Enchilada Casserole with Red Guajillo Chile Sauce

My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 375 Calories

Ingredients

• 2 tablespoons white sugar
• ¼ teaspoon ground black pepper
• 1 small onion, chopped
• ½ red bell pepper, chopped
• 1 pound extra-lean ground beef
• 6 (6 inch) corn tortillas
• ½ green bell pepper, chopped
• ¼ cup shredded carrots
• 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
• 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
• 3 tablespoons taco seasoning mix
• 2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Step 3

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.

Step 4

Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.

Step 5

Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.