This Beef Enchilada Casserole is a Tex-Mex classic layered with corn tortillas, a delicious beef filling and homemade enchilada sauce. Topped with lots of melted cheese and chopped jalapeños . . .it’s fabulous!
Mexican food is always a favorite around here. Tacos, enchiladas, burritos, etc., we love it all. I could probably get away with cooking Mexican food almost every night and I bet I’d never hear a single complaint.
I’ve been making these beef enchiladas for years. I love them with all my heart. I always make them with flour tortillas because corn tortilla are a little difficult to roll without having them crack and fall apart.
I do love flour tortillas, but I love corn tortillas even more.When I saw that this Beef Enchilada Casserole recipe called for corn tortillas, I was all over it. Not only do you layer this with corn tortillas, but you blend some in a blender with tomatoes and add it to the beef mixture. So the deep, full flavor of the corn tortillas is definitely tasted in every single bite.
Now before you start rolling your eyes because you don’t like corn tortillas, keep reading. My son Zach doesn’t love corn tortillas. He would take a flour tortilla any day over a corn tortilla, but he loved this casserole.
I know this recipe might look long and daunting to you. Please just trust me when I say this is easy to make and worth the time it takes.
Don’t skip toasting the tortillas. It brings out the full flavor and prevents them from becoming tough and chewy in the casserole.
Toppings are optional, but highly recommended. We topped our with sour cream, avocado, salsa, and cilantro . . .so yummy!Print
- 20 6-inch corn tortillas
- 1 (10 oz.) can Ro-Tel tomatoes, undrained
- 1 1/2 cups beef broth
- 2 pounds lean ground beef
- 2 tablespoons vegetable oil
- 1/3 cup onion, minced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 3 (15 ounce) cans tomato sauce
- 1 pound ( 4 cups) Colby-Jack cheese, shredded
- 3 jalapeño, stemmed, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1 tablespoon hot sauce
- Salt and pepper
- Sour cream
- Preheat oven to 450 degrees. Grease a 9×13 pan and set aside.
- Toast corn tortillas in a large non-stick skillet over medium-high heat until lightly browned, on both sides. Transfer to a plate and repeat with remaining tortillas. (*To speed up this process, I have two pans going at a time and cook two tortillas in each pan.)
- Tear 8 of the corn tortillas into pieces and toss into a blender. Add the can of Ro-Tel tomatoes and 3/4 cup of the beef broth. Process until smooth and then transfer to a large bowl.
- Cook the beef in the empty skillet over medium heat, breaking up the meat with a wooden spoon, until no longer pink. Drain the grease and then stir cooked beef into the processed tortilla mixture.
- Add the oil and onion to empty skillet and cook over medium heat until softened, about 5 minutes. Stir in the garlic, chili powder, and cumin, cook until fragrant, about 30 seconds. Stir in the tomato sauce and remaining 3/4 cup of beef broth and simmer until slightly thickened, about 6 to 8 minutes. Season with salt and pepper if desired.
- Now stir half of the tomato sauce mixture, 1 1/2 cups of the cheese, half of the jalapeños and hot sauce into the tortilla-beef mixture. Season with salt and pepper to taste.
- Arrange 6 of the toasted tortillas in the bottom of the prepared loaf pan (they’ll overlap). Spread the beef filling evenly into the pan, then top with the remaining 6 tortillas and then pour the remaining tomato sauce mixture. Bake 20 to 25 minutes or until the mixture is bubbling around the edges. Sprinkle with the remaining 2 1/2 cups cheese and remaining jalapeños and bake 10 to15 more minutes or until the cheese is browned.
- Let casserole cool for 15 minutes before serving.
Recipe Source: America’s Test Kitchen The Best Mexican Recipes