Description
No saucy tortilla rolling here! Perfect for those busy weeknights, this family friendly one pot red enchilada bake is done in a single skillet in less than an hour with all the flavor and none of the mess.
Ingredients
- 1 lb lean ground beef (you can also use ground chicken, turkey, or a meat substitute of similar texture)*
- 14 ounces black beans, drained
- 14 ounces corn, drained
- 1/2 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 large poblano pepper, diced*
- 1 medium jalapeno pepper, seeded and minced*
- 3 garlic cloves, minced
- 2 cups store bought or homemade red enchilada sauce
- 1/2 cup red salsa (I used La victoria mild)
- 2 tablespoons mexican spice mix*
- 3 cups Mexican cheese blend
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 12 corn tortillas
- Fresh cilantro, roughly chopped, sliced jalapeno, diced avocado, and Crema Mexicana for garnish
Instructions
- Preheat oven to 400˚F. Slice 8 of the tortillas into 1-inch (ish - no need to be exact) pieces. Set aside.
- In an oven safe, large skillet or braiser, heat olive oil over medium high heat. Add the ground beef, salt and pepper. and cook until browned, about 5 minutes, stirring frequently.
- Stir the onion, poblano and jalapeno peppers into the skillet. Cook for 5 minutes, stirring frequently, until onion is somewhat softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Stir in beans, corn, salsa, and mexican spice mix. Cook for 2 to 3 minutes, until beans and corn are warmed through, stirring occasionally.
- Stir in sliced up tortillas and 1 1/2 cups of the enchilada sauce. Cook for 2-3 minutes, until sauce is bubbling, stirring occasionally.
- Remove skillet from heat. Stir in 2 cups of mexican cheese blend. Top the mixture with remaining tortillas and spread evenly with the last 1/2 cup of enchilada sauce. Sprinkle with remaining cheese.
- Place skillet in the preheated oven. Cook for 10-15 minutes, until sauce is bubbling and the cheese is golden.
- Garnish with fresh cilantro, avocado, sliced jalapeno, and Crema Mexicana. Serve immediately.
Notes
You can really use any kind of ground meat here. I would say just keep it basic and Mexican cuisine friendly (eg. maybe no italian sausage). You could even skip the ground meat and add another can of black beans instead or your favorite vegetarian ground meat substitute.
If you don't have fresh poblano peppers, a 4 to 5 ounce can of diced green chiles will do!
No jalapeno? Add a couple extra dashes of cayenne pepper for heat or even a touch of tabasco.
Don't have all the spices for the mexican spice mix? No worries! You can a packet of taco seasoning from the store.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: One Pot
- Cuisine: Mexican
