Ground Beef and Veggie Enchilada Casserole

5 from 4 votes

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: Tex-Mex

Keyword: enchilada casserole, stacked enchiladas

Servings:

Calories: 305kcal

Author: Monica Lensink

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

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.

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.