Description
A hearty and protein-packed beef enchilada casserole layered with seasoned ground beef, black beans, corn, and cheese, perfect for a satisfying and nutritious meal.
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 (10 ounce) can red enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 whole wheat flour tortillas, cut into quarters
2 cups shredded reduced-fat sharp cheddar cheese
1/2 cup plain nonfat Greek yogurt
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
Stir in the enchilada sauce, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until heated through and well combined. Remove from heat.
Spread a thin layer of the beef mixture on the bottom of the prepared baking dish.
Layer one-third of the tortilla quarters evenly over the beef mixture.
Add one-third of the beef mixture over the tortilla layer, then sprinkle one-third of the shredded cheese on top.
Repeat the layering process two more times, ending with cheese on top.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Serve each portion topped with a tablespoon of plain nonfat Greek yogurt and a sprinkle of chopped fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 35 minutes