Vegetable Beef Enchilada Bake (Printable Version)

Baked layers of beef, vegetables, sauce and cheese create a flavorful, satisfying meal for six.

# What You'll Need:

→ Meats

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 cup corn kernels, fresh, frozen, or canned
06 - 1 cup black beans, rinsed and drained
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sauces

13 - 2 cups red enchilada sauce

→ Other

14 - 8 small corn or flour tortillas, cut into quarters
15 - 2 cups shredded Mexican blend cheese
16 - 2 tablespoons olive oil

→ Garnishes

17 - Chopped fresh cilantro (optional)
18 - Sliced green onions (optional)
19 - Diced avocado (optional)

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and sauté for 3 to 4 minutes until softened.
03 - Add ground beef to the skillet and cook, breaking up with a spoon, until browned and fully cooked for 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in garlic, zucchini, corn kernels, and black beans. Cook for 3 to 4 minutes until vegetables are nearly tender.
05 - Sprinkle cumin, chili powder, smoked paprika, salt, and black pepper into the skillet and stir to combine evenly.
06 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
07 - Arrange half of the tortilla quarters over the sauce. Spoon half of the beef-vegetable mixture over the tortillas, top with 2/3 cup of cheese, then pour 3/4 cup enchilada sauce over the cheese.
08 - Repeat layers with remaining tortillas, beef-vegetable mixture, 2/3 cup cheese, and remaining enchilada sauce.
09 - Sprinkle remaining cheese evenly across the surface.
10 - Bake uncovered for 25 to 30 minutes until casserole is bubbling and the cheese is melted and golden.
11 - Allow casserole to rest for 5 to 10 minutes before slicing and serving. Garnish with cilantro, green onions, or avocado as desired.

# Additional Tips::

01 -
  • Uses everyday pantry and freezer ingredients
  • Easy to customize for gluten-free or vegetarian needs
  • One dish feeds a crowd with minimal cleanup
  • Bold flavors with a comforting texture combo
  • Quick to build and mostly hands off once in the oven
02 -
  • Packed with protein fiber and vegetables
  • Freezes beautifully for make-ahead meals
  • Great for doubling and feeding a group
  • The smoky paprika is my secret favorite It transforms the beef with an almost grilled flavor and reminds me of big Sunday dinners with everyone scooping big portions straight from the dish The cheese pull always causes cheers at the table
03 -
  • Shredding your own cheese will help it melt and stretch better
  • Cut the tortillas into quarters so you can fit them in neatly and avoid dry edges
  • Taste the sauce before using Sometimes storebought sauces are plain or spicier than expected so you can adjust salt or chili as needed
  • Let the assembled bake sit for ten minutes after baking so you get those perfect sliceable layers that make serving so satisfying
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