This Beef Enchilada Casserole Recipe is a family-friendly casserole packed with plenty of hearty, wholesome ingredients. Fresh homemade Enchilada Sauce, green chilis, flour tortillas, and plenty of Cheddar and Monterey Jack combine to take this Tex Mex casserole over the top. For a complete fiesta-worthy meal, serve with Doritos Taco Salad and Classic Bloody Marys.

WHY THIS RECIPE WORKS!
There is great flavor from fresh enchilada sauce, Cheddar, Monterey Jack Cheese, and plenty of fresh toppings like cilantro, jalapenos, avocados, and tomatoes. If you love this dish, you should try my chicken enchiladas and chicken enchilada casserole.
This casserole is hearty enough to serve big appetites and large families.
It is easy and quick to prepare with ingredients that are readily available at most supermarkets.
With simple steps, this casserole is virtually foolproof. Even the tweens and teens could help with this one!

HOW TO MAKE BEEF ENCHILADA CASSEROLE?
Start by browning the ground beef in a large skillet over medium heat. When the beef is about halfway browned, add the onion and cook until the beef is fully browned and the onions are soft. Now reduce the heat and add the garlic, cooking for about 1 minute and stirring constantly. Then add 1 cup of the enchilada sauce, beans, and green chiles. Stir to combine cooking over low heat for a few minutes. Now spread a couple of tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture and 1/4 of each cheese. Then repeat these layers two more times. Finally, top with the last layer of flour tortillas, the remaining enchilada sauce, and the remaining cheese.

Cover the baking dish with foil and bake for 35 minutes or until the cheese is melted and the casserole is heated. Sprinkle with diced avocado, diced tomatoes, minced jalapeno, and chopped cilantro. Let sit for 5-10 minutes before slicing so that the casserole is easier to cut.

Both flour and corn tortillas work for this recipe.
You can use canned or jarred enchilada sauce; however, homemade is highly recommended because of the amazing flavor.
Feel free to swap out the toppings for what your family enjoys most. Other garnishes might include black olives, sour cream, green onions, jalapeno pepper, salsa, or shredded lettuce.
A Mexican cheese blend can be substituted for the cheddar cheese and the Monterey Jack cheese.
Pinto beans, navy beans, lentils, or black-eyed peas can be substituted for black beans, although they should all be precooked for this recipe.
This recipe tastes best right out of the oven. If reheating, cover the casserole with foil and place it in a 350-degree oven for 20-25 minutes. You can also reheat it in the microwave or toaster oven.
Store leftovers in an airtight container in the fridge for up to 3 days.

This layered Beef enchilada casserole is made with ground beef, onions, garlic, homemade enchilada sauce, and cheddar and Monterey Jack cheese on every layer.

Author: Beth Pierce Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 8 servings Category: main meal beef Method: stovetop/bake Cuisine: Mexican

INGREDIENTS

1 ½ lbs ground beef
1 onion finely chopped
2 cloves garlic minced
2 cups enchilada sauce
1 can (15 ounces) black beans drained and rinsed.
1 can (7 ounces) diced green chiles drained
12–14 flour or corn tortillas
1 ¼ cup shredded cheddar cheese
1 ¼ cup shredded Monterey Jack cheese

1 avocado peeled, seeded diced
1 tablespoon lemon juice
1/2 cup diced tomato
1/4 cup chopped cilantro
1 jalapeno seeded and minced

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole with nonstick cooking spray for ease in cleaning.
Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease. Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.
Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook covered for 5 minutes.
Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.

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