enchilada casserole

Beef, Bean, and Corn Enchilada Casserole

2014 was a pretty life changing year for me. I got out of a relationship that I should have left 8 years prior. I moved in with my grandparents during that transition. I found the path that I want to take in life. I also graduated from college. It was a big year.

Living with my grandparents was an experience for us all, and I think it was a good one. I think we all became a bit closer. My grandma really had to rethink her cooking (she wouldn’t let me cook, haha). Things suddenly had to be gluten and dairy free, and she rocked it. One of the things that she consistently made was an enchilada casserole (half cheesy and half without cheese). They’re really good, and they’re gluten free! 

If you’re looking for a quick, healthy, and gluten free meal, we’ve go you covered with this one. It’s delicious and full of flavor. Ready in just 35 minutes, this enchilada casserole may end up becoming a staple in your house! This just proves that gluten free is easy to do and delicious. What a great jump start to cutting out gluten if you’re feeling the need or desire.


  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 and ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cans black beans, drained and rinsed (15 oz)
  • 1 package frozen corn, thawed and drained
  • 1 can diced green chili peppers (4 oz)
  • 1 (16 oz) container sour cream
  • ¼ teaspoon salt
  • 12 corn tortillas (6 inches in diameter each)
  • 1 can enchilada sauce (10 oz)
  • 1 cup shredded cheddar cheese
  • Black Olives for Garnish if desired


Preparing the bean-meat mixture:
    1. In a large skillet, on medium-high heat, cook the ground beef, chopped onion, and corn until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring for about a minute, to let the spices mix in and until onion is soft. Add drained and rinsed black beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
Assembling the casserole:
  1. Use 2.8 L (3 quarts) rectangular baking dish – 11 inches long x 8.5 inches wide x 3 inches deep. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish. Spread 1/3 of the meat-bean mixture over the tortillas. Top with 1/3 of sour cream, dropping it in small dollops all over, then carefully spreading it over the meat-bean mixture. Top the sour cream with 1/3 of enchilada sauce. Repeat layers 2 more times (3 total layers)
  2. NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
  3. Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese and olives, and bake for 10 more minutes uncovered.

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