There’s something truly magical about a homemade baked enchilada casserole that layers tortillas, savory ground beef, and ooey-gooey cheese into a comforting dish that warms the soul. I can’t help but smile when I think about serving this hearty meal to friends and family, watching their faces light up with every cheesy bite. The rich enchilada sauce seeps into the layers, creating a symphony of flavors that just feels like a warm hug. Trust me, once you dive into this dish, it’ll become a staple in your kitchen, perfect for weeknight dinners or cozy gatherings. Let’s get cooking!

Ingredients List

• 12 corn tortillas
• 1 pound ground beef
• 1 can (15 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

How to Prepare Baked Enchilada Casserole

Now, let’s dive into the steps to create this delicious baked enchilada casserole! It’s a straightforward process that’s all about layering and flavor. First, you’ll want to preheat your oven to 350°F (175°C). This ensures that when your casserole is ready to go in, it’ll bake perfectly!

Step-by-Step Instructions

1. Start by heating a large skillet over medium heat. Once it’s hot, add a splash of oil and toss in the diced onion and minced garlic. Sauté them until they’re nice and translucent—this should take about 3-4 minutes, and the aroma will be heavenly!
2. Next, add the ground beef to the skillet, breaking it up with a spatula. Sprinkle in the cumin, chili powder, salt, and pepper. Cook this mixture until the beef is browned and fully cooked, which usually takes about 5-7 minutes. Make sure to stir occasionally so it cooks evenly.
3. Once the beef is browned, stir in the rinsed black beans and half of the enchilada sauce. Let it simmer for a couple of minutes to combine the flavors.
4. Spread a thin layer of the remaining enchilada sauce in the bottom of a baking dish—this prevents sticking and adds moisture. Now, layer 4 of the corn tortillas over the sauce, overlapping them slightly.
5. On top of those tortillas, add half of your beef mixture and a third of the shredded cheese. Repeat this layering process: more tortillas, the remaining beef mixture, and another third of the cheese. Finish up with the last layer of tortillas, the rest of the enchilada sauce, and the final sprinkle of cheese on top.
6. Pop your casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden. Once it’s done, let it cool for about 10 minutes before slicing. This resting period helps the layers set, making it easier to serve!

Tips for Success

To take your baked enchilada casserole to the next level, here are some tried-and-true tips! First, make sure you brown the ground beef thoroughly; this adds a depth of flavor that’s just irresistible. Don’t skip the sautéing step for the onions and garlic either—this base creates a fantastic aromatic foundation.

When layering, try to overlap the tortillas slightly to ensure every bite is packed with flavor. And, if you want that perfect gooey cheese texture, mix a couple of different cheeses together—cheddar and Monterey Jack work beautifully! For an extra kick, consider adding sliced jalapeños or a sprinkle of cayenne to the beef mixture.

Lastly, let the casserole rest after baking. This allows the layers to set, making it easier to slice and serve. Trust me, these small adjustments can make a world of difference in your casserole’s flavor and presentation!

Variations of Baked Enchilada Casserole

The beauty of a baked enchilada casserole is its versatility! If you’re looking to switch things up, there are plenty of delicious alternatives. For a vegetarian option, simply replace the ground beef with cooked lentils or sautéed mushrooms for that hearty texture. You can also add in some roasted vegetables like zucchini or bell peppers for extra flavor and nutrition!

Feeling adventurous? Try using different cheeses such as pepper jack for a spicy kick or a vegan cheese if you’re going plant-based. Don’t forget about the toppings—fresh avocado slices, chopped cilantro, or a dollop of sour cream can elevate your dish even further. You can also experiment with different sauces; a green tomatillo sauce can give a fresh twist to the classic recipe!

Let your creativity flow, and make this casserole your own while keeping that comforting essence intact!

Nutritional Information

When it comes to comfort food, this baked enchilada casserole strikes a delicious balance between hearty and satisfying. Here’s the nutritional breakdown per serving (1/6 of the casserole):

• Calories: 450
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 900mg
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 4g
• Protein: 30g

Keep in mind, these values are estimates based on standard ingredients used, and can vary based on your specific brands and choices. Enjoy this delicious dish while being mindful of the tasty nutrition it provides!

Storage & Reheating Instructions

After enjoying your delicious baked enchilada casserole, you may have some leftovers (if you’re lucky!). To keep them fresh, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It’ll stay good for about 3–4 days.

If you want to save it for later, you can freeze individual portions or the whole casserole! Just wrap it well to prevent freezer burn, and it should last up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also pop it in the microwave for a quicker option. Just be sure to cover it to prevent splatters!

Why You’ll Love This Recipe

• Hearty and satisfying, perfect for a filling meal.
• Simple preparation with straightforward steps, ideal for busy weeknights.
• Versatile—customize with your favorite ingredients or toppings.
• Great for feeding a crowd, making it a go-to for gatherings.
• Delicious leftovers that taste even better the next day!

FAQ Section

Can I use flour tortillas instead of corn?
Yes, you can definitely use flour tortillas if you prefer! While corn tortillas add a unique flavor and texture, flour tortillas will work just fine in this baked enchilada casserole. Just keep in mind that they may be a bit softer.

How can I make this casserole spicier?
If you want to kick up the heat, consider adding diced jalapeños to the beef mixture or using a spicier enchilada sauce. You can also top it with some hot sauce before serving!

Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it, and store it in the fridge. Just pop it in the oven when you’re ready to bake it!

What can I serve with baked enchilada casserole?
This casserole pairs wonderfully with a fresh green salad, Mexican rice, or some refried beans on the side. Adding a dollop of sour cream or guacamole on top just takes it over the top!

Is this recipe gluten-free?
Yes! As long as you use corn tortillas and check your enchilada sauce for gluten-free labeling, this baked enchilada casserole is a fantastic gluten-free option!

Baked Enchilada Casserole: 5 Steps to Deliciousness!

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• Author: Julia marin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A hearty baked enchilada casserole that layers tortillas, meat, and cheese in a rich sauce.

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Ingredients

Scale 1x2x3x

• 12 corn tortillas
• 1 pound ground beef
• 1 can (15 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, sauté the onion and garlic until translucent.
3. Add ground beef, cumin, chili powder, salt, and pepper. Cook until the beef is browned.
4. Stir in black beans and half of the enchilada sauce.
5. Spread a thin layer of the remaining enchilada sauce in a baking dish.
6. Layer 4 tortillas over the sauce, followed by half of the beef mixture and a third of the cheese.
7. Repeat the layers, finishing with tortillas, remaining enchilada sauce, and the rest of the cheese.
8. Bake for 25-30 minutes or until cheese is bubbly and golden.
9. Let it cool for 10 minutes before slicing and serving.

Notes

• For a vegetarian option, substitute ground beef with lentils or mushrooms.
• Top with sour cream, avocado, or fresh cilantro before serving.
• You can use flour tortillas if preferred, but corn tortillas add a unique flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 450
• Sugar: 4g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 65mg

Keywords: baked enchilada casserole, Mexican casserole, enchiladas