Cheesy Southwest Beef Enchilada Bake with Jalapeño Ranch Sauce

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

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. 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

  1. To the browned beef, add black beans, corn, and diced tomatoes with green chilies. Stir to combine.
  2. Sprinkle taco seasoning mix, ground cumin, smoked paprika, salt, and pepper over the mixture. Stir well to coat the ingredients with the spices.
  3. 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

  1. Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
  2. Spread a small amount of the remaining enchilada sauce on the bottom of the baking dish.
  3. Place a layer of quartered corn tortillas on the sauce, covering the bottom of the dish.
  4. Spoon half of the beef mixture over the tortillas, spreading it out evenly.
  5. Sprinkle 1 cup of shredded cheese over the beef mixture.
  6. 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

  1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
  2. 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

  1. While the enchilada bake is in the oven, prepare the jalapeño ranch sauce.
  2. In a blender or food processor, combine mayonnaise, sour cream, buttermilk, chopped jalapeños, cilantro, lime juice, garlic powder, and onion powder. Blend until smooth.
  3. 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

  1. Remove the enchilada bake from the oven and let it rest for a few minutes.
  2. 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.

Print
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Cheesy Southwest Beef Enchilada Bake with Jalapeño Ranch Sauce


  • Author: Imili Johnson
  • Total Time: 60 minutes

Ingredients

Scale

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
  • 1012 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)
  • 12 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

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. 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

  1. To the browned beef, add black beans, corn, and diced tomatoes with green chilies. Stir to combine.
  2. Sprinkle taco seasoning mix, ground cumin, smoked paprika, salt, and pepper over the mixture. Stir well to coat the ingredients with the spices.
  3. 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

  1. Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
  2. Spread a small amount of the remaining enchilada sauce on the bottom of the baking dish.
  3. Place a layer of quartered corn tortillas on the sauce, covering the bottom of the dish.
  4. Spoon half of the beef mixture over the tortillas, spreading it out evenly.
  5. Sprinkle 1 cup of shredded cheese over the beef mixture.
  6. 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

  1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
  2. 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

  1. While the enchilada bake is in the oven, prepare the jalapeño ranch sauce.
  2. In a blender or food processor, combine mayonnaise, sour cream, buttermilk, chopped jalapeños, cilantro, lime juice, garlic powder, and onion powder. Blend until smooth.
  3. 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

  1. Remove the enchilada bake from the oven and let it rest for a few minutes.
  2. 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

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