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Southwestern Enchilada Casserole

  • Yield: 8 1x


Can be made vegetarian by substituting ground meat with black beans

Nutritional information includes beef


  • 1 medium onion (chopped)
  • 1 pound ground beef (Or 2 cans of black or pinto beans for vegetarian, rinsed)
  • 1 tsp black pepper (ground)
  • 1 4 oz can tomato sauce
  • 1 10 oz can enchilada sauce (or make your own)
  • 2 cups corn
  • 1 medium red bell pepper (diced)
  • 1 tsp rosemary (dried)
  • 1 tsp oregano (dried)
  • 2 tsp marjoram (dried)
  • 1 tsp salt
  • 6-8 small corn tortillas
  • 1 1/2 cup cotijo and fresca cheese (grated)
  • 3 cloves garlic (minced)
  • 2 tsp cumin (ground)
  • 2 tsp chili powder (ground)
  • oil for cooking


  1. Sauté beef (if using) until no longer pink. Cook until meat is brown.
  2. Add onion and garlic.
  3. If NOT using meat, heat the drained beans until warm.
  4. Add salt, pepper, 1/2 of the chili powder, 1/2 of the cumin, rosemary, oregano, and marjoram.
  5. Add the corn and cook until corn is warm and coated with seasonings.
  6. In a large bowl, mix enchilada sauce and tomato sauce.
  7. Add the remaining chili powder and cumin and mix.
  8. Preheat the oven to 350 degrees.
  9. In a casserole dish, place a small amount of sauce on the bottom of pan, then arrange tortillas to cover the bottom of the dish.
  10. Layer the meat or bean mixture over top with half of the cheese.
  11. Pour half of the sauce mixture over the meat and cheese in casserole.
  12. Repeat layering, ending with a layer of cheese.
  13. Cover and bake for 15-20 minutes or until cheese is bubbling.
  14. Remove and allow to set 5 minutes before serving.


Source: Cooking for Pleasure

  • Category: Main Dish
  • Cuisine: American


  • Calories: 318
  • Fat: 17.76 g
  • Carbohydrates: 23.23 g
  • Protein: 17.69 g
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