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Beef Enchilada Casserole

This Beef Enchilada Casserole is a one pot recipe that can be meal prepped for a busy week ahead! This casserole is gluten free, healthy, and can be dairy free if you omit the cheese. Ground meat (beef, turkey, venison, or buffalo), red enchilada sauce, black beans, and vegetables give this easy recipe all it's flavor. Use crushed corn tortilla chips for topping and in the casserole! Try this simple dinner in your dutch oven for a clean eating one pot meal.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, Gluten Free
Keyword: beef, casserole, dinner, easy, enchilada, gluten free, kid friendly, mexican
Servings: 6
Calories: 450kcal
Cost: 10

Equipment

  • dutch oven
  • wooden spoon

Ingredients

  • 1 lb ground meat (beef, turkey, bison, venison)
  • 2 beef bouillon cubes
  • 2 tsp ground cumin powder
  • 1 tsp garlic powder
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 onion diced
  • 1 bell pepper diced
  • 10 oz red enchilada sauce
  • 15 oz can black beans drained
  • 15 oz can corn drained
  • 2 cups shredded cheese divided
  • 2 cups crushed tortilla chips (4 cups uncrushed), divided

Instructions

  • In a dutch oven (stove to oven safe pot)*, brown ground meat with 2 bouillon cubes, ground cumin, chili powder, garlic powder, and salt.
  • Once meat is browned, add in diced onion and bell pepper. Saute until veggies are translucent.
  • Stir in can of red enchilada sauce, drained can of black beans, drained can of corn, 1 cup shredded cheddar cheese, and 1 cup crushed tortilla chips**.
  • Once the mixture is combined, top casserole with 1 cup shredded cheese and then 1 cup of tortilla chips.
  • Bake in your oven safe pot at 400F for 20 minutes or until cheese is melted and sides are bubbling. Let cool for 15 minutes and enjoy!°

Notes

If you do not have a dutch oven, prepare the casserole in a pot on the stove and transfer to a 9×13 pan. Then top with shredded cheddar cheese and crushed tortilla chips.
To make crushed tortilla chips, add 2 cups of whole chips to a tall measuring cup or bowl and crush with a wooden spoon. 2 cups whole chips = 1 cup crushed chips
If you would like to meal prep this for the week ahead, leave off the crushed tortilla chip topping and refrigerate casserole. When ready to bake, sprinkle top of casserole with crushed tortilla chips. Bake at 400F for at least 30 minutes or until cheese is melted on top and sides are bubbling.