Enchilada Casserole

It’s like we made this cheese just for this recipe! Arla Dofino® Jalapeno Havarti is the perfect cheese to make this dish stand out from the crowd!


1 lb | 454 g
ground beef

1 tbsp | 15 mL
chili seasoning

2 cloves garlic, minced

1 cup | 250 mL
fresh tomatoes, diced

1 onion, peeled and chopped

1 can | 127 mL
diced green chili peppers

2 jalapeño peppers, seeded and minced

1 can | 341 mL
corn, drained

1 can | 340 mL
black beans rinsed and drained

2 cans | 283 g
enchilada sauce

6 corn tortillas

2/3 cup | 150 mL
black olives

2 packages | 165 g
each Arla® Sliced Jalapeno Havarti Cheese



Preheat oven to 350°F (175°C).

In a medium skillet over medium heat cook ground beef until browned – approximately 12 minutes. Drain excess liquid from pan, add chili seasoning and continue to cook for an additional 3 minutes; remove from heat and set aside.

In a medium bowl, combine the garlic, tomatoes, onion, chili peppers, jalapeño peppers, corn, black beans and cooked ground beef. Pour enchilada sauce into a shallow bowl. Dip three tortillas in the enchilada sauce, and place them in the bottom of a large lasagna pan. Place 1/2 of the bean mixture on top of the tortillas, top with 8 slices of the Havarti Cheese. Top with remaining 3 tortillas and top with beef mixture and Havarti Cheese. Drizzle the top with remaining enchilada sauce and sprinkle with olives. Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.