Mexican Ground Beef Casserole

ground beef mexican casserole with a serving cut out

A lightened-up high-protein recipe for Mexican casserole made with whole grain corn tortillas, black beans, lean ground beef, and a blend of cheeses.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 371kcal

Author Amee

Ingredients

1 lb 93% lean ground beef
½ tsp salt
¼ tsp pepper
20 oz red enchilada sauce
2 cups frozen shoepeg corn
8 oz fresh chunky-style salsa or your favorite canned salsa
8 soft corn tortillas
15 oz can black beans, drained and rinsed
8 oz Cabot light white cheddar shredded
8 oz Cabot colby jack cheese shredded (or pepper jack)

Instructions

Preheat oven for 350 degrees F. Heat a large skillet on medium heat and cook ground beef until no longer pink. Season with salt and pepper.
Stir in enchilada sauce, corn, black beans and salsa. Bring the mixture to a low-boil, stir, then turn off the heat.
Grease a 9x11 baking dish with olive oil cooking spray and place half of the tortillas in the bottom of the pan and overlap, as needed.
Cover with half of the meat mixture and top with half of the cheese
Repeat with second layer, finishing with the rest of the cheese on top.
Bake for 30-35 minutes, until cheese is melted and bubbly.

Nutrition