Beef Enchilada Cheese Casserole (Printable Version)
Savory layers of beef, tortillas, enchilada sauce, and cheese baked to bubbly perfection.
# What You'll Need:
→ Meat & Protein
01 - 1 lb lean ground beef
02 - 1 cup canned black beans, drained and rinsed
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small red bell pepper, diced
→ Spices
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/4 tsp cayenne pepper
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Other
13 - 2 cups red enchilada sauce
14 - 10 small corn tortillas (6-inch)
15 - 2 cups shredded cheddar cheese
16 - 1 cup shredded Monterey Jack cheese
17 - 2 tbsp olive oil
→ Garnishes
18 - Chopped fresh cilantro
19 - Sliced scallions
20 - Sour cream
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper; sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Add ground beef; cook, breaking up with a spoon, until browned and cooked through, about 6–7 minutes. Drain excess fat if necessary.
04 - Stir in black beans, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1–2 minutes to blend flavors.
05 - Pour in 1 cup enchilada sauce and simmer for 2 minutes. Remove from heat.
06 - Spread 1/4 cup enchilada sauce in the bottom of the prepared baking dish. Layer 5 tortillas over the sauce. Spoon half of the beef mixture over the tortillas. Sprinkle with 1 cup cheddar and 1/2 cup Monterey Jack cheese. Repeat with remaining tortillas, beef mixture, and cheeses. Pour remaining enchilada sauce evenly over the top.
07 - Cover with foil and bake for 20 minutes. Remove foil; bake an additional 10–15 minutes until cheese is melted and bubbly.
08 - Let rest for 5–10 minutes before slicing. Garnish with cilantro, scallions, and sour cream as desired.
# Expert Tips:
01 -
- It comes together in under an hour, which means you can go from craving Tex-Mex to serving dinner faster than takeout would arrive.
- The flavors get deeper and more complex as it sits, so leftovers are somehow better than the first night.
- One dish feeds six people generously, making it perfect for weeknight family meals or when you need to impress without pretension.
02 -
- Don't skip the resting time after baking; those 5 to 10 minutes let the structure set so your servings stay neat instead of sliding into a heap.
- If your enchilada sauce is thin or watery, the casserole will be soupy—choose a thicker sauce or reduce it in a pan for a minute or two before using.
- Corn tortillas hold their integrity better than flour ones in this type of casserole, especially if you like your dish less saucy.
03 -
- Drain excess fat from the beef after browning so your casserole stays rich but not greasy—tilt the pan and press with a spoon.
- Use a combination of two cheeses instead of just one; cheddar and Monterey Jack create a more complex melt and flavor than either alone.