All the flavor of rolled enchiladas with none of the fuss — everything gets layered like a lasagna. Freezes and reheats cleanly.
Ingredients
- 1½ lb ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp Smokehouse rub
- 1 can (15 oz) black beans, drained
- 1½ cups corn
- 2 cans (10 oz each) red enchilada sauce
- 8–10 corn tortillas, cut into wedges
- 3 cups shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat oven to 375°F. Brown the beef with the onion and garlic; drain.
- Stir in the chili powder, cumin, and Smokehouse rub and cook 1 minute. Add the beans, corn, and one can of enchilada sauce, and simmer 5 minutes.
- Spread a little of the second can of sauce in the dish. Layer tortilla wedges, beef mixture, more sauce, and cheese. Repeat for two to three layers, finishing with sauce and cheese.
- Bake 25–30 minutes until bubbly and the cheese is melted and golden.
Make-Ahead & Storage
Assemble and freeze up to 3 months; bake from frozen at 375°F for ~55 minutes covered, then uncover to finish. Reheat portions in the toaster oven at 350°F for ~20 minutes.
Notes
Top servings with sour cream, pickled jalapeños, or hot sauce — no cilantro, per the household rules. Flour tortillas work too but corn holds its structure better through freezing.