This recipe brings together the warmth of ground chuck spiced with taco seasoning, the comfort of melted Monterey Jack cheese, and the zest of enchilada sauce, all layered with soft corn tortillas. It’s a dish that doesn’t just satisfy hunger; it brings everyone together. I love how it makes things simple yet deliciously rewarding. The ease of the recipe means it’s perfect for busy weeknights and dinner parties alike.
One memorable moment is when my youngest took their first bite and exclaimed, “Tastes like a taco party, Mom!” That has become something of a running joke in the family, and this dish has become synonymous with comfort and togetherness in our household. It’s great for leftovers too, but truth be told, there’s usually not much left by the end of the meal.
So, if you’re searching for something that’s both flavorful and easy, you can’t go wrong here. With just a few ingredients and steps, you can whip up something that feels special without needing to be a five-star chef. Ready to get started? Let’s dive into this cheesy, delicious creation!
How to Make Deconstructed Beef Enchilada Casserole
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Ingredients:
- 2 pounds ground chuck
- 1/2 medium white onion, diced
- 3 cloves garlic, minced
- 1/2 jalapeño, deseeded and minced (optional)
- 1/2 cup taco seasoning
- 1/2 teaspoon kosher salt
- 1/2 cup beef stock or water
- 1 can (15-ounce) black beans, rinsed and drained
- 3 1/2 cups red enchilada sauce
- 18 to 24 corn tortillas (4.5-inch)
- 1 pound Monterey Jack cheese, shredded
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Directions:
- Start by setting your oven to 350°F (177°C) to preheat.
- In a hefty skillet over a medium flame, cook the ground chuck, breaking it apart as it cooks. Continue for about 6-7 minutes until it loses all pink color. Drain the extra grease.
- Add diced onions, garlic, and jalapeño to the skillet. Sauté until onions turn translucent, roughly 6 minutes. Stir in the taco seasoning and kosher salt, then pour in the beef stock or water. Combine with the rinsed black beans, stirring well.
- Pour 2 1/2 cups of enchilada sauce into a pie dish. Dip each corn tortilla in the sauce before placing them in a 9×13-inch casserole dish, layering them to cover the bottom entirely.
- Over the tortillas, sprinkle 3/4 cup of cheese and layer half the meat mix. Add another 3/4 cup of cheese. Repeat the process with more saucy tortillas, a cup of cheese, the remaining beef mix, and another cup of cheese. Finish with a final layer of sauce-dipped tortillas. Pour any left-over sauce over the top and sprinkle with remaining cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-12 minutes until the cheese is bubbly and melted.
- Allow cooling for about 10-15 minutes, slice into squares, and serve with optional toppings like sour cream, cilantro, or jalapeños. Enjoy!
Ingredient Tweaks for Your Pantry
Easily replace ground chuck with ground turkey or chicken for a lighter twist. If you’re out of black beans, pinto beans make a great substitute. For those avoiding dairy, try a plant-based cheese instead. Can’t find corn tortillas? Flour tortillas work in a pinch, although the texture will differ slightly.
Leftovers? Here’s How to Store Them Properly
Keep any leftover casserole in an airtight container in the refrigerator for up to 3 days. For a longer shelf life, freeze individual portions wrapped in foil and sealed in freezer bags for up to 3 months. Reheat in the oven at 350°F (177°C) until warm through.
Perfect Pairings for Deconstructed Beef Enchilada Casserole
Pair this casserole with a light side salad topped with avocado and lime vinaigrette to balance the richness. A refreshing glass of iced tea or a cold cerveza makes an excellent beverage pairing. For a twist, serve alongside some spicy Mexican rice or warmed tortilla chips.
Mastering the Art of Deconstructed Beef Enchilada Casserole
Use freshly shredded cheese for the best melt and flavor. For a smokier taste, try roasting the jalapeños before chopping. Layer your tortillas neatly for even cooking and ensure each tortilla is well-coated with sauce for maximum flavor.
Adapting Deconstructed Beef Enchilada Casserole for Any Time of Year
Use seasonal vegetables like roasted squash or fresh corn in summer to add depth. During winter, add a pinch of cinnamon to the beef mixture for warmth. Spring offers opportunities to sprinkle fresh herbs like oregano or thyme on top before serving.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate it. When ready to serve, bake it as directed, adding a few extra minutes to the oven time if it’s coming straight from the fridge.
Is there a vegetarian version of this recipe?
Absolutely, you can swap the ground chuck for a plant-based ground meat alternative or increase the amount of beans and add vegetables like zucchini and bell peppers to create a hearty vegetarian dish.
How can I make the dish spicier?
If you crave extra heat, consider adding more minced jalapeños, a dash of hot sauce, or using a spicier taco seasoning. You can also serve with a side of sliced fresh jalapeños for those who like to turn up the heat.
What type of cheese is best for this casserole?
Monterey Jack cheese is recommended for its creamy melt and mild flavor, but if you prefer something sharper, a mix of Monterey Jack and sharp cheddar can add a nice flavor contrast. A sprinkle of crumbled queso fresco on top before serving also adds a delightful touch.
Can I use a different type of tortilla?
While corn tortillas are traditional and add a nice texture, flour tortillas can be used for a softer result. Please note that the texture will vary, and some prefer the firmer bite of corn tortillas in this dish.
How do I prevent my casserole from drying out?
Ensuring each tortilla is well-coated in enchilada sauce is key to keeping the casserole moist. Covering it with foil while baking also helps retain moisture, especially during the initial baking time. Adding a bit of extra cheese on top can also help protect the dish from drying out.
Deconstructed Beef Enchilada Casserole
Equipment
- large skillet
- 9x13 inch casserole dish
- pie dish or shallow bowl
Ingredients
Casserole Filling:
- 2 pounds ground chuck
- 1/2 medium white onion diced
- 3 cloves garlic minced
- 1/2 medium jalapeño deseeded and minced (optional)
- 1/2 cup taco seasoning
- 1/2 teaspoon kosher salt
- 1/2 cup beef stock or water
- 1 15-ounce can black beans rinsed and drained
- 3 1/2 cups red enchilada sauce
- 1 pound Monterey Jack cheese shredded
Optional Toppings:
- sour cream to taste
- chopped cilantro to taste
- sliced jalapeños to taste
Instructions
- Begin by preheating your oven to 350°F (177°C).
For Casserole:
- In a sizable skillet set over medium heat, brown the ground chuck while breaking it apart with a spoon. Continue cooking for 6-7 minutes until it is no longer pink. Drain any excess fat.
- Add the diced onions, minced garlic, and optional jalapeño to the skillet. Sauté until the onions achieve a translucent appearance, approximately 6 minutes. Then, stir in the taco seasoning and salt. Add in the beef stock or water and mix thoroughly, followed by the black beans.
- In a pie dish or shallow bowl, spread 2 1/2 cups of enchilada sauce. Dip each corn tortilla into the sauce before layering them in a 9x13-inch casserole dish, overlapping them slightly.
- Sprinkle 3/4 cup of shredded cheese on top of the tortillas, followed by half of the meat mixture. Then, add another 3/4 cup of cheese. Repeat this process by dipping more tortillas, adding roughly 1 cup of cheese, the remaining beef mixture, and yet another cup of cheese. Finally, top with a last layer of tortillas dipped in sauce, pour any remaining sauce on top and sprinkle on the remaining cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-12 minutes until the cheese is melted and bubbly.
- Allow to cool for 10-15 minutes, then slice into squares for serving. Garnish with optional toppings such as sour cream, cilantro, and jalapeños. Enjoy your hearty casserole!
