Here’s a simple and delicious beef enchilada casserole—all the flavor of traditional enchiladas without the hassle of rolling each one:
🌮 Beef Enchilada Casserole
Ingredients (serves 6–8)
- 500 g (1 lb) ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (400 g) diced tomatoes, drained
- 1 can (10 oz) red enchilada sauce (or homemade)
- 1 can black beans (optional), rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 6–8 small tortillas (corn or flour)
- 2 cups shredded cheese (cheddar, mozzarella, or Mexican blend)
- Optional garnish: fresh cilantro, sour cream, avocado
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 diced tomatoes, chili powder, cumin, salt, and pepper.
- Add black beans if using, and cook for 2–3 minutes.
2. Assemble the casserole
- Preheat oven to 180°C (350°F).
- In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce.
- Layer tortillas to cover the bottom.
- Spread half of the beef mixture over the tortillas.
- Sprinkle 1/3 of the cheese.
- Repeat layers: tortillas → beef → cheese. Finish with a layer of cheese on top.
3. Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
4. Serve
- Let cool 5–10 minutes before slicing.
- Garnish with cilantro, sour cream, or avocado if desired.
💡 Tips
- Corn tortillas make it more authentic; lightly warm them to prevent cracking.
- Use leftover roasted chicken instead of beef for a variation.
- For extra flavor, add a dash of smoked paprika or jalapeños to the beef mixture.
If you want, I can give a quick 30-minute version that’s even faster for weeknight dinners.
