Description
This Beef Enchilada Casserole is a flavorful, comforting dish that layers tender ground beef cooked in a spiced tomato sauce with black beans, diced green chiles, corn tortillas, and melted Colby Jack cheese. Perfect for an easy weeknight dinner, it combines traditional Mexican flavors into a baked casserole that is both hearty and satisfying.
Ingredients
Scale
Beef Mixture
- 1 tablespoon olive oil
- 1 small diced yellow onion (divided use)
- 1/2 teaspoon kosher salt (for onion)
- 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 (for beef)
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
Casserole Assembly
- 12 corn tortillas (6-inch size)
- 3 cups shredded Colby Jack cheese
Instructions
- Prepare the Onion: Heat olive oil in a large skillet over medium heat. Add half of the diced yellow onion and sprinkle with 1/2 teaspoon kosher salt. Sauté until softened and translucent, about 3-4 minutes.
- Cook the Ground Beef: Add ground beef to the skillet with the softened onions. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, breaking up the meat, until browned and no longer pink, about 6-8 minutes.
- Add Spices and Flour: Stir in the cumin, chili powder, and all-purpose flour. Cook for 1-2 minutes to toast the spices and eliminate the raw flour taste.
- Make the Sauce: Mix in the remaining diced yellow onion, minced garlic, tomato sauce, chicken broth, diced green chiles and black beans. Stir well to combine. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
- Preheat Oven: While the sauce simmers, preheat the oven to 375°F (190°C).
- Assemble the Casserole: In a 9×13 inch baking dish, spread a thin layer of the beef enchilada sauce. Arrange a layer of 4 corn tortillas over the sauce. Add a third of the beef mixture over the tortillas, then sprinkle with 1 cup of shredded Colby Jack cheese. Repeat layers two more times, ending with cheese on top.
- Bake: Place the assembled casserole in the oven and bake uncovered for 20 minutes or until the cheese is melted, bubbly, and lightly golden around the edges.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving. This allows the layers to set and makes serving easier.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- If you prefer spicier casserole, add diced jalapeños or increase chili powder.
- To make it gluten-free, use gluten-free flour or cornstarch instead of all-purpose flour.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Optional toppings include sour cream, sliced avocado, fresh cilantro, or diced tomatoes.
