Batch cooking? Try making our Beef Enchilada Casserole! It can be made ahead of time and frozen, which makes for an easy weeknight meal.

Make-Ahead Beef Enchilada Casserole

Cook ground beef and onions in a large nonstick skillet over medium-high heat until beef is browned, stirring occasionally to break into crumbles. Stir in 1 can plus 1/2 cup enchilada sauce, salt, chili powder, and 1/2 teaspoon cumin. Add black beans, pinto beans, and corn. 

Spray a 13x9-inch lasagna or baking dish with cooking spray. Cut 2 tortillas in half. Place 1 and 1/2 tortillas in bottom of baking dish. Layer with 2-1/4 cups beef mixture and 1 cup cheese. Repeat layers two more times using tortillas, beef mixture, and cheese. Top with remaining tortillas. Stir together remaining meat mixture and remaining enchilada sauce; spread on top.

Bake, uncovered, for 25 to 30 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, for 5 to 8 minutes more or until cheese is melted. 

Let stand 10 minutes before serving. Garnish with lettuce, tomatoes, avocado, sour cream, and additional cumin, if desired. serve with hot sauce. 

Cook now, eat later! Cool casserole and transfer to a covered container. Label with recipe name and date. Refrigerate up to 3 days or freeze up to 3 months. To serve, thaw in refrigerator overnight, if frozen. Reheat casserole, covered, in microwave on 50% power or in a 350 degree oven until internal temperature reaches 165 degrees.