Hearty Beef Enchilada Dinner (Printable Version)
Layers of seasoned beef, corn tortillas, and cheese baked in a rich red sauce for a comforting meal.
# What You Need:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Sauces
09 - 2 cups red enchilada sauce (store-bought or homemade)
→ Other
10 - 10 small corn tortillas (6-inch)
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - Cooking spray or oil (for greasing)
→ Toppings (optional)
14 - 1/2 cup sour cream
15 - 1/4 cup chopped fresh cilantro
16 - 1 small avocado, diced
17 - 2 green onions, sliced
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or oil.
02 - Brown ground beef in a large skillet over medium-high heat, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
03 - Add chopped onion to beef; cook 3 to 4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook until fragrant, about 1 minute.
04 - Stir in 1/2 cup enchilada sauce with the beef mixture and remove from heat.
05 - Spread 1/2 cup enchilada sauce on bottom of prepared dish. Layer 5 tortillas over sauce, tearing as necessary to cover bottom.
06 - Spread half the beef mixture over tortillas. Top with 1 cup cheddar and 1/2 cup Monterey Jack cheese.
07 - Repeat layering with remaining tortillas, beef, 1/2 cup enchilada sauce, and the rest of the cheese.
08 - Pour remaining 1/2 cup enchilada sauce evenly over top layer. Sprinkle with any reserved cheese.
09 - Cover dish with foil and bake for 20 minutes.
10 - Remove foil and bake uncovered for 10 to 15 minutes, until cheese is golden and bubbly.
11 - Allow casserole to rest 5 to 10 minutes before slicing.
12 - Garnish with sour cream, cilantro, diced avocado, and sliced green onions as desired. Serve warm.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
- One pan feeds a crowd without the stress of timing multiple dishes.
- The beef stays tender and flavorful, never dry or crumbly like some casseroles.
02 -
- Don't skip the resting time; it's the difference between a perfect slice and a delicious mess on the plate.
- If your enchilada sauce is very watery, it'll make the casserole soggy—drain some liquid off or use less, and taste it first because some brands are saltier than others.
03 -
- Use freshly shredded cheese if you have time—it melts smoother and tastes better than the pre-shredded kind coated in cellulose.
- Brown your beef until it's really golden, not just cooked through; that extra minute of color adds depth you'll taste in every bite.