Mexican style blend cheese (shredded, prefer Kroger Simple Truth Organic)
- 1 package salt-free taco seasoning mix (prefer Mrs. Dash)
- 1/4 teaspoon salt (Diamond Crystal Kosher salt)
Assemble all the ingredients. Set out a 9"x 13" baking dish, a 10" skillet and a large mixing bowl. Preheat the oven to 350°F.
Brown the ground beef in the skillet after a few sprays of cooking oil. Drain and set aside.
Using a Pyrex cup or bowl, cook the corn in the microwave according to package instructions. Remove and set aside.
Spread half of the enchilada sauce in the bottom of the dish. Handling them one at a time, spread half of the refried beans onto six of the corn tortillas. Place tortillas, bean side up, over sauce in the dish, overlapping to fit if necessary.
In the large mixing bowl, add the remaining enchilada sauce, corn, black beans, taco seasoning mix, ground beef and undrained tomatoes. Gently stir to combine all the ingredients.
Spread half of the beef enchilada mixture over the corn tortillas covered with refried beans. Then, top this layer with one cup of cheese.
Repeat layering ... using six more tortillas, spread each with the remainder of the refried beans and place as another layer into the dish. Then, layer with the remaining meaty mixture and then the remaining cheese.
Bake uncovered for 35 to 40 minutes until hot in the middle and bubbly around the edges. Let stand for 10 minutes before cutting to serve.
Before serving, top off the dish with your favorite enchilada topping ... shredded lettuce, fresh cilantro, sour cream, avocado, sliced jalapenos, black olives, additional cheese, etc.
Serving Size 1 1/2 cups
Servings 8
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 10g50%
- Cholesterol 75mg25%
- Sodium 828mg35%
- Potassium 503mg15%
- Total Carbohydrate 39g13%
- Dietary Fiber 12g48%
- Sugars 5g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The Mrs. Dash Salt-Free Taco Seasoning Mix is largely responsible for the success of this recipe. The blend of herbs and spices is perfect and the fact that it is salt-free is essential to the sodium content of the recipe.