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Enchilada Casserole with Red Guajillo Chile Sauce
Enchilada Casserole with Red Guajillo Chile Sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Whip up a flavorful ground beef enchilada casserole loaded with veggies and melty reduced-fat cheese for a speedy and satisfying meal!
Ingredients:
  • 1 pound extra-lean ground beef
  • 0.25 teaspoon ground black pepper
  • 3 tablespoons taco seasoning mix
  • 1 small onion, chopped
  • 0.5 green bell pepper, chopped
  • 0.5 red bell pepper, chopped
  • 0.25 cup shredded carrots
  • 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
  • 2 tablespoons white sugar
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 6 (6 inch) corn tortillas
  • 2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)
Instructions:
  • Preheat the oven to 375°F (190°C) to kickstart the cooking process.
  • Preheat a large skillet over medium-high heat. Add beef to the hot skillet, sprinkle with pepper and taco seasoning, and cook, stirring occasionally, until browned and crumbly, about 5-7 minutes. Mix in onion, bell peppers, and carrots, and sauté for an additional 5 minutes.
  • In a large measuring cup, combine guajillo sauce and sugar. Pour the sauce over the beef mixture, then add and stir in the black beans.
  • Layer 3 tortillas in the casserole dish. Top with half of the meat mixture and sprinkle half of the shredded cheese. Repeat the layers, finishing with a layer of cheese on top.
  • Bake until cheese is bubbly and golden, about 25 minutes in the preheated oven.

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