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Beef Enchilada Bake

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.
Course Entree
Prep Time 20 minutes
Cook Time 1 hour
Servings 10 people

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

  1. Heat oven to 350 F.
  2. 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.
  3. Pour 1 ⅓ cups enchilada sauce into 9x13 baking dish, spreading it evenly. Arrange 6 tortillas, slightly overlapping, to cover the bottom of the baking dish.
  4. Spoon half of the beef mixture on top, followed by half of the beans, half of the chiles and 1 ⅓ cups cheddar.
  5. Arrange 6 tortillas on top, followed by 1 cup enchilada sauce, then remaining beef, beans, chiles and 1 ⅓ cups cheddar.
  6. Top with remaining 6 tortillas on top and remaining sauce.
  7. Cover with aluminum foil and bake for 50 minutes. Remove foil and sprinkle the remaining 1 ⅓ cups cheddar on top.
  8. Bake until heated through and cheese is melted, 10 to 15 minutes. Let sit 10 minutes, top with black olives, cotija and cilantro.