Ground Beef Enchilada Casserole

This Ground Beef Enchilada Casserole has all of the flavors of enchiladas with no rolling required! This cheesy enchilada skillet comes together in one pot on the stove top and it is so easy to make. It’s ready in about 30 minutes, so it’s perfect for busy weeknights!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 459 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
1 lb - lean ground beef
1 - poblano pepper
3 cloves - garlic
14 ounces - red enchilada sauce
15 ounces - black beans
1 cup - corn
4 - corn tortillas
2 tablespoons - fresh lime juice
¼ cup - cilantro
4 ounces - grated Colby jack cheese

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add the ground beef and break up into chunks with a wooden spoon. Cook until the beef is nearly cooked through, about 5 minutes. Add the poblano pepper and garlic and cook 1-2 minutes longer.
Add the enchilada sauce and bring to a boil. Reduce the heat to medium low and stir in the black beans, corn and corn tortilla pieces. Simmer covered for 3-5 minutes, then stir and cook uncovered for 5 minutes more or until the tortillas have softened to the desired doneness and the sauce has thickened.
Remove from heat and stir in the lime juice. Top with the grated cheese and place the lid back on the skillet until the cheese has melted. Garnish with chopped cilantro and serve with your favorite toppings. Enjoy!

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