Beef Enchilada Casserole takes all of the flavors found in classic enchiladas and simplifies the process by layering the ingredients in a casserole dish rather than rolling them. I actually like this better, not only because there’s no rolling, but because the sauce gets into every nook and cranny and all of the flavors really meld together so that every bite is a little fiesta in your mouth. The addition of corn and black beans makes this a “full meal deal”.
You can use either corn or flour tortillas. I personally like the texture of flour tortillas but the taste of corn tortillas. It’s just a matter of preference. Perfect for potlucks or big family dinners, it can be made the night before and leftovers are delicious. This is a very adaptable recipe – make half a batch or change up the kind of cheese you use. Add some canned pickled jalapenos to each layer. Serve it up with some sliced avocado or guacamole and sour cream. Garnish with fresh cilantro or parsley and some sliced green onions. Call it what you want – Mexican Lasagna, Enchi-sagna (Terry’s name for it), this is sure to be a crowd pleaser and a family favorite.
Beef Enchilada Casserole
- 1½ pounds ground beef
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 2 (15-ounce) cans or 1 (28-ounce) can enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- ½ a small jalapeno or serrano pepper, finely diced (use more or less to your taste)
- 1 cup corn kernels, fresh or frozen
- ¼ cup chopped fresh cilantro or parsley plus more for serving
- 9 (6-inch) tortillas, either corn or flour
- 1½ cups shredded cheddar cheese
- 1½ cups shredded pepper jack cheese
- Sour cream, avocado, green onion for serving (optional)
- Preheat oven to 350° convection.
- Spray a 9×13 inch casserole dish with nonstick spray.
- Brown ground beef in a large skillet over medium heat. When beef is about halfway browned add the onion. Continue cooking until onion is soft.
- Add garlic, salt and oregano and cook for about 2 minutes.
- Add 1¼ cups enchilada sauce, black beans, and diced jalapeno peppers. Cook together for 3 to 5 minutes.
- Remove from heat and stir in corn and cilantro or parsley.
- Spread a thin layer of enchilada sauce in bottom of baking dish. Cut 3 tortillas in half or quarters and layer over the sauce in a single layer. Spoon 2 or 3 tablespoons of enchilada sauce on the tortillas and use the back of the spoon to spread and lightly coat the tortillas. Spread 1/3 of the meat filling over the tortillas and 1/3 of each cheese.
- Repeat the layers two more times (tortillas, sauce, meat, cheese), ending with meat and cheese. You might not need all of the enchilada sauce. Don’t be tempted to use more than you need or the casserole will be soggy. Any leftover sauce can be used for re-heating leftovers.
- Cover with foil and bake about 30-40 minutes. Uncover and cook another 5 to 10 minutes until bubbling and cheese is completely melted.
- Garnish with thinly sliced green onions and chopped herbs. Serve with sour cream and avocado if desired.