Beef Enchilada Casserole (Printable Version)
# What You'll Need:
→ Proteins
01 -
450 grams ground beef
→ Sauce
02 -
480 milliliters enchilada sauce
→ Baking Layers
03 -
8 to 12 corn tortillas
→ Cheese
04 -
200 grams shredded cheddar and Monterey Jack cheese blend
→ Vegetables and Additions
05 -
120 grams black olives, sliced
06 -
120 grams diced onions
→ Spices
07 -
15 grams chili powder
08 -
7 grams ground cumin
09 -
5 grams garlic powder
# Step-by-Step Directions:
01 -
In a large non-stick skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then add diced onions, chili powder, cumin, and garlic powder. Sauté until onions soften and spices are aromatic.
02 -
Pour two-thirds of the enchilada sauce into the skillet with the beef mixture. Stir well and simmer for 5 minutes to integrate flavors.
03 -
Lightly grease a 23x33 cm (9x13 inch) baking dish. Spread a thin layer of the remaining enchilada sauce evenly on the bottom.
04 -
Layer 4 to 6 corn tortillas to cover the base, then half the beef mixture, followed by sliced olives and a generous portion of shredded cheese. Repeat the layering ending with tortillas, remaining sauce, and a final cheese layer.
05 -
Cover the dish with aluminum foil and bake at 190°C for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown. Allow to rest for 10 minutes before serving.
# Helpful Notes:
01 -
For best texture, use corn tortillas to prevent sogginess. This dish can be assembled ahead and refrigerated before baking. Leftovers store well refrigerated for up to 4 days or frozen for 3 months.