Description
This Beef Enchilada Casserole is a flavorful, hearty dish combining seasoned ground beef, black beans, and diced green chiles layered with corn tortillas and melted colby jack cheese. Ready in just 35 minutes, it’s a perfect weeknight dinner that brings the delicious flavors of traditional enchiladas into an easy-to-make baked casserole form.
Ingredients
Scale
Meat Mixture
- 1 tablespoon olive oil
- 1 small diced yellow onion
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken broth
- 2 minced garlic cloves
- 1 pound ground beef (can be swapped with ground chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1 small diced yellow onion
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
Casserole Layers
- 12 corn tortillas (6-inch size)
- 3 cups shredded colby jack cheese
Instructions
- Prepare the beef mixture: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add ground beef, 1/2 teaspoon salt, and black pepper, breaking the meat apart. Cook until browned and cooked through.
- Add seasoning and sauce: Sprinkle in ground cumin, chili powder, and flour, stirring to coat the meat evenly. Add minced garlic and cook for another minute until fragrant.
- Make the sauce: Pour in tomato sauce and chicken broth, stirring well to combine. Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes until the sauce thickens slightly.
- Combine remaining ingredients: Stir in the diced yellow onion, diced green chiles, and drained black beans. Cook for another 2-3 minutes to meld flavors, then remove from heat.
- Assemble the casserole: Preheat your oven to 375°F (190°C). In a casserole dish, spread a thin layer of the beef and sauce mixture. Layer 3 corn tortillas on top, followed by a third of the beef mixture and a sprinkling of the shredded colby jack cheese. Repeat layering two more times, finishing with cheese on top.
- Bake the casserole: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5-7 minutes until the cheese is melted and bubbly.
- Serve and enjoy: Let the casserole sit for 5 minutes before serving to set. Serve warm, garnished with your preferred toppings such as sour cream, cilantro, or sliced jalapeños if desired.
Notes
- You can swap ground beef with ground chicken or turkey for a lighter option.
- Use corn tortillas for gluten-free version, but ensure all other ingredients comply with dietary needs.
- For extra heat, add chopped jalapeños or use hot diced green chiles.
- This casserole can be prepared ahead and refrigerated for up to 2 days before baking.
- Leftovers store well in the fridge for 3 days and reheat nicely in the microwave or oven.
