Beef Enchilada Casserole With Corn Tortillas Recipe

If you're a fan of enchiladas but want a simpler, quicker way to enjoy them, this Beef Enchilada Casserole with Corn Tortillas is the perfect solution. Instead of individually rolling enchiladas, this casserole layers seasoned beef, corn tortillas, cheese, and enchilada sauce to create a delicious, family-friendly dish that’s sure to satisfy. Packed with Tex-Mex flavors and easy to customize, it’s perfect for a busy weeknight meal or for feeding a crowd.

Let’s dive into the recipe and all the tips you need to make the ultimate Beef Enchilada Casserole!

What is Beef Enchilada Casserole?

The Beef Enchilada Casserole is essentially a deconstructed version of traditional enchiladas. Instead of rolling tortillas around a beef filling, everything is layered into a casserole dish and baked together. Corn tortillas, seasoned ground beef, enchilada sauce, and melted cheese are the main components of this dish, creating a comforting and flavorful Tex-Mex meal. This casserole has all the flavor of classic enchiladas but is much easier to prepare!

Ingredients List for Beef Enchilada Casserole

Here’s everything you’ll need to make a classic Beef Enchilada Casserole with corn tortillas:

• 1 lb ground beef
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies (Rotel or equivalent)
• 12 small corn tortillas (torn or cut into quarters)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream (optional, for layering or topping)
• ¼ cup sliced black olives (optional, for topping)
• ¼ cup chopped green onions (for garnish)
• ¼ cup chopped cilantro (optional, for garnish)
• Salt and pepper to taste
• Cooking spray or oil for greasing the dish

Ingredients List for Beef Enchilada Casserole (Vegetarian Option)

For a meatless version, you can swap out the ground beef for plant-based protein or extra beans and veggies. Here’s a modified ingredient list:

• 1 can black beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 12 small corn tortillas (torn or cut into quarters)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream (optional)
• ¼ cup sliced black olives (optional)
• ¼ cup chopped green onions (for garnish)
• ¼ cup chopped cilantro (optional)
• Salt and pepper to taste

Substitutions and Variations

This Beef Enchilada Casserole is versatile and can be tailored to suit your dietary preferences or the ingredients you have on hand. Here are a few common substitutions and variations:

• Meat Options: Swap the ground beef for ground turkey, chicken, or even shredded rotisserie chicken.
• Vegetarian Alternative: Use plant-based ground beef or extra beans like black, pinto, or kidney beans for a vegetarian version.
• Cheese Variations: Feel free to use any combination of cheese. Pepper Jack adds a bit of spice, while Colby Jack or queso fresco can provide a milder taste.
• Toppings: Customize the casserole with your favorite toppings such as avocado slices, jalapeños, diced tomatoes, or shredded lettuce.
• Spice Level: Adjust the heat by using mild, medium, or hot enchilada sauce. You can also add sliced jalapeños or a drizzle of hot sauce for extra spice.

Step-by-Step Cooking Instructions

Follow these easy steps to prepare the delicious Beef Enchilada Casserole:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9x13 inch baking dish with cooking spray or a light coating of oil.
2. Cook the Ground Beef:
   • In a large skillet over medium heat, cook the ground beef until browned and crumbled, about 5-7 minutes.
   • Add the diced onion and garlic, and cook for another 2-3 minutes until softened.
   • Stir in the taco seasoning according to the package instructions (or homemade taco seasoning). Add salt and pepper to taste.
   • Stir in the black beans, corn, and diced tomatoes with green chilies. Mix everything together and cook for an additional 3-4 minutes until heated through. Set aside.
3. Layer the Casserole:
   • Pour a small amount of enchilada sauce into the bottom of the prepared baking dish and spread it out to coat the base.
   • Layer half of the corn tortillas over the sauce, tearing them into quarters to fit if necessary.
   • Spoon half of the beef mixture evenly over the tortillas.
   • Pour about ⅓ of the remaining enchilada sauce over the beef mixture, followed by a layer of shredded cheddar and Monterey Jack cheese (about 1 cup combined).
   • Repeat the layers: the remaining tortillas, the rest of the beef mixture, another ⅓ of the enchilada sauce, and 1 more cup of cheese.
4. Top and Bake:
   • Pour the last of the enchilada sauce over the top layer, spreading it evenly. Add any remaining cheese to cover the casserole.
   • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
   • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
5. Rest and Serve:
   • Let the casserole rest for about 10 minutes before slicing to allow the layers to set.
   • Garnish with sliced black olives, green onions, and chopped cilantro if desired. Serve with a dollop of sour cream on top.

