American · Dinner
Beef Enchilada Casserole
Layered Tex-Mex casserole of seasoned ground beef browned with onion, garlic, cumin, and chili powder, stacked between corn tortillas and red enchilada sauce. Topped with melted Monterey Jack and cheddar, then baked until bubbling and finished with sour cream, cilantro, and scallion.
$5
20 minsPrep
40 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
740Calories
39.6gProtein
47.4gFat
41.5gCarbs
6.6gSugar
6.5gFiber
1270mgSodium
135mgChol
19.7gSat Fat
520mgPotassium
385mgCalcium
3.2mgIron
1.8mcgVitamin B12
8.5mgVitamin C
protein-rich
gluten-free
high-fiber
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Heat oven to 375F and oil a small dish. Dice onion, mince garlic, shred both cheeses, chop cilantro, and slice scallion.
2
Sauté
Warm oil in skillet over medium heat, cook onion 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
3
Sear
Add ground beef over medium-high heat, break it up, and cook 5 minutes until no pink remains, then drain fat and stir in cumin, chili powder, and salt.
4
Simmer
Pour half the enchilada sauce into beef and simmer 2 minutes over medium-low, then arrange corn tortilla halves, beef mixture, and cheeses in layers in dish.
5
Bake
Bake at 375F for 25 minutes until cheese bubbles and browns at edges.
6
Rest
Let rest 10 minutes.
7
Plate
Top with sour cream, cilantro, and sliced scallion, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 66 corn tortillas (12-inch), halved
- 1 cup240ml red enchilada sauce
- 2/3 cup100g onion
- 2 clove2 clove garlic
- 1 1/2 tsp1 1/2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 3 oz86g Monterey Jack cheese
- 2 oz56g cheddar cheese
- 2 tbsp30ml vegetable oil
- 4 tbsp60g sour cream
- 2 tbsp2 tbsp cilantro
- 22 scallion
- 1/2 tsp1/2 tsp salt
