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Easy Echilada Casserole Recipe

Easy Echilada Casserole Recipe
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★★★★★

5.1 from 7 reviews

A delicious and easy-to-make enchilada casserole layered with seasoned ground beef, beans, cheese, and enchilada sauce, perfect for a comforting family meal with optional fresh toppings.

Ingredients

Scale

Meat and Beans

  • 2 pounds Ground Beef
  • 1 Onion, diced
  • 15.5 oz Pinto Beans, rinsed and drained
  • 1–2 tbs Diced Green Chilies

Spices and Sauces

  • 2 oz Taco Seasoning (2 packets)
  • 19 oz Enchilada Sauce

Cheese

  • 1.5 cups Cheddar Cheese, hand shredded
  • 1.5 cups Monterey Jack Cheese, hand shredded

Other

  • 6 large Flour Tortillas
  • Shredded Lettuce (optional topping)
  • Diced Tomatoes (optional topping)
  • Diced Red Onion (optional topping)
  • Sour Cream (optional topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
  2. Cook Ground Beef and Onion: In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking the beef into small pieces, until browned and fully cooked. Drain excess fat.
  3. Season Beef: Stir in the taco seasoning as per package instructions to evenly coat the meat.
  4. Add Chilies and Sauce: Mix in the diced green chilies and about 1/4 cup of enchilada sauce, then allow it to simmer for 5 minutes for flavors to meld.
  5. Prepare Baking Dish: Pour 1/2 cup of enchilada sauce evenly across the bottom of a 9 x 13-inch baking dish.
  6. Layer Tortillas: Lay down two or more tortillas (torn if necessary) to fully cover the bottom surface of the dish.
  7. First Beef Layer: Spread half the seasoned beef mixture evenly over the tortillas.
  8. First Bean Layer: Sprinkle half of the rinsed pinto beans over the beef layer evenly.
  9. First Cheese Layer: Evenly distribute 1/2 cup cheddar and 1/2 cup Monterey Jack cheese on top of the beans.
  10. Sauce Drizzle: Drizzle 1/4 cup enchilada sauce over the cheese layer.
  11. Repeat Layers: Add another layer of tortillas, then the remaining beef, beans, and cheese as before.
  12. Final Tortilla Layer: Top with a third layer of tortillas.
  13. Top with Cheese and Sauce: Sprinkle the remaining shredded cheddar and Monterey Jack cheese on the tortillas and drizzle with another 1/4 cup enchilada sauce.
  14. Bake Casserole: Cover the dish with tin foil and bake in the preheated oven for approximately 30 minutes, or until the cheese is fully melted and bubbly.
  15. Serve: Remove from oven, let cool slightly, then garnish with optional shredded lettuce, diced tomatoes, diced red onion, and sour cream. Slice and serve warm.

Notes

  • For a milder flavor, reduce or omit the diced green chilies.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • Using corn tortillas can make this recipe gluten-free; just ensure tortilla size fits your dish.
  • If you like it spicier, add jalapeños or a pinch of cayenne pepper to the beef mixture.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Ensure to drain excess fat after cooking ground beef to keep the casserole from becoming greasy.

Nutrition

Keywords: enchilada casserole, ground beef casserole, easy Mexican casserole, baked enchilada dish, family dinner recipe

Find it online: https://cheframiflavor.com/easy-echilada-casserole-recipe/