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Beef Enchilada Casserole

by admin


  • Ground beef: 1 lb (450g)
  • Onion: 1 medium, chopped
  • Garlic cloves: 2, minced
  • Enchilada sauce: 2 cups (480ml), divided
  • Corn tortillas: 8-10, cut into bite-sized pieces
  • Cheddar cheese: 2 cups (200g), shredded, divided
  • Black beans: 1 can (15oz/425g), drained and rinsed (optional)
  • Corn: 1 cup (frozen or canned), drained (optional)
  • Green chilies: 1 can (4oz/113g), diced (optional)
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Salt and pepper: to taste
  • Fresh cilantro: for garnish (optional)
  • Sour cream: for serving (optional)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the Beef:
    • In a large skillet over medium heat, cook the ground beef until it’s no longer pink. Drain the excess fat.
    • Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
    • Stir in 1 cup of enchilada sauce, cumin, chili powder, salt, and pepper. If using, add the black beans, corn, and green chilies. Simmer the mixture for about 5 minutes until everything is well combined and heated through.
  3. Layer the Casserole:
    • Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
    • Layer half of the tortilla pieces over the sauce.
    • Spread half of the beef mixture over the tortillas.
    • Sprinkle half of the shredded cheese over the beef layer.
    • Repeat the layers with the remaining tortillas, beef mixture, and cheese.
  4. Bake:
    • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  5. Serve:
    • Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side, if desired.

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