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Beef Enchilada Casserole

Beef Enchilada Casserole

Delicious beef enchilada casserole layered with tortillas, cheese, and enchilada sauce, perfect for a family dinner.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 792 kcal

Equipment

  • 9x13-inch casserole dish
  • 12-inch skillet
  • pie dish

Ingredients
  

  • 2 pounds ground chuck
  • ½ medium white onion, diced (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • ½ medium jalapeño, deseeded and minced (about 1 tablespoon), optional
  • 2 packets taco seasoning or 56 grams (½ cup) homemade
  • ½ teaspoon kosher salt
  • ½ cup beef stock or water
  • 1 can black beans (15-ounce, rinsed and drained)
  • 3 ½ cups red enchilada sauce canned or homemade
  • 18 to 24 pieces corn tortillas (4.5-inch)
  • 1 pound Monterey Jack cheese, shredded (about 5 cups, lightly packed)

Optional toppings

  • Sour cream
  • Chopped cilantro
  • Sliced jalapeños

Instructions
 

  • Preheat the oven to 350°F (177°C).
  • Add the ground chuck to a 12-inch skillet. Bring the skillet up to medium heat. Use a spoon to break apart the meat and brown it for 6 to 7 minutes until no longer pink. Spoon off and discard the grease.
  • Add the onions, garlic, and jalapeño to the beef and cook until the onions are translucent, about 6 minutes. Sprinkle taco seasoning and kosher salt over the mixture, add beef stock (or water), and stir to combine. Add black beans and stir to combine.
  • Pour 2 ½ cups of enchilada sauce into a pie dish. Dip corn tortillas into the sauce and line the bottom of a 9x13-inch casserole dish. Sprinkle ¾ cup of cheese, half of the meat mixture, and another ¾ cup of cheese.
  • Repeat layering tortillas, 1 cup of cheese, the remaining beef mixture, and another 1 cup of cheese. Top with the remaining tortillas dipped in enchilada sauce. Pour the remaining sauce over the top and sprinkle remaining cheese.
  • Cover with aluminum foil and bake for 25 minutes. Remove foil and bake until cheese is melted and bubbling, another 10 to 12 minutes.
  • Allow to cool for 10 to 15 minutes. Cut into 8 squares and serve garnished with sour cream, cilantro, and jalapeño slices. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1servingCalories: 792kcalCarbohydrates: 53gProtein: 54gFat: 40g
Keyword Beef Enchilada Casserole, Beef Recipe, casserole, dinner recipe, enchiladas, Mexican Recipe
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