Weeknight Enchilada Casserole | Recipes | The Holesome House

Ingredients

1 lb ground beef

1 can (15 oz) black beans, drained and rinsed

2 c enchilada sauce

1 c frozen corn

1 yellow onion, chopped

12 6 inch corn tortillas

1 1/2 c colby jack cheese, shredded

1 tbs olive oil

1 tsp salt

1 tsp pepper

1 tbs chili powder

1/2 tbs garlic powder

1/2 tbs paprika powder

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Preheat the oven to 350 degrees and grease a 9x13 casserole dish.
In a large pan, heat 1 tbs olive oil. Add the chopped onion and cook undisturbed for 2-3 minutes. Add in the ground beef, salt, pepper, chili powder, garlic powder, and paprika. Use a spatula to break up the ground beef. Cook the ground beef until there is no pink left and it is fully cooked, about 5-7 minutes. Stir in the corn and beans for 1 minute. Remove pan from heat.
Pour 1/2 c of the enchilada sauce in the bottom of the casserole dish. Place 6 of the tortillas on top of the sauce, covering the entire bottom. Pour the ground beef mixture on top, evenly distributing it over the tortillas. Pour the remaining enchilada sauce in a bowl, dip the 6 remaining tortillas into the sauce and place over the top of the beef, covering it completely. Pour over the left over enchilada sauce. Sprinkle over the colby jack cheese.
Bake uncovered for 18-20 minutes, until the cheese is completely melted and bubbly. Serve and enjoy!