Enchilada Casserole

This recipe has directions to make four 9×13 pans. Eat one pan for dinner tonight and save three for the freezer. Also below are directions to do two 9×13 pans if that works better for you.

Large Family Size FOUR 9×13 pans (one for now and 3 for later)

4 pounds ground beef
2 large onion
1/2 cup taco seasoning
2 (7 ounce) cans chopped green chilies
2 (28 ounce) can red enchilada sauce, divided
2 (25 ounce) package flour or corn tortillas
1 (10 ounce) package frozen corn, thawed
2 (15.25 ounce) cans black beans, rinsed and drained
8 cups fiesta shredded cheese

Preheat oven to 350 degrees. Prepare four 9×13 casserole dishes with nonstick cooking spray.
In a large skillet over medium high heat, brown the ground beef with the onion until the meat is crumbled and no longer pink. Drain well and return to pan.
Add taco seasoning, all chopped green chilies, and 2 cup enchilada sauce to meat. Heat until bubbly, about 10 minutes.
In the bottom of the casserole dishes, layer tortillas, meat sauce, corn, black beans, and cheese. Repeat at least once.
Top the casseroles with remaining enchilada sauce and cheese.
Wrap extra casseroles and freeze for upcoming freezer meals.
Bake desired amount of casseroles for 30 minutes or until the cheese has melted and the edges bubble.

TWO 9X13 PANS Enchilada Casserole

2 pounds ground beef
1 large onion
¼ cup taco seasoning
1 (7 ounce) cans chopped green chiles
1 (28 ounce) can red enchilada sauce, divided
1 (25 ounce) package flour or corn tortillas
1 (10 ounce) package frozen corn, thawed
1 (15.25 ounce) cans black beans, rinsed and drained
4 cups fiesta shredded cheese

Preheat oven to 350 degrees. Prepare two 9×13 casserole dishes with nonstick cooking spray.
In a large skillet over medium high heat, brown the ground beef with the onion until the meat is crumbled and no longer pink. Drain well and return to pan.
Add taco seasoning, all chopped green chilies, and 1 cup enchilada sauce to meat. Heat until bubbly, about 10 minutes.
In the bottom of the casserole dishes, layer tortillas, meat sauce, corn, black beans, and cheese. Repeat at least once.
Top the casserole with remaining enchilada sauce and cheese.
Wrap one casserole to freeze for later.
Bake for 30 minutes or until the cheese has melted and the edges bubble.


FREEZER MEAL DIRECTIONS
After the Enchilada Casseroles are assembled you can freeze the extras for later. 
Wrap each 9×13 pan with a double layer of foil. Label the foil with name and date (plus baking directions if you’d like). Followed by a double layer of plastic wrap or a 2 gallon plastic bag.
Place the Enchilada Casseroles in the freezer for 3 to 6 months.

When you’d like to use this easy freezer meal just pull it from your freezer stash the night before and place it in your refrigerator to defrost. At cooking time remove the plastic wrap and foil. Reuse one sheet of foil to lightly tent over your casserole. Place in a preheated oven at 375 for 35 to 40 minutes or until the cheese has melted and the edges bubble. However, your baking time may need to be increased in 15 minute increments until desired doneness is reached based on the defrosted level of your casserole. Always make sure food researched on internal temperature of at least 165F.

Source: Large Family Table