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Ground Beef Enchilada Casserole

Ines Kitchen
Ground beef enchilada casserole offers all the savory flavors of traditional enchiladas without the time-consuming work of rolling tortillas. This deconstructed version comes together quickly in a single skillet, layering seasoned beef, black beans, and corn tortilla strips under a blanket of melted cheese. It is the perfect solution for busy weeknights when you need a hearty Mexican-inspired meal that satisfies the whole family. Fresh toppings like sour cream, diced tomatoes, and green onions add a bright finish to this rich, comforting dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 485 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 4-ounce can diced green chiles
  • 1 15-ounce can black beans, rinsed and drained (optional)
  • 1 cup frozen corn optional
  • 2 cups red enchilada sauce divided
  • 1 cup sour cream
  • 3 cups shredded Mexican cheese blend divided
  • 8 small corn tortillas 6-inch, cut in half

Optional toppings: shredded lettuce, diced tomatoes, sliced green onions, chopped cilantro, avocado, sour cream, salsa.

Instructions
 

  • Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
  • In a large skillet over medium-high heat, cook ground beef until almost done, breaking it up as it cooks. Add diced onion and cook 3 to 4 minutes, until softened. Drain excess grease if needed.
  • Add garlic and cook 30 seconds to 1 minute. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds.
  • Stir in diced green chiles. Add black beans and corn if using. Warm through 1 to 2 minutes.
  • Stir in 1 cup enchilada sauce. Remove from heat. Stir in sour cream and 1½ cups shredded cheese.
  • Spread ½ cup enchilada sauce in the bottom of the baking dish. Add a layer of tortillas. Spread half the beef mixture over tortillas. Drizzle ½ cup enchilada sauce over the top and sprinkle with ½ cup cheese.
  • Repeat with another tortilla layer, remaining beef mixture, remaining enchilada sauce, and top with remaining cheese.
  • Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes, until bubbly and hot.
  • Rest 10 minutes before serving. Add toppings if desired.

Notes

For cleaner slices, use a thicker enchilada sauce and don’t overdo the sauce between layers.
Stir sour cream in off the heat to keep the filling smooth.
Make ahead: assemble and refrigerate up to 24 hours. Add 10 to 15 minutes to bake time if baking straight from the fridge.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 28gFat: 29gSaturated Fat: 14gCholesterol: 95mgSodium: 980mgFiber: 5gSugar: 4g