Beef Enchilada Casserole Cheese (Printable Version)
A comforting Tex-Mex bake with ground beef, tortillas, and cheddar-Monterey Jack cheese layers.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 recommended)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Sauces
10 - 2 cups red enchilada sauce (store-bought or homemade)
→ Casserole Layers
11 - 8 corn tortillas (6-inch), quartered
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
→ Garnishes (optional)
14 - 1/4 cup chopped cilantro
15 - 1/2 cup sliced green onions
16 - Sour cream, for serving
# Method:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula (about 5 minutes). Drain excess fat if needed.
03 - Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook for 1 minute until fragrant.
04 - Pour in 1 cup of enchilada sauce and stir to combine. Remove from heat.
05 - Spread 1/4 cup enchilada sauce in the bottom of a 9x13-inch baking dish.
06 - Layer one-third of the tortilla pieces over the sauce. Top with half the beef mixture, then sprinkle with a mix of cheddar and Monterey Jack cheese (about 1/3 of the total cheese).
07 - Add another layer of tortillas, the remaining beef, and another third of the cheese.
08 - Top with final layer of tortillas, remaining enchilada sauce, and the rest of the cheese.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
11 - Let rest for 10 minutes before slicing. Garnish with cilantro, green onions, and serve with sour cream if desired.
# Chef's Tips:
01 -
- This recipe feeds a crowd without the tedious work of traditional enchiladas and tastes even better the next day
- The 20 minute prep time means you can get this in the oven even on exhausting weeknights
02 -
- Skip the refrigerated tortillas and buy the ones from the dairy section or Hispanic aisle for better texture
- Letting it rest is not optional unless you want a beautiful delicious mess on your serving plate
03 -
- Mix your cheeses together before layering so every bite has both flavors
- Use kitchen shears to quarter the tortillas instead of a knife for faster prep