Beef and Cheese Burrito Enchilada Bake

• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 (15-ounce) can enchilada sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 8 flour tortillas (6-inch)
• 2 cups shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 teaspoon garlic powder
• Salt to taste
• 1/4 cup chopped cilantro (optional)
• Sour cream and salsa for serving (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef with onions and bell peppers until browned. Drain excess fat.
3. 3 Stir in chili powder, cumin, and garlic powder into the beef mixture; season with salt.
4. 4 Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
5. 5 Layer tortillas, beef mixture, black beans, corn, and half of the cheese in the dish.
6. 6 Repeat layers once more, finishing with a layer of tortillas and remaining cheese.
7. 7 Pour remaining enchilada sauce over the top.
8. 8 Bake uncovered for 30 minutes, or until cheese is bubbly and edges are crispy.
9. 9 Let stand 5 minutes before serving. Garnish with cilantro if desired.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add diced green chiles for a spicy kick.
• Substitute chicken for beef for a poultry version.

Substitutions

• Use corn tortillas for a gluten-free option.
• Substitute Monterey Jack cheese for cheddar.

Pairings

• Mexican rice
• Refried beans
• Guacamole

Nutrition

Tips

• For extra flavor, sauté onions and peppers before adding to the beef.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30 minutes, then uncover and bake for another 10 minutes.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh green salad.
• Top with sour cream, salsa, and guacamole for added flair.

FAQ