Easy Beefy Cheesy Enchilada Casserole
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Equipment
- 1 Saucepot For preparing the red sauce
- 1 Large Skillet With straight sides, for cooking the beef filling
- 1 Deep-Dish Baking Dish 9 1/2-inch, for assembling the casserole
- 1 Baking Sheet To place under the baking dish to catch any drips
- 1 Spatula or wooden spoon For stirring and breaking up ground beef
Ingredients
Main
- 1 tablespoon olive oil
- 1/2 cup minced onion
- Kosher salt
- 2 tablespoons tomato paste
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chopped fresh thyme leaves
- 1 28-ounce can crushed tomatoes
- 3/4 cup beef broth
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped yellow bell pepper
- 2 cloves garlic minced
- 1 1/2 pounds ground beef
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh thyme leaves
- 1 packet Spanish seasoning blend recommended: Sazon
- 2 Roma tomatoes seeded and chopped
- 1/4 cup beef broth
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 18 5-inch corn tortillas
Instructions
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
Notes
To achieve optimal flavor depth for the sauce, ensure the tomato paste is properly 'bloomed' by cooking it until it deepens in color before adding liquids. This caramelizes its sugars and eliminates any raw taste. For the beef filling, thoroughly brown the ground beef to develop rich, savory notes. Be cautious with added salt, as Spanish seasoning blends like Sazon often contain significant sodium. Dunking the corn tortillas in the warm red sauce before layering is critical; this hydrates them, preventing a dry casserole and ensuring a tender texture throughout. When baking, always use a sheet pan underneath the casserole dish to catch any cheese overflow, keeping your oven clean. If the top begins to brown too quickly, loosely cover it with foil to prevent scorching while the inside heats through.