Beef Enchilada Casserole

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Intensity (Difficulty): Easy

Forget rolling individual enchiladas! This Beef Enchilada Casserole is a lazy cook’s dream and a flavor-packed powerhouse. It takes all the cheesy, saucy, savory goodness of traditional chicken or beef enchiladas and layers them like a lasagna. It’s the perfect weeknight dinner that the whole family will devour. Plus, it comes together in under an hour with minimal fuss.

Why You’ll Love This Recipe

• Easy to Assemble: No rolling required! Simply layer the ingredients like a lasagna.

• Family Favorite: It’s a guaranteed crowd-pleaser with its mild, comforting flavors.

• Great for Leftovers: The flavors meld together overnight, making it even better the next day.

• Customizable: Easily swap in ground turkey, add beans, or adjust the spice level to your liking.

Ingredients

• 1 tbsp olive oil

• 1 lb lean ground beef

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 (4 oz) can diced green chiles

• 1 (1 oz) packet taco seasoning (or 3 tbsp homemade blend)

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can corn kernels, drained

• 1 (19 oz) can red enchilada sauce (mild or medium)

• 12-15 corn or flour tortillas (corn are traditional and hold up better)

• 3 cups shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)

• Optional toppings: Fresh cilantro, diced avocado, sour cream, sliced jalapeños, diced tomatoes, green onions.

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) . Lightly spray a 9×13-inch baking dish with cooking spray.

2. Cook the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain off any excess fat.

3. Aromatics and Flavor: Add the chopped onion to the skillet and cook for 3-4 minutes, until it begins to soften. Stir in the minced garlic and cook for another minute until fragrant. Add the can of diced green chiles and the taco seasoning. Stir well to coat the meat and cook for 1 minute to toast the spices.

4. Combine Filling: Remove the skillet from the heat. Stir in the rinsed black beans and drained corn until everything is well combined.

5. Assemble the Casserole:

   • Spread about 1/2 cup of the enchilada sauce evenly over the bottom of your prepared baking dish. This prevents the tortillas from sticking.

   • Place a layer of tortillas over the sauce, covering the bottom. You may need to tear a few to fill in the gaps.

   • Top the tortillas with half of the beef and bean mixture.

   • Sprinkle 1 cup of the shredded cheese over the beef.

   • Drizzle 1/3 of the remaining enchilada sauce over the cheese.

   • Repeat the layers: tortillas, the remaining beef mixture, another 1 cup of cheese, and another 1/3 of the sauce.

   • For the final layer, top with a last layer of tortillas. Pour the remaining enchilada sauce over the top, making sure to cover all the tortilla edges so they don’t get hard and brittle in the oven.

   • Sprinkle the final 1 cup of cheese over the sauce.

6. Bake: Cover the baking dish with foil and bake for 20 minutes. The foil traps steam and ensures everything heats through and the tortillas soften perfectly.

7. Finish and Rest: Remove the foil and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to turn golden brown around the edges. Let the casserole rest for at least 10 minutes before slicing and serving. This is crucial! It allows the layers to set so you get clean slices.

8. Serve: Garnish with your favorite toppings like fresh cilantro, a dollop of sour cream, or creamy slices of avocado.

Nutrition Information

(The following is an estimate and will vary based on the specific brands and ingredients used. Calculated for 8 servings.)