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Irresistible Cheesy Beef Enchilada Casserole

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A hearty and cheesy Mexican-inspired casserole combining seasoned ground beef, melty cheeses, and soft tortillas for a quick and comforting meal.

Ingredients

Scale
  • 1 lb ground beef (85% lean preferred)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups enchilada sauce (store-bought or homemade, medium spice)
  • 8–10 flour tortillas (8-inch size)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans, drained and rinsed (optional)
  • 1 can diced green chilies
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add ground beef to the skillet, breaking it up with a spatula, and cook until browned, about 6-8 minutes. Drain excess fat if needed.
  4. Stir in chili powder, ground cumin, salt, pepper, diced green chilies, black beans (if using), and 1 cup enchilada sauce. Mix well and simmer for 5 minutes until flavors combine and mixture is moist but not soupy.
  5. Spread ½ cup enchilada sauce on the bottom of a 9×13-inch baking dish. Layer 2-3 tortillas to cover the base, overlapping slightly.
  6. Spoon half of the beef mixture evenly over the tortillas. Sprinkle 1 cup cheddar and ½ cup Monterey Jack cheese over the beef.
  7. Repeat layers: tortillas, beef mixture, remaining cheese. Pour remaining enchilada sauce over the top layer.
  8. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly with golden spots.
  9. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Warm tortillas in a damp paper towel in the microwave for 20 seconds to make them pliable before layering. Rest casserole after baking to help it set and improve slicing. Drain excess fat from beef to avoid greasy casserole. Use a good enchilada sauce for best flavor. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cheesy beef enchilada casserole, easy enchilada casserole, Mexican casserole, ground beef casserole, quick dinner, comfort food

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