Description
This hearty Beef Enchilada Casserole features layers of seasoned ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses baked to perfection. Topped with fresh avocado, tomato, cilantro, and jalapeno, this casserole offers a flavorful and comforting meal for any occasion.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- 12-14 flour or corn tortillas
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Toppings
- 1 avocado peeled, seeded, and diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees F. Spray a 9 x 13-inch casserole dish with nonstick cooking spray for easy cleanup.
- Cook Beef Mixture: Brown ground beef in a large skillet over medium heat. When half browned, add finely chopped onion and cook until beef is fully browned and onion is soft. Reduce heat to low, add minced garlic and cook for 1 minute while stirring. Drain excess grease. Stir in 1 1/4 cups enchilada sauce, black beans, and diced green chiles and cook for 1-2 minutes to combine flavors.
- Assemble Casserole Layers: Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer one-quarter of the tortillas evenly on the bottom, then spread one-third of the beef mixture over the tortillas, followed by one-quarter of both cheeses. Repeat layering two more times, ending with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese on top.
- Bake the Casserole: Cover the casserole with foil and bake for 30-35 minutes until the cheese is melted and the casserole is heated through. Then remove foil and bake uncovered for an additional 5 minutes to brown the cheese slightly.
- Prepare Toppings and Serve: Toss diced avocado with lemon juice to prevent browning. Sprinkle the avocado, diced tomato, chopped cilantro, and minced jalapeno evenly over the baked casserole before serving.
Notes
- For a spicier casserole, leave the jalapeno seeds in or add extra diced jalapenos.
- Use either flour or corn tortillas depending on preference; corn tortillas will give a more traditional texture.
- Make sure to drain excess grease from the beef mixture to avoid a greasy casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute the ground beef with cooked lentils or textured vegetable protein and use vegetarian enchilada sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 7 g
- Sodium: 1134 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 94 mg
