Food,  Supper,  Venise's Blog

Enchilada Casserole


enchilada casseroleBeef. Good. Salsa. Good. Cheese. Good. What’s not to love?  (If you can tell me what TV Sitcom I am mimicking extra points for you!) This recipe is my new jam, it’s bomb diggity! Ask my sister or my husband, it has quickly become a once week staple. For some reason I have had crazy cravings for Mexican food ever since I had my daughter six months ago. If I had to guess it’s because I endured nine months of “morning sickness” and Mexican food was on the top of the list of things I wanted but couldn’t quite stomach. So now I am making up for lost tamales.

This recipe is crazy good, crazy easy and has been a real crowd pleaser. You can find similar recipes online but if you happened upon this recipe you are in luck because I have spent the last eight (or so) attempts perfecting my recipe and it’s pretty damn good if I do say so myself!  You can make the recipe in any quantity you want. Last weekend, I doubled the recipe and made three small sized casseroles to freeze just in case a craving pops up and I don’t have time to put it all together. I am telling you my obsession is bordering on addiction, it’s that good!


12 White Corn Tortillas (you can use flour but I think they get too mushy and like how the corn tortillas retain their texture)

1 can red enchilada sauce (I have experimented with the green sauce, but the red is my favorite)

1 can of sweet corn

Half a jar of jalapenos (I like the  heat, but this may be too much for some folks. Adjust as necessary)

1 can black beans

2 lbs of ground beef (at our house beef is what’s for dinner and we are lucky to have a freezer full so I use two pounds, but this can be adjusted to your liking or supply  as needed)

Fajita seasoning (this was an experiment and I am so happy I tried it! It’s also my secret ingredient so don’t tell anyone)

Shredded Cheddar Cheese (like all recipes with cheese, the more the merrier!)



  1. Brown the ground beef
  2. Drain the fat (my least favorite part)
  3. Add fajita seasoning to taste (if needed mix in a little water with the seasoning)
  4. Layer 6 corn tortillas on the bottom of a casserole pan
  5. Spoon half of the beef, half the can of corn and half the can of black beans over the tortillas
  6. Sprinkle  jallapenos over the mixtures
  7. Pour half the can of enchillada sauce over the first layer and sprinkle with cheese.
  8. Repeat the process for the second layer
  9. Cover with foil and cook for 20-25 minutes on 375 degrees or until bubbly.
  10. Enjoy and then leave a comment telling me how much you loved it!

The "garden" behind the garden to glass cocktails, Venise is the resident farmer of the Simple Goodness Farm, older sister and goat lover.

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