Ingredients
Beef Mixture
- 1 ½ lbs ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce (divided, 1¼ cups for beef mixture, remaining for layering)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (7 ounces) diced green chiles, drained
Other Ingredients
- 12-14 flour or corn tortillas
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Toppings
- 1 avocado, peeled, seeded and diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno, seeded and minced
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F (175°C). Spray a 9 x 13-inch casserole dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Cook the Beef Mixture: In a large skillet over medium heat, brown the ground beef. When it is halfway browned, add the finely chopped onion. Continue cooking until the beef is fully browned and the onion softens. Reduce heat to low, add the minced garlic and cook for 1 minute, stirring continuously to release the garlic’s aroma. Drain any excess grease from the skillet.
- Combine with Sauce and Veggies: To the beef mixture, add 1¼ cups of enchilada sauce, drained black beans, and diced green chiles. Cook for 1-2 minutes, stirring well to combine all ingredients evenly.
- Assemble the Casserole: Spread 2 tablespoons of the remaining enchilada sauce on the bottom of the prepared casserole dish. Layer one-quarter of the tortillas on the bottom, then spread one-third of the beef mixture over the tortillas. Sprinkle one-quarter of both the shredded cheddar and Monterey Jack cheeses on top. Repeat this layering two more times, building up the casserole with tortillas, beef mixture, and cheeses.
- Final Layer and Bake: Finish with a final layer of tortillas, spread the remaining enchilada sauce evenly on top, and sprinkle the remaining shredded cheeses. Cover the casserole dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 30-35 minutes until the cheese is melted and the casserole is heated through. Remove the foil and bake uncovered for an additional 5 minutes to allow the cheese on top to brown slightly.
- Prepare Toppings: While the casserole bakes, toss the diced avocado with lemon juice to prevent browning.
- Serve: Once baked, remove the casserole from the oven and top with the avocado mixture, diced tomato, chopped cilantro, and minced jalapeno for a fresh, flavorful garnish.
Notes
- Both flour and corn tortillas work well in this recipe; use your preference.
- Cut tortillas to fit the casserole dish and overlap as needed to create even layers.
- Customize the toppings to your taste. Other options include black olives, sour cream, green onions, additional jalapenos, salsa, or shredded lettuce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, remove the casserole from the refrigerator about 40 minutes before reheating to bring to room temperature. Cover with foil and bake at 350°F for 20-25 minutes. Alternatively, reheat in the microwave or toaster oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main meal
- Method: Baking
- Cuisine: Mexican
