Easy Enchilada Casserole
Ingredients
2 lbs.
Kowalski's Certified Humane 93% Lean Ground Beef
1 cup
chopped onion
2 tbsp.
Kowalski's Ancho Chile Powder
1
jalapeño pepper, some seeds and membrane removed, diced
1 tsp.
kosher salt
- Kowalski's Butter, for coating the baking dish
12
(5-6") corn tortillas, divided
15 oz. can
Kowalski's Black Beans, rinsed and drained
11 oz.
canned corn (such as Green Giant SteamCrisp Mexicorn), drained
8 oz.
Kowalski's Shredded Cheddar Cheese, divided
28-29 oz.
can fire-roasted crushed tomatoes, divided
- toppings, to taste: shredded lettuce, sour cream, chopped Roma tomatoes, chopped green onions and canned sliced black olives
Directions
In a large skillet over medium heat, brown ground beef and onion; cook until meat is no longer pink and onion is soft and tender (about 10 min.). Drain; stir in chile powder, jalapeño and salt. Set ground beef mixture aside. Butter the bottom of a 13x9" glass baking dish; arrange 6 tortillas, slightly overlapping, in bottom of prepared dish. Layer ground beef mixture, black beans and corn over tortillas; top with remaining tortillas. Sprinkle ½ of cheese over tortillas; spread tomatoes evenly over cheese. Bake in a preheated 350° oven until heated through and bubbling around edges (about 45 min.); sprinkle with remaining cheese during last 10 min. of baking. Cut casserole into squares; garnish with desired toppings.
Tasty Tip: If you like your enchiladas hot and spicy, use more of the seeds and membrane from the jalapeño pepper. That's where the heat is!
