Beef Enchilada Layered Casserole (Printable Version)
Layers of seasoned beef, beans, tortillas, and melted cheese baked into a flavorful Tex-Mex casserole.
# What You Need:
→ Meat & Protein
01 - 1 lb lean ground beef
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables & Aromatics
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 can (4 oz) diced green chiles
→ Sauce
06 - 2 cups red enchilada sauce
07 - 1/2 cup tomato sauce
→ Spices
08 - 1 tsp ground cumin
09 - 1 tsp chili powder
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Other
13 - 8 corn tortillas (6-inch)
14 - 2 cups shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
16 - 2 tbsp olive oil
→ Garnishes (optional)
17 - 1/4 cup chopped fresh cilantro
18 - 1 medium avocado, sliced
19 - Sour cream, for serving
# How to Make It:
01 - Set oven temperature to 375°F and prepare for baking.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Incorporate minced garlic and continue cooking for 1 minute.
03 - Add ground beef to skillet and cook, breaking apart with a spatula, until browned and thoroughly cooked, about 6–8 minutes. Drain excess fat if necessary.
04 - Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Incorporate black beans, diced green chiles, and tomato sauce. Mix thoroughly and simmer for 3–4 minutes. Remove from heat.
05 - Lightly grease a 9x13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly on the bottom.
06 - Arrange 4 corn tortillas over the sauce, tearing to fit as needed. Spread half the beef mixture evenly on top. Sprinkle half the cheddar and Monterey Jack cheeses over the beef. Drizzle 1/2 cup enchilada sauce atop the layer.
07 - Repeat layering with remaining tortillas, beef mixture, most of the remaining cheese, and remaining enchilada sauce, reserving some cheese for topping.
08 - Cover casserole with foil and bake in preheated oven for 20 minutes.
09 - Remove foil, sprinkle reserved cheese on top, and bake uncovered for an additional 10–15 minutes until cheese is melted and golden.
10 - Allow dish to rest for 10 minutes before slicing. Garnish with chopped cilantro, avocado slices, and sour cream as desired.
# Expert Advice:
01 -
- It comes together in under an hour, which feels like magic when you're feeding hungry people
- The layers of seasoned beef, creamy cheese, and tangy sauce create a depth of flavor that tastes like you've been cooking all day
- It feeds a crowd without demanding your constant attention, letting you actually enjoy time with your guests
02 -
- Draining and rinsing your canned beans removes excess sodium and starch, which makes your casserole lighter and more flavorful
- Don't skip the resting time after baking, it's what transforms this from sloppy to beautiful when you cut into it
- The sauce to tortilla ratio matters more than you'd think, so don't skimp on the enchilada sauce or your casserole will be dry
03 -
- Brown your beef properly before adding spices, this develops deeper flavor through something called the Maillard reaction, which makes all the difference in how rich this tastes
- Taste your beef mixture before assembling and adjust seasonings to your preference, because the spices will meld and mellow slightly as everything bakes together
- Don't overlap your tortilla layers too much, you want them slightly shingled so they soften evenly without creating thick, chewy spots