I’m always on the lookout for recipes to take to our church potluck dinner. This Potluck Enchilada Casserole is a great choice when you have a Mexican theme.
Each month our church hosts a potluck dinner, usually with a theme. Mexican, Italian, German, Barbecue, etc. Mexican is always a favorite. Early in the week I will have big ideas about what I’ll bring. But usually by the time Saturday gets here, my energy and enthusiasm has leveled out to where I’m just trying to think of what would be quick and easy.
This recipe is very easy to put together and doesn’t require anything special from your kitchen pantry. Ground burger, black beans, creamed soup, cheddar cheese and corn tortillas pretty much covers it.
And the best part is it’s tasty and satisfying. You can always create something spectacular for next month’s dinner, right? You’ll want to use an oblong baking dish for this casserole. A 10×15 dish works well, or a lasagna-style pan.
Ingredients for Potluck Enchilada Casserole
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A Note About Ingredients
I never buy enchilada sauce, but feel free to do so. If you want homemade, try my Recipe Here.
You could also substitute another creamed soup such as cream of chicken or cream of celery instead of the cream of mushroom, without changing the outcome too much.
If you want to use Monterey Jack cheese instead of cheddar, go for it. Or how about Pepper Jack? That would be good, too.
Instructions for Making This Recipe
Preheat oven to 375°F. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Chop the onion and mince the garlic.
Using a handheld grater, shred the cheddar cheese.
Make the Meat Sauce
In a large skillet, brown the ground beef over medium heat. Sauté the chopped onion and minced garlic until tender. Add soy sauce, chili powder, ground cumin, dried oregano, kosher salt and freshly ground black pepper.
In a large bowl, combine enchilada sauce, green chilies, cream of mushroom soup, and black beans.
Spray an oblong baking pan with cooking spray. Pour 1/2 cup of the enchilada sauce mixture on the bottom of the pan. Place a layer of corn tortillas over that and top with 1/3 beef mixture, 1/3 sauce, and 1/3 cheese. Repeat layers two more times.
Cover with aluminum foil and bake in preheated oven for 25 minutes. Uncover and bake another 10-15 minutes until cheese is lightly browned and bubbly.
If desired, serve with lettuce, tomatoes, sour cream, and guacamole. Try my Homemade Guacamole Dip Here.
This recipe will serve 8-10 people.
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Potluck Enchilada Casserole
Ingredients
- 2 1/2 pounds lean ground beef
- 1 cup sweet onion chopped
- 2 tablespoons garlic minced
- 2 teaspoons soy sauce low sodium
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 20 oz Enchilada Sauce Recipe Here
- 10 oz. chopped green chilis
- 10.5 oz. cream of mushroom soup
- 15 oz. black beans drained
- 8 oz. cheddar cheese grated
- 25 oz corn tortillas
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Instructions Click to Start Cooking
- Preheat oven to 375℉. Gather the ingredients so you have everything close at hand on the counter or table.
- Using a knife and cutting board, chop 1 cup (160 g) sweet onion. Mince 2 tablespoons (29.57 ml) garlic.
- With a handheld shredder, grate 8 oz. (8 oz.) cheddar cheese.
- In a large skillet, brown 2 1/2 pounds (1.13 kg) lean ground beef and sauté the chopped onion and minced garlic until tender. Add 2 teaspoons (9.86 ml) soy sauce, 2 teaspoons (9.86 ml) chili powder, 2 teaspoons (9.86 ml) ground cumin, 1 teaspoon (4.93 ml) dried oregano, 1 teaspoon (4.93 ml) kosher salt and 1 teaspoon (4.93 ml) freshly ground black pepper.
- In a large bowl, combine 20 oz (566.99 g) Enchilada Sauce, 10 oz. (10 oz.) chopped green chilis, 10.5 oz. (10.5 oz.) cream of mushroom soup, and 15 oz. (15 oz.) black beans.
- Spray an oblong baking pan with cooking spray. Pour 1/2 cup of enchilada sauce mixture on the bottom of the pan. Place a layer of 25 oz (708.74 g) corn tortillas over that and top with 1/3 beef mixture, 1/3 sauce, and 1/3 cheese. Repeat layers two more times.
- Cover and bake in preheated oven for 25 minutes. Uncover and bake another 10-15 minutes until cheese is lightly browned and bubbly. If desired, serve with lettuce, tomatoes, sour cream, and guacamole. Serves 8-10.
Nutrition
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Let me know how it turned out!
I must be blind, but i can’t find what degree the oven should be on? I used 380 degrees. Turned out really good, I did double the canned black beans, as I am a black bean fan!
I’m so sorry, Bonnie. I have apparently overlooked the temperature on this recipe. I’m glad that you enjoyed the recipe. The temperature should be 375, so you did good to go with 380. I will get this corrected on the recipe. Thanks for letting me know.
I have what is probably a stupid question regarding the ingredients used to make this casserole.
Do you use corn tortillas or corn tortilla chips?
Hi Kathy, Not a bad question at all. I should have made this more clear in the directions. This is for corn tortillas, NOT crispy tortilla chips — although thinking about it, both would probably work quite well. 🙂
Don’t like black beans can I do pinto?
Hi Renee, Yes, of course, you may substitute pinto or red kidney beans instead of the black beans. It will be great!