Ground Beef Enchilada Casserole
Satisfy your craving for bold and comforting Mexican-inspired flavors with this Ground Beef Enchilada Casserole! This easy-to-make, layered dish combines perfectly seasoned ground beef, melted cheddar and Monterey Jack cheese, and tangy enchilada sauce for a dinner that's sure to impress. Soft corn tortillas add a hearty base, while optional black beans and black olives provide extra texture and richness. Baked to perfection and garnished with fresh cilantro, this casserole offers all the flavors of traditional enchiladas with the convenience of a one-pan meal. Ready in just 45 minutes, it’s the ultimate crowd-pleaser for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 cups enchilada sauce
- 1 4-ounce can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small corn tortillas
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 1 cup cooked black beans (optional)
- 0.5 cup sliced black olives (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 minute or until fragrant.
Mix in the enchilada sauce, diced green chiles, chili powder, ground cumin, salt, and black pepper. If using black beans, stir them in at this step. Let the mixture simmer for 5 minutes, stirring occasionally.
Spread a thin layer of the beef mixture across the bottom of the prepared baking dish.
Place 4 of the corn tortillas over the beef mixture, overlapping them slightly to cover the surface.
Spread half of the remaining beef mixture on top of the tortillas, followed by half of the shredded cheddar and Monterey Jack cheese.
Repeat the layers with the remaining 4 tortillas, beef mixture, and cheeses.
If using black olives, sprinkle them on top of the final cheese layer.
Cover the casserole 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.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Cut into portions and serve warm. Enjoy!
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 16.6 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2671 mg | 205% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2676 mg | 57% | |
*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.
