End Zone Enchilada Casserole

Get ready to score big with this hearty and crowd-pleasing End Zone Enchilada Casserole! Perfect for game day gatherings or a family dinner, this easy Mexican-inspired casserole layers tender flour tortillas, seasoned ground beef, black beans, and sweet corn, all smothered in zesty enchilada sauce and gooey Mexican blend cheese. With sliced black olives and fresh cilantro for a touch of brightness, every bite is a flavor-packed touchdown. Ready in just 50 minutes and simple to make, this cheesy casserole is the ultimate comfort food. Serve it with a dollop of cooling sour cream for the perfect finishing touchdown. Ideal for feeding hungry fans or satisfying weeknight cravings, this dish will be a hit at any dinner table!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 15 ounces enchilada sauce
• 4 ounces diced green chilies
• 2 tablespoons taco seasoning
• 6 large flour tortillas
• 3 cups shredded Mexican blend cheese
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or frozen)
• 0.5 cup sliced black olives (optional)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.5 cup sour cream (for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3

Add the ground beef to the skillet and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Drain any excess grease.

Step 4

Stir the taco seasoning, diced green chilies, and 1 cup of enchilada sauce into the cooked beef. Let simmer for 2-3 minutes, then remove from heat.

Step 5

Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared casserole dish.

Step 6

Lay 2 tortillas flat in the dish, overlapping slightly to cover the bottom completely.

Step 7

Spoon half of the beef mixture over the tortillas, spreading it evenly. Top with half of the black beans, half of the corn, and 1 cup of shredded cheese.

Step 8

Repeat the layers: 2 tortillas, the remaining beef mixture, the rest of the black beans, corn, and 1 cup of cheese.

Step 9

Finish with a final layer of 2 tortillas. Pour the remaining enchilada sauce over the top and spread it evenly. Sprinkle the remaining 1 cup of shredded cheese over the sauce.

Step 10

If using black olives, scatter them across the top of the casserole.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 12

Remove the casserole from the oven and let it rest for 5-10 minutes before slicing.

Step 13

Garnish with chopped cilantro and serve with sour cream on the side. Enjoy your End Zone Enchilada Casserole!

Nutrition Facts

Serving size	2476.8 grams (2476.8g)

Amount per serving	% Daily Value*
Calories	4118

Total Fat 255.00g	327%
Saturated Fat 121.60g	608%
Polyunsaturated Fat 2.50g
Cholesterol 681mg	227%
Sodium 10303mg	448%
Total Carbohydrate 276.00g	100%
Dietary Fiber 40.30g	144%
Total Sugars 34.40g
Protein 201.50g	403%

Vitamin D 0IU	0%
Calcium 3262mg	251%
Iron 31mg	170%
Potassium 3976mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 19.2%

Carbs: 26.3%