Description
This Beef Enchilada Casserole is a flavorful layered dish featuring ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses. It’s perfect for a comforting dinner, topped with fresh avocado, tomato, cilantro, and jalapeno for added freshness and a mild kick.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- 12-14 flour or corn tortillas
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Toppings
- 1 avocado peeled, seeded, diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray for easy cleanup.
- Cook Beef Mixture: Brown the ground beef in a large skillet over medium heat. When the beef is halfway browned, add the chopped onion and continue cooking until beef is fully browned and onion is softened. Reduce heat to low, add minced garlic, and cook for 1 minute while stirring continuously. Drain any excess grease. Stir in 1¼ cups enchilada sauce, black beans, and diced green chiles. Cook for 1-2 minutes while stirring to combine flavors.
- Layer the Casserole: Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Place a layer of ¼ of the tortillas on the bottom, followed by ⅓ of the beef mixture, then ¼ of each shredded cheese. Repeat these layers two more times. Finish with the remaining tortillas on top, spread the remaining enchilada sauce, and sprinkle the last of the cheese.
- Bake: Cover the casserole dish with foil and bake 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.
- Add Toppings and Serve: Toss diced avocado with lemon juice to prevent browning. Top the baked casserole with the avocado, diced tomato, chopped cilantro, and minced jalapeno. Serve warm.
Notes
- Use a mix of flour or corn tortillas depending on preference or dietary needs.
- For extra heat, keep some jalapeno seeds or add hot sauce to the beef mixture.
- You can substitute black beans with pinto beans or kidney beans if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Make sure to drain excess grease after cooking the beef to keep the casserole from being too oily.
- Using freshly shredded cheese provides better melting compared to pre-shredded cheese containing anti-caking agents.
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
