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A hearty and cheesy layered casserole with seasoned ground beef, corn tortillas, and rich enchilada sauce. It's all the flavor of classic enchiladas with half the work, perfect for a weeknight family dinner.
For 6 servings
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Use a spoon to break it apart and cook for 6-8 minutes until fully browned. Drain off any excess grease.
Return the skillet to the heat. Stir in the chili powder, cumin, oregano, salt, and pepper, and cook for 1 minute to toast the spices. Pour in 1 cup of the enchilada sauce, stir to combine, and let it simmer for 2-3 minutes. Remove from heat.
To assemble, spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish. Arrange 6 corn tortillas over the sauce, overlapping as needed to cover the surface. Spoon half of the beef mixture evenly over the tortillas, then sprinkle with 1 cup of cheese.
Create the second layer by arranging the remaining 6 tortillas on top, followed by the rest of the beef mixture, and another 1 cup of cheese.
Pour the remaining enchilada sauce over the entire casserole, ensuring it's fully covered. Sprinkle the final cup of cheese evenly over the top.
A hearty and cheesy layered casserole with seasoned ground beef, corn tortillas, and rich enchilada sauce. It's all the flavor of classic enchiladas with half the work, perfect for a weeknight family dinner.
This tex_mex recipe takes 70 minutes to prepare and yields 6 servings. At 722.49 calories per serving with 47.81g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Remove from the oven and let the casserole rest for at least 10 minutes before slicing. This allows it to set. Garnish with fresh cilantro and serve warm with your favorite toppings like sour cream or guacamole.
Substitute ground beef with ground turkey, chicken, or chorizo for a different flavor profile.
Replace the beef with two 15-ounce cans of black beans (rinsed and drained) and 1 cup of corn kernels.
Use green enchilada sauce (salsa verde) instead of red for a tangier, brighter flavor.
Incorporate a diced jalapeño or a pinch of cayenne pepper with the onions for an extra kick.
Ground beef is a complete protein, providing all the essential amino acids your body needs for muscle maintenance, tissue repair, and overall function.
The generous amount of cheese provides a good source of calcium and phosphorus, key minerals that are crucial for building and maintaining strong, healthy bones.
Beef is an excellent source of B vitamins, particularly B12, which is vital for nerve function, DNA synthesis, and the formation of red blood cells.
A typical serving of this casserole contains approximately 650-750 calories, depending on the lean-to-fat ratio of the beef and the type of cheese used.
This is a rich, comfort-food dish. While it's high in protein and calcium, it's also high in saturated fat and sodium. To make it healthier, you can use leaner ground beef (93/7), reduce the amount of cheese, and choose a low-sodium enchilada sauce.
Yes, you can use flour tortillas. However, they tend to become much softer and can have a pastier texture compared to corn tortillas, which hold their structure better in the casserole. For authentic flavor and texture, corn is recommended.
The best way to prevent a soggy casserole is to lightly fry the corn tortillas in a bit of oil for about 15-20 seconds per side before layering. This creates a slight barrier that helps them stand up to the sauce.
This dish pairs wonderfully with Mexican rice, refried beans, a simple green salad with a lime vinaigrette, and toppings like sour cream, guacamole, pico de gallo, and sliced black olives.
Absolutely. You can assemble the entire casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, you may need to add 5-10 minutes to the initial covered baking time since it will be cold.
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