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Baked beef enchilada casserole in a baking dish

Beef Enchilada Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 1/2 lb ground beef
  • 1 small yellow onion diced
  • 1 packet taco seasoning about 2 tbsp
  • 1 can black beans 15 oz, drained and rinsed
Layers
  • 1 can red enchilada sauce 28 oz, divided
  • 12 corn tortillas 6-inch
  • 2 cups cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
Toppings
  • 2 Roma tomatoes diced
  • 1 jalapeño sliced
  • 1/4 cup green onions sliced

Equipment

  • 9x13-inch baking dish
  • Large skillet

Method
 

Filling
  1. Heat the oven to 375°F. Grease a 9x13-inch baking dish.
  2. Brown the beef with the onion. Drain the fat.
  3. Add the taco seasoning. Cook 1 minute.
  4. Stir in the beans and 1 cup enchilada sauce. Simmer 3 minutes.
Layers
  1. Spread 1/2 cup enchilada sauce in the dish. Overlap 6 tortillas on top.
  2. Add half the filling. Top with 1 cup cheddar and 1/2 cup Monterey Jack.
  3. Add the last 6 tortillas and the rest of the filling.
  4. Pour the remaining sauce over the top, out to the edges. Sprinkle on the remaining cheese.
Bake
  1. Bake uncovered 20 to 25 minutes, until hot and bubbly.
  2. Rest 10 minutes. Top with tomatoes, jalapeño and green onions.

Notes

  • Use the 28 oz can of enchilada sauce. Smaller cans leave the tortillas dry.
  • Stiff tortillas? Microwave them 20 to 30 seconds in a damp paper towel first.
  • Make ahead: assemble, cover and refrigerate overnight. Add 5 to 10 minutes to the bake time.
  • Keeps 4 days in the fridge. Freeze unbaked in a foil pan for up to 3 months.
  • Toppings are flexible. Sour cream, cilantro or avocado all work too.

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