Ground Beef and Veggie Enchilada Casserole
Ingredients
- 1 pound lean ground beef
- 1/2 medium yellow or white onion
- 1 small zucchini diced
- 1/2 bell pepper diced
- 1/2 cup corn kernels canned, frozen, or fresh
- 1 Tablespoon taco seasoning
- kosher salt
- 1 and 1/4 cups enchilada sauce divided
- 8 corn tortillas cut into halves
- 1 and 1/2 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend all work well
- optional toppings: chopped tomatoes, avocado, cilantro, green onions, salsa, sour cream
Instructions
- Preheat oven to 400 degrees F and set aside an 8”x8” baking dish.
- Cook ground beef and onion in a large skillet over medium-high heat, until the meat is lightly browned and the onion tender. Drain any excess fat, then stir in zucchini, pepper, corn, taco seasoning, and 1/2 teaspoon salt. Cook 2-3 minutes more.
- Remove pan from the heat and stir in 1 cup of enchilada sauce. Set aside.
- Pour remaining 1/4 cup enchilada sauce into the baking dish and spread into a thin layer across the bottom. Lay half of the tortillas on top of the sauce, arranging to cover most of the pan.
- Add about half of the beef and veggie mixture, followed by half of the cheese. Repeat with another layer of tortillas, beef mixture, and cheese.
- Place pan in the oven and bake for 20 minutes, until the sauce is bubbling around the edges. For a browned top, turn the oven to broil for the final 1-2 minutes of baking time, but watch carefully to be sure it doesn’t burn.
- Remove from the oven, let rest for 5 minutes before cutting, and garnish with toppings as desired.
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Notes
- Optional Add-ins: If you're big on these flavors, toss in 1-2 cloves of minced garlic or a small (4 ounce) can of green chilies along with the meat and veggie mixture. This is completely at your discretion; I usually don't.
Nutrition Estimate
Calories: 305 kcal, Carbohydrates: 25 g, Protein: 26 g, Fat: 11 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.3 g, Cholesterol: 69 mg, Sodium: 740 mg, Potassium: 485 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 945 IU, Vitamin C: 21 mg, Calcium: 185 mg, Iron: 3 mg