Enchilada Casserole Recipe

Ground Beef Enchilada Casserole in baking dish

Enchilada Casserole Recipe

Get dinner on the table fast with this easy enchilada casserole made with layers of seasoned ground beef, shredded cheese, beans, and tortillas.

Course Main Course

Cuisine Mexican

Keyword enchilada casserole

Prep Time 40

Cook Time 30

Total Time 1 10

Servings

Calories 597kcal

Ingredients

1 pound 85% lean ground beef
1 medium onion, chopped
2 3- ounce cans of green chilies, drained and chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
¾ teaspoon kosher salt
28- ounce can red enchilada sauce
12 corn tortillas
¼ cup canola oil
1 15- ounce can black beans, drained and rinsed
1 pound colby jack cheese, grated

Instructions

Prepare the beef mixture. Preheat the oven to 375°F and prepare a 9” X 13” baking dish with cooking spray. In a large skillet over medium, cook 1 pound lean ground beef breaking it into small pieces, until no longer pink, about 5 minutes. Add 1 chopped onion and cook, stirring occasionally, until the onion is soft, 3-4 minutes. Stir in the 6 ounces of chopped green chiles.
Add the spices. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, and ¾ teaspoon kosher salt and cook until spices bloom and become fragrant, stirring, about 2 minutes.
Add half of the enchilada sauce. Stir ¾ of the enchilada sauce into the beef mixture, and cook for 2 minutes until warmed through. Place the rest of the enchilada sauce in a shallow bowl or pie tin and set aside.
Soften the corn tortillas in hot oil. Warm ¼ cup oil in a small skillet over medium high. Dip each tortilla in the oil for 30 seconds, flip to the other side, and cook just until warmed through, then transfer to a plate lined with paper towels.
Dip the tortillas in the sauce and layer. Spoon ¼ cup or so of the enchilada sauce on the bottom of the baking dish. One at a time, dip each fried tortilla in the enchilada sauce, coating both sides, and layer the bottom of the baking dish with 4 tortillas. Spoon ⅓ of the ground beef mixture over the tortillas, top with ½ of the black beans, and ⅓ of the shredded cheese. Repeat with 4 more tortillas dipped in sauce, ⅓ of the ground beef, the remaining black beans, and ⅓ shredded cheese. Top with the final 4 sauced tortillas and ⅓ beef mixture. Pour any remaining sauce over the beef then top with the rest of the cheese.
Bake until bubbly. Cover with foil, bake for 25 minutes then remove the foil and bake for 5 more minutes. Allow the enchiladas to rest for 5 minutes before serving. Garnish with minced green onion, sour cream or Greek yogurt, chopped tomatoes, and chopped avocado or cilantro. I like to serve it with slivered iceberg lettuce and Mexican rice.

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