If you’re searching for a comforting, flavorful dish that brings the essence of Mexican cuisine to your table, look no further than this Ground Beef Enchilada Casserole with Corn Tortillas. This casserole is a delightful combination of seasoned ground beef, rich enchilada sauce, and layers of gooey cheese, all nestled between soft corn tortillas. It’s perfect for a family dinner, and the best part is that it comes together in just a few simple steps. Let’s dive into why this dish deserves a spot in your weekly meal rotation!
Top Reasons to Make Ground Beef Enchilada Casserole with Corn Tortillas
- Easy to Prepare: With straightforward steps, this casserole can be on your table in no time.
- Flavor-Packed: The combination of spices and cheese ensures each bite is bursting with flavor.
- Customizable: You can easily swap out ingredients or adjust the spice level to fit your family’s taste.
- One-Dish Wonder: Minimal cleanup is required since everything is cooked in one pan.
- Great for Leftovers: This casserole reheats beautifully, making it perfect for meal prep.
What Goes Into Ground Beef Enchilada Casserole with Corn Tortillas
Creating this mouthwatering casserole requires a few simple ingredients:
- 1 Tbsp avocado oil or olive oil
- ½ small yellow onion, finely chopped
- 1 pound ground beef
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- ½ cup broth or water
- ½ tsp sea salt, to taste
- 1 (15-oz) can red enchilada sauce
- 12 corn tortillas
- 8 ounces colby jack cheese, grated
- Fresh tomatoes, chopped (for garnish)
- Ripe avocado, diced (for garnish)
- Sour cream or plain Greek yogurt (for serving)
- Fresh cilantro (for garnish)
Recommended Tools
- Skillet: For browning the ground beef and sautéing the onions and garlic.
- Baking dish: A 9×13-inch dish works best for layering your casserole.
- Measuring cups and spoons: Essential for precise measurements of ingredients.
- Spatula: For mixing and spreading ingredients evenly.
Ground Beef Enchilada Casserole with Corn Tortillas in Steps
Step 1: Prepare the Filling
Start by heating the avocado oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Cook the Ground Beef
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through. Drain any excess fat if necessary.
Step 3: Season the Mixture
Sprinkle in the chili powder, sea salt, and pour in the broth or water. Stir well to combine and let the mixture simmer for about 5 minutes until slightly thickened.
Step 4: Assemble the Casserole
Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a thin layer of the red enchilada sauce on the bottom. Next, layer 4 corn tortillas, followed by half of the beef mixture, a third of the grated cheese, and a third of the enchilada sauce. Repeat the layers, finishing with tortillas, the remaining enchilada sauce, and the last of the cheese on top.
Step 5: Bake the Casserole
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and slightly golden.
Step 6: Garnish and Serve
Once out of the oven, let the casserole sit for about 5-10 minutes. Serve warm, garnished with fresh tomatoes, diced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.
Smart Substitutions
- Instead of ground beef, try ground turkey or chicken for a lighter option.
- For a vegetarian twist, replace the meat with black beans or pinto beans.
- Use gluten-free corn tortillas if needed.
- Swap out colby jack cheese for cheddar cheese or a dairy-free cheese alternative.
Common Errors (and Fixes)
- Overcooking the Beef: Cook until just browned to prevent dryness.
- Too Much Liquid: If the mixture seems too soupy, let it simmer longer to thicken before layering.
- Burnt Cheese: If the top is browning too quickly, cover with foil during the last part of baking.
- Sticking to the Pan: Ensure to grease the baking dish well or use parchment paper for easier removal.
Prep Ahead & Store
You can prepare the Ground Beef Enchilada Casserole ahead of time by assembling it and storing it in the refrigerator for up to 24 hours before baking. This makes it a fantastic option for busy weeknights! If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
To reheat, simply place in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
Quick Q&A
Can I freeze Ground Beef Enchilada Casserole?
Yes! This casserole freezes well. Wrap it tightly in foil and freeze before baking. Thaw in the refrigerator overnight before baking as directed.
What can I serve with this casserole?
Consider pairing it with a fresh salad, Mexican rice, or refried beans for a complete meal.
Can I make this dish vegetarian?
Absolutely! Substitute the ground beef with black beans or lentils, and you’ll still achieve a hearty dish.
How can I make it spicier?
Add diced jalapeños or a sprinkle of cayenne pepper to the beef mixture for an extra kick!
Next Up in Your Queue
- Creamy Poblano Chicken Enchilada Skillet
- Creamy Chicken Enchilada Pasta Skillet
- Creamy Cajun Shrimp And Corn Chowder
In Closing
This Ground Beef Enchilada Casserole with Corn Tortillas is not just a meal; it’s an experience that brings comfort and joy to the dinner table. With its layers of flavor and the heartiness of ground beef, it’s sure to become a family favorite. Whether you’re hosting a gathering or enjoying a cozy night in, this casserole checks all the boxes for a delicious, satisfying meal. So gather your ingredients, roll up your sleeves, and let’s make some magic happen in the kitchen!
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Ground Beef Enchilada Casserole with Corn Tortillas
Ingredients
Equipment
Method
- Start by heating the avocado oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through. Drain any excess fat if necessary.
- Sprinkle in the chili powder, sea salt, and pour in the broth or water. Stir well to combine and let the mixture simmer for about 5 minutes until slightly thickened.
- Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread a thin layer of the red enchilada sauce on the bottom. Layer 4 corn tortillas, followed by half of the beef mixture, a third of the grated cheese, and a third of the enchilada sauce. Repeat the layers, finishing with tortillas, the remaining enchilada sauce, and the last of the cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and slightly golden.
- Once out of the oven, let the casserole sit for about 5-10 minutes. Serve warm, garnished with fresh tomatoes, diced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.
Notes
- Feel free to substitute ground beef with ground turkey or chicken for a lighter option.
- This casserole reheats well, making it perfect for meal prep.
- For a vegetarian version, replace the meat with black or pinto beans.
