Easy Beef Enchilada Casserole
This Easy Beef Enchilada Casserole is a flavorful, layered dish perfect for weeknight dinners or feeding a crowd. Simple, comforting, and customizable!
Equipment
- Large Skillet
- Spatula
- Casserole Dish
- Sharp Knife
- Measuring Spoons
- Oven mitts
Ingredients
- 2 tablespoons olive oil
- 1 red onion chopped
- 1 pound lean ground beef
- 2 tablespoons low sodium Mexican seasoning
- 8 corn tortillas 4-inch
- 1 cup low sodium enchilada sauce
- 2 cups shredded Mexican blend cheese
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
- Add 1 pound of lean ground beef to the skillet with the onions. Use a spatula to break up the meat as it cooks. Cook until browned and fully cooked, approximately 6-8 minutes. Drain excess fat if necessary.
- Stir in 2 tablespoons of low sodium Mexican seasoning into the beef and onion mixture. Cook for an additional 2-3 minutes to meld flavors.
- Preheat oven to 350°F (175°C). Spread a thin layer of ½ cup enchilada sauce at the bottom of a casserole dish.
- Layer 4 corn tortillas over the sauce. Spread half of the beef mixture over the tortillas, then 1 cup shredded cheese. Repeat with remaining tortillas, beef mixture, enchilada sauce, and top with remaining cheese.
- Cover casserole with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
- Allow casserole to cool for a few minutes before slicing. Serve warm with optional toppings like cilantro, sour cream, or avocado.
Notes
- Warm tortillas slightly before layering to prevent breaking.
- Substitute ground beef with ground turkey or chicken for a lighter version.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.