Cheesy Enchilada Casserole

How to Make Cheesy Enchilada Casserole

1. 1

   Step 1: Cook aromatics and brown the meat

   Preheat oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat, add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic, ground beef (or turkey), chili powder and cumin; break the meat up with a spoon and cook until no pink remains, about 6–8 minutes, seasoning with salt and pepper to taste.

   For this step

   • 1 tbspOlive oil
   • 1 mediumYellow onion, diced
   • 2 clovesGarlic, minced
   • 1 lbGround beef (or turkey)
   • 2 tspChili powder
   • 1 tspGround cumin
   
2. 2

   Step 2: Add beans and sauce, simmer

   Stir the drained black beans and 1 cup (240 ml) of the enchilada sauce into the cooked meat and reduce heat to medium-low. Let the mixture simmer gently for 3–4 minutes to meld flavors; if you prefer a saucier casserole, add the remaining 1 cup of sauce now. (Swap tip: replace the red enchilada sauce with 2 cups salsa verde for a brighter flavor, or use 2 cups of mole-inspired sauce for a deeper profile.)

   For this step

   • 1 can (15 oz)Canned black beans, drained and rinsed
   • 2 cupsEnchilada sauce (see swap options)
   
3. 3

   Step 3: Warm tortillas

   Warm the corn tortillas to make them pliable: stack and wrap in a damp paper towel and microwave 30–45 seconds, or heat each briefly in a dry skillet. Warming prevents cracking while layering so the casserole stays neat when cut.

   For this step

   • 8 countCorn tortillas
   
4. 4

   Step 4: Assemble the casserole

   Spread 1/2 cup (120 ml) of enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 2 tortillas across the dish, top with one-third of the meat-and-bean mixture, a drizzle of sauce, and a generous sprinkle of shredded cheese. Repeat two more times to create three layers, finishing with the remaining cheese on top.

   For this step

   • 2 cupsShredded Mexican blend cheese
   
5. 5

   Step 5: Bake until bubbly

   Cover the dish loosely with foil and bake in the preheated oven for 15 minutes, then remove the foil and bake another 8–10 minutes until the cheese is melted and bubbly and edges are lightly browned. For a crispier top, broil 1–2 minutes, watching closely to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 5–10 minutes before slicing so it holds its shape. Serve with optional toppings such as chopped cilantro, sour cream, sliced green onions or avocado if desired.
   

1. Preheat oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat, add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic, ground beef (or turkey), chili powder and cumin; break the meat up with a spoon and cook until no pink remains, about 6–8 minutes, seasoning with salt and pepper to taste.
2. Stir the drained black beans and 1 cup (240 ml) of the enchilada sauce into the cooked meat and reduce heat to medium-low. Let the mixture simmer gently for 3–4 minutes to meld flavors; if you prefer a saucier casserole, add the remaining 1 cup of sauce now. (Swap tip: replace the red enchilada sauce with 2 cups salsa verde for a brighter flavor, or use 2 cups of mole-inspired sauce for a deeper profile.)
3. Warm the corn tortillas to make them pliable: stack and wrap in a damp paper towel and microwave 30–45 seconds, or heat each briefly in a dry skillet. Warming prevents cracking while layering so the casserole stays neat when cut.
4. Spread 1/2 cup (120 ml) of enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 2 tortillas across the dish, top with one-third of the meat-and-bean mixture, a drizzle of sauce, and a generous sprinkle of shredded cheese. Repeat two more times to create three layers, finishing with the remaining cheese on top.
5. Cover the dish loosely with foil and bake in the preheated oven for 15 minutes, then remove the foil and bake another 8–10 minutes until the cheese is melted and bubbly and edges are lightly browned. For a crispier top, broil 1–2 minutes, watching closely to avoid burning.
6. Let the casserole rest 5–10 minutes before slicing so it holds its shape. Serve with optional toppings such as chopped cilantro, sour cream, sliced green onions or avocado if desired.