Beef Enchilada Casserole Cheese (Printable Version)
Savory baked layers of seasoned beef, tortillas, zesty sauce, and melted cheese for a comforting meal.
# Ingredient List:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices & Seasonings
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Canned & Jarred
09 - 2 cups red enchilada sauce
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 1 can (4 oz) diced green chilies, optional
→ Other
12 - 8 small corn tortillas (6-inch), or flour tortillas
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
15 - 2 tbsp olive oil
→ Garnishes
16 - Fresh cilantro, chopped
17 - Sliced green onions
18 - Sour cream
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and sauté 30 seconds.
03 - Add ground beef, breaking up with a spoon until browned and cooked through, 5-7 minutes. Drain excess fat if necessary.
04 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine.
05 - Add black beans and green chilies if using. Cook 2 minutes, then remove from heat.
06 - Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
07 - Layer 4 tortillas over the sauce, overlapping as needed. Top with half the beef mixture, 3/4 cup cheddar cheese, and 1/2 cup Monterey Jack cheese. Drizzle with 1/2 cup enchilada sauce.
08 - Repeat with remaining tortillas, beef mixture, cheeses, and sauce, finishing with both cheeses on top.
09 - Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes more until cheese is bubbly and golden.
10 - Cool 10 minutes before garnishing with cilantro, green onions, and sour cream if desired. Slice and serve.
# Expert Tips:
01 -
- It forgives you for forgetting to defrost anything important
- The layers make everyone think you planned this all week
02 -
- Covering with foil for the first bake prevents cheese leather, uncovering at the end creates the blistered top everyone fights over
- The ten minute rest is structural, not optional, cut too early and the layers slide apart like a bad secret
03 -
- Warm your tortillas slightly before layering, they become flexible and less prone to cracking when you arrange them
- Reserve a handful of cheese to add in the last five minutes of baking for that fresh-melted visual appeal