Description
A simple, layered beef enchilada casserole that skips the rolling and filling of individual tortillas. It's hearty, cheesy, and full of flavor, perfect for busy weeknights and feeding a crowd.
Ingredients
1 pound Ground beef
1 medium Onion, chopped
28 ounces Enchilada sauce (red or green)
12 (6-inch) Corn or flour tortillas
3 cups Shredded Mexican blend cheese
1 can (15 ounces) Black beans, drained and rinsed
0.5 cup Sour cream (optional)
Instructions
- Preheat your oven to 375°F (190°C)
- Brown the ground beef with the chopped onion in a skillet. Drain any excess fat
- Stir in half the enchilada sauce with the cooked beef. Let it simmer for 2 minutes
- Spread a thin layer of the remaining sauce on the bottom of a 9×13 baking dish
- Layer six tortillas over the sauce, tearing them to fit if needed
- Add half the beef mixture and one cup of black beans to the dish
- Sprinkle one cup of cheese over the beef and beans
- Repeat the layers: tortillas, beef mixture, black beans, and another cup of cheese
- Finish with a final layer of tortillas, the rest of the sauce, and the remaining cheese
- Bake uncovered for 20-25 minutes, until bubbly and golde
- Let it rest for five minutes before serving
Notes
Drain the beef well to prevent a watery casserole.
Don't overfill the dish with sauce. Too much makes it soggy.
Let the casserole rest before cutting. It holds its shape better.
Use freshly shredded cheese for the best melt.
Toast the tortillas briefly if they seem too soft.
Store leftover casserole in an airtight container in the fridge for up to 4 days.
Reheat in microwave for 1-2 minutes or oven at 350°F for 10 minutes.
Freeze for up to 3 months; thaw overnight in fridge before reheating.
You can customize with ground turkey, chicken, added bell peppers, whole wheat tortillas, dairy-free cheese, or hot enchilada sauce.
Assemble up to 24 hours ahead and add 5-10 extra minutes to baking time if refrigerated.
Corn tortillas work great; warm slightly to prevent cracking.
To make spicier, use hot enchilada sauce, add diced jalapenos, or sprinkle red pepper flakes on top.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: beef, enchilada, casserole, dinner, cheesy