Introduction
This Cheesy Southwest Beef Enchilada Bake with Jalapeño Ranch Sauce is a deliciously comforting twist on traditional enchiladas. Packed with savory beef, black beans, sweet corn, and layered with a blend of Southwest spices, this enchilada bake offers an explosion of flavors in every bite. A creamy, tangy jalapeño ranch sauce complements the cheesy, saucy layers, adding a zesty kick that takes this dish to the next level. Perfect for family dinners, potlucks, or casual gatherings, this easy-to-make, one-dish meal will have everyone coming back for seconds.
Ingredients:
For the Beef Enchilada Bake:
- 1 lb ground beef (80% lean)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies (or Ro-Tel), undrained
- 1 can (10 oz) red enchilada sauce
- 1 packet taco seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 10-12 corn tortillas, quartered
- 2 cups shredded Mexican blend cheese
For the Jalapeño Ranch Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk (adjust for desired consistency)
- 1-2 fresh jalapeños, seeds removed, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Topping:
- 1/4 cup chopped cilantro
- Lime wedges for garnish
Preparation:
Step 1: Prepare the Beef Mixture
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
Step 2: Add Southwest Ingredients
- To the browned beef, add black beans, corn, and diced tomatoes with green chilies. Stir to combine.
- Sprinkle taco seasoning mix, ground cumin, smoked paprika, salt, and pepper over the mixture. Stir well to coat the ingredients with the spices.
- Pour in half of the red enchilada sauce (reserve the other half for later) and stir until everything is well combined. Let it simmer for 5 minutes to blend the flavors, then remove from heat.
Step 3: Layer the Enchilada Bake
- Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
- Spread a small amount of the remaining enchilada sauce on the bottom of the baking dish.
- Place a layer of quartered corn tortillas on the sauce, covering the bottom of the dish.
- Spoon half of the beef mixture over the tortillas, spreading it out evenly.
- Sprinkle 1 cup of shredded cheese over the beef mixture.
- Repeat with another layer of tortillas, the remaining beef mixture, and the remaining cheese. Finish by drizzling the rest of the enchilada sauce over the top layer of cheese.
Step 4: Bake the Enchilada Dish
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
Step 5: Make the Jalapeño Ranch Sauce
- While the enchilada bake is in the oven, prepare the jalapeño ranch sauce.
- In a blender or food processor, combine mayonnaise, sour cream, buttermilk, chopped jalapeños, cilantro, lime juice, garlic powder, and onion powder. Blend until smooth.
- Taste the sauce and add salt and pepper as desired. Adjust the consistency with additional buttermilk if you prefer a thinner sauce.
Step 6: Serve the Enchilada Bake
- Remove the enchilada bake from the oven and let it rest for a few minutes.
- Drizzle or serve the jalapeño ranch sauce on the side, and garnish with chopped cilantro and lime wedges for an extra burst of freshness.
Cooking Note:
- For extra spice, leave the seeds in one of the jalapeños when making the ranch sauce.
- You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative to customize this recipe to your preference.
- If corn tortillas aren’t available, flour tortillas can be used, but note that they may become slightly softer.
Serving Suggestions:
Serve this cheesy enchilada bake with a side of Spanish rice, refried beans, or a fresh green salad. A side of guacamole or extra sour cream also pairs beautifully with the flavors in this dish. If you like it spicier, add pickled jalapeño slices or a splash of hot sauce on top.
Tips:
- For an extra-crispy cheese topping, broil the dish for the final 2-3 minutes of baking.
- For meal prep, assemble the enchilada bake up to a day ahead and refrigerate. Bake as directed when ready to serve.
- If you prefer a smokier flavor, substitute smoked cheddar or smoked Gouda for part of the cheese.
Prep Time:
20 minutes
Cooking Time:
35-40 minutes
Total Time:
60 minutes
Nutritional Information (per serving):
- Calories: ~450
- Protein: ~24g
- Sodium: ~980mg
Conclusion
This Cheesy Southwest Beef Enchilada Bake with Jalapeño Ranch Sauce combines the rich flavors of seasoned beef, beans, and corn with gooey cheese and a hint of spice, making it a dish your family will love. Topped with a tangy, zesty jalapeño ranch sauce, this enchilada bake is a crowd-pleasing meal that’s easy to prepare and even easier to enjoy.
PrintCheesy Southwest Beef Enchilada Bake with Jalapeño Ranch Sauce
- Total Time: 60 minutes
Ingredients
For the Beef Enchilada Bake:
- 1 lb ground beef (80% lean)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies (or Ro-Tel), undrained
- 1 can (10 oz) red enchilada sauce
- 1 packet taco seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 10–12 corn tortillas, quartered
- 2 cups shredded Mexican blend cheese
For the Jalapeño Ranch Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk (adjust for desired consistency)
- 1–2 fresh jalapeños, seeds removed, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Topping:
- 1/4 cup chopped cilantro
- Lime wedges for garnish
Instructions
Step 1: Prepare the Beef Mixture
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
Step 2: Add Southwest Ingredients
- To the browned beef, add black beans, corn, and diced tomatoes with green chilies. Stir to combine.
- Sprinkle taco seasoning mix, ground cumin, smoked paprika, salt, and pepper over the mixture. Stir well to coat the ingredients with the spices.
- Pour in half of the red enchilada sauce (reserve the other half for later) and stir until everything is well combined. Let it simmer for 5 minutes to blend the flavors, then remove from heat.
Step 3: Layer the Enchilada Bake
- Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
- Spread a small amount of the remaining enchilada sauce on the bottom of the baking dish.
- Place a layer of quartered corn tortillas on the sauce, covering the bottom of the dish.
- Spoon half of the beef mixture over the tortillas, spreading it out evenly.
- Sprinkle 1 cup of shredded cheese over the beef mixture.
- Repeat with another layer of tortillas, the remaining beef mixture, and the remaining cheese. Finish by drizzling the rest of the enchilada sauce over the top layer of cheese.
Step 4: Bake the Enchilada Dish
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
Step 5: Make the Jalapeño Ranch Sauce
- While the enchilada bake is in the oven, prepare the jalapeño ranch sauce.
- In a blender or food processor, combine mayonnaise, sour cream, buttermilk, chopped jalapeños, cilantro, lime juice, garlic powder, and onion powder. Blend until smooth.
- Taste the sauce and add salt and pepper as desired. Adjust the consistency with additional buttermilk if you prefer a thinner sauce.
Step 6: Serve the Enchilada Bake
- Remove the enchilada bake from the oven and let it rest for a few minutes.
- Drizzle or serve the jalapeño ranch sauce on the side, and garnish with chopped cilantro and lime wedges for an extra burst of freshness.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 450
- Sodium: 980mg
- Protein: 24g