Description
This Beef Enchilada Casserole is a flavorful and hearty layered dish featuring seasoned ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses. Perfectly baked with layers of tortillas and topped with fresh avocado, tomato, cilantro, and jalapeno, it offers a delicious twist on classic enchiladas in an easy-to-make casserole format.
Ingredients
Scale
Protein and Vegetables
- 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
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Sauce and Cheese
- 2 cups enchilada sauce
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Additional Ingredients
- 12-14 flour or corn tortillas
- 1 avocado peeled, seeded, diced
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and 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 it is about halfway browned, add the chopped onion. Continue cooking until the beef is fully browned and the onion is soft. Reduce heat to low, add minced garlic, and cook for 1 minute stirring constantly. Drain excess grease. Then stir in 1¼ cups of enchilada sauce, black beans, and diced green chiles. Cook for 1-2 minutes while stirring to combine flavors.
- Assemble Layers: Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer ¼ of the tortillas on the bottom, spread ⅓ of the beef mixture evenly over the tortillas, and sprinkle ¼ of each cheese (cheddar and Monterey Jack). Repeat this layering process two more times. Finish with a top layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
- Bake the Casserole: Cover the casserole 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 brown the cheese slightly.
- Prepare Toppings and Serve: 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 before serving.
Notes
- This casserole layers ground beef, onions, garlic, enchilada sauce, black beans, and two types of cheese for rich and balanced flavor in every bite.
- Use either flour or corn tortillas based on preference or dietary needs.
- To keep the avocado fresh and green, be sure to toss it with lemon juice right before adding as a topping.
- For a spicier dish, leave the jalapeno seeds or add extra minced jalapeno to the beef mixture.
- This dish can be prepared ahead of time and baked just before serving for convenience.
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
