Ground Beef Enchilada Casserole
User Reviews
4.8
90 reviews
Excellent
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 to 8 servings
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Calories
464 kcal
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Course
Main Course
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Cuisine
Mexican
Ground Beef Enchilada Casserole
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This Ground Beef Enchilada Casserole layers seasoned ground beef, corn tortillas, enchilada sauce, and melted Colby jack cheese for a rich baked meal. The beef is cooked with garlic, chili powder, and broth for flavor and moisture. The casserole is assembled with sauce and tortillas in layers, then baked until bubbly and topped with optional fresh tomato, avocado, sour cream, and cilantro for added freshness.
Description
Ground Beef Enchilada Casserole begins by sautéing finely chopped onion in avocado or olive oil, then browning ground beef and seasoning it with garlic, chili powder, and broth. The meat mixture is reduced until the liquid evaporates and flavors concentrate. In a baking dish coated with enchilada sauce, layers of corn tortillas are placed and topped with the seasoned beef mixture and grated Colby jack cheese in repetition. This layering method creates a casserole resembling stacked enchiladas. After baking at 350°F, the casserole is served with optional garnishes like fresh tomato, diced avocado, sour cream or Greek yogurt, and cilantro to add creaminess and freshness. This dish offers a hearty, comforting meal with classic Mexican-inspired flavors.
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Ingredients
Ground Beef:
- 1 Tbsp avocado oil or olive oil
- ½ yellow onion finely chopped, small
- 1 pound ground beef
- 4 cloves garlic minced
- 1 Tbsp chili powder
- ½ cup broth or water
- ½ tsp salt to taste, sea salt
For the Enchiladas:
- 1 Red Enchilada Sauce 15-oz can
- 12 corn tortillas
- 8 ounces Colby jack cheese grated
Optional Toppings:
- tomato chopped, fresh
- avocado diced, ripe
- sour cream or plain Greek yogurt
- cilantro fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly spray a large 13” x 9” casserole dish with cooking spray.
- Heat the avocado oil (or olive oil or canola oil) in a large skillet over medium-high heat and add the chopped onion. Sauté for a few minutes, until the onion begins to soften.
- Add the ground beef to the skillet and use a spatula (I use a rubber spatula) to break the beef into small pieces. Brown ground beef until it is mostly cooked through, then drain the fat (if desired). Add the minced garlic, chili powder and broth (or water) and allow the mixture to come to a full boil. Cook, stirring occasionally, until most of the liquid has evaporated.
- While the beef is cooking, you can grate the cheese and begin preparing the enchilada casserole.
- Spread ¼ cup of enchilada sauce on the bottom of the prepared baking dish so that it is evenly distributed.
- Layer four tortillas on top of the sauce. It’s okay if they overlap slightly.
- Spread half of the spiced ground beef mixture evenly over the tortillas, followed by ½ cup of enchilada sauce and ⅓ of the grated cheese.
- Create another layer of tortillas over top of the first layer. Spread ½ cup of enchilada sauce over the new tortillas, followed by the remaining meat mixture and another third of the grated cheese.
- Place the remaining tortillas over top of the second enchilada layer. Spread the remaining sauce over the corn tortillas evenly, followed by the rest of the grated cheese.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the cheese has melted and is bubbly.
- Allow the beef enchilada casserole to cool for at least 10 minutes before serving. Note that the casserole will not slice as well while it is still piping hot, so if you’re looking for clean slices, wait until the casserole has cooled to room temperature. I don’t mind if the casserole appears messy, so I serve it about 10 minutes after it comes out of the oven.
- Top the enchilada casserole with any of your favorite toppings, such as sour cream (or Greek yogurt), diced avocado, diced tomatoes, fresh cilantro, and chopped red onions. Guacamole is an excellent topping option too.
- Wrap the casserole dish in aluminum foil and store for up to 3 days in the refrigerator. After 3 days, move any remaining enchilada casserole to an airtight container and store for up to an additional 4 days.
Notes
- Use lean ground beef (90/10 or leaner) to prevent greasiness, or drain fat if using a fattier type.
- You can double the ground beef to two pounds for a more protein-rich meal.
- Broth options include beef, chicken, vegetable, or just water.
- While corn tortillas are traditional, small flour or grain-free low-carb tortillas are acceptable substitutes.
Nutrition Information
Show Details
Serving
1Serving (of 8)
Calories
464kcal
(23%)
Carbohydrates
35g
(12%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
89mg
(30%)
Sodium
490mg
(20%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 464kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 89mg | 30% |
| Sodium | 490mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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