Ground Beef Enchilada Casserole with Corn Tortillas
If you’re in search of a comforting, hearty dish that delivers on flavor and ease of preparation, look no further than this Ground Beef Enchilada Casserole with Corn Tortillas. This recipe combines tender ground beef with zesty enchilada sauce and layers of gooey cheese, all nestled between soft corn tortillas. Perfect for a family dinner or meal prep, this casserole is sure to become a favorite in your household!
Why You’ll Love This Recipe
This Ground Beef Enchilada Casserole with Corn Tortillas is a crowd-pleaser for several reasons:
– Quick and easy to assemble, making it perfect for busy weeknights.
– Packed with flavor from the chili powder and garlic.
– Versatile enough to customize with your favorite toppings.
– Leftovers are just as delicious, making it great for meal prep.
– Comfort food at its finest, perfect for any occasion!
What to Buy
To create this mouthwatering casserole, here’s what you’ll need:
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, finely chopped
- 1 pound ground beef
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 cup broth or water
- ½ teaspoon sea salt, to taste
- 1 (15-ounce) can red enchilada sauce
- 12 corn tortillas
- 8 ounces colby jack cheese, grated
- Fresh tomatoes, chopped (for garnish)
- Ripe avocado, diced (for garnish)
- Sour cream or plain Greek yogurt (for serving)
- Fresh cilantro (for garnish)
Tools & Equipment Needed
- Skillet: For browning the ground beef and cooking the onions.
- Large baking dish: To assemble and bake the casserole.
- Wooden spoon: For stirring the ingredients in the skillet.
- Measuring cups and spoons: To ensure accurate measurements of ingredients.
- Oven mitts: For safely handling the hot baking dish.
Ground Beef Enchilada Casserole with Corn Tortillas — Do This Next
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Chop the onion, mince the garlic, and have your ground beef ready. Preheat your oven to 350°F (175°C) while you prepare the filling.
Step 2: Cook the Ground Beef
In a large skillet, heat the 1 tablespoon of avocado oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Add the Beef and Seasonings
Add the ground beef to the skillet, breaking it up with your spatula. Cook until browned, approximately 5-7 minutes. Stir in the chili powder, broth or water, and sea salt. Allow the mixture to simmer for about 5 minutes until slightly thickened.
Step 4: Layer the Casserole
In a 9×13-inch baking dish, spread a thin layer of red enchilada sauce on the bottom. Place 4 corn tortillas on top, overlapping them as necessary. Spoon half of the beef mixture over the tortillas, sprinkle with half of the grated colby jack cheese, and drizzle with more enchilada sauce. Repeat the layering process with the remaining tortillas, beef mixture, cheese, and sauce.
Step 5: Bake the Casserole
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 6: Garnish and Serve
Once baked, remove the casserole from the oven and let it cool for a few minutes. Top with chopped fresh tomatoes, diced avocado, a dollop of sour cream or plain Greek yogurt, and fresh cilantro before serving.
Make It Year-Round
This Ground Beef Enchilada Casserole with Corn Tortillas is versatile and can be enjoyed year-round. Here are some ways to adapt it:
- In the winter, incorporate black beans or kidney beans for extra heartiness.
- During summer, add fresh corn or zucchini for a seasonal twist.
- For a spicier version, mix in some diced jalapeños or fresh chilies.
- Swap the ground beef for ground turkey or chicken for a lighter option.
What Not to Do
To ensure your Ground Beef Enchilada Casserole with Corn Tortillas turns out perfectly, avoid these common pitfalls:
- Don’t skip the simmering step for the beef; it helps meld the flavors together.
- Avoid overloading the casserole with too many layers, which can make it difficult to cook evenly.
- Do not use stale or broken tortillas, as they won’t hold up well in the casserole.
- Don’t forget to let the casserole cool slightly before serving to allow the layers to set.
Refrigerate, Freeze, Reheat
This casserole is perfect for leftovers! Here’s how to store and reheat:
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and then foil for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm in the oven at 350°F (175°C) for about 20 minutes or until heated through, or microwave individual portions until hot.
Your Questions, Answered
Can I use other types of tortillas?
Yes! While this recipe specifically calls for corn tortillas, you can use flour tortillas if that’s what you prefer. Just note that the texture and flavor will be slightly different.
Is there a way to make this casserole vegetarian?
Absolutely! You can easily substitute the ground beef with lentils, quinoa, or a mix of sautéed vegetables such as bell peppers and mushrooms to create a delicious vegetarian version of this casserole.
How spicy is this dish?
The level of spiciness largely depends on the chili powder you use and whether you choose to add any extra spicy ingredients. Adjust the chili powder to your taste, and feel free to add jalapeños or hot sauce for more heat!
Can I prepare this casserole in advance?
Yes! You can assemble the casserole a day ahead and store it in the refrigerator. Just bake it when you’re ready to enjoy it, adding a few extra minutes to the baking time if it’s cold from the fridge.
That’s a Wrap
This Ground Beef Enchilada Casserole with Corn Tortillas is a wonderful dish that brings together flavor, convenience, and comfort in every bite. With simple ingredients and easy steps, you can create a meal that pleases everyone at the table. So gather your ingredients, follow the steps, and get ready to savor a delicious homemade casserole that’s sure to impress! Enjoy!
Ground Beef Enchilada Casserole with Corn Tortillas
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Chop the onion, mince the garlic, and have your ground beef ready. Preheat your oven to 350°F (175°C) while you prepare the filling.
- In a large skillet, heat the avocado oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it up with your spatula. Cook until browned, approximately 5-7 minutes. Stir in the chili powder, broth or water, and sea salt. Allow the mixture to simmer for about 5 minutes until slightly thickened.
- In a 9x13-inch baking dish, spread a thin layer of red enchilada sauce on the bottom. Place 4 corn tortillas on top, overlapping them as necessary. Spoon half of the beef mixture over the tortillas, sprinkle with half of the grated colby jack cheese, and drizzle with more enchilada sauce. Repeat the layering process with the remaining tortillas, beef mixture, cheese, and sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the casserole from the oven and let it cool for a few minutes. Top with chopped fresh tomatoes, diced avocado, a dollop of sour cream or plain Greek yogurt, and fresh cilantro before serving.
Notes
- This casserole stores well; refrigerate leftovers in an airtight container for up to 4 days.
- For freezing, wrap tightly in plastic wrap and then foil for up to 3 months.
- Add your favorite toppings like jalapeños for extra spice!
