Tex-Mex Enchilada Casserole
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
Mexican
Tex-Mex Enchilada Casserole
Description
Tex-Mex Enchilada Casserole combines ground beef or turkey with sautéed onion, bell pepper, poblano chile, corn, and garlic, thickened using a flour and chicken broth mixture spiced with chili powder, cumin, and coriander. Corn tortillas are baked until slightly crisp to provide structure and texture before layering. The casserole is topped with shredded cheddar and Monterey jack cheeses, which melt into a creamy, golden crust during baking. The poblano chile offers a mild, smoky pepper flavor that complements the savory beef and spices. Fresh cilantro scattered on top adds a fresh herbal finish. This casserole serves as a filling main dish with a balance of proteins, vegetables, and melted cheese with Tex-Mex seasoning.
The baking step crisps the tortilla pieces, preventing sogginess while maintaining tenderness inside. The sauce's gradual thickening inside the skillet allows flavors to blend thoroughly. This casserole can be served as a comforting weeknight dinner and pairs well with simple sides like a green salad or rice.
Although the recipe suggests ground beef, substituting lean ground turkey or omitting meat can work well. The casserole layers come together quickly once the components are prepared. The use of poblano chile offers a mild heat level accessible to many.
Ingredients
- 14 corn tortilla cut into thirds
- 1 ½ pounds ground beef or lean ground turkey
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium red bell pepper cored, seeded and diced, or green bell pepper
- 1 large poblano chile diced
- 1 cup corn kernels frozen
- 2 cloves garlic finely minced
- ¼ cup all-purpose flour
- 2 tablespoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 2 ½ cups chicken broth low-sodium
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 tablespoon lime juice fresh
- salt to taste
- black pepper to taste
- 2 cups cheddar cheese shredded
- 2 cups Monterey jack cheese shredded
- cilantro chopped, for garnish
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
- Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
- In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
- In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
- Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
- Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.
Notes
- Poblano chiles provide mild heat and flavor but can be substituted with green bell peppers if unavailable.
- This recipe can be adapted to be meatless by omitting ground meat or using cooked chicken as a substitute.
- While the recipe has not been tested for freezing, it likely freezes well for a make-ahead meal.
- Baking the tortillas first crisps them, helping prevent sogginess in the casserole layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 678kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 119mg | 40% |
| Sodium | 512mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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