Corn tortillas cut into wedges and tossed with seasoned ground beef, enchilada sauce, green chilies, black beans and cheese and baked.
Sheet Pan Beef Enchilada Casserole
One day I ran across this recipe while browsing through Instagram - something that I like to do when I'm avoiding doing something else I should be doing. That can happen a lot these days and social media can be really good for that!
Anyway, this fella Kevin Ashton (@oldscoolkevmo) is a chef for a sorority house and he makes a lot of good eats that he cooks for himself at home and those gals and shares them on his social media. I'm sure they must really enjoy the things he comes up with because it's a wide variety of cuisines and it all looks good!
By the way, he's also battling stage 4 cancer (but seems to be beating it), so go and give him some love on one of his platforms y'all!
I guess that we're all familiar with enchilada casseroles in general, though there are many different versions out there. I have one here on the website that's been pinned more than 23,000 times as of today! His looked a little different, so I thought I'd give it a try.
It's almost like enchiladas meets chilaquiles meets nachos meets casserole.
Of course, as usual, I made my own personal changes but y'all, it really is so good!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's what you'll need to make my version of Sheet Pan Enchilada Casserole:
- 14 corn tortillas, cut into 8 wedges
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 pound ground beef
- 1 (1 ounce) packet taco seasoning (or equivalent homemade)
- 1 (10 ounce) can red enchilada sauce (or equivalent homemade)
- 1 (4 ounce) can diced green chilies, undrained
- 1 cup black beans, drained and rinsed
- 2 cups shredded cheese, divided (I used queso quesadilla)
- Optional garnishes: Chopped tomato, chopped avocado, sliced pickled jalapenos, sliced black olives, sliced green onion, sour cream, shredded cheese, cilantro
Preheat oven to 375 degrees F. Spray a 9 x 13 inch sheet pan or baking dish with cooking spray; set aside. Heat oil in a large deep skillet. Add onion and sauté, stirring often, for 3 minutes.
Cut corn tortillas into wedges and add to a large bowl.
Add ground beef to onions in skillet and cook through until no pink remains.
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Use a meat masher (#ad) to crumble beef.
Drain off excess fat and return meat to skillet. If y'all have been around here any length of time you recognize this Easy Greasy Colander (#ad). It makes draining off fats so much neater and easier and once cooled down you can just dump it in the trash. I love this kitchen tool!
Stir in taco seasoning - use your own homemade or a packet.
Add enchilada sauce - again your own homemade or a can.
Add green chiles.
Give it a good stir.
Add black beans.
Pour meat mixture over tortilla wedges in the bowl and toss until coated.
Kevin used this particular brand and type of cheese and Walmart happened to have it, so I went for it!
Add 1 cup of the cheese.
Stir in.
Transfer to the prepared sheet pan or baking pan.
Spread out evenly.
Top with remaining cheese.
Bake at 375 degrees F for about 20 to 25 minutes.
Cut into squares and serve with optional toppings.
For more of my favorite Mexican and Tex-Mex recipes, check out the collection on my Pinterest page!
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