Description
This Beef Enchilada Casserole is a deliciously layered dish featuring seasoned ground beef, vibrant enchilada sauce, tender corn tortillas, and melted cheddar cheese baked to perfection. A comforting, crowd-pleasing Mexican-inspired casserole that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Beef Mixture
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 ounces red enchilada sauce (divided)
Casserole Layers
- 8 corn tortillas
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the casserole.
- Sauté Onion: Heat vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, releasing its aroma into the dish.
- Cook Beef: Add the ground beef to the skillet, breaking it up with a spoon as it browns thoroughly and loses its pink color.
- Season Beef: Sprinkle chili powder, ground cumin, salt, and black pepper over the beef, stirring well to evenly distribute all the spices.
- Simmer with Sauce: Pour half of the red enchilada sauce into the beef mixture. Stir to combine and simmer for 2 minutes, allowing flavors to meld.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add extra flavor.
- Layer Tortillas: Arrange four corn tortillas in the dish, tearing them if necessary to fit the shape of the dish evenly.
- Add Beef and Cheese: Spoon half of the beef mixture evenly over the tortillas, then sprinkle with 1 cup of shredded cheddar cheese.
- Repeat Layers: Repeat the layering with the remaining four tortillas, the rest of the beef mixture, and 1 cup more shredded cheese.
- Top with Sauce: Pour the remaining enchilada sauce evenly over the top layer, ensuring it covers the cheese completely.
- Bake: Bake the uncovered casserole in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and slightly golden on top.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes before slicing and serving to allow the layers to set.
Notes
- For a spicier kick, add chopped jalapeños or hot sauce to the beef mixture.
- Use corn tortillas to keep the dish gluten-free. Flour tortillas may also be used for a softer texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Consider adding black beans or corn for additional texture and flavor.
- Make sure to let the casserole rest before serving to avoid it falling apart.
