Description
A hearty and flavorful Beef Enchilada Casserole featuring layers of seasoned ground beef, black beans, enchilada sauce, and a blend of cheddar and Monterey Jack cheeses, topped with fresh diced avocado, tomato, cilantro, and jalapeno for a delicious Mexican-inspired baked dish.
Ingredients
Scale
Beef Mixture
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 ¼ cups enchilada sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
Casserole Layers
- 12-14 flour or corn tortillas
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ 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. Lightly spray a 9 x 13-inch casserole dish with nonstick cooking spray to ensure easy cleanup.
- Cook Beef Mixture: In a large skillet over medium heat, brown the ground beef. When the beef is about halfway cooked, add the finely chopped onion. Continue cooking until the beef is fully browned and the onion is soft. Reduce the heat to low, add the minced garlic, and stir continuously for 1 minute. Drain any excess grease from the skillet. Stir in 1 ¼ cups of enchilada sauce, black beans, and diced green chiles. Cook for 1-2 minutes while stirring to combine the flavors.
- Layer the Casserole: Spread 2 tablespoons of enchilada sauce evenly on the bottom of the casserole dish. Place one-quarter of the tortillas in a single layer on top of the sauce. Add one-third of the beef mixture over the tortillas, then sprinkle one-quarter of both shredded cheddar and Monterey Jack cheeses. Repeat this layering process two more times with tortillas, beef mixture, and cheeses. Finish with a top layer of tortillas, spread the remaining enchilada sauce over them, and sprinkle the remaining cheese evenly.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes until the cheese is melted and the casserole is heated through. Remove the foil and bake uncovered for an additional 5 minutes to allow the cheese to brown slightly.
- Prepare Toppings and Serve: While the casserole is baking, toss the diced avocado with the lemon juice to prevent browning. After baking, top the casserole with the avocado, diced tomato, chopped cilantro, and minced jalapeno. Serve warm and enjoy your flavorful beef enchilada casserole.
Notes
- This casserole is perfect for meal prep and can be refrigerated for up to 3 days or frozen for up to 1 month.
- Use corn tortillas for a gluten-free option.
- Adjust the amount of jalapeno according to your spice preference or omit it for a milder topping.
- Substitute the ground beef with ground turkey or a plant-based meat alternative for a lighter or vegetarian variation.
- For extra flavor, warm the tortillas before layering to prevent them from cracking.
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
