Description
This Beef Enchilada Casserole is a hearty and flavorful Mexican-inspired dish that layers tender ground beef, black beans, green chiles, and melty colby jack cheese between corn tortillas soaked in a homemade enchilada sauce. Baked to bubbly perfection, it’s an easy and satisfying meal perfect for family dinners or gatherings.
Ingredients
Units
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Enchilada Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic, minced
Casserole
- 1 pound ground beef (or substitute chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9 by 13-inch baking dish with cooking spray and set aside.
- Make Enchilada Sauce Base: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
- Cook Ground Beef: While the onion is cooking, place the ground beef in a separate skillet. Break it up and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the second diced onion and cook until the beef is fully cooked through, about 5 minutes. Drain excess fat.
- Season Enchilada Sauce: Stir chili powder and cumin into the onion in the first skillet and cook for 30 seconds. Add 1 tablespoon all-purpose flour, stirring to combine. Slowly whisk in 1 cup chicken stock, then add 15 ounces tomato sauce and minced garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Combine Beef Mixture: Remove cooked beef from heat if still hot, then stir in diced green chiles and rinsed black beans.
- Blend Sauce (Optional): Transfer the enchilada sauce to a blender and blend until smooth for a smoother texture, or leave as is for chunkier sauce.
- Assemble Casserole – First Layer: Pour 1/2 cup enchilada sauce into the bottom of the prepared baking dish. Dip 6 tortillas in the remaining sauce to coat them, then line the bottom of the dish with these tortillas.
- Add First Beef Layer: Divide the beef mixture in half and spread half over the tortilla layer. Pour 1/2 cup enchilada sauce evenly over the beef and sprinkle 1 cup shredded Colby Jack cheese on top.
- Assemble Casserole – Second Layer: Dip the remaining 6 tortillas in enchilada sauce and place them over the first layer. Add the remaining half of the beef mixture on top followed by 2 cups of shredded Colby Jack cheese.
- Bake: Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Notes
- For a smoother enchilada sauce, blending is recommended but optional.
- You can substitute chicken for ground beef if preferred, cooking the chicken fully before assembly.
- Using corn tortillas soaked in enchilada sauce keeps them moist and flavorful in the casserole.
- Adjust the amount of chili powder based on your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
