Main Dish

Layered Enchilada Bake

Mexican food is one of our absolute favorites. So are easy weeknight meals that create perfect left overs. This Layered Enchilada Bake combines both those things.

These have the same delicious flavor as a perfect enchilada but without the hassle of hand-rolling each one, fighting against cracking tortillas.

I don’t know about you, but our nights can get so busy with different commitments. I plan out my meals for the week based on what nights we have plans. On nights where we are going to be home, I make a big meal to create enough food for dinner that night plus left overs to have later that week on a night that we have to rush off to something. Many weeks I go to this layered enchilada bake because it’s super easy to throw together and it makes a lot so it’s plenty for two dinners for Michael and I. Plus it all comes together in just 2 pans so clean up is super easy!

10 simple ingredients make up this flavorful dish. To bring them all together you simply brown the ground beef, season it with taco seasoning, add in the remaining mix-ins and then layer it all together. I like to think of it as “Mexican Lasagna”. You start with a bottom layer of 4 tortillas, then layer the enchilada sauce and beef mixture. You then repeat this step once more and top it off with a final layer of tortillas and some cheese. Pop it in the oven for 30 minutes and you’re done!

Give this a try next time you know you’re going to have a busy week.

Layered Enchilada Bake

Print Recipe
Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients

  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • ½ C water
  • 12 corn tortillas
  • 1 sweet yellow onion- diced
  • 1 can black beans- drained and rinsed
  • 1 can corn- drained
  • 1 can diced green chili’s
  • 1 (10oz) can enchilada sauce- green or red
  • 1 ½ C. shredded cheese- pepper jack or cheddar

Instructions

1

Preheat oven to 350. Grease a 9x9 pan and set aside.

2

Cook ground beef in skillet until no longer pink. Drain off fat.

3

Add taco seasoning and water and simmer until meat is coated with seasoning and the water has evaporated.

4

Add diced onion, black beans, corn, green chilis, and cheese to the beef and mix until well incorporated. Layer 4 corn tortillas to cover bottom of pan.

5

Cover tortillas with a generous layer of enchilada sauce.

6

Top with half of the beef mixture and a little more enchilada sauce.

7

Create another layer to your enchilada bake by putting 4 more tortillas down and then the remaining beef mixture.

8

Top with one last layer of tortillas and enchilada sauce.

9

Sprinkle with more cheese.

10

Cover pan with foil and bake for 25 minutes

11

Remove foil and bake for an additional 5 minutes. (Then I like to broil mine on high for 1-2 minutes to get the cheese to get bubbly.)

12

Let sit for 10-15 minutes before serving.

13

Serve with sour cream, salsa, shredded lettuce & tomato.

Notes

Letting this cool for 10 or more minutes is crucial. If you don't it will not hold in nice pieces and will ooze all over you plate. It will, of course, still taste delicious but won't look as appetizing.

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