Description
A hearty and flavorful Beef Enchilada Casserole featuring layers of seasoned ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses. This easy-to-make casserole is topped with fresh avocado, tomato, cilantro, and jalapeno for a perfect balance of savory and fresh flavors. Ideal for a comforting dinner, this dish combines classic Mexican-inspired ingredients baked to cheesy perfection.
Ingredients
Scale
Beef Mixture
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- 1¼ cup enchilada sauce (used in beef mixture)
Casserole Layers
- 12-14 flour or corn tortillas
- 2/3 cup enchilada sauce (approximately 2 tablespoons for bottom, remaining for top layering)
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Toppings
- 1 avocado peeled, seeded, and diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9 x 13-inch casserole dish with nonstick cooking spray for easy cleanup.
- Cook beef and aromatics: In a large skillet over medium heat, brown the ground beef. When the beef is halfway browned, add the finely chopped onion and continue cooking until beef is fully browned and onion is soft.
- Add garlic: Reduce heat to low and stir in the minced garlic. Cook for 1 minute while stirring continuously to bring out the garlic flavor. Drain any excess grease from the skillet.
- Mix in sauce and beans: Add 1¼ cups of enchilada sauce, the drained black beans, and diced green chiles to the skillet. Stir and cook for 1-2 minutes until everything is well combined and heated through.
- Assemble casserole layers: Spread 2 tablespoons of enchilada sauce evenly on the bottom of the prepared casserole dish. Add a layer of about one-quarter of the tortillas, then spread one-third of the beef mixture over the tortillas, followed by one-quarter of each shredded cheese. Repeat this layering two more times.
- Finish layering: Top with the remaining tortillas, spread the remaining enchilada sauce over them, and sprinkle with the remaining shredded cheeses.
- Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 30-35 minutes until the cheese is melted and the casserole is thoroughly heated.
- Bake uncovered: Remove the foil and bake uncovered for an additional 5 minutes to lightly brown the cheese on top.
- Prepare toppings: While the casserole bakes, toss the diced avocado with lemon juice to prevent browning.
- Garnish and serve: After baking, top the casserole with the avocado, diced tomato, chopped cilantro, and minced jalapeno. Serve hot and enjoy.
Notes
- This casserole is best made with either flour or corn tortillas—choose your preference.
- Draining excess grease from the cooked beef mixture ensures the casserole isn’t too oily.
- Adjust the jalapeno quantity to your desired spice level or omit for less heat.
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based meat alternatives and use vegetable enchilada sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 7 g
- Sodium: 1134 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 94 mg
