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Beef and Cheese Enchilada Casserole Recipe Easy 5-Step Comfort Food

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A quick and easy beef and cheese enchilada casserole that delivers comforting Mexican-inspired flavors with simple pantry staples. Perfect for busy weeknights and crowd-pleasing dinners.

Ingredients

Scale
  • 1 lb (450 g) lean ground beef (85% lean recommended)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups (480 ml) enchilada sauce (medium spice level preferred)
  • 8–10 flour tortillas, 8-inch diameter (corn tortillas can be used but are more fragile)
  • 3 cups (about 340 g) shredded cheese (blend of sharp cheddar and Monterey Jack)
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes, avocado

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon. Cook until no longer pink, about 6-8 minutes. Season with chili powder, cumin, salt, and pepper. Drain excess fat if needed.
  3. Spread about ½ cup (120 ml) of enchilada sauce evenly on the bottom of a 9×13-inch baking dish. Place a layer of 3-4 tortillas to cover the bottom (overlapping slightly is okay). Spoon a third of the beef mixture over the tortillas, then sprinkle a third of the shredded cheese. Repeat the layers two more times: tortillas, beef, cheese. Pour the remaining enchilada sauce over the top and sprinkle with the last bit of cheese.
  4. Cover the casserole loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
  5. Allow the casserole to cool for at least 5 minutes before serving to help it set and make slicing easier.

Notes

Warm tortillas before layering to prevent cracking. Cover casserole with foil during most of baking to keep moisture in. Let casserole rest after baking for easier slicing. Drain excess fat from beef to avoid greasiness. Can substitute ground turkey or chicken for leaner meat or mushrooms and beans for vegetarian version. Freeze unbaked casserole wrapped tightly for up to 2 months.

Nutrition

Keywords: beef casserole, enchilada casserole, easy dinner, comfort food, Mexican casserole, ground beef recipe, cheesy casserole

Find it online: https://tessierecipes.com/beef-and-cheese-enchilada-casserole-recipe-easy-5-step-comfort-food/