Description
A delicious and easy beef enchilada casserole perfect for a crowd.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 (28 ounce) can enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced green onions
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add ground beef and cook, breaking it up, until browned. Drain any excess grease.
- Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute more.
- Pour 1 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Dip each tortilla in the remaining enchilada sauce.
- Layer 4 tortillas in the baking dish. Top with half of the beef mixture and 1 cup of cheddar cheese.
- Repeat layers: tortillas, beef mixture, and 1 cup of Monterey Jack cheese.
- Top with remaining tortillas, enchilada sauce, and remaining cheddar cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving. Garnish with your favorite toppings.
Notes
- You can use a mix of cheeses.
- For a spicier casserole, add a pinch of cayenne pepper or use a spicier enchilada sauce.
- Make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
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