Description
This Beef Enchilada Casserole is a hearty and flavorful Mexican-inspired dish that combines seasoned ground beef, enchilada sauce, corn tortillas, and melted cheese baked to perfection. Easy to prepare and perfect for family dinners, it features layers of savory beef mixture and cheesy goodness, topped with sour cream and fresh cilantro for a delightful finish.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 1 packet enchilada seasoning mix
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chilies (optional)
Layering
- 10-12 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
For Serving
- 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 and chopped onion until the beef is browned and fully cooked, breaking it apart as it cooks.
- Season the beef: Add the enchilada seasoning mix, enchilada sauce, and diced green chilies (if using) to the skillet. Stir well and let the mixture simmer for 5 minutes to meld the flavors together.
- Layer the casserole: In a baking dish, spread half of the tortilla strips evenly as the base layer. Top with half of the beef mixture, then sprinkle half of the shredded cheese over the top. Repeat these layers with the remaining tortillas, beef mixture, and cheese.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove the casserole from the oven and allow it to cool slightly. Top with sour cream and freshly chopped cilantro before serving to enhance flavor and presentation.
Notes
- For a spicier version, add jalapeños or more diced chilies to the beef mixture.
- Use flour tortillas if preferred, but corn tortillas provide more authentic flavor.
- This casserole can be prepared a day ahead and refrigerated; reheat at 350°F until warmed through.
- Double the recipe to serve a larger crowd or for leftovers.
- To make it gluten-free, ensure the enchilada seasoning and sauce are certified gluten-free.
