Enchilada Casserole

This Enchilada Casserole is a flavorful and satisfying twist on traditional enchiladas, packed with seasoned ground beef, tangy enchilada sauce, and a blend of melted cheeses.

It’s an easy, comforting meal that’s perfect for a weeknight dinner or a crowd-pleasing party dish.

Ready Time

50 mins

Yields

8 servings

Ingredients

1 pound ground beef
1 medium onion, diced
2 cloves of garlic, minced
1 can (10 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes with green chilies
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 corn tortillas
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional)

Instructions

Preheat your oven to 350°F (175°C). In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.

Drain excess fat.

Add the diced onion and minced garlic to the skillet and cook until the onion is translucent. Stir in the enchilada sauce, diced tomatoes with green chilies, cumin, paprika, salt, and black pepper.

Bring the mixture to a simmer and let it cook for 5-7 minutes.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.

To assemble the casserole, spread a thin layer of the beef and sauce mixture in the bottom of a 9×13-inch baking dish.

Arrange 4 tortillas on top of the sauce, overlapping them slightly if needed. Spoon half of the remaining beef and sauce mixture over the tortillas, followed by half of the shredded cheddar and Monterey Jack cheese.

Repeat the layers, starting with the tortillas, then the beef and sauce mixture, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Sprinkle the chopped cilantro on top of the casserole, if desired.

Let it rest for 10-15 minutes before serving.

Notes

Use lean ground beef to reduce the fat content of the dish. If using 80/20 or 70/30 ground beef, make sure to drain excess fat after browning.

For added flavor, sauté the onion and garlic until caramelized, but be careful not to burn them.

You can customize the level of heat in the casserole by using mild or hot enchilada sauce, depending on your preference. Use high-quality corn tortillas that are pliable and easy to roll.

If the tortillas are too brittle, try warming them in the microwave for 20-30 seconds.

To prevent the cheese from burning, cover the dish with foil during the initial baking time. Let the casserole rest for at least 10-15 minutes before serving to allow the flavors to meld together and the cheese to set.