New Mexico Enchilada Casserola
Dive into the bold and comforting flavors of the Southwest with this New Mexico Enchilada Casserole! This easy-to-make dish layers savory ground beef seasoned with cumin and oregano, tender corn tortillas, zesty red enchilada sauce, and plenty of gooey melted cheese for the ultimate weeknight dinner. Topped with black olives, fresh green onions, and optional cilantro, this casserole is a vibrant and hearty meal that’s perfect for feeding a crowd. Ready in under an hour, this one-pan wonder brings all the deliciousness of classic enchiladas without the hassle of rolling, making it a stress-free recipe that’s big on flavor. Ideal keywords: New Mexico enchilada casserole recipe, easy enchilada casserole, layered enchilada bake.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 0.5 cup Sliced black olives
- 2 stalks Green onions, sliced
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of oil.
In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onion is softened, about 6-8 minutes. Drain any excess fat.
Stir the minced garlic, cumin, oregano, salt, and black pepper into the beef mixture. Cook for an additional 1-2 minutes, until the garlic is fragrant.
Pour 1 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Layer 4 corn tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.
Spread half of the beef mixture over the tortillas, then pour 1 cup of the enchilada sauce evenly on top. Sprinkle 2/3 cup of shredded cheese over the sauce.
Repeat the layering process: add another layer of 4 tortillas, the remaining beef mixture, 1 cup of enchilada sauce, and 2/3 cup of cheese.
Finish with a final layer of 4 tortillas, the remaining enchilada sauce, and the remaining cheese.
Sprinkle the sliced black olives evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with sliced green onions and chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 12150 mg | 528% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 37.6 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2070 mg | 159% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2597 mg | 55% | |
*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.
