Beef Enchilada Casserole

How to Make Beef Enchilada Casserole

1. 1

   Step 1: Make the enchilada-style sauce

   In a medium saucepan over medium heat, combine the tomato sauce, beef broth, chili powder and ground cumin. Whisk and bring to a simmer, then reduce heat and cook gently 8–10 minutes until slightly thickened and fragrant; season lightly with salt and pepper to taste.

   For this step

   • 2 tbspChili powder
   • 1 tspGround cumin
   • 1 cupBeef broth
   
2. 2

   Step 2: Cook the beef filling

   While the sauce simmers, heat a large skillet over medium-high heat and add the ground beef, chopped onion and minced garlic. Cook, breaking up the meat, until browned and onion is softened, about 6–8 minutes; drain excess fat if desired, then stir about 1/3 cup of the prepared sauce into the meat to moisten and remove from heat.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic cloves, minced
   
3. 3

   Step 3: Assemble the casserole

   Preheat oven to 375°F (190°C). Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Layer 4 tortillas to cover the base, top with one-third of the meat mixture and one-third of the cheese, then spoon 3/4 cup sauce over. Repeat two more layers finishing with cheese and any remaining sauce on top.

   For this step

   • 12 countCorn tortillas (6-inch)
   • 2 cupsShredded Mexican cheese blend
   
4. 4

   Step 4: Bake until bubbly

   Cover the dish loosely with foil and bake for 20 minutes, then remove foil and bake an additional 10–15 minutes until cheese is melted and edges are bubbling and lightly browned. If you like a crispier top, finish under the broiler 1–2 minutes while watching closely.
   
5. 5

   Step 5: Rest and serve

   Let the casserole rest 10 minutes before slicing to help it set. Serve warm with optional toppings such as chopped cilantro, sliced green onions, sour cream or sliced avocado.

1. In a medium saucepan over medium heat, combine the tomato sauce, beef broth, chili powder and ground cumin. Whisk and bring to a simmer, then reduce heat and cook gently 8–10 minutes until slightly thickened and fragrant; season lightly with salt and pepper to taste.
2. While the sauce simmers, heat a large skillet over medium-high heat and add the ground beef, chopped onion and minced garlic. Cook, breaking up the meat, until browned and onion is softened, about 6–8 minutes; drain excess fat if desired, then stir about 1/3 cup of the prepared sauce into the meat to moisten and remove from heat.
3. Preheat oven to 375°F (190°C). Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Layer 4 tortillas to cover the base, top with one-third of the meat mixture and one-third of the cheese, then spoon 3/4 cup sauce over. Repeat two more layers finishing with cheese and any remaining sauce on top.
4. Cover the dish loosely with foil and bake for 20 minutes, then remove foil and bake an additional 10–15 minutes until cheese is melted and edges are bubbling and lightly browned. If you like a crispier top, finish under the broiler 1–2 minutes while watching closely.
5. Let the casserole rest 10 minutes before slicing to help it set. Serve warm with optional toppings such as chopped cilantro, sliced green onions, sour cream or sliced avocado.