Beef Enchilada Casserole

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Servings: 8 servings

• Difficulty: Easy

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Intensity Levels

• Spice Level: Mild to Medium (Customizable by salsa choice)

• Effort Level: Low

• Mess Factor: Moderate (One skillet, one baking dish)

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Ingredients

For the Beef Mixture:

• 2 lbs (900g) lean ground beef (85/15 recommended)

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 2 tbsp olive oil (if using lean beef)

• 1 packet (1 oz) taco seasoning (or 2 tbsp homemade blend)

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• Salt and black pepper, to taste

For the Layers:

• 12-15 corn tortillas (6-inch), cut into quarters

• 2 cans (19 oz each) red enchilada sauce (mild or medium)

• 1 can (4 oz) diced green chiles, drained

• 3 cups (12 oz) shredded Mexican cheese blend (cheddar, Monterey Jack, and asadero)

• 1 cup (4 oz) crumbled cotija or queso fresco

For Topping & Garnish (after baking):

• 1/2 cup sour cream or Mexican crema

• 1/4 cup fresh cilantro, chopped

• 1 jalapeño, thinly sliced (optional)

• 1 avocado, diced (optional)

• Sliced black olives (optional)

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Instructions

Step 1: Prepare the Beef Filling

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes until translucent.

3. Add the ground beef. Cook, breaking it up with a wooden spoon, for 6-8 minutes until browned and no longer pink. Drain excess fat if necessary.

4. Add the minced garlic, taco seasoning, cumin, and smoked paprika. Cook for 1 minute until fragrant.

5. Stir in the diced green chiles. Remove from heat and set aside.

Step 2: Assemble the Casserole

1. Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the prepared baking dish. This prevents sticking.

2. First Layer: Arrange half of the quartered corn tortillas over the sauce, overlapping slightly to cover the bottom.

3. Second Layer: Spread half of the seasoned beef mixture evenly over the tortillas.

4. Third Layer: Sprinkle 1 cup of the shredded Mexican cheese blend over the beef.

5. Fourth Layer: Drizzle 1/2 cup of enchilada sauce over the cheese.

6. Repeat the layers: Add the remaining tortillas, the rest of the beef, another 1 cup of shredded cheese, and another 1/2 cup of enchilada sauce.

7. Top Layer: For the final layer, pour the remaining enchilada sauce over the top. Sprinkle with the remaining 1 cup of shredded cheese and the crumbled cotija cheese.

Step 3: Bake and Rest

1. Cover the baking dish with aluminum foil (spray the underside with non-stick spray to prevent cheese from sticking).

2. Bake for 20 minutes.

3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly, golden brown, and the edges are crispy.

4. Crucial Step: Let the casserole rest for 10 minutes before slicing. This allows the layers to set, ensuring clean, firm pieces when served.

Step 4: Garnish and Serve

Top with a generous drizzle of sour cream, fresh cilantro, sliced jalapeños, and diced avocado.

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Nutrition Information

*Nutrition information is an estimate per serving (1/8 of casserole) and does not include optional toppings such as avocado, sour cream, or extra garnishes.*