Enchilada Casserole with Red Guajillo Chile Sauce recipe

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Ingredients

1 pound extra-lean ground beef
¼ teaspoon ground black pepper
3 tablespoons taco seasoning mix
1 small onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
¼ cup shredded carrots
1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
2 tablespoons white sugar
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
6 (6 inch) corn tortillas
2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)

Nutrition Info

375.2 calories
carbohydrate: 37.1 g
cholesterol: 50.7 mg
fat: 11.9 g
fiber: 5.7 g
protein: 29.3 g
saturatedFat: 5.1 g
servingSize: -
sodium: 609 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots, saute for 5 minutes.

  3. Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture, stir in black beans.

  4. Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.

  5. Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Recipe Yield

6 enchiladas

Recipe Note

My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite.

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