Potluck Enchilada Casserole

Potluck Enchilada Casserole

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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. Hamburger, 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?

 

Ingredients Needed to Make Potluck Enchilada Casserole

  • lean ground beef (80/20)
  • chopped onion
  • minced garlic
  • low sodium soy sauce
  • chili powder
  • ground cumin
  • dried oregano
  • kosher salt
  • freshly ground black pepper
  • Enchilada Sauce (See my Homemade Recipe Here.)
  • green chilies  
  • cream of mushroom soup
  • black beans
  • cheddar cheese
  • corn tortillas

 

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 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

Chop the onion and mince the garlic. Using a box grater, shred the cheddar cheese.

In a large skillet, brown the ground beef and saute 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.

See more Mexican Dinner Recipes Here. Browse Potluck Ideas Here. 

Recipe for Potluck Enchilada Casserole

Potluck Enchilada Casserole

Here's a great recipe to make for your next potluck dinner.
4.5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: Black Beans, Casseroles, Hamburger, Potluck Dinners
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10

Equipment

Box Grater
Stainless Skillet
3 qt baker
Potholders

Ingredients

  • 2 1/2 pounds lean ground beef
  • 1 cup chopped onion
  • 2 tablespoons minced garlic
  • 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
  • Enchilada Sauce Recipe Here
  • 10 oz. green chilis
  • 10.5 oz. cream of mushroom soup
  • 15 oz. black beans drained
  • 8 oz. cheddar cheese grated
  • corn tortillas

Instructions

  • Preheat oven to 375 degrees. Prepare your ingredients. Chop the onion. Mince the garlic. Using a box shredder, grate the cheddar cheese.
  • In a large skillet, brown ground beef and saute 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 the enchilada sauce, green chilis, cream of mushroom soup, and 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 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.
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2 thoughts on “Potluck Enchilada Casserole”

  • 4 stars
    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.

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