This ground beef enchilada casserole is a hearty dish that’s sure to please! It layers tasty enchiladas with seasoned beef, cheese, and delicious sauce, all baked to perfection.
Who doesn’t love a good casserole? It’s like giving a big warm hug to your taste buds! I love serving it with a side of sour cream and salsa for that extra kick. Yum!
Key Ingredients & Substitutions
Ground Beef: I usually use lean ground beef to reduce the grease. If you’re looking for a lighter option, ground turkey or chicken works great too! Plant-based ground meat is an excellent substitute for a vegetarian twist.
Onion: A medium onion adds depth, but you can easily swap it with shallots for a milder taste or skip it entirely if you’re not a fan. Chopped green onions can add a fresh kick!
Black Beans: These add protein and fiber. If you’re out of black beans, kidney or pinto beans make for tasty alternatives. Canned chickpeas work too if you’re feeling adventurous!
Cheese: I love a combo of cheddar and Monterey Jack for flavor and creaminess. If you’re looking for a dairy-free option, try using a plant-based cheese that melts well.
Enchilada Sauce: If you can’t find enchilada sauce, make a quick substitute using canned tomato sauce mixed with taco seasoning. It won’t be the same but will still add flavor!
How Do I Keep My Casserole From Being Soggy?
A common concern with casseroles is ending up with a soggy bottom. Let’s ensure your enchilada casserole stays perfectly layered and not overly wet. Here are a few tips:
- Use less liquid when combining the beef mixture with the sauce. You want it moist, not soupy!
- Drain and rinse the black beans well, as excess liquid can make layers soggy.
- Consider slightly pre-baking or toasting the tortillas before layering. This helps create a barrier against moisture.
- Be sure to let the casserole cool for a few minutes after baking. This helps it set up nicely for serving.
How to Make Ground Beef Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 corn tortillas
- 2 cups shredded cheese (cheddar and/or Monterey Jack)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This delicious enchilada casserole takes about 15 minutes to prepare and 30-35 minutes to cook. So, you’re looking at a total of about 50 minutes from start to finish. Easy enough for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) so it’s nice and warm when you’re ready to bake the casserole.
2. Cook the Beef and Onions:
Grab a large skillet and place it over medium heat. Add the ground beef and chopped onion to the skillet. Cook them together for about 5-7 minutes, stirring occasionally, until the meat is browned and the onion is tender. Once that’s done, add the minced garlic and cook for another minute until it smells yummy.
3. Prepare the Beef Mixture:
Next, stir in the black beans, enchilada sauce, diced tomatoes, cumin, chili powder, and season with salt and pepper. Give everything a good mix and cook for about 5 more minutes so all the flavors can blend together nicely.
4. Layer the Casserole:
Now, it’s time to assemble! Take a greased 9×13 inch baking dish and spread a thin layer of the beef mixture on the bottom. Place 4 corn tortillas over the meat mixture. Then, add another layer of the beef mixture along with 1 cup of shredded cheese. Repeat these layers (tortillas, beef mixture, cheese) until you’ve used all your ingredients, ending with a final layer of cheese on top.
5. Bake the Casserole:
Cover the casserole with foil to keep it nice and moist. Bake it in the preheated oven for 20 minutes. After that, take off the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. You can keep an eye on it to make sure it’s just how you like it!
6. Serve and Enjoy:
Remove the casserole from the oven and let it cool for a few minutes. If you’d like, sprinkle some fresh cilantro on top for a pop of color and flavor. Serve it up and enjoy your tasty ground beef enchilada casserole!
Can I Substitute Ground Beef for Another Meat?
Absolutely! You can swap ground beef with ground turkey, chicken, or even a meat substitute like lentils or plant-based crumbles. Keep in mind that cooking times may vary slightly, especially with leaner meats, so ensure they’re fully cooked before assembling the casserole.
What If I Don’t Have Corn Tortillas?
No worries! Flour tortillas work just fine as a substitute. You can also use tortilla chips for a different texture—just layer them on top without the additional baking time, as they will get too crunchy. If you have to go gluten-free, look for corn tortillas that are certified gluten-free!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for a few minutes or reheat in the oven at 350°F until warmed through. You might want to add a splash of enchilada sauce to keep it moist!
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole ahead of time, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you’re ready to bake, you might need to increase the baking time by about 10-15 minutes to ensure it’s heated all the way through.
