If you love Enchiladas and Mexican food, you’ll love this easy Enchilada Casserole recipe!
This was the first year I can remember that I didn’t add “lose x pounds” to my goals for the new year. I wish it was because I was all done losing weight, met my goal, and didn’t need to worry about what I’m eating any longer. That’s unfortunately not the case. I still have 20-30 pounds to lose that seem to just want to hang on forever and ever and ever.
Instead I’m trying the whole “when you say you are on a diet, that just gives your body permission to gain weight” theory out and NOT being on a diet. I’m eating normal foods, with the goal of just not eating as MUCH in portion sizes as normal. I really believe that’s about the only thing someone in my line of work of recipe development and food photography can do. How can I create all these delicious recipes and not actually eat them? For me, that’d be impossible.
Some recipes are easier to stop eating at one small servings than others. This Enchilada Casserole recipe would not be one of those recipes. I LOVE Mexican food and enchiladas especially, so I absolutely kept wanting to eat spoonful after spoonful of this really ugly, but majorly tasty recipe!
This Enchilada Casserole contains 2 kinds of my favorite Bush’s Beans…both Black Beans and Refried Beans… as well as tons of veggies, cheese, and everything else you love in an enchilada!
Like I said before, it may not be the most beautiful food in the world, but this Enchilada Casserole is worth escaping your diet for…even if just for a day! Enjoy!
Enchilada Casserole Recipe
- 1 pound lean ground beef
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 15 ounce can Bush's Black Beans
- 1 15 ounce can whole sweet corn kernels drained
- 2 teaspoons taco seasoning or make your own
- 1 14.5 ounce can diced tomatoes drained
- 4 8 inch tortillas cut into strips
- 1 16 ounce can Bush's Refried Beans
- 1 10 ounce can mild enchilada sauce
- 2 cups shredded mild cheddar cheese
- Preheat the oven to 375°F.
- Spray a 9x13 baking dish with cooking spray.
- Brown the ground beef in a large skillet over medium heat.
- When ground beef is partially cooked, add bell peppers. Continuing cooking over medium heat until ground beef is cooked through and bell pepper is tender.
- Stir in Bush's Black Beans, Corn, Taco Seasoning and Diced Tomatoes. Cook until heated through, about 3 minutes and set aside.
- Place tortilla strips on the bottom of the casserole dish. Spread refried beans over the layer of tortilla strips. Top with the black bean/bell pepper mixture, followed by the enchilada sauce. Top generously with cheese.
- Bake for 20 minutes or until cheese is melted.
- Garnish with lettuce, tomatoes or salsa if desired.
Looking for more inspiration? Visit these blogs for more casserole recipes:
- Teriyaki Chicken and Rice from Emily Bites
- Spinach Artichoke Egg Casserole from Two Peas and Their Pod
- Dorito Chicken Casserole from Buns In My Oven
- Loaded Pizza Pasta Casserole from Bake at Midnight
- Smoked Sausage and Cheesy Orzo Casserole from Loaves and Dishes
I want this for dinner tonight!
I want it for dinner tonight too 🙂
Anna @ Crunchy Creamy Sweet says
YES! I absolutely agree with your take on healthier eating. I never make NY resolutions to starve myself in January. We just eat healthier every day and drink green smoothies every day. This enchilada casserole looks so good – I am adding it to next week’s menu!
Linda Szymoniak says
My daughter and I are doing Meatless Mondays and just leaving out the ground beef on this would make it work for us. Sounds great.
Michelle Rittler @ Taste As You Go says
I have my Weeknight Cheese Enchiladas on the menu plan for Monday, but I may have to make your casserole instead. Looks fantastic!
Sounds good. Thank you and have a great week.