Beef Enchilada Cheese Casserole (Printable Version)
Layered beef, tortillas, cheese, and enchilada sauce baked to bubbly Tex-Mex perfection.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 (4 oz) can diced green chilies
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Sauce & Assembly
11 - 2 cups red enchilada sauce
12 - 8 corn or flour tortillas (6-inch)
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
15 - 1/4 cup sliced black olives
16 - 1/4 cup chopped fresh cilantro
17 - Sour cream for serving
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
03 - Add ground beef to the skillet. Cook, breaking up meat with a spoon, until browned and cooked through about 5–6 minutes. Drain excess fat.
04 - Stir in diced green chilies, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute to blend flavors. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly over the bottom of the prepared baking dish.
06 - Arrange 4 tortillas over the sauce, overlapping slightly. Spread half of the beef mixture over tortillas. Top with 3/4 cup cheddar cheese and 1/2 cup Monterey Jack cheese.
07 - Drizzle 3/4 cup enchilada sauce over the first layer. Repeat with remaining 4 tortillas, remaining beef mixture, and remaining cheese.
08 - Pour remaining enchilada sauce over the top layer. Sprinkle with any remaining cheese and black olives if using.
09 - Cover baking dish with aluminum foil. Bake at 375°F for 20 minutes.
10 - Remove foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden brown.
11 - Let casserole stand 10 minutes before serving to set. Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Advice:
01 -
- Everything you love about enchiladas with half the work and twice the cheesy satisfaction
- Feeds a crowd without keeping you in the kitchen all evening
02 -
- The resting time is not optional, it's what keeps your layers from sliding apart when you cut it
- Corn tortillas can crack when you fold them, but since we're layering, those cracks actually help the sauce soak in better
03 -
- Don't skip the smoked paprika, it's the difference between good enchiladas and great ones
- Use freshly shredded cheese instead of pre-shredded bags for the best melt