Cheesy Beef Enchilada Casserole
A rich and cheesy beef enchilada casserole that's perfect for family dinners or gatherings.
Equipment
- 1 9x13-inch baking dish greased
- 1 Large Skillet
Ingredients
Casserole Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 8 small tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Add-Ins
- 1 can black beans drained and rinsed
- 1/4 cup chopped green chilies
- 1/4 cup chopped cilantro
Instructions
Preparation
- In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent. Stir in the enchilada sauce and let simmer for 5 minutes.
- Preheat your oven to 350°F. In a greased 9x13 inch baking dish, place a layer of tortillas, followed by a layer of the beef mixture and a layer of cheese. Repeat the layers, finishing with cheese on top.
- Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Serving
- Let the casserole sit for a few minutes before slicing. Serve hot, garnished with chopped cilantro if desired.
Storage
- Allow the casserole to cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Notes
Pro Tips: Use freshly grated cheese for better melting.
Ingredient Substitutions: Use ground turkey for a lighter version.
How to Serve: Pair with Mexican rice and a side salad.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator.
Make-Ahead Tips: Assemble the casserole a day in advance and bake when ready to serve.
Ingredient Substitutions: Use ground turkey for a lighter version.
How to Serve: Pair with Mexican rice and a side salad.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator.
Make-Ahead Tips: Assemble the casserole a day in advance and bake when ready to serve.