Hey there, friend! So, let me tell you about this beef enchilada casserole I’ve been making forever. It’s like a comfort food hug on a plate. I remember the first time I made it—it was a total mess, but everyone loved it anyway. My family still teases me about the ‘Great Cheese Disaster’ (don’t ask), but they keep coming back for more, so I must be doing something right!
Why You’ll Love This
I whip up this casserole when I need to feed a crowd with minimal fuss. My family goes crazy for it because it’s cheesy, saucy, and has just the right amount of spice. Plus, it’s perfect for those days when you need something hearty without spending hours in the kitchen (I mean, who has time for that?). Oh, and the leftovers taste even better, if they last that long!
Ingredients
- 1 lb ground beef (or turkey when I’m feeling health-conscious)
- 1 small onion, diced (red onions work too, in a pinch)
- 2 cups enchilada sauce (store-bought or homemade, no judgment here)
- 8 corn tortillas, torn into pieces (flour tortillas work if that’s what you have)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix—I say go wild!)
- 1 can (15 oz) black beans, drained (or pinto beans if that’s your jam)
- Optional: diced jalapeños for a kick, or olives if you’re into that
Directions
- Preheat your oven to 375°F (190°C). I always forget this step, and then I’m stuck waiting around!
- In a large skillet, brown the ground beef over medium heat, throwing in the onions. (This is where I usually sneak a taste—don’t tell.)
- Add half the enchilada sauce to the meat mixture and let it simmer for a bit. It should smell amazing by now.
- Layer the torn tortillas in a greased baking dish. This part’s like a fun puzzle, fitting them just right.
- Spread half the beef mixture over the tortillas, then sprinkle with cheese and some beans. Repeat these layers, topping with the remaining cheese.
- Pour the rest of the enchilada sauce over the top. (I sometimes add a bit more than necessary because why not?)
- Bake uncovered for about 25 minutes, or until it’s bubbly and the cheese is golden. Don’t worry if it looks a bit weird at this stage—it always does!
Notes
I’ve learned the hard way not to skimp on the cheese. And, actually, letting it rest for a few minutes before serving helps it hold together better when you slice it.
Variations
I once tried adding corn to the mix—big hit! But, when I tried using tofu instead of beef, well, let’s just say my family wasn’t impressed. Live and learn!
Equipment
If you don’t have a skillet, just use a big pot—it’s all going into the oven anyway.
Storage Information
You can store leftovers in the fridge for up to three days; though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love serving this with a simple green salad or some guac on the side. It’s perfect for balancing out the richness of the casserole.
Pro Tips
One time, I tried rushing the layering step and regretted it because the tortillas didn’t soften properly—lesson learned!
FAQ
Can I make this ahead of time? Absolutely! Just prep it, cover it, and pop it in the fridge until you’re ready to bake.
What if I don’t have enchilada sauce? No worries, just whip some up with tomato sauce, cumin, and a dash of chili powder.
Can I freeze it? Sure thing, but honestly, the texture’s not quite the same when thawed. Still tasty, though!