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Beef Enchilada Bake

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This Beef Enchilada Bake is a quick and satisfying casserole packed with seasoned ground beef, layers of tortillas, gooey cheese, and a bold enchilada sauce. Perfect for busy weeknights or a crowd-pleasing meal, it delivers all the flavors of classic enchiladas with minimal effort!

Ingredients

Scale
  • 1 lb (450 g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade equivalent)
  • 1/4 cup water
  • 2 cups enchilada sauce (store-bought or homemade)
  • 6 small flour or corn tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup canned black beans or refried beans (optional)
  • 1/2 cup corn kernels (optional)

For Garnish:

  • Sliced green onions
  • Fresh cilantro
  • Sour cream
  • Diced avocado

Instructions

1. Prepare the Beef Filling:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease if needed.
  3. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
  4. Stir in the taco seasoning and water, cooking for 1-2 minutes until combined.
  5. Optionally, stir in the beans and corn for added flavor and texture.

2. Assemble the Enchilada Bake:

  1. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  2. Place two tortillas over the sauce, tearing them as needed to cover the bottom.
  3. Spread half of the beef mixture over the tortillas, followed by a drizzle of enchilada sauce and a sprinkle of cheese.
  4. Repeat the layers: tortillas, beef, sauce, and cheese. Finish with a final layer of tortillas, the remaining sauce, and a generous topping of cheese.

3. Bake the Casserole:

  1. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

4. Serve:

  1. Let the enchilada bake cool for 5 minutes before slicing into squares.
  2. Garnish with green onions, fresh cilantro, sour cream, and avocado as desired.

Notes

  • Make It Spicy: Add diced jalapeños or a splash of hot sauce to the beef mixture.
  • Vegetarian Option: Replace the beef with sautéed vegetables or plant-based ground meat.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/beef-enchilada-bake/