Looking for a crowd-pleasing dinner that combines the best of Mexican flavors with the ease of a casserole? This Beef Enchilada Casserole has become my family’s most requested meal, and for good reason.
It takes all the things we love about traditional enchiladas – seasoned ground beef, melted cheese, and zesty sauce – but layers them into an easy-to-assemble dish that’s perfect for busy weeknights. Plus, it makes fantastic leftovers for lunch the next day, if you’re lucky enough to have any left over.
Possible Ingredient Alternatives
Ground beef can be replaced with either lentils or finely chopped mushrooms for a vegetarian version that maintains the hearty texture and protein content. When using lentils, cook them until tender and season well with the same spices. For mushrooms, finely chop and sauté until they release their moisture and become browned.
Corn tortillas can be substituted with thinly sliced zucchini or cauliflower tortillas for a low-carb option. Layer the zucchini slices slightly overlapping, or prepare cauliflower tortillas by processing cauliflower with eggs and cheese to form flat disks that are baked until firm.
Colby jack cheese can be replaced with dairy-free alternatives like cashew-based cheese or a mixture of nutritional yeast and vegan shreds for those avoiding dairy. When using dairy-free options, add them during the last few minutes of baking to prevent excessive drying.
Estimated Nutrition Facts
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3200
- Protein: 150-160 g
- Fat: 150-160 g
- Carbohydrates: 250-270 g
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Ingredients
For the enchilada sauce:
- 1 tbsp olive oil
- 1 1/2 tsp ground cumin (for best flavor and aroma)
- 1 small yellow onion (diced)
- 1/2 tsp kosher salt
- 1 tbsp all-purpose flour
- 15 oz tomato sauce
- 2 tsp chili powder
- 1 cup chicken broth
- 2 garlic cloves (freshly minced)
For the filling:
- 1 lb ground beef (80/20 lean for best flavor)
- 1 small yellow onion (diced)
- 1/4 tsp black pepper
- 15 oz black beans (drained and rinsed)
- 4.5 oz diced green chiles (I use Hatch brand)
- 1/2 tsp salt
For assembly:
- 12 corn tortillas (6-inch)
- 3 cups shredded Colby Jack cheese (gives better texture and moisture)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Spray a 9 by 13-inch baking dish with cooking spray and set it aside.
Step 2: Make the Enchilada Sauce
In a large skillet, heat 1 tablespoon of oil over medium heat.
Add 1 diced onion and 1/2 teaspoon of kosher salt.
Saute until the onion is translucent, about 5 minutes.
Stir in chili powder and cumin, cooking for about 30 seconds.
Then add 1 tablespoon of all-purpose flour and stir well.
Slowly whisk in chicken stock, followed by stirring in the tomato sauce and minced garlic.
Bring this mixture to a simmer and cook, stirring occasionally, for 5 minutes.
Optionally, you can blend the enchilada sauce to make it smooth.
Step 3: Prepare the Enchilada Filling
While the onion for the sauce is cooking, add the ground beef to a separate skillet.
Break it up and season with salt and pepper.
After breaking up the beef, add the second diced onion and cook until the beef is fully cooked through, about 5 minutes.
Once the beef is cooked, remove from heat, drain the fat, and stir in green chiles and black beans.
Then, pour 1/2 cup of the prepared enchilada sauce into the beef mixture and mix well.
Step 4: Assemble the Enchiladas
Pour 1/2 cup of enchilada sauce into the bottom of the prepared baking dish.
Dip 6 tortillas into the remaining enchilada sauce to coat them, then line the bottom of the baking dish with these tortillas.
Divide the beef mixture in half and spread half of it on top of the tortillas in the dish.
Sprinkle 1 cup of cheese over the beef mixture.
Dip the remaining 6 tortillas in the enchilada sauce and place them over the cheese.
Top with the remaining beef mixture and then add 2 cups of Colby Jack cheese on top.
Step 5: Bake and Serve
Bake the enchiladas uncovered in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
Once done, remove from the oven and let it cool slightly before serving.
Enjoy your delicious homemade enchiladas!
