This recipe is an absolute staple in my kitchen. I make it almost weekly. The best part is it makes fantastic leftovers. You can use any type of ground meat. For example, I have used everything from: bison, caribou, bear, moose, and even your traditional beef. Make it ahead during the day then pop it in the oven 30 minutes before dinner. It’s also a great meal train option that that can be baked immediately or frozen. This post may contain affiliate links. Please read our disclosure policy.
Click here for a quick YouTube video on how to make this dish.
INGREDIENTS
- 1-2 lbs of ground meat
- Olive oil or avocado oil
- 1 red onion
- minced garlic
- taco seasoning
- one can of black beans (or kidney/pinto beans)
- 16 oz can of enchilada sauce (I prefer mild red)
- Shredded sharp cheddar cheese
- Fresh cilantro
- Small corn tortillas
- 8 oz can of refried beans (this can be omitted)
For the side salad I serve this with cut up tomatoes, avocado, and cilantro. Season with: salt, pepper, olive oil, and lime juice. This casserole doesn’t necessarily need a side, but if you’re looking for something light to go with it, it’s a perfect addition.
TOOLS:
- A large cast iron pan (or a deeper frying pan)
- Medium sized bowl
- Casserole dish
- Tin foil
DIRECTIONS:
- First, dice up your red onion. Heat a few tablespoons of the oil in your pan. I prefer using a cast iron.
- Add the onion to the pan and stir for a few minutes. Add the fresh garlic and stir. Careful not to burn the garlic.
- Sprinkle in the fresh chopped garlic and the beans.
- Next, add your ground meat to the pan and sprinkle generously with taco seasoning.
- Brown the meat until it is cooked through. Drain any access fat/liquid.
- Add the can of beans that you’re using and mix well.
- Pour some of the enchilada sauce onto the mixture and stir.
- Once your meat mixture is complete, take it off the heat and set aside.
- Using a baking casserole dish (or a throw away pan) I add a small amount of enchilada sauce to the bottom.
- In a medium bowl, add the enchilada sauce from the can. Start dipping a few tortillas into the sauce and make sure both sides are covered. Lay this layer of tortillas at the bottom of your baking dish.
- Next, add a layer of meat. At this step, I like to add a few spoonfuls of the refined beans as a layer.
- Sprinkle a layer of the sharp cheddar cheese on top.
- Repeat the process. You’re basically just creating layers of the casserole. I usually end up doing about three.
- The final layer should just be the cheese on top. On the last layer, I generally add a generous amount of the cheese.
- At this point, you can either bake it straight away, or cover it with tin foil for later.
- When ready to bake: Preheat oven to 350 degrees Fahrenheit
- If cooking from frozen, allow the casserole to rest at room temperature for an hour before baking.
- When it’s done baking, I also like to add fresh chopped cilantro on top. I usually do this part last before serving that way the herb doesn’t burn up in the oven.
