Beef Enchilada Bake
This beef enchilada bake delivers all the flavors of traditional rolled enchiladas but with half the effort. With layers of seasoned ground beef, corn tortillas, and cheese bathed in rich enchilada sauce, it's the perfect weeknight solution for Mexican food cravings.
Equipment
- Large skillet
- 9x13 baking dish
Ingredients
For the beef mixture
- 1.5 pounds ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (4 oz) diced green chiles
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1/2 teaspoon salt (adjust if your taco seasoning contains salt)
- 1/4 teaspoon black pepper
For the enchilada sauce
- 2 cans (10 oz each) red enchilada sauce (or 2.5 cups homemade)
- 1/2 cup chicken broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
For assembly
- 12 corn tortillas (6-inch), quartered
- 3 cups shredded Mexican cheese blend, divided (or equal parts cheddar and Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed1 cup frozen corn kernels, thawed
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Optional toppings: sour cream, diced avocado, sliced green onions, diced tomatoes, sliced black olives
Instructions
Step 1: Prep Work
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- In a small bowl, combine the enchilada sauce ingredients (enchilada sauce, broth/water, cumin, and oregano). Stir well and set aside.
Step 2: Cook the Beef Mixture
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add diced onion and cook for 2-3 minutes until beginning to soften.
- Add ground beef and break it apart with a wooden spoon. Season with salt and pepper.
- Cook until beef is no longer pink, about 5-7 minutes, stirring occasionally.
- Add minced garlic and taco seasoning. Cook for another minute until fragrant.
- Stir in the diced green chiles and remove from heat. Drain excess fat if necessary.
Step 3: Layer the Enchilada Bake
- Start with spreading 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
- Arrange 1/3 of the quartered tortillas in the dish, overlapping slightly to cover the bottom.
- Top with half of the beef mixture, spreading it evenly.
- Sprinkle with half of the black beans and half of the corn.
- Add 1 cup of shredded cheese and 2 tablespoons of chopped cilantro.
- Pour 3/4 cup of enchilada sauce over everything.
- Repeat for the second layer: 1/3 of the tortillas, remaining beef, remaining beans and corn, 1 cup cheese, 2 tablespoons cilantro, and 3/4 cup sauce.
- For the top layer: Place the remaining tortilla quarters, pour the remaining enchilada sauce, and finish with the remaining 1 cup of cheese.
Step 4: Bake to Perfection
- Cover the baking dish with aluminum foil (tent it slightly so it doesn't stick to the cheese).
- Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly, and the edges are beginning to brown.
- Allow to rest for 5-10 minutes before serving. This helps it set up a bit so it's easier to cut and serve.
- Garnish with additional cilantro and your choice of toppings. Serve warm and watch it disappear!
Notes
- Tortilla tip: Corn tortillas provide more authentic flavor, but flour tortillas work too. If using flour, you might need fewer as they're typically larger.
- Make ahead magic: You can assemble the entire dish up to 24 hours ahead and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
- Freezer friendly: This enchilada bake freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before baking.
- Spice control: As written, this recipe is mildly spicy. For more heat, add a diced jalapeño to the beef mixture or use hot enchilada sauce. For less heat, look for mild enchilada sauce.
- Sauce selection: Red enchilada sauce is traditional, but green enchilada sauce works deliciously as well for a different flavor profile.