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beef enchilada casserole

Make enchilada sauce, cook beef filling, then layer tortillas, beef, and cheese in a baking dish. Bake until bubbly and enjoy.
Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dinner
Cuisine American
Servings 8
Calories 445 kcal

Ingredients
  

Enchilada Sauce:

  • 1 Tbsp olive oil
  • 1 small yellow onion diced
  • 1/2 tsp kosher salt
  • 1 1/2 tsp cumin
  • 2 tsp chili powder
  • 1 Tbsp all-purpose flour
  • 15 oz tomato sauce
  • 1 cup chicken stock
  • 2 garlic cloves minced

For the Casserole:

  • 1 lb ground beef can substitute chicken
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 small yellow onion diced
  • 4.5 oz diced green chiles
  • 15 oz black beans drained and rinsed
  • 12 corn tortillas 6-inch
  • 3 cups shredded Colby Jack cheese see note

Instructions
 

  • Preheat oven to 350°F and spray a 9x13 inch baking dish with cooking spray.
  • For the enchilada sauce, heat 1 Tbsp oil in a large skillet over medium heat. Add diced onion and salt; cook until translucent (about 5 minutes).
  • In a separate skillet, cook ground beef with salt and pepper, breaking it up. Add the second diced onion and cook until beef is fully cooked (about 5 minutes).
  • To the onion in the sauce skillet, add chili powder and cumin; cook for 30 seconds. Stir in flour, then slowly whisk in chicken stock. Add tomato sauce and garlic, bringing to a simmer. Cook for 5 minutes, stirring occasionally.
  • Once beef is cooked, drain fat and add green chiles and black beans.
  • Optionally blend the sauce until smooth. Spread 1/2 cup sauce on the bottom of the baking dish. Add 1/2 cup of sauce to the beef mixture.
  • Dip 6 tortillas in remaining sauce, then line the bottom of the baking dish with them.
  • Layer half the beef mixture over the tortillas, then sprinkle 1 cup of cheese on top.
  • Dip the remaining tortillas in sauce, then layer with the remaining beef mixture and 2 cups cheese.
  • Bake uncovered for 20 minutes or until cheese is bubbly.

Notes

Notes:
  • You can replace the homemade enchilada sauce with 2 cups of store-bought sauce.
  • Shredding Colby Jack cheese from the block melts better than pre-shredded cheese.
Keyword beef enchilada casserole