Baked Beef Enchilada Casserole (Printable Format)

Seasoned beef and vegetables layered with tortillas, cheese, and enchilada sauce, baked until bubbly and golden.

# What You Need:

→ Meat & Protein

01 - 1 lb ground beef
02 - 1 cup canned black beans, drained and rinsed (optional)

→ Vegetables & Aromatics

03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn kernels

→ Spices & Seasonings

06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Sauces & Dairy

11 - 2 cups red enchilada sauce
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Tortillas

14 - 8 small corn tortillas (6-inch)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook ground beef, breaking up with a spoon, until browned (about 5 minutes). Drain excess fat.
03 - Add diced onion to the beef and cook for 3 minutes, then stir in minced garlic and cook for 1 minute.
04 - Mix in chili powder, cumin, smoked paprika, salt, pepper, corn kernels, and black beans (if using). Cook for 2 more minutes, then remove from heat.
05 - Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish. Layer 4 tortillas over the sauce, overlapping as necessary.
06 - Spoon half of the beef mixture over the tortillas. Top with 1/3 of the shredded cheeses. Pour 1/2 cup enchilada sauce over the beef layer.
07 - Place the remaining four tortillas on top. Spread the rest of the beef mixture over them, followed by another 1/3 of the cheeses.
08 - Pour the remaining enchilada sauce over the casserole and top with the remaining cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.
09 - Let rest 10 minutes before slicing. Garnish with cilantro, tomatoes, jalapeños, and sour cream as desired.

# Expert Suggestions:

01 -
  • Everything bakes together in one dish so flavors meld into something better than the sum of its parts
  • The tortillas soften just enough while edges get deliciously crisp and cheese bubbles into golden patches
02 -
  • Covering with foil for the first bake keeps tortillas from drying out and getting tough
  • The resting period is not optional because hot cheese needs time to set or slices collapse
03 -
  • Brush the tortillas with a little oil before layering to prevent them from getting soggy
  • Let the beef mixture cool slightly before assembling so the cheese does not melt prematurely

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