Black Bean and Beef Enchilada Casserole (with pinto beans, black beans, green chili peppers, cheese, and green onions) – quick and easy-to-make dinner, great for leftovers!
I have a weak spot for casseroles and make them quite often: they are so easy to prepare and assemble, as long as you have all of the ingredients. This casserole dish is full of Mexican, Tex-Mex, Southwestern flavors – it’s a great family recipe with lots of flavor, without being overly spicy!
While you can assemble this dish and cook it right away, it can also be refrigerated and cooked the next day – which is perfect if you need to prepare a dinner in advance and don’t want to rush the next day!
I made this casserole in 2.8 L (3 quart) baking dish, which produced a generous number of servings, at least 8! You can feed a lot of people with this casserole, or save it for leftovers.
Below, I have step-by-step photos on how to assemble this casserole dish – it’s very easy and didn’t really require any step-by-step pictures, but I did them anyway. The step-by-step photos are for the first layer, remember to repeat it 3 times as you have 3 layers in your casserole dish. Also, for the final layer, I reversed the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first, then the remaining beef mixture with cheese on top. That made for a very nice presentation and one good looking meal!
And, here are step-by-step photos:
First, we have to prepare a bean-meat mixture. In a large skillet, on medium-high heat, cook the ground beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring, for about a minute, to let the spices mix in and until onion is soft:
Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed:
Assembling the casserole. Remember to repeat these steps 3 times, for 3 layers.
1. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish ( Use 2.8 L (3 quarts) rectangular baking dish – 11 inches long x 8.5 inches wide x 3 inches deep):
2. Spread 1/3 of the meat-bean mixture over the tortillas:
3. Top with 1/3 of sour cream, dropping it in small dollops all over:
4. Then carefully spread the sour cream over the meat-bean mixture:
5. Top the sour cream with 1/3 of enchilada sauce:
Repeat these layers 2 more times (3 total layers)
NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese, and bake for 10 more minutes uncovered.