This Beef Enchilada Bake will be a hit with your family. Everything you love about Enchiladas in casserole form layered with tortilla chips.
One of the very first recipes I ever had of my mother in law’s was Enchilada Casserole. It was really good and hit the spot for that Mexican food craving. The only thing I didn’t like about it was the corn tortillas. I’m just not a fan. I am, however, a super fan of tortilla chips so I altered her recipes about a year ago and only wished I had done it a decade ago! It makes it so much easier and tastier in my opinion. Plus I don’t have any leftover corn tortillas that end up going bad because I don’t use them soon enough!
I’ve also recently added a layer of my homemade black beans and that just put this recipe over the top!
This is one of those recipes that also reheats very well so make sure to save yourself some for lunch the next day. Just saying that from experience!
- 2 lbs ground beef
- 1 small yellow onion, finely chopped
- 2 14oz cans mild red enchilada sauce
- 8 oz tomato sauce
- ½ tsp cumin
- 1 tsp chili powder
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 can petite diced tomatoes, drained
- 3 cups grated cheddar cheese
- 2 cups black beans
- 15 oz white or yellow corn tortilla chips
- 1 cup sliced olives
- Preheat oven to 375 degrees.
- In a large skillet, brown beef and chopped onion. Drain off any grease.
- Stir in enchilada sauce, tomato sauce, spices and diced tomatoes. Heat through until bubbly.
- Spray a 9x13 pan with cooking spray.
- Spoon a cup of sauce into the pan and spread until even.
- Take 1-2 handfuls of chips and slightly crush into a single layer over the sauce.
- Sprinkle ½ cup of beans over the chips and then top with a little cheese.
- Repeat for two more layers.
- Top with sliced olives and bake for 30-35 minutes until cheese is melted and sides are bubbling.