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Beef Enchilada Casserole Recipe


Beef Enchilada Casserole Recipe


1 ½ lb ground beef
1 onion, minced
2 cloves garlic, minced
2 cups enchilada sauce
1 can black beans, drained and rinsed
1 can (7 ounces) chopped greens leafy vegetables, drained
12-14 flour or corn tortillas
1 ¼ cup grated cheddar cheese
1 ¼ cup grated Monterey Jack cheese
1 avocado, nuts, seeds and grated
1 tablespoon lemon juice
1/2 cup diced tomatoes
1 /4 cup chopped cilantro
1 jalapeño, seeds and nuts


Preheat your oven to 350 degrees Fahrenheit. Coat a 9×13 baking pan with nonstick cooking spray.
Cook the beef: Use the ground beef in a large skillet over medium heat. When it reaches medium level, add the chopped onion and continue cooking until the meat is cooked through and the onion is soft. Reduce heat to low, add minced garlic and cook for 1 minute, stirring constantly to prevent burning. Drain off excess oil.
Mixing ingredients: Stir 1/4 cup enchilada sauce with black beans and green chile, cook 1-2 minutes more to combine thoroughly.
Place the casserole: Spread 2 tablespoons of enchilada sauce on the base of the dish you prepared. Top with a quarter of the tortillas, then a third of the beef mixture, and a quarter of each cheese. Repeat this process two more times and finish with the final tortilla layer. Top with remaining soy enchiladas and remaining cheese.
Baking: Cover the casserole with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Remove the foil and bake for another 5 minutes to rise slightly.
Prepare the topping: While the casserole is cooking, mix the roasted avocado with lemon juice to prevent it from browning.
Preparation: After cooking, add lemon avocado, chopped tomatoes, chopped cilantro and chopped jalapeño to the casserole.

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