Description
This beef enchilada casserole is a layered, oven-baked dish combining seasoned ground beef, beans, tortillas, enchilada sauce, and melted cheese for a hearty and flavorful meal.
Ingredients
- 6 large flour tortillas
- 2 pounds ground beef
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Season the beef with cumin, chili powder, paprika, salt, and black pepper. Stir well, then add black beans and pinto beans. Pour in 1 cup of enchilada sauce and simmer for 3 to 5 minutes.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish. Place two tortillas over the sauce, tearing as needed to cover the surface.
- Spoon one-third of the beef mixture over the tortillas and sprinkle with one-third of the cheddar and mozzarella cheese. Repeat layers two more times, finishing with cheese on top.
- Pour remaining enchilada sauce evenly over the top layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly.
- Let rest for 10 minutes before slicing. Garnish with chopped cilantro and serve.
Notes
- Substitute ground turkey or chicken for a lighter version.
- For a spicier dish, use hot enchilada sauce or add chopped jalapeños.
- Add vegetables like bell peppers, corn, or zucchini to the beef mixture for more texture.
- Use whole wheat or corn tortillas as a variation.
- Let the casserole rest before slicing to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 560
- Sugar: 5g
- Sodium: 960mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg
