Beef Enchilada Casserole

This layered Beef enchilada casserole is made with ground beef, onions, garlic, homemade enchilada sauce, and cheddar and Monterey Jack cheese on every layer.

Course main meal beef

Cuisine Mexican

Keyword beef enchilada casserole recipe, easy beef enchilada casserole, enchilada casserole, enchilada casserole beef, how to make beef enchilada casserole, how to make ground beef enchilada casserole

Prep Time 20

Cook Time 30

Servings servings

Calories 567kcal

Author Beth Pierce

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
1 avocado peeled seeded diced
1 tablespoon lemon juice
½ cup diced tomato
¼ cup chopped cilantro
1 jalapeno seeded and minced

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole with nonstick cooking spray for ease in cleaning.
Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease. Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.
Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.
Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.

Video

Notes

Both flour and corn tortillas work for this recipe.
Cut the tortillas to fit the casserole and overlap where needed.
Feel free to swap out the toppings for what your family enjoys most. Other garnishes might include black olives, sour cream, green onions, jalapeno pepper, salsa, or shredded lettuce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, remove the casserole from the refrigerator 40 minutes before reheating to bring it to room temperature, cover the casserole with foil, and place it in a 350-degree oven for 20-25 minutes. You can also reheat it in the microwave or toaster oven.

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