Easy Beef Enchiladas Casserole Style
Transform your weeknight dinner routine with this Easy Beef Enchiladas Casserole Style recipe, a hearty and flavorful twist on classic enchiladas that's baked to perfection in a single dish. Packed with seasoned ground beef, black beans, layers of soft flour tortillas, and melty Mexican cheese, this casserole is smothered in rich red enchilada sauce for a bold and satisfying meal the whole family will love. With a quick 15-minute prep time and simple layering technique, it's an ideal choice for busy evenings without sacrificing flavor. Add a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant finishing touch, and enjoy this irresistible fusion of Tex-Mex comfort and convenience. Perfect for feeding a hungry crowd, this casserole is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 19 ounces Red enchilada sauce
- 6 large Flour tortillas
- 3 cups Shredded Mexican cheese blend
- 1 cup Canned black beans, drained and rinsed
- 0.5 cup Sour cream (for topping, optional)
- 0.25 cup Fresh cilantro, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet, and cook for 2-3 minutes until softened and fragrant.
Stir in the taco seasoning and 1/2 cup of the enchilada sauce, mixing well. Simmer for 1-2 minutes, then remove from heat.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Cut the flour tortillas into quarters and arrange a layer of tortilla pieces over the sauce, ensuring the entire bottom is covered.
Spoon half of the beef mixture over the tortillas, followed by 1/2 cup of black beans and 1 cup of the shredded cheese.
Repeat the layers: tortillas, remaining beef mixture, remaining black beans, and 1 cup of cheese.
Top with one final layer of tortilla pieces, pour the remaining enchilada sauce evenly over the top, and sprinkle the remaining 1 cup of cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Top with sour cream and chopped fresh cilantro for garnish before serving.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 544 mg | 42% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 369 mg | 8% | |
*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.
