Beef Enchilada Casserole

Why You’ll Love This Recipe

This Beef Enchilada Casserole with Corn Tortillas combines bold flavors and comforting textures in a quick, one-pan dish. It’s perfect for weeknight dinners, family gatherings, or anytime you’re craving a cheesy, satisfying meal.

• Quick and Convenient: Ready in just 40 minutes with minimal prep.
• Bursting with Flavor: Seasoned beef, enchilada sauce, and cheese create irresistible layers.
• Customizable: Swap ingredients or adjust the spice level to your liking.

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Preparation Phase

Essential Tools and Equipment

• 9×13-inch baking dish: Ideal for layering and even baking.
• Large skillet: For browning beef and simmering the mixture.
• Wooden spoon: Perfect for stirring without scratching cookware.
• Sharp knife: For precise chopping of onions and garlic.
• Measuring spoons: Ensure perfectly balanced seasonings.

Preparation Tips

• Use freshly grated cheese for a creamier texture and better melting.
• Drain canned ingredients thoroughly to prevent excess liquid.
• Heat the tortillas slightly before assembling for easier layering.

Ingredients

For the Casserole:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese

Optional Garnish:

• Fresh cilantro or parsley

Step-by-Step Directions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease a 9×13-inch baking dish with nonstick spray or oil to prevent sticking.

2. Cook the Beef Mixture

• Heat a large skillet over medium heat.
• Add ground beef, diced onion, and minced garlic. Cook until the beef is browned and no longer pink, breaking it into crumbles as it cooks.
• Drain off any excess fat for a leaner dish.

3. Add the Seasonings and Sauce

• To the skillet, add enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and pepper.
• Stir everything well and let the mixture simmer for about 5 minutes. This step allows the flavors to meld beautifully.

4. Assemble the Casserole

• Lay 4 corn tortillas on the bottom of the prepared baking dish, slightly overlapping if necessary.
• Spread half of the beef mixture evenly over the tortillas.
• Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.
• Add another layer of 4 tortillas, followed by the remaining beef mixture.
• Finish with the remaining cheese, spreading it evenly across the top.

5. Bake the Casserole

• Place the dish in the preheated oven and bake for 25 minutes.
• The casserole is ready when the cheese is melted, bubbly, and slightly browned.

6. Rest and Serve

• Remove the casserole from the oven and let it rest for 5 minutes. This makes slicing and serving easier.
• Garnish with fresh cilantro or parsley for a pop of color and flavor.

Cooking Tips and Variations

• Spice It Up: Add chopped jalapeños or a pinch of cayenne pepper for extra heat.
• Vegetarian Option: Substitute the ground beef with sautéed mushrooms, zucchini, or a meat alternative.
• Tortilla Swap: Use flour tortillas if you prefer a softer texture, or try low-carb tortillas for a lighter version.

Serving Suggestions

Pair your Beef Enchilada Casserole with these complementary sides to create a full, satisfying meal:

1. Spanish Rice: Classic Mexican-style rice with tomatoes, onions, and spices.
2. Guacamole: Creamy, fresh avocado dip for a cool contrast to the cheesy casserole.
3. Mexican Street Corn (Elote): Grilled corn topped with cotija cheese, lime, and chili powder.
4. Pico de Gallo: Fresh and zesty salsa with diced tomatoes, onions, cilantro, and lime juice.
5. Refried Beans: Creamy, seasoned beans for a protein-packed addition.
6. Crisp Green Salad: Tossed with a tangy lime vinaigrette for a refreshing touch.
7. Tortilla Chips with Salsa or Queso: For an easy, crunchy appetizer.
8. Cilantro Lime Quinoa: A lighter, flavorful alternative to traditional rice.

Common Mistakes to Avoid

• Overly Soggy Layers:
  • Ensure you thoroughly drain the diced tomatoes and black beans.
  • Avoid adding too much sauce to prevent an overly wet casserole.
• Uneven Baking:
  • Spread the beef mixture and cheese evenly across each layer to ensure consistent cooking.
  • Use a preheated oven for optimal results.
• Overbaking the Cheese:
  • Check the casserole at the 20-minute mark to ensure the cheese doesn’t become too browned.
• Lack of Flavor Balance:
  • Taste the beef mixture before assembling the casserole to adjust the seasoning if needed.
  • Consider adding fresh lime juice for brightness or a pinch of sugar to balance acidity.

How to Perfect the Recipe

1. Layering Like a Pro:
   • Slightly warm the tortillas before layering to prevent tearing and to help them absorb the flavors better.
   • Press each layer gently with a spatula to create a compact, cohesive casserole.
2. Adding Texture:
   • Sprinkle crushed tortilla chips or breadcrumbs on top during the last 5 minutes of baking for a crunchy finish.
3. Cheese Combinations:
   • Experiment with different cheeses like Colby Jack, Pepper Jack, or a Mexican cheese blend for varied flavors.
4. Protein Options:
   • Substitute the ground beef with shredded chicken, turkey, or a plant-based ground meat alternative.