How to Cook Beef Enchilada Casserole: A Step-by-Step Guide

The key to cooking the perfect Beef Enchilada Casserole lies in the layering process. By alternating between the corn tortillas, beef mixture, enchilada sauce, and cheese, you ensure that every bite is packed with flavor. The cheese melts into the layers, creating a rich, gooey texture, while the corn tortillas absorb the enchilada sauce, providing a tender yet slightly crispy base. Baking the casserole until the cheese is golden and bubbly ensures a deliciously warm and hearty dish.

Common Mistakes to Avoid

To guarantee the best results with your Beef Enchilada Casserole, avoid these common mistakes:

• Using Too Much Liquid: Too much enchilada sauce or liquid from the tomatoes can make the casserole soggy. Be sure to drain the black beans and corn well and use just enough sauce to coat the layers.
• Skipping the Rest Time: Letting the casserole rest after baking is crucial. It allows the layers to set, making it easier to slice and serve.
• Overloading with Cheese: While cheese is a key part of this dish, too much can make the casserole greasy. Stick to the recommended amounts for the perfect balance.

Serving and Presentation Tips

• Side Dishes: Serve the casserole with Mexican rice, refried beans, or a fresh green salad for a complete meal.
• Toppings: Set out a variety of toppings such as diced avocado, salsa, sour cream, and jalapeños so everyone can customize their plates.
• Tortilla Chips: Offer crispy tortilla chips on the side to scoop up any leftover sauce or enjoy with the casserole.

How to Serve Beef Enchilada Casserole

To serve the Beef Enchilada Casserole, slice it into squares or scoop it out with a large spoon. Each serving will be a delicious combination of cheesy, saucy goodness, tender tortillas, and flavorful beef. Serve with a side of sour cream, salsa, or guacamole for extra flavor.

Presentation Ideas for Beef Enchilada Casserole

For a colorful and appetizing presentation, garnish the casserole with fresh toppings like chopped cilantro, diced tomatoes, and sliced green onions. You can also add a side of lime wedges for squeezing over each portion. Serving the casserole in a bright, oven-to-table baking dish adds a festive touch, especially for family dinners or gatherings.

Beef Enchilada Casserole Recipe Tips

• Make Ahead: You can assemble the casserole a day in advance, cover it with foil, and refrigerate it until you’re ready to bake. Just let it sit at room temperature for about 20 minutes before putting it in the oven.
• Freezing: This casserole freezes well. After baking and cooling completely, wrap it tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
• Reheating: Leftovers can be reheated in the oven at 350°F for 15-20 minutes or in the microwave for 1-2 minutes per serving.

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time?
Yes! You can assemble the casserole the night before and refrigerate it. Just bake it as directed when ready to serve.

2. Can I use flour tortillas instead of corn tortillas?
Corn tortillas are traditional in enchiladas, but you can use flour tortillas if you prefer. Keep in mind that flour tortillas may become softer and slightly soggy.

3. How can I make this dish spicier?
For a spicier casserole, use hot enchilada sauce, add diced jalapeños to the beef mixture, or drizzle hot sauce over the top.

4. Can I freeze this casserole?
Yes, this casserole freezes beautifully. After baking and cooling, wrap it tightly in foil and freeze for up to 2 months. Thaw overnight and reheat before serving.

5. Can I add other vegetables?
Absolutely! You can add vegetables like bell peppers, zucchini, or spinach to the beef mixture for extra flavor and nutrition.

Conclusion

The Beef Enchilada Casserole with Corn Tortillas is a simple, flavorful dish that’s perfect for weeknight dinners or entertaining. With layers of seasoned beef, corn tortillas, enchilada sauce, and melted cheese, this casserole delivers all the classic Tex-Mex flavors you love in an easy-to-make format. Customize it with your favorite toppings and sides to create a meal that your family or guests will love. Try this recipe tonight for a delicious, crowd-pleasing dinner!

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