When you date a guy whose mom makes incredible Mexican food, you’re guaranteed to fall in love with him – I mean, it. I was a legitimate taco-hater before, but this enchilada recipe launched me out of that dark place where no fajitas or tostadas were to be found.
This dish is great to make on a Sunday and heat throughout the week, but since it also feeds a ton of people it’s perfect for parties. Every time I make this recipe, I usually double all of the ingredients and make two casseroles because it goes so quickly.
The recipe is super basic, and it’s only marked as “medium” because it can get a little time-consuming. Move over Taco Tuesday, it’s enchilada time.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Servings: 12
Brown the ground beef in a pan over medium high heat for 15-20 minutes. Mix in about half of the taco seasoning when the meat is almost fully cooked.
Once the beef is cooked, drain the meat by pouring the excess grease into a mug. Protip: Never pour hot grease down your drain. Put it in a mug instead and dispose of it in your garbage once the liquid hardens.
In a large bowl or pot, combine the cooked beef, black beans, salsa, remaining taco seasoning and diced tomatoes.
Pour some of the sauce into the bottom of a 9 x 13 baking dish.
Place two tortillas on top of the sauce layer.
Using a spatula, smear half the container of sour cream on top of the tortilla layer, and then cover with two more tortillas.
Cover the tortillas with a layer of shredded cheese and then add another layer of sauce.
Continue layering the ingredients (sauce, tortillas, sour cream, tortillas, cheese, sauce, tortillas, sour cream…). Finish with a layer of sauce and then cover with shredded cheese.
Bake covered for 30 minutes at 350°F, then uncovered for 10 minutes. If you double the recipe, you can stick both casseroles in the oven at the same time if you bump the temperature up to 400°F.