Description
Bring the bold flavors of enchiladas to your table with this easy Beef Enchilada Casserole. Perfectly seasoned ground beef, layered with saucy tortillas, melted cheese, and hearty black beans, makes this dish a crowd-pleasing favorite. Whether it’s a family dinner or a potluck, this casserole is sure to satisfy everyone’s taste buds.
Ingredients
Scale
For the Filling:
- 2 pounds ground chuck
- 1/2 medium white onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 jalapeño, deseeded and minced (optional)
- 2 (1-ounce) packets taco seasoning (or 1/2 cup homemade taco seasoning)
- 1/2 teaspoon kosher salt
- 1/2 cup beef stock or water
- 1 (15-ounce) can black beans, rinsed and drained
For the Casserole:
- 3 1/2 cups red enchilada sauce (canned or homemade)
- 18 to 24 (4.5-inch) corn tortillas
- 1 pound Monterey Jack cheese, shredded (about 5 cups)
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced jalapeños
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (177°C) and place the oven rack in the center position. - Brown the Ground Beef:
Heat a large skillet over medium heat. Add the ground chuck and break it apart with a spoon as it cooks. Cook until browned, about 6–7 minutes. Drain the grease and discard it. - Sauté the Vegetables and Season the Meat:
- Add the diced onion, minced garlic, and jalapeño to the skillet with the beef. Cook for about 6 minutes, or until the onion is translucent.
- Sprinkle the taco seasoning and kosher salt over the mixture and stir to coat the meat evenly.
- Add the beef stock or water to the skillet and stir until the liquid is absorbed.
- Stir in the black beans and remove the skillet from heat.
- Prepare the Tortillas:
- Pour 2 1/2 cups of the enchilada sauce into a shallow bowl or pie dish.
- Dip each tortilla into the sauce, ensuring both sides are evenly coated.
- Layer the Casserole:
- Arrange a layer of dipped tortillas at the bottom of a 9×13-inch casserole dish, overlapping slightly to cover the base.
- Sprinkle 3/4 cup of shredded cheese over the tortillas.
- Spread half of the beef mixture evenly over the cheese.
- Repeat the process with another layer of dipped tortillas, 1 cup of shredded cheese, the remaining beef mixture, and another 1 cup of cheese.
- Finish with a final layer of dipped tortillas. Pour any remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly over the casserole.
- Bake the Casserole:
- Cover the casserole with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–12 minutes, or until the cheese is melted and bubbling.
- Cool and Serve:
- Let the casserole cool for 5 minutes before slicing and serving.
- Top with sour cream, chopped cilantro, or sliced jalapeños, if desired.
Notes
- Customize the Heat: Add extra jalapeños or use spicy enchilada sauce for a kick.
- Tortilla Options: For a gluten-free version, ensure your corn tortillas and enchilada sauce are gluten-free.
- Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake it fresh when ready to serve.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican