Beef Enchilada Casserole
The comfort of a lasagna with the soul of the Southwest.
Why the “Stacked” Method Wins
In the world of Tex-Mex, the debate between rolled enchiladas and stacked casseroles is a passionate one. While rolling tortillas is traditional, the Beef Enchilada Casserole—frequently served in New Mexico—offers a more consistent flavor profile. When you stack tortillas, you create layers of “stovetop-braised” meat and beans that stay much juicier than their rolled counterparts.
The beauty of this recipe lies in the Flour Tortilla base. While corn is traditional, flour tortillas absorb the enchilada sauce in a way that creates a tender, almost noodle-like texture when baked. When paired with two pounds of savory ground beef and a blend of melted cheeses, it becomes a hearty, “stick-to-your-ribs” meal that feeds a crowd with ease.
The Essential Ingredient List
The Protein & Foundation
- 2 lbs Ground Beef: Use 80/20 for the best flavor, or 90/10 for a leaner dish.
- 6 Large Flour Tortillas: Cut into halves or quarters to fit your pan perfectly.
- 1 Can (15 oz) Black Beans: Drained and rinsed to add texture and fiber.
- 1 Large Onion: Diced finely to melt into the beef.
The Sauce & Cheese
- 28 oz Enchilada Sauce: Red sauce is classic; ensure it’s high quality.
- 3 Cups Shredded Cheese: A mix of Monterey Jack and sharp Cheddar.
- 4 oz Diced Green Chiles: For that authentic mild heat.
- 1 tsp Cumin & 1 tsp Garlic Powder: To elevate the beef seasoning.
