Introduction
When you’re craving the rich, bold flavors of Mexican cuisine but want the convenience of a one-dish meal, Beef Enchilada Casserole with Sour Cream and Tortilla Strips is a winning recipe. This dish captures all the hearty goodness of traditional enchiladas but with a simplified, layered approach that saves time without sacrificing taste. Ground beef is seasoned with authentic spices, layered with cheese, enchilada sauce, and corn tortillas, then baked to bubbly perfection. Finished with crispy tortilla strips and a dollop of sour cream, this casserole brings comfort and flavor to your dinner table.
Ingredients:
- For the Beef Filling:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed (optional)
- 1 (4-ounce) can diced green chilies
- For the Casserole:
- 2 cups red enchilada sauce (homemade or store-bought)
- 12 small corn tortillas, cut into quarters
- 3 cups shredded Mexican blend cheese
- 1 cup sour cream, plus more for serving
- For the Topping:
- 1 cup crushed tortilla strips (store-bought or homemade)
- ¼ cup chopped fresh cilantro
- Optional Garnishes:
- Sliced avocado
- Fresh lime wedges
- Jalapeño slices
Preparation:
Step 1: Prepare the Beef Filling
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add ground beef to the skillet and break it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
- Season the beef mixture with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the beef with the spices.
- Mix in the black beans and diced green chilies. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat.
Step 2: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce (about ½ cup) at the bottom of a 9×13-inch baking dish.
- Arrange a layer of quartered corn tortillas over the sauce, covering the bottom of the dish.
- Spoon half of the beef mixture over the tortillas and spread evenly.
- Drizzle with ¾ cup of enchilada sauce and sprinkle with 1 ½ cups of shredded cheese.
- Repeat the layering process: tortillas, the remaining beef mixture, another ¾ cup of enchilada sauce, and 1 ½ cups of cheese.
- Top with a final layer of tortillas, spread the remaining enchilada sauce over them, and finish with the last of the cheese.
Step 3: Bake the Casserole
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 4: Prepare the Tortilla Strips
- To make crispy tortilla strips, slice additional corn tortillas into thin strips.
- Heat a small amount of oil in a skillet over medium heat. Fry the tortilla strips in batches until crispy, about 1-2 minutes per batch. Drain on paper towels and set aside.
Step 5: Serve and Garnish
- Let the casserole cool for 5-10 minutes before slicing. This helps the layers set.
- Spoon dollops of sour cream over the casserole, sprinkle with crushed tortilla strips, and garnish with chopped cilantro.
- Add optional toppings like sliced avocado, fresh lime wedges, or jalapeño slices for extra flavor.
Cooking Note:
- If you prefer a spicier kick, consider using hot enchilada sauce or adding more chili powder.
- For a vegetarian version, substitute ground beef with cooked, seasoned lentils or a meat substitute.
- You can prepare the casserole a day in advance. Store it in the fridge and bake when ready to serve.
Serving Suggestions:
- Serve your Beef Enchilada Casserole hot, with a side of Mexican rice and a crisp green salad.
- Offer warm flour or corn tortillas on the side for scooping up the flavorful casserole.
- For a refreshing touch, consider serving with a homemade salsa or guacamole.
Tips:
- Make-Ahead Tip: Assemble the casserole the night before and store it in the fridge. Bake it fresh when you’re ready to eat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole in the oven.
- Freezing: This casserole freezes well. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time.
- Cheese Options: Feel free to use your favorite melting cheese, such as Monterey Jack, cheddar, or a combination.
Prep Time:
20 minutes
Cooking Time:
35 minutes
Total Time:
55 minutes
Nutritional Information (per serving, based on 8 servings):
- Calories: 480
- Protein: 28g
- Sodium: 980mg
Conclusion
This Beef Enchilada Casserole with Sour Cream and Tortilla Strips is a celebration of Mexican-inspired flavors, perfect for family dinners or casual gatherings. With its cheesy, hearty layers and crunchy topping, this dish brings together the best elements of traditional enchiladas in a convenient, casserole form. Whether you enjoy it as is or customize it with your favorite toppings, it’s sure to become a household favorite!
PrintBeef Enchilada Casserole with Sour Cream and Tortilla Strips
- Total Time: 55 minutes
Ingredients
- For the Beef Filling:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed (optional)
- 1 (4-ounce) can diced green chilies
- For the Casserole:
- 2 cups red enchilada sauce (homemade or store-bought)
- 12 small corn tortillas, cut into quarters
- 3 cups shredded Mexican blend cheese
- 1 cup sour cream, plus more for serving
- For the Topping:
- 1 cup crushed tortilla strips (store-bought or homemade)
- ¼ cup chopped fresh cilantro
- Optional Garnishes:
- Sliced avocado
- Fresh lime wedges
- Jalapeño slices
Instructions
Step 1: Prepare the Beef Filling
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add ground beef to the skillet and break it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
- Season the beef mixture with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the beef with the spices.
- Mix in the black beans and diced green chilies. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat.
Step 2: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce (about ½ cup) at the bottom of a 9×13-inch baking dish.
- Arrange a layer of quartered corn tortillas over the sauce, covering the bottom of the dish.
- Spoon half of the beef mixture over the tortillas and spread evenly.
- Drizzle with ¾ cup of enchilada sauce and sprinkle with 1 ½ cups of shredded cheese.
- Repeat the layering process: tortillas, the remaining beef mixture, another ¾ cup of enchilada sauce, and 1 ½ cups of cheese.
- Top with a final layer of tortillas, spread the remaining enchilada sauce over them, and finish with the last of the cheese.
Step 3: Bake the Casserole
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 4: Prepare the Tortilla Strips
- To make crispy tortilla strips, slice additional corn tortillas into thin strips.
- Heat a small amount of oil in a skillet over medium heat. Fry the tortilla strips in batches until crispy, about 1-2 minutes per batch. Drain on paper towels and set aside.
Step 5: Serve and Garnish
- Let the casserole cool for 5-10 minutes before slicing. This helps the layers set.
- Spoon dollops of sour cream over the casserole, sprinkle with crushed tortilla strips, and garnish with chopped cilantro.
- Add optional toppings like sliced avocado, fresh lime wedges, or jalapeño slices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 480
- Sodium: 980mg
- Protein: 28g