Description
This Beef Enchilada Casserole is a hearty, flavorful dish perfect for a family dinner. Ground beef is cooked with aromatic spices, onions, and garlic, then layered with black beans, diced green chiles, corn tortillas, and melty Colby Jack cheese. Baked in a tomato sauce-based mixture, this casserole brings together classic Mexican-inspired flavors in a convenient, comforting one-dish meal.
Ingredients
Scale
Beef Mixture
- 1 tablespoon olive oil
- 1 small diced yellow onion
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken broth
- 2 minced garlic cloves
- 1 pound ground beef (can be swapped with ground chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small diced yellow onion
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
Casserole Layers
- 12 corn tortillas (6-inch size)
- 3 cups shredded Colby Jack cheese
Instructions
- Prepare the Beef Mixture: Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes. Add ground beef and cook until browned, breaking it up with a spoon.
- Season and Thicken: Stir in salt, black pepper, ground cumin, chili powder, and flour. Cook for 1-2 minutes to combine and remove the raw flour taste.
- Add Liquids and Simmer: Pour in tomato sauce and chicken broth, then add minced garlic. Stir well and bring to a simmer. Let the sauce thicken slightly, about 5-7 minutes. Then, fold in diced green chiles and rinsed black beans and cook for another 2 minutes to heat through.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a baking dish, start layering with corn tortillas, then spread a portion of the beef mixture over them followed by a generous sprinkling of shredded cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Allow the casserole to cool for 5 minutes before serving to let it set and make serving easier.
Notes
- This recipe can be made with ground chicken as a lighter alternative to beef.
- For extra heat, add chopped jalapeños or use a spicy salsa instead of tomato sauce.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
- To make it gluten-free, ensure the flour is substituted with a gluten-free alternative or omit it; the sauce may be slightly thinner.
- Use fresh corn tortillas and warm them slightly before layering to prevent cracking.
