Beef Enchilada Casserole Recipe

Serving Size: 8 to 10

Total Time: 1 hour 45 minutes

Ingredients

18 (6-inch) corn tortillas

1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies

1 ½ cups beef broth

3 tablespoons vegetable oil

2 lbs 85% lean ground beef

2 onions, finely chopped

8 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon ground cumin

3 (15-ounce) cans tomato sauce

12 ounces Monterey Jack cheese, shredded (3 cups)

jalapeño chiles, stemmed, seeded, and minced

½ cup chopped fresh cilantro

1 tablespoon hot sauce

Directions

1. Adjust oven rack to middle position and heat oven to 450ºF. Working in batches, toast tortillas in a Dutch oven over medium-high heat until lightly browned, about 20 seconds per side; transfer to a plate and cover with a dish towel.

 

2. Tear 8 tortillas into roughly 2-inch pieces and transfer to the food processor. Add tomatoes and their juice and ¾ cup broth and process until finely ground, about 2 minutes; transfer to a large bowl.

 

3. Heat 1 tablespoon oil in a now-empty pot over medium-high heat until shimmering. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Drain beef in a colander, then stir into the processed tortilla mixture.

 

4. Add remaining 2 tablespoons oil and onions to the now-empty pot and cook over medium heat until onions are softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce and remaining ¾ cup broth, bring to simmer, and cook until slightly thickened, 5 to 7 minutes; transfer to a separate bowl.

 

5. Stir half of the tomato sauce mixture, 1 ½ cups Monterey Jack, half of the jalapeños, cilantro, and hot sauce into the beef mixture. Spread half of the beef mixture over the bottom of the now-empty pot. Shingle 5 tortillas around the edge of the pot in a pinwheel pattern. Repeat with the remaining beef mixture and remaining 5 tortillas. Spread remaining tomato sauce mixture over tortillas and sprinkle with remaining 1 ½ cups Monterey Jack and jalapeños.

 

6. Scrape down the exposed side of the pot, then transfer to the oven. Bake, uncovered, until cheese is browned and casserole is bubbling around edges, 25 to 30 minutes. Let the casserole cool for 15 minutes before serving.

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