Description
This Beef Enchilada Casserole is a hearty and flavorful Mexican-inspired layered dish featuring seasoned ground beef, black beans, diced green chiles, and a luscious blend of cheddar and Monterey Jack cheeses. Baked to perfection and topped with fresh avocado, tomato, cilantro, and jalapeno, this casserole is perfect for a family dinner or potluck.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- 12-14 flour or corn tortillas
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Toppings
- 1 avocado peeled, seeded, and diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray to ensure easy cleaning and prevent sticking.
- Brown the Beef and Sauté Aromatics: In a large skillet over medium heat, brown the ground beef until it is about halfway cooked. Add the finely chopped onion and continue cooking until the beef is fully browned and the onion is soft. Reduce the heat to low, add the minced garlic, and cook for 1 minute while stirring continuously to release the flavors.
- Combine Ingredients for Filling: Drain any excess grease from the skillet. Add 1¼ cups of enchilada sauce, drained black beans, and diced green chiles to the beef mixture. Stir everything together and cook for 1-2 minutes to blend the flavors well.
- Assemble the Casserole Layers: Spread 2 tablespoons of enchilada sauce on the bottom of the prepared casserole dish. Layer one-quarter of the tortillas evenly on the bottom, followed by one-third of the beef mixture, then one-quarter of each cheese (cheddar and Monterey Jack). Repeat these layers two more times for a total of three layers. Finish with the remaining tortillas, the leftover enchilada sauce, and the remaining cheese evenly spread on top.
- Bake the Casserole: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30-35 minutes, until the cheese is melted and the casserole is heated through. Remove the foil and bake uncovered for an additional 5 minutes to allow the cheese to brown slightly.
- Prepare the Toppings: While the casserole bakes, toss the diced avocado with lemon juice to prevent browning. Once the casserole is out of the oven, top it with the prepared avocado, diced tomato, chopped cilantro, and minced jalapeno to add freshness and a bit of heat.
Notes
- For a spicier casserole, keep the jalapeno seeds or add extra jalapenos.
- Use corn tortillas for a gluten-free version, but ensure the enchilada sauce is also gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Make homemade enchilada sauce for a fresher flavor or use store-bought for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 7 g
- Sodium: 1134 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 94 mg
