Beef Enchilada Bake
Dive into layers of comfort with this Beef Enchilada Bake, a hearty and flavorful twist on classic enchiladas that’s perfect for busy weeknights or family gatherings. This easy-to-make casserole combines seasoned ground beef, sautéed onions, and zesty green chiles, all smothered in rich enchilada sauce and melded together with gooey cheddar and Monterey Jack cheeses. Built with soft corn tortillas and baked to golden, bubbly perfection, it’s a streamlined way to enjoy Tex-Mex flavors without the hassle of rolling individual enchiladas. Serve it straight from the oven with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant finish. Ready in under an hour, this cheesy casserole is sure to become a new household favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 cups enchilada sauce
- 1 4-ounce can diced green chiles
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Stir in the minced garlic, cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
Add 1 cup of enchilada sauce and the diced green chiles to the skillet. Stir well to combine and remove from heat.
Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
Layer 4 corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish.
Spread half of the beef mixture over the tortillas, followed by 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese.
Repeat the layers: 4 tortillas, the remaining beef mixture, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese.
Pour the remaining 1/2 cup of enchilada sauce over the top of the casserole, spreading it evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchilada bake cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 513 mg | 39% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
