Enchilada Casserole

Ingredients:

• 1 lb ground beef (or chicken, turkey, or a meat substitute)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet (or 1/4 cup) enchilada seasoning (store-bought or homemade)
• 1 can (10 oz) red enchilada sauce (or more if you like it saucy)
• 1 can (4 oz) diced green chilies (optional, for extra flavor)
• 1 cup sour cream (optional, for creaminess)
• 8-10 corn tortillas (or low-carb tortilla if you prefer)
• 2 cups shredded cheddar cheese (or a Mexican cheese blend)
• 1 cup black beans (optional, for added protein and fiber)
• 1 cup frozen corn (optional)
• Fresh cilantro (optional, for garnish)
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the Meat:
   • In a large skillet, cook the ground beef (or chicken) over medium heat. Break it up with a spoon as it cooks.
   • Once the meat is browned, add the chopped onion and minced garlic, cooking until the onion softens (about 3-4 minutes).
   • Stir in the enchilada seasoning and mix well, then add the enchilada sauce and diced green chilies. Simmer for about 5-7 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
3. Layer the Casserole:
   • Slice the tortillas into quarters (or strips) for easier layering.
   • Spread a small amount of the enchilada sauce mixture on the bottom of the prepared baking dish to prevent sticking.
   • Layer half of the tortilla pieces over the sauce.
   • Spread half of the meat mixture over the tortillas.
   • Add 1 cup of shredded cheese on top of the meat.
   • If using, add a layer of black beans and corn.
   • Repeat the layers: add the remaining tortilla pieces, the rest of the meat mixture, and another cup of cheese.
4. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake for 20 minutes.
   • After 20 minutes, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
5. Serve:
   • Let the casserole cool for a few minutes before serving.
   • Garnish with fresh cilantro and a dollop of sour cream if desired.

Tips & Variations:

• Low-Carb Option: If you’re on a low-carb or keto diet, you can substitute the corn tortillas with low-carb tortillas or skip the tortillas entirely for a “deconstructed” casserole.
• Spice Level: Adjust the heat level by adding more diced chilies or a bit of cayenne pepper to the meat mixture. You can also use a spicier enchilada sauce.
• Add Vegetables: Feel free to add other veggies such as bell peppers, zucchini, or spinach to the meat mixture for added nutrition.
• Cheese: Use any cheese blend you prefer. A mix of cheddar, Monterey Jack, and mozzarella works great for a cheesy, gooey casserole.

This casserole is perfect for making ahead and storing in the fridge for a couple of days. You can also freeze it for later, making it an excellent option for meal prep! Let me know if you need any more variations or substitutions!