Thursday, February 3, 2011

Enchilada Casserole

First of all, I modified this from Feel free to do the same.

To make this meaty, just add cooked unseasoned hamburger into the bean/onion mix. I swear by El Pato sauce, but it's too spicy for the hubby so he gets boring enchilada sauce. This doesn't cook down, so make sure not to overfill your pan or it'll make a lovely smoky mess of your oven. It smells, takes forever to clean, and embarrasses you in front of your in-laws.

Usually when I made a meal, someone doesn't like it. Like the lasagna, though, this is one of few that no one has ever confessed to not liking. Normally I like sliced black olives on top of mine, but once I bought minced by accident and used it like "meat" instead. Works either way.

Again, no photos of this. My hope is that by tomorrow, I'll have cooked up a new meal with photos to post for you guys. This is just one of my favorites to get everyone going.

Enchilada Casserole
(Serves about 6)

1 large or 2 regular cans unseasoned black beans, rinsed and drained
4ish cloves garlic, minced (sometimes I forget this and don't seem to miss it)
1 regular (not too big) white/yellow onion, chopped
1 package tortillas (your preference—white, wheat, corn, whatever—all work well)
1 large or 2 regular cans enchilada sauce (if you can handle heat, find this in the Mexican section:
1 can sliced or chopped black olives (could omit if anyone hates olives)
2 bags shredded Cheddar cheese (or Mexican blend if you prefer)


  1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish. (A little larger pan wouldn't hurt if you have one.)
  2. Saute the onions and garlic in a little olive oil and butter on the stove. (You can skip this step, but I think it helps.)
  3. In a bowl, combine the beans and garlic/onion. If you're using chopped olives, put those in, too. It gives it a cool, almost-meaty texture. Open enchilada sauce can.
  4. Cover the bottom of the pan with a little sauce, to keep tortillas from sticking. (You'll thank me when it comes time to clean dishes.) Make a bottom layer of tortillas, like you're making lasagna. I usually cut my tortillas to fit the bottom better, but it doesn't have to be precise. Spread half of the bean mixture on top of the tortillas. Cover with a third of the sauce and a third of the cheese. Make another layer of tortillas, then beans, then sauce, then cheese over that. Finish with a layer of tortillas, cover in sauce (to prevent burning) and cover that in cheese (because cheese is good). If you're using sliced olives, finish with those on the very top.
  5. Bake uncovered about 30-45 minutes, until the cheese looks as done as you like. (I like my cheese to brown a little.)

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