Description
This Beef Enchilada Casserole is a hearty and flavorful Mexican-inspired dish that layers seasoned ground beef, black beans, green chiles, and corn tortillas with a rich tomato sauce and melted colby jack cheese. Perfect for a quick yet satisfying family dinner, it combines classic enchilada flavors into an easy-to-make casserole that can be prepared in just 35 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 small diced yellow onion
- 2 minced garlic cloves
- 1 pound ground beef (can be swapped with ground chicken)
- 1 small diced yellow onion (additional)
- 4.5 ounces diced green chiles
Spices and Seasoning
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken broth
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6-inch size)
- 3 cups shredded colby jack cheese
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic cloves, sautéing them until softened and fragrant, about 2-3 minutes.
- Cook the Ground Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, approximately 5-7 minutes. Drain excess fat if necessary.
- Season the Beef: Stir in the kosher salt, ground cumin, chili powder, 1/2 teaspoon salt, and black pepper. Mix well to evenly coat the beef with spices.
- Make the Sauce: Sprinkle the all-purpose flour over the beef mixture and stir for 1 minute to cook out the raw flour taste. Pour in the tomato sauce and chicken broth, stirring constantly to combine. Bring the mixture to a simmer and let it thicken slightly for 3-5 minutes.
- Add Remaining Ingredients: Stir in the additional diced yellow onion, diced green chiles, and drained black beans. Cook for another 2 minutes to allow flavors to meld and ingredients to heat through.
- Preheat and Prepare Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Layer the Casserole: Spread a thin layer of the beef mixture on the bottom of the baking dish. Place a layer of corn tortillas over the beef, overlapping as needed. Add another layer of the beef mixture, then sprinkle with shredded colby jack cheese. Repeat the layering process (tortillas, beef mixture, cheese) until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake the Casserole: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown.
- Let it Rest and Serve: Remove from the oven and let the casserole rest for about 5 minutes before serving. This helps it set and makes it easier to cut into portions.
Notes
- You can substitute ground chicken or turkey for the ground beef for a leaner option.
- For a spicier casserole, add jalapeños or hot sauce to the beef mixture.
- Using corn tortillas gives a traditional flavor, but flour tortillas may be used if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure the all-purpose flour is replaced with a gluten-free alternative like rice flour or cornstarch.
