Easy Beef Enchilada Casserole
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Layering turns enchiladas into a practical weeknight casserole, but the tortillas still need enough sauce to soften. Each layer gets a thin coating rather than pouring all the sauce on top.
The beef filling is cooked until nearly dry so the casserole slices cleanly. Resting after baking lets the tortillas absorb the last sauce without becoming watery.
The method behind the meal
Why this recipe works
- •Coat the bottom of the dish with sauce before adding tortillas.
- •Drain beef and beans well.
- •Rest the casserole for ten minutes before slicing.
Recipe
Easy Beef Enchilada Casserole
Layered beef enchilada casserole with corn tortillas, black beans, red sauce, and melted cheese.
Ingredients
Instructions
- 1Heat oven to 375°F. Brown beef and onion for 7–8 minutes and drain excess fat.
- 2Add chili powder and cumin for 30 seconds, then fold in black beans and 1/2 cup enchilada sauce.
- 3Spread 1/2 cup sauce in a 9-by-13-inch dish. Layer one-third of the tortillas, beef mixture, remaining sauce, and cheese. Repeat for three layers.
- 4Cover and bake 20 minutes. Uncover and bake 10–15 minutes until bubbling and browned.
- 5Rest 10 minutes before cutting. Finish with scallions and cilantro.
Nutrition (per serving, estimated)
