Beef Enchilada Casserole Cheddar (Print version)

Hearty, layered beef dish with enchilada sauce, soft tortillas, and melted cheddar cheese.

# What you'll need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced

→ Spices

04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Sauces & Liquids

10 - 2 cups red enchilada sauce
11 - ¼ cup water

→ Tortillas

12 - 8 small flour or corn tortillas (6-inch)

→ Cheeses

13 - 2 cups shredded sharp cheddar cheese
14 - ½ cup shredded Monterey Jack cheese

→ Toppings

15 - ¼ cup chopped fresh cilantro
16 - 1 medium tomato, diced
17 - ½ cup sliced green onions
18 - Sour cream, to serve

# Method:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula for about 5 minutes. Drain excess fat if necessary.
03 - Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
04 - Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to combine and cook for 1 minute.
05 - Pour in 1 cup of enchilada sauce and ¼ cup water. Simmer for 3 minutes, then remove from heat.
06 - Spread ¼ cup of the remaining enchilada sauce on the bottom of the baking dish. Layer 4 tortillas over the sauce, overlapping as needed.
07 - Spread half the beef mixture over the tortillas and top with 1 cup cheddar cheese.
08 - Repeat with remaining tortillas, beef mixture, and 1 cup cheddar. Pour all remaining enchilada sauce over the top and sprinkle with Monterey Jack.
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 rest for 10 minutes before slicing. Garnish with cilantro, tomato, green onions, and serve with sour cream.

# Expert advice:

01 -
  • Everything bakes together in one dish so the flavors meld into something greater than the sum of its parts
  • You get all the comfort of enchiladas without spending twenty minutes rolling tortillas
  • The leftovers reheat beautifully for lunch the next day
02 -
  • The resting period is not optional if you cut it too soon everything slides apart
  • Corn tortillas can crack when you layer them so warm them slightly first or use flour if you want it easier
  • Some enchilada sauces are saltier than others so taste your beef mixture before adding the full amount of salt
03 -
  • Use a mix of cheddar and Monterey Jack instead of all cheddar for better melting
  • Warm your enchilada sauce slightly in the microwave before spreading it on the tortillas

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