Baked Beef Enchilada Casserole (Printable)

Flavorful Tex-Mex layers of seasoned beef, tortillas, and cheese baked until bubbly

# What You'll Need:

→ Meat & Protein

01 - 1 lb ground beef
02 - 1 cup canned black beans, drained and rinsed (optional)

→ Vegetables & Aromatics

03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn kernels

→ Spices & Seasonings

06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Sauces & Dairy

11 - 2 cups red enchilada sauce
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Tortillas

14 - 8 small corn tortillas (6-inch)

→ Garnishes

15 - Chopped cilantro
16 - Diced fresh tomatoes
17 - Sliced jalapeños
18 - Sour cream

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned completely, approximately 5 minutes. Drain excess fat from the skillet.
03 - Add diced onion to the beef and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, ground cumin, smoked paprika, salt, black pepper, corn kernels, and black beans if using. Stir well to combine spices evenly. Cook for 2 minutes to meld flavors, then remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
06 - Arrange 4 tortillas over the sauce, overlapping as necessary to cover the bottom. Spoon half of the beef mixture over the tortillas and top with 1/3 of the shredded cheese blend.
07 - Pour 1/2 cup enchilada sauce over the first beef layer. Place the remaining 4 tortillas on top, followed by the rest of the beef mixture and another 1/3 of the cheese.
08 - Pour the remaining enchilada sauce over the casserole, ensuring even coverage. Sprinkle the remaining cheese on top.
09 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and meld flavors.
10 - Remove foil and continue baking for an additional 10 minutes until the cheese is bubbly and lightly golden on top.
11 - Let the casserole rest for 10 minutes before slicing. This allows layers to set and makes serving easier. Garnish with cilantro, tomatoes, jalapeños, and sour cream as desired.

# Expert Hints:

01 -
  • It has that slow cooked Tex-Mex flavor but comes together in under an hour
  • The layers of tortillas soak up the sauce while staying tender, never soggy
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • The resting period is not optional, the sauce needs time to set or you will have a delicious mess on your plate
  • Corn tortillas can tear easily when they are hot, so handle them gently during layering
03 -
  • Warm your tortillas in the microwave for 30 seconds before layering, they will bend without cracking
  • Let the casserole cool completely before covering and refrigerating, or the tortillas will get soggy

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