Description
This Beef Enchilada Casserole is a flavorful, comforting dish perfect for a quick weeknight dinner. Layers of seasoned ground beef, black beans, diced green chiles, and shredded Colby Jack cheese are combined with a savory tomato sauce infused with cumin, chili powder, and garlic, then baked with tender corn tortillas to create a hearty Mexican-inspired casserole.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 small diced yellow onion, divided
- 2 minced garlic cloves
- 1 pound ground beef (can be swapped with ground chicken)
Spices and Seasonings
- 1/2 teaspoon kosher salt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
Sauce and Liquids
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken broth
Other Ingredients
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6-inch size)
- 3 cups shredded Colby Jack cheese
Instructions
- Prepare the sauce base: Heat olive oil in a large skillet over medium heat. Add half of the diced yellow onion and sauté until softened, about 3-4 minutes. Stir in garlic, cumin, chili powder, and flour, cooking for another minute until fragrant.
- Add liquids and simmer: Slowly whisk in tomato sauce and chicken broth. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
- Cook the beef: In a separate pan, brown the ground beef with the remaining diced onion, salt, and black pepper until fully cooked and no longer pink. Drain any excess fat.
- Combine beef and sauce: Add the cooked ground beef to the tomato sauce mixture along with the diced green chiles and black beans. Stir well to combine and heat through for about 2 minutes.
- Assemble the casserole: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the beef and sauce mixture. Layer 3-4 corn tortillas over the sauce, then top with a portion of the beef mixture and shredded Colby Jack cheese. Repeat the layering until all ingredients are used, ending with cheese on top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly browned.
- Serve: Let the casserole rest for 5 minutes before slicing and serving hot.
Notes
- For a lighter version, swap ground beef with ground chicken or turkey.
- If you prefer a spicier casserole, add jalapeños or extra chili powder to the sauce.
- Use corn tortillas to keep the dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
