Description
This Beef Enchilada Casserole is a hearty, flavorful dish combining seasoned ground beef, black beans, tomatoes, and cheese layered between corn tortillas and baked to bubbly perfection. It’s an easy family meal that offers the classic taste of enchiladas in a convenient casserole form.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Sauce and Seasonings
- 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
- 1/2 teaspoon pepper
Assembly
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
Garnish
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or a little oil to prevent sticking.
- Cook Beef Mixture: In a skillet over medium heat, brown the ground beef along with the diced onion and minced garlic. Cook until the beef is no longer pink and the onions are translucent. Drain off any excess fat from the skillet.
- Add Sauce and Seasonings: To the cooked beef mixture, add the enchilada sauce, drained diced tomatoes, rinsed black beans, ground cumin, chili powder, salt, and pepper. Stir well to combine all ingredients. Simmer the mixture for 5 minutes to meld the flavors.
- Layer Tortillas: Place 4 corn tortillas on the bottom of the prepared baking dish. Overlap slightly if necessary to cover the bottom fully.
- Add Beef and Cheese: Spread half of the beef and bean mixture evenly over the layer of tortillas. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top of the beef layer.
- Second Layer: Arrange the remaining 4 corn tortillas over the cheese, then spread the remaining beef mixture on top evenly.
- Top with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the casserole to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for a few minutes to set and cool slightly before serving.
- Optional Garnish: Garnish the casserole with fresh cilantro or parsley for added color and flavor just before serving.
Notes
- Use corn tortillas for a more authentic enchilada flavor and texture.
- Drain the diced tomatoes and rinse the black beans well to avoid excess liquid in the casserole.
- You can substitute beef with ground turkey or chicken for a leaner option.
- Adjust chili powder and cumin to taste if you prefer a spicier or milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This casserole can be assembled ahead of time and refrigerated, then baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
