Beef Enchilada Casserole

An Mexican themed casserole with layers of beef and vegetables in an enchilada sauce with tortillas and plenty of cheese! (aka an Enchilada Lasagna)

Enchiladas and lasagna are two of my favourite foods and combining them is amazing! This recipe takes common beef enchilada ingredients such as beef, onions, bell peppers, tomatoes, beans, corn and enchilada sauce (link) and places them in a casserole in layers (like a lasagna) using tortillas instead of noodles and using a texmex blend of cheeses! The beef enchilada sauce is made in a pan before being transferred to a baking dish, in layers with the tortillas and cheese, and baked until the cheese has melted and the sides are bubbling!

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8

An Mexican themed casserole with layers of beef and vegetables in an enchilada sauce with tortillas and plenty of cheese! (aka an Enchilada Lasagna)

ingredients

For the filling:

2 pounds (lean) ground beef
1 onion, diced
1 red bell pepper, diced
2 tablespoons taco seasoning (link)
3 cloves garlic, chopped
2 cups enchilada sauce (link)
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies (optional)
1 (15 ounce) can black beans, drained and rinsed
2 cups corn (fresh or frozen)
salt and pepper to taste

For the casserole:

18 small tortillas (gluten-free for gluten-free)
1/4 cup enchilada sauce (link) (optional)
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded

directions

For the filling:

Cook the beef, onion, and pepper in a large pan/skillet, over medium-high heat, breaking the beef apart as it cooks, about 10 minutes.
Add the garlic and taco seasoning, mix and cook until fragrant, about a minute.
Add the enchilada sauce, diced tomatoes, diced green chilies, and beans, mix, bring to a boil, reduce the heat and simmer for 5 minutes.
Mix in the corn and season with salt and pepper to taste before turning off the heat.

For the casserole:

Place 6 tortillas over the bottom of a 8×13 inch pan, layer 1/2 of the beef mixture, 1/3 of the cheese, 6 tortillas, 1/2 of the beef mixture, 1/3 of the cheese, 6 tortillas, the enchilada sauce and the remaining cheese.
Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese has melted, about 20-30 minutes.

Note: If you are using lean ground beef you can cook the onion and pepper with the beef. If you use medium ground beef, cook the beef first and drain off the excess grease before cooking the onion and pepper in 1 tablespoon oil.
Option: Add 1 zucchini, diced, along with the onion and pepper.
Option: Add 1 tablespoon Worcestershire sauce (gluten-free for gluten-free), to the beef mixture, added along with the tomatoes.
Option: Add 1 tablespoon soy sauce (gluten-free for gluten-free), to the beef mixture, added along with the tomatoes.
Option: Serve garnished with your favourite taco toppings such as: sour cream, diced avocado, guacamole (link), sliced green onions, chopped, cilantro, salsa, diced tomato, shredded lettuce, etc.

Nutrition Facts: Calories 591, Fat 43g (Saturated 19g, Trans 1g), Cholesterol 133mg, Sodium 1334mg, Carbs 52g (Fiber 11g, Sugars 10g), Protein 42g

Nutrition by:

Beef Enchilada Casserole

ingredients

For the filling:

For the casserole:

directions

For the filling:

For the casserole:

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