By I made tamales — not for an order, not for a holiday, just because. Because the kitchen needed Rosa's presence and the tamales are how Rosa visits. Each tamale is a prayer. Each prayer is a tamale. The kitchen smells like Anapra. The kitchen smells like home.
The tamales were for Rosa, but the kitchen wasn’t done speaking yet. When that kind of cooking takes hold of you — the kind rooted in memory and love — you don’t let the fire go out. This Enchilada Casser-Ole! is the dish I turn to when I need to keep that warmth alive a little longer: the layered corn, the chile-spiced sauce, the melted cheese that pulls apart like something whole becoming something shared. It’s not tamales, but it carries the same soul — the same smell of home that Rosa would recognize.
Enchilada Casser-Ole!
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr | Servings: 8
Ingredients
- 1 1/2 lbs lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (11 oz) corn, drained
- 12 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese, divided
- 1/2 cup sour cream, for serving
- 2 green onions, sliced, for garnish
- Fresh cilantro, for garnish
Instructions
- Preheat oven. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
- Brown the beef. In a large skillet over medium-high heat, cook the ground beef and diced onion until the meat is no longer pink, about 8–10 minutes. Drain excess fat. Add garlic and cook 1 minute more.
- Season and simmer. Stir in the taco seasoning, enchilada sauce, diced tomatoes with chiles, black beans, and corn. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the mixture is well combined and slightly thickened.
- Layer the casserole. Spread a thin layer of the meat mixture across the bottom of the prepared baking dish. Arrange half the tortilla strips over the top. Spoon half the remaining meat mixture over the tortillas and sprinkle with 1 cup of shredded cheese. Repeat with the remaining tortilla strips, meat mixture, and the second cup of cheese.
- Bake. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and lightly golden at the edges.
- Rest and serve. Remove from oven and let the casserole rest for 5 minutes before slicing. Top with sour cream, sliced green onions, and fresh cilantro before serving.
Nutrition (per serving)
Calories: 390 | Protein: 26g | Fat: 16g | Carbs: 35g | Fiber: 5g | Sodium: 720mg