Description

This Cheesy Beef Enchilada Casserole is a crowd-pleasing, comforting dish layered with seasoned ground beef, tortillas, rich enchilada sauce, and gooey melted cheese. It’s a family-friendly main course that comes together quickly, making it perfect for busy weeknights or casual gatherings. Expect bold Tex-Mex flavors with every bite in this hearty casserole.

Ingredients

Units Scale

For the Beef Filling

1 pound lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce and Layers

2 cups red enchilada sauce (canned or homemade)
8 small corn tortillas (or flour, if preferred)

For Assembling

2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional, for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Beef Filling: In a large skillet over medium heat, add the ground beef and cook, breaking it up with a spoon, until no longer pink. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook until fragrant and blended, about 1 minute. Drain excess fat if necessary.
Layer the Casserole: Lightly grease a 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom. Layer 4 tortillas over the sauce, slightly overlapping. Top with half of the beef mixture, a generous sprinkle of both cheeses, and a third of the remaining sauce. Repeat the layers: tortillas, beef, cheese, and sauce. Finish with a final layer of sauce and the last of the cheese.
Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, or until the cheese is bubbly and golden.
Rest and Garnish: Let the casserole stand for 5-10 minutes before slicing. Garnish with chopped cilantro before serving, if desired.

Notes

You can substitute ground turkey or chicken for beef if preferred.
Add a layer of black beans or corn to bulk up the casserole and add extra flavor.
Mild or medium enchilada sauce can be used based on your spice preference.
This casserole makes great leftovers and can be frozen for up to 3 months.

Nutrition

Serving Size: 1/6 of casserole
Calories: 420
Sugar: 4g
Sodium: 930mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 28g
Cholesterol: 87mg