Description
This Beef Enchilada Casserole is a flavorful and comforting dish featuring layers of seasoned ground beef, black beans, corn tortillas, and melted Colby Jack cheese all baked to perfection. With a rich enchilada sauce made from tomato sauce, chicken broth, and spices, this casserole provides a delicious twist on classic enchiladas in an easy one-dish format perfect for weeknight dinners.
Ingredients
Scale
For the Beef and Sauce
- 1 tablespoon olive oil
- 1 small diced yellow onion (divided into 2 portions)
- 1/2 teaspoon kosher salt (for beef mixture)
- 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 additional salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
Assembly
- 12 corn tortillas (6-inch size)
- 3 cups shredded Colby Jack cheese
Instructions
- Prepare the beef mixture: Heat olive oil in a skillet over medium heat. Add half of the diced yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the ground beef: Add the ground beef to the skillet along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Add spices and flour: Stir in ground cumin, chili powder, and all-purpose flour to coat the meat. Cook for 1-2 minutes to allow the spices and flour to toast slightly, enhancing flavor and thickening the sauce later.
- Make enchilada sauce: Pour in the tomato sauce and chicken broth while stirring. Add the remaining diced yellow onion, diced green chiles, and drained black beans to the mixture. Stir well and bring to a simmer. Let cook for 5-7 minutes until the sauce thickens slightly, stirring occasionally.
- Preheat oven: Preheat your oven to 375°F (190°C) while preparing the casserole.
- Assemble the casserole: In a 9×13-inch baking dish, spread a thin layer of the beef and sauce mixture on the bottom. Layer 3 corn tortillas over the sauce. Add one-third of the remaining beef mixture, followed by one cup of shredded Colby Jack cheese. Repeat layering two more times, finishing with cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is bubbly and golden brown.
- Cool and serve: Let the casserole cool for 5 minutes before slicing and serving. Enjoy your hearty beef enchilada casserole with your favorite toppings or sides.
Notes
- You can substitute ground chicken or turkey for a leaner option.
- For a spicier version, add some chopped jalapeños or cayenne pepper to the beef mixture.
- If you prefer, use flour tortillas instead of corn tortillas.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Add sour cream, avocado, or fresh cilantro as toppings for extra flavor.
