Layers of corn tortillas, taco beef, beans, and cheese soaked in red enchilada sauce — and here's the secret: it's actually BETTER after a night in the cooler. This one was born to be made ahead.
FEEDS 4Half-size foil pan
1/2 lb ground beef
1/2 medium onion, diced
Half a packet taco seasoning (about 1 tbsp)
1/2 can (about 7 oz) black beans, drained and rinsed
1/2 can Rotel diced tomatoes with green chiles, drained
14 oz red enchilada sauce (half a large can)
6 corn tortillas (6-inch)
1 1/2 cups shredded cheddar or Mexican blend
Optional at camp: sour cream, jalapeños, cilantro, avocado
1 half-size foil pan with lid
FEEDS 8Full-size deep pan
1 lb ground beef
1 medium onion, diced
1 packet taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) Rotel diced tomatoes with green chiles, drained
1 large can (28 oz) red enchilada sauce
12 corn tortillas (6-inch)
3 cups shredded cheddar or Mexican blend
Optional at camp: sour cream, jalapeños, cilantro, avocado
1 full-size deep foil pan with lid
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At home — make it
Tuesday
Brown the beef with the onion. Drain. Taco seasoning plus a splash of water, stir. Black beans and Rotel in. Off the heat.
Spread a thin layer of enchilada sauce on the bottom of the foil pan.
Layer: tortillas (overlap or tear to fit) → half the meat mixture → sauce → cheese.
Repeat: tortillas → rest of the meat → sauce → cheese.
Final layer: tortillas → rest of the sauce → rest of the cheese.
Cool completely. Lid, plastic wrap, foil. Sharpie the lid: ENCHILADA — 350° / 30 MIN COVERED + date. Freeze.
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At camp — heat it
Saturday
Friday: freezer to fridge/cooler overnight. The tortillas drink up the sauce while it sits — this is the recipe that improves on the ride out.
Saturday: camp oven or covered grill, about 350°, foil on.