Beef Enchilada Casserole

Equipment

• 9×13-inch ceramic or glass baking dish
• Large skillet or cast-iron pan (12-inch)
• Wooden spoon or meat chopper
• Measuring cups and spoons
• Box grater (for fresh, clump-free cheese melting)
• Aluminum foil

Ingredients

For the Seasoned Beef Filling:

• Lean Ground Beef (85/15 or 90/10): 1.5 lbs (680 g)
• Yellow Onion: 1 medium, finely diced
• Fresh Garlic: 4 cloves, minced
• Diced Canned Green Chiles: 1 can (4 oz / 113 g), mild or medium, undrained
• Black Beans: 1 can (15 oz / 425 g), rinsed and well-drained
• Sweet Corn Kernels: 1 cup (frozen, canned, or fresh)
• Ground Cumin: 1.5 teaspoons
• Chili Powder: 1 tablespoon
• Smoked Paprika: 1 teaspoon
• Dried Mexican Oregano: 1 teaspoon
• Onion Powder: 1/2 teaspoon
• Fine Sea Salt: 1 teaspoon (adjust to taste)
• Freshly Cracked Black Pepper: 1/2 teaspoon

For the Sauce & Layers:

• Red Enchilada Sauce: 28 oz (approx. two 10 oz cans or one large can), divided
• Corn Tortillas (6-inch): 12 to 14 tortillas, cut into halves or quarters for easier layering
• Shredded Cheddar Cheese: 1.5 cups (freshly grated)
• Shredded Monterey Jack Cheese: 1.5 cups (freshly grated)

For Garnish & Serving:

• Fresh Cilantro: 1/3 cup, roughly chopped
• Roma Tomatoes: 2 medium, seeded and diced
• Green Onions (Scallions): 3 stalks, thinly sliced
• Sour Cream or Mexican Crema: 1/2 cup
• Jalapeño Slices: Pickled or fresh (optional)
• Avocado or Guacamole: Sliced fresh for plating

Instructions

1. Oven Preparation & Pan Setup

1. Preheat your oven to 375°F (190°C) . Lightly mist a 9×13-inch baking dish with non-stick cooking spray or brush it lightly with olive oil to prevent sticking.

2. Brown the Beef & Aromatics

1. Set a large 12-inch skillet over medium-high heat . Add the ground beef and diced yellow onion. Break the meat apart with a wooden spoon or meat masher into bite-sized crumbles. Cook for 6 to 8 minutes until the beef is fully browned and no pink remains.
2. If there is excess accumulated grease, tilt the pan and drain all but 1 tablespoon of fat. Lower the heat to medium , then add the minced garlic, chili powder, cumin, smoked paprika, oregano, onion powder, salt, and black pepper. Stir continuously for 60 seconds until the spices bloom and smell deeply aromatic.

3. Simmer the Filling

1. Stir the drained black beans, sweet corn, and undrained diced green chiles into the skillet. Pour in 1/2 cup of the red enchilada sauce. Stir everything thoroughly to combine. Allow the mixture to simmer on medium-low heat for 3 to 4 minutes so the vegetables heat through and the flavors meld. Remove the skillet from heat and set aside.

4. Mix the Cheeses

1. In a medium bowl, toss the shredded Cheddar and Monterey Jack cheeses together so the blend is uniform.

5. Assemble the Casserole

1. Base Layer: Spread 1/2 cup of the remaining red enchilada sauce evenly over the bottom of your prepared 9×13-inch baking dish.
2. First Tortilla Layer: Arrange a layer of corn tortilla halves or quarters across the sauce, overlapping slightly to cover the base completely.
3. Meat Layer: Spoon half of the warm beef mixture evenly over the tortillas.
4. Cheese & Sauce: Drizzle with roughly 1/2 cup of enchilada sauce, then sprinkle with 1 cup of the blended cheese.
5. Second Tortilla Layer: Lay another layer of cut corn tortillas across the cheese.
6. Final Meat Layer: Spread the remaining beef mixture across the tortillas.
7. Top Tortilla Layer: Place the final layer of tortillas on top. Pour the remaining enchilada sauce evenly over the entire surface, ensuring all exposed edges of the tortillas are coated (this prevents dry, leathery edges while baking).
8. Final Cheese Layer: Top evenly with the remaining 2 cups of shredded cheese.

6. Bake to Perfection

1. Cover the baking dish loosely with aluminum foil (tenting slightly so the cheese does not stick to the foil). Place the dish on the center rack of your preheated oven and bake for 20 minutes .
2. Carefully remove the foil, return the dish to the oven, and bake uncovered for another 10 to 12 minutes , until the cheese is completely melted, bubbling around the sides, and lightly toasted in spots.

7. Rest Before Slicing

1. Remove the casserole from the oven. Let it rest on a wire rack or trivet for 10 minutes before slicing. Allowing the casserole to settle prevents it from falling apart when scooped and keeps the layers distinct and intact.

Nutrition

Calories: 485 kcal — · Protein: 32 g 64% · Fat: 23 g 29% · Carbohydrates: 38 g 14% Dietary · Saturated Fat: 11 g 55% · Fiber: 6 g 21% · Sugar: 4 g — · Sodium: 890 mg 39%