Beef Enchilada Casserole
This layered beef enchilada casserole features ground beef, onions, garlic, homemade enchilada sauce, black beans, green chiles, tortillas, and a blend of cheddar and Monterey Jack cheese on every layer, baked to cheesy perfection for a hearty and delicious meal perfect for busy weeknights and family dinners.
Ingredients
Ingredients
- 1.5 lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- 12-14 flour or corn tortillas
- 1.25 cups shredded cheddar cheese
- 1.25 cups shredded Monterey Jack cheese
- 1 avocado peeled, seeded, diced
- 1 tablespoon lemon juice
- 0.5 cup diced tomato
- 0.25 cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole dish with nonstick cooking spray for ease in cleaning.
- Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft.
- Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease.
- Add 1 ¼ cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.
- Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer ¼ of the tortillas on the bottom, then spread ⅓ of the beef mixture and ¼ of each cheese. Repeat these layers two more times.
- Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.
- Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.
- Let cool for 5-10 minutes before slicing so the casserole is easier to cut.
Notes
Both flour and corn tortillas work for this recipe. Cut the tortillas to fit the casserole and overlap where needed. Feel free to swap out the toppings for what your family enjoys most, such as black olives, sour cream, green onions, jalapeno pepper, salsa, or shredded lettuce. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, remove the casserole from the refrigerator 40 minutes before reheating to bring it to room temperature, cover with foil, and place in a 350-degree oven for 20-25 minutes. You can also reheat in the microwave or toaster oven.