Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Enchilada Casserole with Red Guajillo Chile Sauce Recipe
Enchilada casserole with red guajillo chile sauce creates delicious, easy, budget-friendly Mexican meals with lots of vegetables that families absolutely love. This practical recipe showcases how quality jarred sauces like Herdez can simplify meal preparation without sacrificing authentic flavors. The vegetable-packed casserole provides nutrition and satisfaction for growing families.
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.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 enchiladas
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Ingredients
1 pound extra-lean ground beef
¼ teaspoon ground black pepper
3 tablespoons taco seasoning mix
1 small onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
¼ cup shredded carrots
1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
2 tablespoons white sugar
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
6 (6 inch) corn tortillas
2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)
Directions
Preheat the oven to 375 degrees F (190 degrees C).
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.
Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
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.
Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Cook’s Note:
For the taco seasoning, I use the Taco Seasoning I recipe from this site but leave out the salt.
Nutrition Facts (per serving)
| 375 | Calories |
| 12g | Fat |
| 37g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 26% |
| Cholesterol 51mg | 17% |
| Sodium 609mg | 26% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 6g | 20% |
| Total Sugars 7g | |
| Protein 29g | 59% |
| Vitamin C 66mg | 74% |
| Calcium 188mg | 14% |
| Iron 3mg | 17% |
| Potassium 607mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
