Ingredients
Here’s what you’ll need to make this easy enchilada casserole. Most of it is probably already in your kitchen.
For the casserole
- 1½ lbs ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (7 ounces) diced green chiles, drained
- 12–14 flour or corn tortillas
- 1¼ cups shredded cheddar cheese
- 1¼ cups shredded Monterey Jack cheese
For the fresh topping
- 1 avocado, peeled, seeded, and diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeño, seeded and minced
A quick note on the key ingredients
Ground beef: A standard ground beef works well here. If you choose a fattier blend, be extra careful to drain the skillet thoroughly so the finished casserole isn’t greasy.
Enchilada sauce: Red enchilada sauce is the classic choice, and you can use mild, medium, or hot depending on your preferred heat level. Store-bought is perfectly fine, and homemade works wonderfully if you have a favorite recipe.
Black beans: These add protein, fiber, and a creamy texture that stretches the beef and makes each serving more filling. Rinsing them removes the canning liquid, which keeps the filling from becoming muddy or overly salty.
Green chiles: Diced green chiles add a gentle, tangy, slightly smoky flavor without a lot of heat. Draining them keeps the filling from becoming watery.
Cheese: Sharp cheddar brings bold flavor, while Monterey Jack melts into a smooth, creamy blanket. Together they’re the perfect pair. For the best melt, shred the cheese yourself from a block.
Instructions
This recipe comes together in nine simple steps. Read through them once before you begin, and set out your ingredients so layering is fast and stress-free.
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish with cooking spray or a little oil. Then set out your tortillas, shredded cheeses, enchilada sauce, black beans, and diced green chiles so everything is within reach for layering. This small bit of organization, often called mise en place, makes assembly quick and keeps you from scrambling mid-layer.
Heat a large skillet over medium heat and add the ground beef. Cook it, breaking the meat into small crumbles with a wooden spoon. When the beef is about halfway browned, add the finely chopped onion. Adding the onion at this point lets it soften in the beef’s rendered fat without burning, and it infuses the meat with sweet, savory flavor.
Continue cooking until the beef is fully browned and the onion has softened. Then carefully drain any excess grease from the skillet. Don’t skip this step: removing the extra fat is what keeps the finished casserole rich but not oily.
Reduce the heat to low and stir in the minced garlic. Cook for about 1 minute, stirring constantly, until fragrant. Garlic burns quickly, so keep the heat low and keep stirring.
Next, add 1¼ cups of the enchilada sauce, the drained black beans, and the diced green chiles. Stir everything together and cook for another 1–2 minutes, until the filling is evenly combined and heated through. At this point, your kitchen will smell incredible, and you’ll have a thick, saucy, beefy filling that’s ready to layer.
Spread 2 tablespoons of enchilada sauce evenly across the bottom of the prepared baking dish. This thin layer prevents the bottom tortillas from sticking and helps them soften as they bake.
Arrange approximately one-quarter of the tortillas over the sauce, cutting them into pieces if necessary to cover the bottom of the dish without leaving large gaps. Then spread one-third of the beef mixture over the tortillas and sprinkle with one-quarter of the combined cheddar and Monterey Jack cheeses.
Add another layer of tortillas over the beef and cheese. Spread another third of the beef mixture evenly over the tortillas, followed by another portion of the shredded cheese. Repeat the process once more with the remaining beef mixture, tortillas, and cheese, keeping the layers as even as possible.
Press gently as you go so each layer settles into place. Even layers mean even slices, and they ensure every serving has plenty of filling.
Finish with the remaining tortillas arranged across the top. Pour the remaining enchilada sauce evenly over the tortillas, making sure the edges are coated. This is an important detail: sauce that reaches the edges helps prevent the tortillas from drying out and crisping up in the oven.
Sprinkle the remaining cheddar and Monterey Jack cheeses generously over the top.
Cover the baking dish tightly with aluminum foil and bake for 30–35 minutes, or until the casserole is heated through and the cheese has melted. Baking covered traps steam, which keeps the tortillas tender and the layers moist.
Carefully remove the foil and bake for an additional 5 minutes to allow the cheese to become bubbly and lightly golden. This final uncovered stretch gives you that irresistible, melty, slightly browned cheese top.
While the casserole finishes baking, place the diced avocado in a small bowl and toss gently with the lemon juice. Add the diced tomato, chopped cilantro, and minced jalapeño. Mix gently to combine without mashing the avocado. Keep the topping fresh and ready to add just before serving.
Remove the casserole from the oven and let it rest for about 5 minutes so the layers settle and the portions are easier to cut. Then spoon the avocado, tomato, cilantro, and jalapeño mixture over the top. Slice into generous portions and serve warm, enjoying the layers of seasoned beef, tender tortillas, black beans, enchilada sauce, and gooey melted cheese.