Description
This Beef Enchilada Casserole features layers of seasoned ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses nestled between warm tortillas, all baked to melty perfection. Topped with fresh avocado, tomato, cilantro, and jalapeno, it offers a rich, comforting Mexican-inspired meal perfect for family dinners.
Ingredients
Scale
Beef Mixture
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 ¼ cups enchilada sauce (divided)
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
Casserole Layers
- 12-14 flour or corn tortillas
- 1 ¼ cups shredded cheddar cheese
- 1 ¼ cups shredded Monterey Jack cheese
Topping
- 1 avocado peeled, seeded, diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13-inch casserole dish with nonstick cooking spray to ensure easy cleaning and prevent sticking.
- Cook Beef Mixture: In a large skillet over medium heat, brown the ground beef. When it's halfway browned, add the finely chopped onion and cook until the beef is fully browned and the onion is soft. Reduce heat to low, add the minced garlic, and cook for 1 minute, stirring continuously. Drain any excess grease from the skillet. Stir in 1 ¼ cups of enchilada sauce, the drained black beans, and diced green chiles. Cook for 1-2 minutes, stirring to combine the flavors.
- Assemble Layers: Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer one-quarter of the tortillas on the bottom, then spread one-third of the beef mixture over the tortillas, followed by one-quarter of each type of shredded cheese. Repeat this layering process two more times to build the casserole. For the final layer, top with the remaining tortillas, the rest of the enchilada sauce, and the remaining cheese.
- Bake Casserole: Cover the casserole dish with foil and bake in the preheated oven for 30-35 minutes or until the cheese is melted and the casserole is heated through. Remove the foil and continue baking uncovered for an additional 5 minutes to brown the cheese slightly.
- Prepare Topping: While the casserole bakes, toss the diced avocado with lemon juice to keep it fresh and prevent browning.
- Serve: Once baked, remove the casserole from the oven and let it rest briefly. Top with the avocado mixture, diced tomatoes, chopped cilantro, and minced jalapeno before serving for a fresh, colorful finish.
Notes
- This casserole uses both cheddar and Monterey Jack cheese for a rich, melty texture with a balance of sharp and creamy flavors.
- If you prefer a spicier dish, leave some jalapeno seeds in or add hot sauce to the beef mixture.
- For a gluten-free version, be sure to use corn tortillas instead of flour tortillas.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- You can substitute black beans with pinto beans or omit beans for a lower-carb version.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 7 g
- Sodium: 1134 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 94 mg
