Cheesy Beef Enchilada Bake

Cheesy Beef Enchilada Bake delivers bold Mexican flavors in a single‑dish casserole that’s quick to assemble and irresistibly melty. Soft corn tortillas soak up the savory beef and enchilada sauce, while black beans add heartiness and cheddar crowns the bake with a golden crust—perfect for busy weeknights or casual gatherings.

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Ingredients

• 1 lb ground beef
• 1 cup black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• 1 cup red enchilada sauce
• 8 soft corn tortillas, torn into rough pieces
• 1/2 cup diced onion
• 1/4 cup chopped fresh coriander
• 1 tsp ground cumin
• 1 tsp salt

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch rectangular white ceramic baking dish.
2. In a skillet over medium heat, add ground beef and onion; cook, breaking up meat, until browned, about 5‑7 minutes.
3. Stir in cumin, salt, black beans, and half of the enchilada sauce; simmer 2 minutes until combined.
4. Spread a thin layer of the remaining enchilada sauce on the bottom of the dish, then layer torn tortilla pieces evenly.
5. Spoon the beef mixture over the tortillas, spreading it into an even layer.
6. Top with the remaining sauce, then sprinkle shredded cheddar across the surface.
7. Bake uncovered for 20‑25 minutes, until cheese is bubbly and golden brown.
8. Garnish with chopped coriander and let rest 5 minutes before serving.

Tips for Success

• Pat the ground beef dry before cooking to prevent excess liquid that can sog the tortillas.
• Tear tortillas into irregular pieces for better sauce absorption and a rustic look.
• Use a hot skillet for quick browning; it locks in flavor and reduces cooking time.
• If the cheese browns too quickly, loosely cover the dish with foil for the last 5 minutes.
• Resting the bake lets the sauce thicken, making slices cleaner.

Storage

Cool the bake to room temperature, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave 1‑2 minutes or in a 350°F oven for 10‑12 minutes. Freeze uncovered for up to 2 months; thaw overnight and bake as directed.

Notes

Tear tortillas rather than rolling for better sauce uptake. Let the bake rest briefly to set the layers before slicing.

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