Recipe | "Easy Beef Enchilada Casserole" by Sue Ready

Happy Cinco de Mayo and Kentucky Derby Day!

Cook's notes: This dish was a real winner in my book. It was easy to put together and can be made early in the day. A no-fuss meal even kids will like. You can kick up the flavor of the dish depending on "heat" of salsa and enchilada sauce used.

  • 1-1/2 lbs. ground beef cooked, drained and crumbled
  • 1/4 tsp. each salt and pepper
  • 1 cup sweet onions, diced
  • 2 garlic cloves, minced
  • 1-1/2 cups black beans, drained and rinsed
  • 1-1/2 cups frozen steam fresh corn
  • 1 can (28 oz.) enchilada sauce (mild or to your taste)
  • 1/2 cup chunky salsa
  • 1 cup chicken broth (low sodium)
  • 1 box Spanish Rice with seasonings
  • 1/2 tsp. sugar
  • 14-6 inch corn tortillas
  • 4 cups Mexican Blend Cheese, divided
  • 1/2 cup green onions, diced
  • optional- 1/4 cup chopped cilantro
  • 2 cups diced grape tomatoes
  • 2 cups shredded lettuce


    • In a deep dish skillet brown hamburger with salt and pepper, onions and garlic.
    • Drain meat juices and wipe skillet clean.
    • Add meat back into skillet with onions and garlic. Add in black beans, corn, enchilada sauce, salsa, broth, Spanish rice (with seasonings in box) and sugar. Mix well and cook covered 20 minutes or until rice is done on a medium low heat. Stir a few times.
    • Preheat oven to 350 degrees.
    • Cut 14 corn tortillas in half. Lightly spray a 13 x 9 pan. Arrange 14 halves in bottom of pan.
    • Pour half the ground beef mixture over the tortillas halves. Sprinkle evenly over ground beef mixture 2 cups of cheese. Repeat with another layer of tortillas halves, ground beef mixture and rest cheese. sprinkle top with diced green onions.
    • Bake covered for 20 minutes. Remove foil and cook 5 minutes longer. Let set 8 minutes before serving.
    • To serve sprinkle with shredded lettuce and chopped tomatoes.

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