Enchilada Casserole

A layered Mexican-inspired dish with tortillas, seasoned meat, beans, cheese, and enchilada sauce baked to perfection. Served on a plate topped with shredded lettuce, sour cream, and diced tomatoes, with rice or beans on the side.

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Ingredients:

For the Casserole:

• 500g ground beef or shredded chicken

• 1 onion, diced

• 2 garlic cloves, minced

• 400g canned black beans, drained and rinsed

• 400g canned corn, drained

• 500ml red enchilada sauce

• 8 small corn or flour tortillas

• 250g shredded cheddar or Mexican blend cheese

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp cumin

• Salt and black pepper, to taste

For Topping & Serving:

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 100g sour cream

• Rice or beans (on the side)

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Instructions:

1. Prepare the Filling
   In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Add ground beef (or chicken), cooking until browned. Stir in black beans, corn, chili powder, cumin, salt, and pepper. Mix well.
2. Assemble the Casserole
   Preheat oven to 180°C (350°F). In a baking dish, spread a thin layer of enchilada sauce. Layer tortillas, meat mixture, cheese, and sauce. Repeat layers until all ingredients are used, finishing with cheese on top.
3. Bake and Serve
   Bake uncovered for 25–30 minutes until bubbly and cheese is melted. Slice and plate portions. Top with shredded lettuce, diced tomatoes, and sour cream. Serve with rice or beans on the side.

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Nutrition (per serving):

• Calories: 690 kcal

• Carbohydrates: 58 g

• Fat: 34 g

• Protein: 36 g