Stacked Enchilada Casserole

Stacked Enchilada Casserole


  • 3 pound ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 large Onion Chopped
  • 3 cloves garlic minced
  • 1 can Refried Beans
  • 1 can Rotel, Diced Tomatoes and Green Chiles
  • 1 small Jar Pace Picante Sauce, Medium or Hot
  • 2 (4.5-ounce) can chopped green chiles, drained
  • 1 Small can Sliced Black Olives
  • Taco Seasoning Mix for 3 lbs Hamburger
  • 2 (10-ounce) can spicy enchilada sauce, divided
  • 24 Corn tortillas
  • 3 cups shredded Mexican blend cheese, divided
  • chopped fresh cilantro leaves

12″ Dutch Oven

10 Coals Below

Full ring above

  • Heat vegetable oil in dutch oven over a bed of coals. Add chopped onions and garlic and cook till onions translucent. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; remove from heat and drain and press excess fat liquid from meat.
  • Stir in taco seasoning, black beans, corn, Rotel tomatoes & chiles, green chiles, salsa, black olives and 1 can of enchilada sauce.
  • Lightly coat the inside of a dutch oven with Crisco or nonstick spray. Spread a large tablespoon of enchilada sauce on bottom of dutch oven. Arrange 6 corn tortillas to cover the bottom of slow cooker, tear them as needed to cover. Spread 1/3 of the can of refried beans over the tortillas.
  • Spread 1/3 ground beef mixture evenly over the top, sprinkle some cilantro over the top and then sprinkle with cheese to loosely cover meat. I then pour 1/3rd of the can of enchilada sauce over that.
  • Repeat, adding 2 to 3 more layers; top with remaining tortilla, enchilada sauce, and cheese.
  • Cook 1 to 1 ½ hours
  • Serve with avocado, cilantro and salsa.

This filled the 12″ dutch oven to about 3 inches from the top. My daughter and I liked it but my wife loved it.

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