Description
This Beef Enchilada Casserole is a hearty and flavorful Mexican-inspired dish featuring layers of seasoned ground beef, black beans, sautéed onions, green chiles, and cheese, all baked with a homemade enchilada sauce. Perfect for a comforting family dinner, this casserole combines traditional enchilada flavors in an easy-to-make layered format that’s sure to please.
Ingredients
Units
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Enchilada Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic, minced
Casserole
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded colby jack cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 by 13 inch baking dish with cooking spray and set it aside for assembling the casserole.
- Make Enchilada Sauce Base: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion becomes translucent, about 5 minutes.
- Cook Ground Beef Filling: While the onion is cooking, heat another skillet and add the ground beef. Break it up with a spoon and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the diced onion. Cook until the beef is thoroughly browned and cooked through, approximately 5 minutes.
- Flavor the Enchilada Sauce: To the onion in the sauce skillet, stir in 1 1/2 teaspoons cumin and 2 teaspoons chili powder. Cook for about 30 seconds to release the spices’ aroma. Mix in 1 tablespoon all purpose flour to thicken. Slowly whisk in 1 cup chicken stock, stirring continuously. Add 15 ounces tomato sauce and 2 cloves minced garlic. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Finish Beef Mixture: Once the ground beef is cooked, drain any fat from the skillet. Stir in 4.5 ounces diced green chiles and 15 ounces rinsed black beans. Combine well and remove from heat.
- Blend Enchilada Sauce (Optional): Transfer the enchilada sauce to a blender and blend until smooth, if desired, for a smoother texture.
- Assemble the Casserole – Layer 1: Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish. Dip 6 corn tortillas into the remaining sauce to coat them, and layer them evenly over the sauce in the dish.
- Layer Beef and Cheese: Divide the beef mixture in half. Spread half of the beef mixture evenly over the tortilla layer. Sprinkle 1 cup shredded colby jack cheese over the beef.
- Assemble the Casserole – Layer 2: Dip the remaining 6 tortillas into the enchilada sauce to coat. Layer them over the cheese. Top with the remaining half of the beef mixture, then cover with the remaining 2 cups of colby jack cheese.
- Bake: Bake the assembled casserole, uncovered, in the preheated oven for 20 minutes or until the cheese is bubbly and melted. Remove from oven and let it rest a few minutes before serving.
Notes
- You can replace the ground beef with cooked shredded chicken for a variation.
- Blending the enchilada sauce is optional but results in a smoother, more cohesive sauce.
- Using corn tortillas adds authentic texture and flavor, but flour tortillas can be substituted if desired.
- Make sure to drain and rinse the black beans to reduce sodium and improve taste.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 65mg
