Heavenly Beef Enchilada Casserole
A hearty, flavorful casserole layered with tender corn tortillas, savory ground beef, smoky enchilada sauce, creamy black beans, and melted Colby Jack cheese. Perfect for family dinners or leftovers.
Servings: 6 servings
Calories: 520kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (for sauce)
- 1/2 teaspoon kosher salt (for sauce)
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 can (15 ounces) tomato sauce
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 teaspoon salt (for beef mixture)
- 1/4 teaspoon black pepper
- 1 medium yellow onion, diced (for casserole)
- 1 can (4.5 ounces) diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 12 corn tortillas
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or oil and set aside.
- Make the enchilada sauce: Heat olive oil in a skillet over medium heat. Add diced onion (sauce) and 1/2 tsp salt. Cook for 5 minutes until translucent. Stir in cumin and chili powder; cook for 30 seconds until fragrant. Sprinkle flour and stir constantly to cook out raw taste. Whisk in chicken broth, then add tomato sauce and garlic. Simmer for 5 minutes.
- Cook the beef mixture: In another skillet, cook ground beef with 1/2 tsp salt and 1/4 tsp pepper. Add diced onion (casserole) and cook until beef is browned and onion is tender (7-8 minutes). Drain excess grease.
- Assemble the casserole: In the prepared baking dish, spread 1/2 cup enchilada sauce. Layer 4 tortillas, beef mixture, black beans, green chiles, and 1 cup cheese. Repeat layers. Top with remaining sauce and cheese. Bake for 20-25 minutes until bubbly and golden. Cool slightly before serving.
Notes
Use gluten-free tortillas for a gluten-free version. Leftovers can be refrigerated for up to 3 days. Double recipe for large gatherings.