Layered Beef and Bean Enchilada Casserole

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Cook and stir the ground beef and onions in a large skillet over medium-high heat until the meat is browned and crumbly, 7 to 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the diced tomatoes, green chiles, cilantro, and taco seasoning mix, then remove from the heat.

3. 3

   Stir the black beans and 1 can of red enchilada sauce together in a bowl until smooth and creamy.

4. 4

   Combine the pepperjack cheese and Monterey Jack cheese in a separate bowl.

5. 5

   Heat a cast-iron skillet over medium heat. Cook the tortillas one at a time until slightly crisp, about 15 seconds per side.

6. 6

   Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of the black bean mixture over the tortilla, then spread a layer of the ground beef mixture on top. Sprinkle 1 cup of the cheese mixture over the meat and pour 1/4 cup of red enchilada sauce over the top. Repeat the layers of tortilla, bean mixture, meat, cheese, and sauce, ending with cheese and enchilada sauce on top.

7. 7

   Cover the pan with aluminum foil and bake in the preheated oven until the cheese is bubbling and the enchiladas are cooked through, about 40 minutes. Let cool for 15 minutes and serve with sour cream.

• Calories 769.3 kcal High
• Protein 41.04 g Good Source
• Carbs 55.07 g Moderate
• Total Fat 43.05 g High
• Saturated Fat 23.49 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 141.67 mg High
• Sodium 1905.19 mg High
• Fiber 6.79 g Good Source
• Sugar 5.54 g Moderate
• Added Sugar 1.3 g Low Source
• Calcium 904.23 mg Good Source
• Iron 4.87 mg Good Source
• Potassium 321.66 mg Low Source
• Vitamin A 249.97 mcg_rae Good Source
• Vitamin C 26.13 mg Good Source
• Vitamin D 0.67 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