Description
This ultimate Beef Enchilada Casserole recipe delivers incredible flavor with seasoned ground beef, zesty enchilada sauce, and layers of tortillas and cheese. It’s a simple, comforting, and crowd-pleasing dish perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10 ounces) enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 10 corn tortillas
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef. Add chopped onion and minced garlic. Sauté until the meat is browned and the onion is soft.
- Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional 2-3 minutes to incorporate the spices.
- Mix in the black beans and corn, then remove from heat. Stir in half of the enchilada sauce.
- In a 9×13-inch baking dish, spread a thin layer of the remaining enchilada sauce. Place 5 tortillas on the bottom, overlapping them slightly.
- Spoon half of the beef mixture over the tortillas and top with a layer of cheese.
- Add another layer of tortillas, followed by the remaining beef mixture and cheese.
- Finish by drizzling the remaining enchilada sauce over the top layer of cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For a deeper flavor, consider using a combination of ground beef and ground pork in the filling.
- If you prefer a little heat, add diced jalapeños or crushed red pepper flakes to the meat mixture.
- Try using a blend of cheeses, like Monterey Jack or pepper jack, for a unique taste.
- You can customize this Beef Enchilada Casserole by substituting ground beef for shredded cooked chicken for a lighter option, or replace the meat with sautéed bell peppers, zucchini, and mushrooms for a vegetarian version.
- Use corn tortillas labeled gluten-free to make this dish suitable for those with gluten sensitivities.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can freeze the casserole before or after baking. If freezing before baking, wrap it tightly and it can last up to 3 months. When you’re ready to bake, simply thaw in the fridge overnight and then bake as instructed.
- You can assemble the casserole a day ahead and store it in the refrigerator. Just bake it when you’re ready to serve.
- Reheat slices in the microwave or in a preheated oven until warmed through. Cover with foil to keep moisture in while reheating.
- While corn tortillas are traditional for this Beef Enchilada Casserole, you can use flour tortillas, but be mindful that they will change the texture and flavor slightly.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 20g
- Cholesterol: N/A