Make Ahead Layered Enchilada Casserole

Get ready to transform your weeknight dinners with this Make Ahead Layered Enchilada Casserole, the ultimate comfort food packed with bold Tex-Mex flavors. This crowd-pleasing dish combines savory layers of seasoned ground beef, black beans, sweet corn, and melted cheddar and Monterey Jack cheese, all nestled between tender corn tortillas and bathed in rich enchilada sauce. With a quick 25-minute prep time, it’s perfect for busy schedules and can even be assembled in advance for effortless entertaining or meal prep. Simply bake it to bubbly golden perfection when ready to serve, and don’t forget the optional garnish of fresh cilantro for an extra burst of flavor. Family-friendly, freezer-friendly, and bursting with spices like chili powder and cumin, this casserole is a hearty dinner winner that serves up to six.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 cups Red enchilada sauce
• 12 pieces Corn tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 15-ounce can Black beans, rinsed and drained
• 1 cup Frozen corn kernels
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 tablespoons Cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a large skillet over medium heat, sauté the diced onion until soft, about 3-4 minutes. Add the minced garlic and cook for another minute.

Step 3

Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess grease.

Step 4

Stir in the chili powder, cumin, salt, and pepper to season the beef mixture.

Step 5

Add 1 cup of enchilada sauce to the skillet along with the black beans and corn. Stir well to combine and remove the skillet from heat.

Step 6

Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.

Step 7

Layer 4 corn tortillas on the bottom of the dish, overlapping slightly as needed.

Step 8

Spread one-third of the beef mixture evenly over the tortillas, followed by 1/3 of the shredded cheddar and Monterey Jack cheeses.

Step 9

Repeat the layers—tortillas, beef mixture, and cheese—two more times, finishing with a layer of cheese on top.

Step 10

Pour the remaining enchilada sauce evenly over the casserole, ensuring it seeps into the layers.

Step 11

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.

Step 13

Let the casserole rest for 10 minutes before slicing and serving. Garnish with chopped cilantro if desired.

Step 14

If making ahead, assemble the casserole but do not bake it. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, follow the same baking instructions, adding an extra 10 minutes if baking directly from the refrigerator.

Nutrition Facts

Serving size	(2228.4g)

Amount per serving	% Daily Value*
Calories	4111.9

Total Fat 212.7g	0%
Saturated Fat 103.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 663.3mg	0%
Sodium 8802.8mg	0%
Total Carbohydrate 362.6g	0%
Dietary Fiber 48.9g	0%
Total Sugars 38.4g
Protein 205.9g	0%

Vitamin D 24IU	0%
Calcium 2840.8mg	0%
Iron 24.6mg	0%
Potassium 2907.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 19.7%

Carbs: 34.6%