Beef Enchilada Casserole Cheese (Print version)
Savory casserole featuring spiced beef, tortillas, zesty sauce, and melted cheddar and Monterey Jack cheese.
# What you'll need:
→ 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
→ Other
12 - 8 small corn tortillas (6-inch)
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
# Method:
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 for 2-3 minutes until softened. Add garlic and sauté for 30 seconds.
03 - Add ground beef, cooking and breaking up with a spoon until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
04 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine spices with the beef.
05 - Add black beans and diced green chilies. Cook for 2 minutes. Remove from heat.
06 - Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
07 - Arrange 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 for 20 minutes.
10 - Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
11 - Let cool for 10 minutes before garnishing with cilantro, green onions, and sour cream if desired. Slice and serve.
# Expert advice:
01 -
- Feeds a hungry crowd without the fuss of rolling individual enchiladas
- The cheese gets perfectly bubbly and golden in spots while staying gooey underneath
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Don't skip the resting period, I learned this the hard way when I served it too soon and ended up with enchilada soup
- If your tortillas are stiff, wrap them in a damp paper towel and microwave for 30 seconds before layering
03 -
- Sprinkle a handful of cheese directly on the baking dish before the first layer of tortillas, it creates a crispy cheese bottom that everyone fights over
- Warm your enchilada sauce in the microwave for 30 seconds before drilling, it spreads more evenly and soaks into the tortillas better