This Beef Enchilada casserole is a flavor-packed, cheesy, and easy-to-make dish that brings all the bold flavors of traditional enchiladas into a convenient layered bake. Juicy seasoned beef, layers of tortillas, enchilada sauce, and gooey melted cheese make this the perfect weeknight dinner for the whole family. No rolling required—just assemble and bake! 🌮🧀🔥
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For the Beef Filling:
- 1 lb (450 g) ground beef
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (4 oz / 115 g) can diced green chilies
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Casserole:
- 10 corn tortillas, cut in half
- 2 cups (500 ml) enchilada sauce (store-bought or homemade)
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
For Topping (Optional):
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced
- ½ cup sliced black olives
Directions
Step 1: Cook the Beef Mixture
- In a large skillet over medium-high heat, cook the ground beef and onion until browned (about 5 minutes). Drain excess grease.
- Add garlic, black beans, diced green chilies, chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 2 more minutes. Remove from heat.
Step 2: Assemble the Casserole
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread ½ cup enchilada sauce on the bottom of the dish.
- Layer tortilla halves to cover the bottom.
- Add ⅓ of the beef mixture, followed by ¼ cup enchilada sauce and ⅓ of the cheese.
- Repeat layers twice more, ending with cheese on top.
Step 3: Bake the Casserole
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for 10 more minutes, until cheese is melted and bubbly.
Step 4: Garnish and Serve
- Let the casserole rest for 5 minutes before slicing.
- Top with sour cream, diced tomatoes, cilantro, avocado, and olives, if desired.
Notes
- Want it spicy? Add diced jalapeños to the beef mixture.
- Make it ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 3 months.
Why This Recipe Works
This casserole combines all the flavors of traditional enchiladas without the hassle of rolling each one. The layered tortillas soak up the rich enchilada sauce, while the cheese melts beautifully, making each bite irresistibly cheesy and flavorful.
Conclusion
This Beef Enchilada Casserole is a quick, satisfying, and family-friendly meal that’s perfect for busy nights. Packed with bold Tex-Mex flavors, it’s sure to become a new favorite. Try it tonight and enjoy a cheesy, delicious bite of enchilada goodness! 🌮🧀🔥
Frequently Asked Questions
Can I make this Beef Enchilada Casserole ahead of time and how should I store it?
Yes, you can assemble the casserole up to 24 hours in advance and store it, covered, in the refrigerator. Before baking, let it sit at room temperature for about 30 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the assembled, unbaked casserole, tightly wrapped, for up to 3 months; thaw completely before baking.
What are some ingredient substitutions I can make for the beef enchilada casserole?
You can substitute ground turkey or chicken for the ground beef, using the same 1-pound measurement. If you don’t have black beans, pinto beans work well; use a 15-ounce can, drained and rinsed. For the cheese, you can use a blend of your favorite Mexican cheeses, or a combination of cheddar and pepper jack for extra flavor. If you prefer, you can use flour tortillas instead of corn tortillas, but you may need to adjust the amount of enchilada sauce.
How do I know when the Beef Enchilada Casserole is perfectly cooked?
The casserole is done when the cheese is melted, bubbly, and lightly browned on top, and the edges are slightly set. The internal temperature should reach 165°F (74°C) in the center. You can also check by inserting a knife into the center; it should come out clean, and the layers should be easily cut through.
How can I scale this recipe up or double it to feed a larger crowd?
To double the recipe, simply double all the ingredient amounts and use a larger baking dish, such as a 9×13 inch or a 13×18 inch baking pan. You may need to increase the baking time by about 10-15 minutes, or until the cheese is melted and bubbly. Be sure to check the internal temperature to ensure it reaches 165°F (74°C).
What are the main nutritional benefits of this Beef Enchilada Casserole?
This casserole provides a good source of protein from the ground beef and black beans. The black beans contribute fiber, which is beneficial for digestion. The cheese adds calcium, and the diced green chilies and tomatoes provide vitamins and antioxidants.
Beef Enchilada Casserole
This Beef Enchilada Casserole is a hearty and delicious meal perfect for family dinners. It combines traditional enchilada flavors in an easy-to-make layered casserole.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds ground beef lean
- 1 can enchilada sauce 10 oz
- 12 pieces corn tortillas cut into strips
- 2 cups shredded cheese Mexican blend
- 1 cup chopped onions
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the onions until soft, then add the ground beef and cook until browned.
- In a baking dish, layer the tortilla strips, beef mixture, enchilada sauce, and cheese. Repeat layers ending with cheese.
- Bake for 30 minutes until cheese is bubbly and golden.
Notes
This casserole can be prepared in advance and refrigerated before baking.
