Beef Enchilada Casserole
This Beef Enchilada Casserole is all things savory and comforting. Easier than rolling tortillas and perfect for busy weeknights!
Servings: 10
Calories: 243kcal
Ingredients
- 10 corn tortillas
- 5 cups unsalted or low-sodium beef broth, separated
- 1 cup Monterrey Jack cheese freshly grated
- 1 cup Cheddar cheese freshly grated
- 1 tablespoon canola or avocado oil
- 1 yellow onion finely diced
- 1 pound 80/20 ground beef
- 1 (1-ounce) package taco seasoning
- 4 tablespoons unsalted butter
- 6 tablespoons All-Purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch of black pepper
Instructions
- Preheat the oven to 350° and prepare a 9x13” greased casserole dish.
- On a work surface, stack the tortillas in groups of 5 and cut them into triangles. Transfer to a shallow dish and pour over 1 cup of beef broth to cover. Set them aside to soak until ready to use.
- Mix together the Monterey Jack and Cheddar cheese in a small bowl and set aside until ready to use.
- Heat olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 5-8 minutes until softened. Add ground beef along with the taco seasoning and break apart with a wooden spoon. Cook for 10 minutes, or until no more pink shows and completely cooked through. Remove from the heat and transfer the meat mixture to a bowl. Set aside until ready to use.
- Return the sauté pan to the stovetop over medium heat. Add butter and allow to melt. Sprinkle over the flour and whisk for about 1 minute. Add the remaining beef broth in one big splash at a time, whisking thoroughly after each addition until all of the broth has been incorporated. Season with salt, cumin, chili powder, and pepper. Cook for an additional 6-8 minutes, stirring occasionally and allowing to thicken.
- Add just enough sauce to the casserole dish to thinly cover the bottom. Followed by half of the tortillas and all of the meat. Spoon half of the remaining sauce over the meat, followed by half of the cheese. Finish with another layer of tortillas, the remaining sauce and cheese.
- Bake for 25 minutes, uncovered. Allow to cool slightly, serve, and enjoy.
Notes
Do not use regular, full-sodium beef broth for this recipe. It will be too salty.
Nutrition
Calories: 243kcal | Carbohydrates: 19g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 408mg | Potassium: 338mg | Fiber: 3g | Vitamin A: 370IU | Vitamin C: 0.6mg | Calcium: 195mg | Iron: 2.9mg