Baked Beef Enchilada Casserole (Printable Version)

Flavorful Tex-Mex casserole with seasoned beef, cheese, and authentic red sauce.

# What You Need:

→ Meat & Protein

01 - 1 lb ground beef
02 - 1 cup canned black beans, drained and rinsed

→ Vegetables & Aromatics

03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn kernels

→ Spices & Seasonings

06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Sauces & Dairy

11 - 2 cups red enchilada sauce
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Tortillas

14 - 8 small corn tortillas (6-inch)

→ Garnishes

15 - Chopped cilantro
16 - Diced fresh tomatoes
17 - Sliced jalapeños
18 - Sour cream

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook ground beef, breaking up with a spoon, until browned (about 5 minutes). Drain excess fat.
03 - Add diced onion to the beef and cook for 3 minutes, then stir in minced garlic and cook for 1 minute.
04 - Mix in chili powder, cumin, smoked paprika, salt, pepper, corn kernels, and black beans. Cook for 2 more minutes, then remove from heat.
05 - Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish. Layer 4 tortillas over the sauce, overlapping as necessary.
06 - Spoon half of the beef mixture over the tortillas. Top with 1/3 of the shredded cheeses.
07 - Pour 1/2 cup enchilada sauce over the beef layer. Place the remaining four tortillas on top.
08 - Spread the rest of the beef mixture over the tortillas, followed by another 1/3 of the cheeses.
09 - Pour the remaining enchilada sauce over the casserole and top with the remaining cheese.
10 - Cover with foil and bake for 25 minutes.
11 - Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden. Let rest 10 minutes before slicing.
12 - Garnish with cilantro, tomatoes, jalapeños, and sour cream as desired.

# Helpful Hints:

01 -
  • Everything bakes in one dish so you have more time to relax and less cleanup afterward
  • The layers mean every bite has that perfect ratio of seasoned beef, tender tortilla, and melted cheese
  • It reheats beautifully and somehow tastes even better the next day
02 -
  • Slightly older tortillas are actually your friend here because they absorb sauce without turning to mush
  • That rest period is not optional, I learned the hard way that cutting too soon makes a delicious mess
03 -
  • Make a double batch and freeze one before baking, just thaw overnight in the fridge
  • The spices can be adjusted up or down depending on your crowd is heat tolerance

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