Description
This Beef Enchilada Casserole is a deliciously layered Mexican-inspired dish featuring seasoned ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses, all baked between soft tortillas and topped with fresh avocado, tomato, cilantro, and jalapeno for a flavorful finish.
Ingredients
Beef Mixture
- 1 ½ lbs ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce, divided
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (7 ounces) diced green chiles, drained
Tortilla Layers
- 12-14 flour or corn tortillas
- 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 and Prepare Casserole Dish: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch casserole dish with nonstick cooking spray to ensure easy cleanup.
- Cook Ground Beef and Vegetables: In a large skillet over medium heat, brown the ground beef. When the beef is about halfway browned, add the finely chopped onion and continue cooking until the beef is fully browned and the onion softens. Reduce heat to low, add the minced garlic, and cook for 1 minute while stirring continuously. Drain any excess grease from the skillet.
- Add Sauce and Beans: Stir in 1¼ cups of the enchilada sauce, drained black beans, and diced green chiles. Cook for 1-2 minutes while stirring to blend the flavors well.
- Assemble the Casserole Layers: Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer one-quarter of the tortillas over the sauce, followed by one-third of the beef mixture, then one-quarter of both shredded cheddar and Monterey Jack cheeses. Repeat this layering process two more times, ending with a final layer of tortillas topped with the remaining enchilada sauce and cheeses.
- Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 30-35 minutes, or until the cheese is melted and the casserole is heated through. Remove the foil and bake uncovered for an additional 5 minutes to lightly brown the cheese.
- Prepare and Add Toppings: While baking, toss the diced avocado with lemon juice to prevent browning. Once the casserole is done baking, top it with the avocado mixture, diced tomato, chopped cilantro, and minced jalapeno.
Notes
- Use either flour or corn tortillas based on your preference or dietary needs.
- Adjust the spiciness by adding more or less jalapeno according to taste.
- For a lower-fat version, opt for lean ground beef and reduced-fat cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to add other toppings such as sour cream or sliced olives for extra flavor.
