Enchilada Bake
Dive into the bold and comforting flavors of this irresistible Enchilada Bake—a family-friendly dinner that combines the ease of a casserole with the vibrant taste of classic Mexican cuisine. Featuring layers of tender corn tortillas, seasoned ground beef, savory enchilada sauce, and gooey Mexican blend cheese, this one-pan wonder is baked to golden perfection in just 25 minutes. Optional diced green chilies add an extra kick, while fresh cilantro and sour cream provide the perfect finishing touch. With minimal prep time and wholesome ingredients, this crowd-pleasing dish is perfect for busy weeknights or casual gatherings. Simple, satisfying, and packed with flavor, this Enchilada Bake will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 2 cups enchilada sauce
- 4 ounces diced green chilies (optional)
- 8 corn tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- to taste sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.
In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula, until fully browned (about 7-8 minutes). Drain excess grease if needed.
Add the diced onion, minced garlic, and taco seasoning to the pan with the ground beef. Cook for another 3-4 minutes until the onions are softened and the mixture is fragrant.
Stir in 1 1/2 cups of enchilada sauce (reserving 1/2 cup for later). If using green chilies, add them now. Season with salt and pepper, then remove the skillet from the heat.
Lay 4 corn tortillas across the bottom of the prepared baking dish, overlapping slightly to cover the base fully.
Spread half of the beef mixture evenly over the tortillas, followed by 1 cup of shredded cheese.
Add another layer of 4 tortillas on top, then repeat with the remaining beef mixture.
Pour the reserved 1/2 cup of enchilada sauce evenly over the top layer of tortillas, and sprinkle the remaining 1 cup of shredded cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is fully melted and golden.
Remove the enchilada bake from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 12118 mg | 527% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 23.4 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1988 mg | 153% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2842 mg | 60% | |
*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.
