Description
A hearty and flavorful Enchilada Casserole featuring layers of seasoned ground beef, beans, vegetables, and melted cheese, all smothered in a homemade chili-spiced enchilada sauce. This baked casserole is perfect for family dinners, combining classic Mexican flavors in an easy-to-make dish.
Ingredients
Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons tomato paste
- 2 cups chicken or vegetable stock
- ¼ teaspoon fine sea salt
Meat Filling
- 1 pound 90/10 ground beef
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 (7-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups corn, canned or frozen
- ½ of the enchilada sauce (from above)
Assembly
- 12 (6-inch) corn tortillas
- 1½ cups shredded pepper jack cheese
- 1½ cups shredded medium cheddar cheese
- Remaining ½ of enchilada sauce
Optional Toppings
- Pico de gallo
- Pickled onions
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the center of the oven.
- Make the Enchilada Sauce: In a medium saucepan, heat the vegetable oil and whisk in the flour over medium heat until smooth and lightly golden, about 6 minutes. Add chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste, whisking to combine. Gradually pour in the chicken or vegetable stock and salt, whisk continuously until the mixture comes to a simmer. Lower the heat and let simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Cook the Meat Filling: While the sauce simmers, heat a large skillet on medium. Add ground beef seasoned with kosher salt and freshly cracked black pepper. Cook, breaking the beef apart with a wooden spoon, until browned, about 8 to 10 minutes. Add diced yellow onion and red bell pepper and cook until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Incorporate diced green chiles, drained black beans, corn, and half of the prepared enchilada sauce. Cook until everything is warmed through, around 5 minutes. Remove from heat.
- Layer the Casserole: Dip half of the corn tortillas briefly in the remaining enchilada sauce to coat, then arrange them in a single layer on the bottom of a 9×13-inch baking dish. Spread half of the meat and vegetable filling over the tortilla layer, then sprinkle half of the shredded pepper jack and cheddar cheeses evenly on top. Repeat by dipping the remaining tortillas in the sauce, layering them over the cheese, followed by the rest of the filling and cheese.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown.
- Serve: Remove from the oven and let it rest briefly. Serve warm with optional pico de gallo, pickled onions, and sour cream on the side.
Notes
- Use 90/10 lean ground beef to reduce excess grease while maintaining flavor.
- You can substitute chicken or vegetable stock based on preference or dietary needs.
- For a vegetarian version, omit the ground beef and use vegetable stock and add extra beans or vegetables.
- Warm the tortillas briefly in the sauce to make them more pliable and flavorful.
- Leftovers store well and can be reheated in the oven or microwave.
- Adjust chili powder up or down depending on your spice tolerance.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
