Description
This Beef Enchilada Casserole is a hearty and comforting Mexican-inspired dish featuring layers of seasoned ground beef, enchilada sauce, corn tortillas, and melted cheese, baked to perfection and topped with sour cream and fresh cilantro. Perfect for a cozy family dinner, it combines rich flavors and easy preparation in one delicious casserole.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 1 packet enchilada seasoning mix (about 1 oz)
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chilies (optional)
Casserole Layers
- 10-12 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
Toppings
- 1/2 cup sour cream (optional for topping)
- Fresh cilantro, chopped for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the beef mixture: In a large skillet over medium heat, cook the ground beef along with the chopped onion until the beef is fully browned and the onions are softened, ensuring the meat is cooked through.
- Season the beef: Stir in the enchilada seasoning mix, enchilada sauce, and diced green chilies if using. Allow the mixture to simmer gently for about 5 minutes so the flavors meld together nicely.
- Layer the casserole: Using a baking dish, create the casserole layers by spreading half of the tortilla strips as the base, then add half of the beef mixture on top, followed by half of the shredded cheese. Repeat these layers with the remaining ingredients.
- Bake the casserole: Place the layered casserole in the preheated oven and bake for 20-25 minutes, or until the cheese melts completely and starts to bubble and brown slightly.
- Garnish and serve: Remove casserole from the oven and let it cool slightly for easy serving. Top with dollops of sour cream and sprinkle fresh chopped cilantro over the top before serving. Enjoy your comforting meal!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For spicier taste, add jalapeños or use a spicy enchilada sauce.
- Use flour tortillas if corn tortillas are unavailable, but corn is traditional.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with a side of Mexican rice or a simple salad for a complete meal.
