Beef Enchilada Casserole Cheese (Printable Version)
Savory casserole combining spiced beef, tortillas, and melted cheeses for a flavorful meal.
# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices & Seasonings
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Canned & Jarred
09 - 2 cups red enchilada sauce
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 1 can (4 oz) diced green chilies
→ Other
12 - 8 small corn tortillas (6-inch)
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
15 - 2 tbsp olive oil
→ Garnishes
16 - Fresh cilantro, chopped
17 - Sliced green onions
18 - Sour cream
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and sauté for 30 seconds.
03 - Add ground beef, cooking and breaking up with a spoon until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
04 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine spices evenly.
05 - Add black beans and diced green chilies. Cook for 2 minutes to incorporate flavors. Remove from heat.
06 - Spread 1/2 cup enchilada sauce evenly in the bottom of the prepared baking dish.
07 - Layer 4 tortillas over the sauce, overlapping as needed. Top with half the beef mixture, 3/4 cup cheddar cheese, and 1/2 cup Monterey Jack cheese. Drizzle with 1/2 cup enchilada sauce.
08 - Repeat with remaining tortillas, beef mixture, remaining sauce, and finish with both cheeses on top.
09 - Cover with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
11 - Let casserole cool for 10 minutes before serving. Garnish with fresh cilantro, green onions, and sour cream if desired.
# Chef's Tips:
01 -
- Everything bakes in one dish so cleanup is practically nonexistent
- The leftovers somehow taste even better the next day
- You get all those enchilada flavors without the tedious rolling
02 -
- The 10 minute resting period is not optional unless you want a mess on your plate
- Corn tortillas can tear easily so handle them gently when layering
- Overlapping the tortillas is totally fine and actually helps hold everything together
03 -
- Shred your own cheese instead of buying pre shredded for better melting
- Warm the tortillas in the microwave for 20 seconds before layering to prevent cracking