Here’s a comforting, cheesy beef enchilada casserole—all the flavor of enchiladas, layered and baked (no rolling needed):
🧀 Beef Enchilada Casserole
Ingredients (serves 6–8)
- 500 g (1 lb) ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1–2 cups enchilada sauce (store-bought or homemade)
- 1 can (400 g) diced tomatoes (drained)
- 1 can black beans (optional), rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt & pepper to taste
- 6–8 small tortillas (corn or flour)
- 2 cups shredded cheese (cheddar, mozzarella, or Mexican blend)
- Fresh cilantro (optional, for garnish)
Instructions
1. Cook the beef
- In a skillet over medium heat, cook ground beef until browned.
- Add onion and garlic; cook until softened.
- Stir in cumin, chili powder, salt, and pepper.
2. Add sauce & extras
- Mix in diced tomatoes, beans (if using), and about 1 cup enchilada sauce.
- Let simmer for 5–7 minutes until slightly thickened.
3. Layer the casserole
In a greased baking dish:
- Spread a thin layer of enchilada sauce
- Add a layer of tortillas (cut to fit if needed)
- Add beef mixture
- Sprinkle cheese
- Repeat layers (like lasagna), finishing with cheese on top.
4. Bake
- Bake at 180°C (350°F) for 20–25 minutes, until bubbly and golden on top.
5. Serve
- Let rest 5–10 minutes before slicing
- Garnish with cilantro, sour cream, or avocado if you like
🌮 Tips for the best flavor
- Use corn tortillas for a more traditional taste
- Add jalapeños or green chilies for heat
- Swap beef for chicken or keep it vegetarian with extra beans
This dish is hearty, budget-friendly, and perfect for meal prep—it reheats really well.
If you want, I can give you a one-pan shortcut version or a spicy restaurant-style version.
