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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Enchilada Casserole Recipe

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This recipe for Beef Enchilada Casserole, by , is from Norris Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Larry J Norris



Enchilada Sauce (see note)
1 tablespoon olive oil
1 small yellow onion diced
1/2 teaspoon kosher salt
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon all purpose flour
15 ounces tomato sauce
1 cup chicken stock
2 cloves garlic mince

This will give you a brief overview of how easy this is.

Make sure you head to the bottom of this post to get the full list of measurements and a printable recipe.

Sauté an onion in a little oil.
Add in chili powder and cumin.
Stir in flour.
Slowly whisk in chicken stock and tomato sauce.
Stir in minced garlic
Simmer and then blend if you choose.
You don’t have to blend it at the end, but I like the smooth texture.

For Casserole
1 pound ground beef (read how to use replace the beef with chicken)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small yellow diced
4.5 ounces diced green chiles
15 ounces black beans drained and rinsed
12 corn tortillas (6 inches)
3 cups shredded colby jack cheese see note

Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.
While the onion is cooking, add the ground beef to a separate skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes.
Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles and black beans.
Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the beef mixture.
Dip 6 enchiladas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
Divide the beef mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
Dip the remaining 6 tortillas in the enchilada suce and top with the remaining beef mixture and 1 1/2 cups colby jack cheese.

Bake uncovered for 20 minutes or until the cheese is bubbly.

Number Of Servings:
Number Of Servings:




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