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 caloriescarbohydrate: 37.1 gcholesterol: 50.7 mgfat: 11.9 gfiber: 5.7 gprotein: 29.3 gsaturatedFat: 5.1 gservingSize: -sodium: 609 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Enchilada Casserole with Red Guajillo Chile Sauce
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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.
Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture, stir in black beans.
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.
Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.