I stole this recipe for Beef Enchilada Bake from a cookbook called Half Homemade, Fully Delicious. This delicious casserole tastes like enchiladas but requires none of the work. Ground beef and onions are cooked together and stirred with enchilada sauce. Then more enchilada sauce is poured in the bottom of a casserole dish. Tortillas are placed in the pan to cover the sauce. Next layers are made with the beef mixture, beans, green chilies, shredded cheese and more tortillas. The casserole is topped with enchilada sauce and shredded cheese and baked. If you like enchiladas but want a quicker weeknight meal, this casserole is a great option.
Did you know? An enchilada is a Mexican specialty is made by rolling a softened tortilla around meat or cheese, then topped with tomato-based salsa and sprinkled with cheese.¹ (see more trivia in the Trivia tab)
The ingredients for this recipe are: 1lb lean ground beef, 2 cups chopped yellow onion, 2 (19 oz) cans red enchilada sauce, 18 (6 inch) corn tortillas, 15 oz can pinto beans, 2 (4 oz) cans diced green chiles, 4 cups (lb) shredded sharp cheddar cheese, 2.25 oz can sliced black olives, ¼ cup (¾ oz) grated Cotija cheese and 2 tbsp chopped fresh cilantro leaves
Heat a skillet over medium-high heat. Then add the beef and onions and cook, stirring frequently to break up meat, until no longer pink, 7 to 8 minutes.
Rinse and drain the beans and set aside.
Then drain the green chiles and set aside.
Stir in ¾ cup enchilada sauce into the cooked ground beef.
Pour 1 ⅓ cups enchilada sauce into 9×13 baking dish, spreading it evenly. Then arrange 6 tortillas, slightly overlapping, to cover the bottom of the baking dish.
Spoon half of the beef mixture on top, followed by half of the beans, half of the chiles and 1 ⅓ cups cheddar.
Next arrange 6 tortillas on top, followed by 1 cup enchilada sauce, then remaining beef, beans, chiles and 1 ⅓ cups cheddar. Top with remaining 6 tortillas on top and remaining sauce.
Cover with aluminum foil and bake in a 350 F oven for 50 minutes. Remove foil and sprinkle the remaining 1 ⅓ cups cheddar on top.
Bake until heated through and cheese is melted, 10 to 15 minutes. Let sit 10 minutes, top with black olives, cotija and cilantro.
Slice and enjoy!
If you liked this recipe for Beef Enchilada Bake then you can also try traditional Beef Enchiladas, Slow Cooker Ranch Chicken Enchiladas, Chicken Taco Casserole Recipe or Easy Chicken Tamale Pie.
Beef Enchilada Bake
Ingredients
- 1 lb lean ground beef
- 2 cups chopped yellow onion
- 2 cans (19 oz) red enchilada sauce, divided into ¾ cup and 4 cups
- 18 6 inch corn tortillas
- 15 oz can pinto beans rinsed and drained
- 2 (4 oz) cans diced green chiles, drained
- 4 cups lb shredded sharp cheddar cheese, divided
- 2.25 oz can sliced black olives sliced
- ¼ cup ¾ oz grated Cotija cheese
- 2 tbsp chopped fresh cilantro leaves
Instructions
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Heat oven to 350 F.
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Heat a skillet over medium-high heat. Add the beef and onions and cook, stirring frequently to break up meat, until no longer pink, 7 to 8 minutes. Drain excess fat. Stir in ¾ cup enchilada sauce.
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Pour 1 ⅓ cups enchilada sauce into 9×13 baking dish, spreading it evenly. Arrange 6 tortillas, slightly overlapping, to cover the bottom of the baking dish.
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Spoon half of the beef mixture on top, followed by half of the beans, half of the chiles and 1 ⅓ cups cheddar.
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Arrange 6 tortillas on top, followed by 1 cup enchilada sauce, then remaining beef, beans, chiles and 1 ⅓ cups cheddar.
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Top with remaining 6 tortillas on top and remaining sauce.
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Cover with aluminum foil and bake for 50 minutes. Remove foil and sprinkle the remaining 1 ⅓ cups cheddar on top.
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Bake until heated through and cheese is melted, 10 to 15 minutes. Let sit 10 minutes, top with black olives, cotija and cilantro.