Cheesy Bean Enchilada Casserole with a homemade red enchilada sauce seasoned with cumin, oregano and basil! A delicious and easy recipe for the perfect dinner!
Local grocery store…what?!? Yep – this is another one I found from my local grocery store in one of their mailers. I made this one for us last night and it was pretty tasty! This one has red enchilada sauce in it and prepared (canned) enchilada sauce HAS gluten in it! BUT – you can buy a gluten free enchilada sauce OR make your own! I found a gluten free enchilada sauce made by LaVictoria.
If you can’t find a gluten free red enchilada sauce, I listed a great recipe below for one. This dish also has cheese in it – so if you are dairy free, you can make half the dish with cheese in it, and leave the other half of the dish cheese free.
This one serves 8 and is perfect for a family dinner. And if you like leftovers, this one tastes even BETTER the next day! This recipe does have a small kick to it, which we enjoyed. We served this with a side of refried beans and my Mexican Rice.
Cheesy Bean Enchilada Casserole with a homemade red enchilada sauce seasoned with cumin, oregano and basil! A delicious and easy recipe for the perfect dinner!
- 1 lb Ground Beef
- 1 10 ounce can Red enchilada sauce (Or make the Gluten Free recipe is below)
- 1 12 ounce package frozen whole kernel corn
- 1 16 ounce can Refried Beans
- 12 Soft Corn Tortillas
- 1 15 ounce can Black beans, drained and rinsed
- 1 14.5 ounce Petite Diced Tomatoes
- 2 cups shredded cheese (I recommend the Mexican blend)
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1/2 teaspoon oregano, dried
- 2.5 teaspoons chili powder
- 1/2 teaspoon basil, dried
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 teaspoon cumin, ground
- 1 teaspoon parsley, dried
- 1/4 cup salsa
- 6 ounce tomato sauce
- 1.5 cup water
Preheat the oven to 350F. Cook ground beef until brown and no longer pink. Spray a 13X9-inch baking dish with cooking spray.
Spread half of the enchilada sauce in the bottom of the dish.
Cook corn in microwave according to package directions, using minimum cook time.
Spread about half of refried beans on 6 corn tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit.
Stir together remaining enchilada sauce, corn, black beans, salt, ground beef and undrained tomatoes in a large bowl.
Spread half of this mixture over the corn tortillas in dish. Sprinkle with 1 cup of cheese.
Repeat layering – take 6 more corn tortillas and spread with the rest of the re-friend beans and place as another layer in your 13X9 baking dish.
Then layer with the enchilada mixture and remaining 1 cup of cheese. Bake for 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.
Heat oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 min.
Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water.
Bring to a boil, reduce heat to a low simmer for 15 to 20 min.
NOTE: You will find affiliate links on this page.
Leave a Reply