Can I use store-bought enchilada sauce?

Yes. Replace the homemade sauce with 2 cups of your preferred red enchilada sauce. Choose mild, medium, or hot sauce based on your preferred spice level. Since brands vary in salt and thickness, taste the sauce before assembling the casserole. Reduce the salt in the beef mixture when the sauce tastes salty, or add a small splash of chicken stock when the sauce feels too thick.

Can I make Beef Enchilada Casserole ahead of time?

Yes. Prepare the enchilada sauce and beef filling up to 2 days in advance, then store them in separate covered containers in the refrigerator. Assemble the casserole shortly before baking for the best tortilla texture. You can also assemble it several hours ahead, cover it, and refrigerate it. Add 5 to 10 minutes to the baking time when baking the casserole directly from the refrigerator.

Can I replace the ground beef?

Yes. Replace the ground beef with the same amount of ground turkey, ground chicken, or shredded cooked chicken. Add a small amount of oil when cooking lean poultry so the filling stays moist. For a meatless version, use extra black beans, pinto beans, cooked lentils, corn, or sautéed peppers while keeping the total filling amount similar.

Beef Enchilada Casserole: 7 Easy Steps to Dinner

Description

A comforting layered beef enchilada casserole with seasoned ground beef, black beans, green chiles, corn tortillas, homemade enchilada sauce, and melted Colby Jack cheese.

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced, for the sauce
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 tablespoon all-purpose flour
15 ounces tomato sauce
1 cup chicken stock
2 cloves garlic, minced
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small yellow onion, diced, for the filling
4.5 ounces diced green chiles
15 ounces black beans, drained and rinsed
12 corn tortillas, 6 inches each
3 cups freshly shredded Colby Jack cheese
Cooking spray

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Instructions

Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat. Add one diced onion and the kosher salt. Cook for about 5 minutes until translucent.
Place the ground beef in a separate skillet over medium heat. Break it into crumbles and season it with the salt and black pepper.
Add the second diced onion to the beef. Cook for about 5 minutes until the beef is fully browned and the onion softens.
Drain the beef, then stir in the diced green chiles and black beans. Remove the skillet from the heat.
Stir the cumin and chili powder into the softened onion for the sauce. Cook for 30 seconds.
Stir in the flour. Slowly whisk in the chicken stock, then add the tomato sauce and minced garlic.
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally. Blend until smooth when desired.
Spread 1/2 cup enchilada sauce across the bottom of the prepared baking dish. Stir another 1/2 cup sauce into the beef mixture.
Dip 6 tortillas briefly into the remaining sauce and arrange them across the bottom of the dish.
Spread half the beef mixture over the tortillas and sprinkle with 1 cup Colby Jack cheese.
Dip the remaining 6 tortillas in sauce and arrange them over the first filling layer.
Top with the remaining beef mixture and the remaining 2 cups cheese.
Bake uncovered for 20 minutes until the cheese bubbles and the center feels hot.
Rest for 5 to 10 minutes before cutting into 8 servings.

Notes

Replace the homemade enchilada sauce with 2 cups store-bought red enchilada sauce when needed.
Shred Colby Jack directly from a block for smoother melting.
Add cayenne, jalapeños, or hot green chiles for extra heat.
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze the tightly wrapped unbaked casserole for up to 3 months and thaw it overnight before baking.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 slice
Calories: 492
Sugar: 5
Sodium: 912
Fat: 27
Saturated Fat: 13
Unsaturated Fat: 12
Trans Fat: 1
Carbohydrates: 36
Fiber: 7
Protein: 29
Cholesterol: 82