Description
A delicious and hearty Mexican Ground Beef Casserole that is perfect for family dinner!
Ingredients
Scale
- 1 can (27 oz.) whole green chiles, drained
- 1 can (15 oz.) black beans, rinsed well and drained
- 1 onion, chopped
- 2 tsp. olive oil
- 1 tsp. olive oil
- 1 lb. lean ground beef
- 1 tbsp. taco seasoning
- 1 can (14 oz.) petite diced tomatoes
- 3 eggs, beaten well
- 1 cup Green Chile Enchilada Sauce
- 1 1/2 cups Mexican Four Cheese Blend
- Sour cream for serving (optional)
Instructions
- Preheat oven to 375F/190C.
- Dump the whole green chiles into a colander placed in the sink and let them drain while you prep the filling.
- When the green chiles are drained, move them to a cutting board and then put the black beans in the colander, rinse with cold water, and let drain.
- Heat 2 tsp. olive oil in a large heavy non-stick pan, add the onions, and cook over medium-high heat until onions are browned, about 5-6 minutes. Remove onions to a small bowl.
- Add the other teaspoon of olive oil and the ground beef and cook 6-8 minutes, or until the beef is well browned, breaking it apart with the turner as it cooks.
- Add the taco seasoning and cook 1-2 minutes more.
- Add the diced tomatoes and juice, drained black beans, and onions and turn heat to medium low.
- Cook until the liquid from the tomatoes has evaporated.
- While the meat mixture cooks, use your fingers to open each of the whole chiles and then use a paper towel to wipe away the seeds and blot each chile as dry as you can get it.
- Divide the chiles into 3 piles as you dry them.
- Spray the casserole dish with non-stick spray and make a layer of 1/3 of the chiles in the bottom of the dish.
- Top with 1/2 the meat mixture.
- Make another layer of chiles on top of the meat mixture, and top with the other 1/2 of the meat mixture.
- Finish with a top layer of the last 1/3 of the chiles.
- Beat the eggs and then whisk in the cup of Green Chile Enchilada sauce. Pour this over the casserole and then use a fork or knife to gently push the ingredients aside so the egg/sauce mixture can run down into the layers.
- Top with the grated cheese and cover the casserole dish with the lid or foil.
- Bake covered for 30 minutes, or until all the cheese is melted and the casserole is starting to bubble.
- Remove the lid or foil and bake 20-25 minutes more.
- If you want the top well-browned, switch to broil the last few minutes and brown the top.
- This is easier to serve if you let it sit for about 10 minutes before cutting.
- Serve the Mexican Ground Beef Casserole hot, with a dollop of sour cream on top if desired.
Notes
- Using fresh green chiles can enhance the flavor significantly.
- Wait for the casserole to cool slightly before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 130mg