Baked Beef Enchilada Casserole (Printable)
Hearty layers of spiced beef, tortillas, and cheese baked in enchilada sauce for a satisfying Tex-Mex dinner.
# What You’ll Need:
→ Meat & Protein
01 - 1 lb ground beef
02 - 1 cup canned black beans, drained and rinsed
→ Vegetables & Aromatics
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn kernels
→ Spices & Seasonings
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Sauces & Dairy
11 - 2 cups red enchilada sauce
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
→ Tortillas
14 - 8 small corn tortillas (6-inch)
→ Garnishes
15 - Chopped cilantro
16 - Diced fresh tomatoes
17 - Sliced jalapeños
18 - Sour cream
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a wooden spoon, until browned throughout, approximately 5 minutes. Drain excess fat from the skillet.
03 - Add diced onion to the beef and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Mix in chili powder, cumin, smoked paprika, salt, and black pepper. Add corn kernels and black beans if using. Stir to combine and cook for 2 minutes. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping as needed to cover the surface.
06 - Spoon half of the beef mixture evenly over the tortillas. Sprinkle with one-third of the combined cheddar and Monterey Jack cheeses.
07 - Pour 1/2 cup enchilada sauce over the beef layer. Place the remaining 4 tortillas on top. Spread the remaining beef mixture over the tortillas, then add another third of the cheese mixture.
08 - Pour the remaining enchilada sauce over the entire casserole. Top with the remaining shredded cheese, ensuring even coverage.
09 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to allow flavors to meld.
10 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden on top.
11 - Let casserole rest for 10 minutes before slicing to allow layers to set. Serve warm garnished with cilantro, tomatoes, jalapeños, and sour cream as desired.
# Expert Suggestions:
01 -
- The layered texture creates perfect bites with tortilla, meat, and melted cheese in every forkful
- It feeds a crowd with minimal effort and tastes even better the next day
02 -
- The resting period is not optional, cutting too soon makes the layers slide into a messy puddle
- Corn tortillas can be stubborn, warm them slightly before layering so they do not crack
03 -
- Use a mix of cheddar and Monterey Jack for the perfect balance of flavor and melt
- Warm your tortillas in the microwave for 30 seconds before layering to prevent cracking