Description
This Beef Enchilada Casserole is a flavorful, layered Mexican-inspired dish featuring seasoned ground beef, black beans, corn tortillas, and a blend of cheeses baked to perfection with a rich enchilada sauce. It’s a comforting and easy meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 small diced yellow onion (plus another small diced yellow onion for layering)
- 2 minced garlic cloves
- 1 pound ground beef (can be swapped with ground chicken)
- 15 ounces black beans, drained and rinsed
- 4.5 ounces diced green chiles
Spices and Seasonings
- 1/2 teaspoon kosher salt (plus another 1/2 teaspoon salt for beef mixture)
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
Sauce and Liquids
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken broth
Other
- 12 corn tortillas (6-inch size)
- 3 cups shredded colby jack cheese
Instructions
- Prepare the Beef Mixture: Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened, about 3-4 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through.
- Season and Thicken Sauce: Stir in the kosher salt, ground cumin, chili powder, and black pepper. Sprinkle the all-purpose flour over the mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids and Simmer: Pour in the tomato sauce and chicken broth along with the minced garlic and diced green chiles. Stir everything together and bring to a gentle simmer. Let cook for about 10 minutes until the sauce thickens slightly and the flavors meld together.
- Layer the Casserole: Preheat the oven to 375°F (190°C). In a baking dish, start by spreading a thin layer of the beef sauce on the bottom. Top with a layer of corn tortillas covering the sauce. Add half of the black beans and half of the diced yellow onions over the tortillas, then sprinkle a layer of shredded colby jack cheese. Repeat the layering ending with a cheese layer on top.
- Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 5 minutes or until the cheese is bubbly and slightly golden.
- Serve: Let the casserole rest for 5 minutes before slicing. Serve warm and enjoy your delicious beef enchilada casserole.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- If you prefer a spicier casserole, add more chili powder or some chopped jalapeños.
- Using corn tortillas keeps the dish gluten free if you ensure the flour used for thickening is gluten free or substitute with cornstarch.
- Leftovers store well and can be reheated in the oven or microwave.
