Description
Enchilada casserole recipe packed with lean ground turkey or beef, sweet potato, black beans, enchilada sauce and strips of tortilla baked into the saucy filling.
Ingredients
Scale
- 1 tablespoon oil
- 1 pound ground turkey (OR lean ground beef)
- 1 medium yellow onion (finely diced, about 1 cup)
- salt & pepper (to taste)
- 2 cloves garlic (minced)
- 1 lime (juice only)
- 1 tablespoon enchilada or taco seasoning
- 1 (4-oz) can mild diced green chiles
- 1 (15-oz) can black beans (drained and rinsed)
- 1 cup diced sweet potato (about 1 small, cut into 1/3-inch cubes, optional)
- 1 (15-oz) can petite diced tomatoes (not drained)
- 1 cup red enchilada sauce
- 4 (8-inch) flour tortillas (each halved lengthwise and then cut into 5–6 strips across)
- 1 heaping cup shredded cheese (cheddar, Colby Jack or a Mexican cheese blend)
- chopped cilantro, diced red onion, avocado, sour cream, lime wedges (optional to serve)
Instructions
- Preheat your oven to 400 degrees.
- Heat your skillet over medium-high heat. Add the oil, then the ground meat and diced onion. Season with salt and pepper, and cook until the meat is no longer pink. Drain excess liquid with paper towels, then continue browning.
- If there are browned bits stuck on the bottom of your skillet, deglaze the pan with 1/4 to 1/3 cup water and stir well.
- Reduce the heat to medium. Add the minced garlic, lime juice, and seasoning. Cook for 1-2 minutes until fragrant.
- Reduce the heat to medium-low. Add the green chiles, black beans, sweet potato (if using), diced tomatoes, and enchilada sauce. Bring to a simmer.
- Add the tortilla strips to the skillet, stirring gently to place them evenly in the sauce. Remove from heat.
- Top the casserole with shredded cheese, then bake for 15-20 minutes until the cheese has melted and the casserole is bubbly.
- Let the casserole rest for 5 minutes. Serve with your favorite toppings.
Notes
- Use a ~3.5 to 4 quart oven-safe skillet for best results.
- Shred cheese yourself for better melting.
- Let the casserole rest before serving for better slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 395
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 80 mg
Keywords: One Pan Enchilada Casserole