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–+ servings

Beef Enchilada Casserole

Eleanor Craig
This Beef Enchilada Casserole is my modern take on a beloved Tex-Mex classic. It brings together the warmth and richness of traditional enchiladas but in a layered, lasagna-like format that’s both hearty and incredibly comforting. With seasoned ground beef, layers of corn tortillas, melted cheeses, and a smoky enchilada sauce, this dish is perfect for a crowd or a cozy weeknight dinner with family.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Mexican-American
Servings 6 servings
Calories 517 kcal

Equipment

Large skillet
9x13 inch baking dish
Mixing Bowl
Mixing bowls
Measuring cups and spoons
Spatula or wooden spoon

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin for better flavor
  • Raw meat mince1 pound ground beef - 85% lean for a balance of flavor and moisture
  • Ripe yellow onion on a white background1 large yellow onion - finely diced
  • garlic3 cloves garlic - minced
  • ground cumin2 teaspoons cumin - ground
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  • wooden bowl of salt1 teaspoon salt - or to taste
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper - freshly ground
  •  
    2 cups red enchilada sauce - store-bought or homemade
  • Cheddar cheese block, paths1.5 cups cheddar cheese - shredded, medium or sharp
  • Monterey Jack cheese1.5 cups Monterey Jack cheese - shredded
  • Pile of corn tortilla chips or nachos isolated on a white background10 medium corn tortillas - 6-inch size, lightly toasted
  • big bunch of fresh green cilantro isolated0.25 cup cilantro - chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent and lightly caramelized, about 5 minutes.
  • Stir in the garlic and cook for 1 minute, until fragrant.
  • Add the ground beef, breaking it up with a spoon. Sauté until fully browned, about 7–8 minutes. Drain any excess fat.
  • Stir in the cumin, paprika, salt, and pepper. Mix well and remove from heat.
  • Spread 1/3 cup of enchilada sauce over the bottom of the 9x13-inch baking dish.
  • Place a layer of tortillas (about 3–4), slightly overlapping, to cover the bottom.
  • Spread half of the beef mixture over the tortillas. Pour 1/2 cup of enchilada sauce over the beef and sprinkle with 1/2 of each cheese.
  • Repeat the layering process: tortillas, remaining beef, sauce, and cheese.
  • Finish with a final layer of tortillas, the remaining sauce, and the rest of the cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes, or until cheese is bubbly and slightly golden.
  • Let rest for 10 minutes before slicing. Garnish with chopped cilantro before serving.

Notes

  • You can substitute ground turkey for a leaner option.
  • For a spicy kick, add diced jalapeños to the beef mixture.
  • Lightly pan-toasting the tortillas prevents them from becoming soggy.

Nutrition

Calories: 517kcalCarbohydrates: 30gProtein: 33gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 103mgSodium: 1508mgPotassium: 438mgFiber: 5gSugar: 7gVitamin A: 1255IUVitamin C: 4mgCalcium: 472mgIron: 4mg
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