Description
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
Units
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:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease if needed.
- Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
- Stir in the taco seasoning and water, cooking for 1-2 minutes until combined.
- Optionally, stir in the beans and corn for added flavor and texture.
2. Assemble the Enchilada Bake:
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place two tortillas over the sauce, tearing them as needed to cover the bottom.
- Spread half of the beef mixture over the tortillas, followed by a drizzle of enchilada sauce and a sprinkle of cheese.
- 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:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
4. Serve:
- Let the enchilada bake cool for 5 minutes before slicing into squares.
- 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.