Beef Enchilada Casserole – A Comforting, Flavor-Packed Meal
Beef Enchilada Casserole is a delicious and comforting recipe that comes together quicker than traditional enchiladas but still tastes amazing with homemade enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: Mexican
Ingredients
- Enchilada Sauce (see note)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic, minced
- 1 pound ground beef (or chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray.
- For the enchilada sauce: Heat oil over medium heat in a skillet. Add onion and salt, saute until translucent (~5 minutes). Stir in chili powder and cumin, cook 30 seconds. Add flour, whisk in chicken stock, then tomato sauce and garlic. Simmer 5 minutes.
- For the casserole filling: In another skillet, brown ground beef with salt and pepper. Add diced onion and cook until beef is cooked through (~5 minutes). Drain fat, stir in green chiles and black beans.
- Optional: Blend enchilada sauce for smoothness.
- Pour 1/2 cup sauce in bottom of prepared dish. Pour 1/2 cup sauce into beef mixture.
- Dip 6 tortillas in remaining sauce, line bottom of dish. Add half the beef mixture, top with 1 cup cheese.
- Dip remaining 6 tortillas in sauce, layer remaining beef mixture, top with 2 cups cheese.
- Bake uncovered for 20 minutes or until cheese is bubbly.
Notes
- You can use 2 cups of store-bought enchilada sauce instead of homemade.
- Shredding Colby Jack cheese from a block gives better melting results.