Expert Recipe Tips

1. Customize the Spice Level:
   • Add diced jalapeños, a pinch of cayenne, or hot sauce for extra heat.
   • For milder flavors, use a mild enchilada sauce and skip spicy additions.
2. Boost Nutrition:
   • Add sautéed bell peppers, zucchini, or spinach to the beef mixture for more veggies.
   • Use reduced-fat cheese and lean ground beef for a lighter version.
3. Make It Your Own:
   • Swap black beans for pinto beans or add corn kernels for added sweetness.
   • Drizzle sour cream or crema on top before serving for a creamy finish.

Storage and Reheating Instructions

Storing Leftovers:

• Let the casserole cool to room temperature before storing.
• Cover the dish tightly with aluminum foil or transfer portions to airtight containers.
• Store in the refrigerator for up to 4 days.

Freezing Instructions:

• Freeze the casserole in a freezer-safe container for up to 3 months.
• To reheat, thaw overnight in the fridge and warm in a 350°F oven or microwave.

Reheating Tips:

• Oven: Cover with foil and reheat at 350°F until warmed through (about 20–25 minutes).
• Microwave: Heat individual servings in 30-second intervals until hot.

FAQs

1. Can I make this casserole ahead of time?
Yes! Assemble the casserole and refrigerate it (uncooked) for up to 24 hours. When ready to bake, add 5–10 minutes to the cooking time to account for the chilled temperature.

2. Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will provide a softer texture, though corn tortillas offer a more traditional flavor.

3. What can I use as a vegetarian substitute for beef?
Try plant-based ground meat or a mix of sautéed mushrooms, zucchini, and bell peppers.

4. How can I make this dish gluten-free?
Ensure your enchilada sauce and corn tortillas are certified gluten-free.

5. Can I use green enchilada sauce instead of red?
Yes! Green enchilada sauce gives a tangier flavor and pairs well with chicken or turkey variations.

6. What’s the best way to avoid soggy layers?
Drain all canned ingredients thoroughly and avoid using overly saucy fillings.

7. What cheeses work best in this recipe?
Cheddar and Monterey Jack are classic choices, but Colby Jack, Pepper Jack, or Oaxaca cheese also work well.

8. Can I double the recipe for a larger crowd?
Yes, simply use a larger baking dish or prepare two separate casseroles. Adjust baking time as needed.

Conclusion

This Beef Enchilada Casserole with Corn Tortillas is a must-try for anyone seeking a hearty, flavorful, and easy-to-make meal. Its layers of seasoned beef, black beans, melted cheese, and tangy enchilada sauce create a comforting dish perfect for weeknight dinners or gatherings.

Pro Tip: Serve with your favorite Mexican-inspired sides, like guacamole or Spanish rice, for a restaurant-quality meal at home.

Explore more recipes like this on our Mexican Recipes page and enjoy a world of bold, delicious flavors!

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Beef Enchilada Casserole

This Beef Enchilada Casserole with Corn Tortillas is a hearty, one-pan dinner that comes together in just 40 minutes. Packed with layers of bold flavors, including seasoned ground beef, red enchilada sauce, black beans, corn tortillas, and plenty of cheese, it’s a comforting dish perfect for any night of the week.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Oven-Baked

Cuisine: American, Mexican

Servings: 8

Calories: 420kcal

Ingredients

For the Casserole:

• 1 pound ground beef
• 1 medium onion diced
• 2 cloves garlic minced
• 1 can 10 oz enchilada sauce
• 1 can 14.5 oz diced tomatoes, drained
• 1 can 15 oz black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese

Optional Garnish:

• Fresh cilantro or parsley

Instructions

Preheat the Oven:

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or lightly coat with oil.

Cook the Beef Mixture:

• In a skillet over medium heat, cook the ground beef with the diced onion and garlic until the beef is browned and no pink remains. Drain off any excess fat.

Add the Seasonings and Sauce:

• To the skillet, add the enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well and simmer for 5 minutes to let the flavors meld.

Assemble the Casserole:

• Place 4 corn tortillas on the bottom of the prepared baking dish, overlapping slightly if necessary.
• Spread half of the beef mixture evenly over the tortillas.
• Sprinkle half of the cheddar and Monterey Jack cheeses over the beef mixture.
• Add another layer of 4 corn tortillas on top, followed by the remaining beef mixture.
• Sprinkle the remaining half of the cheeses evenly on top.

Bake the Casserole:

• Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly browned on top.

Rest and Serve:

• Remove the casserole from the oven and let it rest for a few minutes before slicing and serving. Garnish with fresh cilantro or parsley if desired.

Notes

Storage: Allow the casserole to cool to room temperature, then cover tightly with aluminum foil or transfer to an airtight container. Store in the refrigerator for 3–4 days.
Freezing: Freeze the cooled casserole by covering it tightly with foil or transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through, or microwave individual servings on a plate in 30-second intervals.
Make Ahead: Prep the casserole in advance and store it in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to account for the chilled temperature.