Cheesy Enchilanda Casserole

Cheesy enchilada casserole is the lasagna-style answer to rolling enchiladas one by one. Stack the components in a 13×9 dish, foil it, and let the oven do the assembly work. The result eats like enchiladas but feeds a crowd in half the time.

The filling builds flavor in stages. Ground beef browns with red pepper, onion, and garlic, then simmers with black beans, tomato sauce, Mexican-style stewed tomatoes, and picante sauce. Cumin, garlic salt, and onion powder layer in the warm Tex-Mex notes you expect from an enchilada sauce.

Corn tortillas are the structural play. They soak up the juices and soften into something between a tortilla and a noodle, which is why this casserole holds a slice instead of falling apart on the plate.

The finishing matters as much as the bake. Shredded lettuce, fresh chopped tomatoes, sour cream, and an extra spoonful of salsa on top give cool crunch against the hot, melty layer underneath.

Kitchen Tips

• Drain the beef well after browning. Excess fat pools in the bottom and turns the casserole greasy.
• Warm the tortillas briefly before layering. They tear less when bent into corners of the dish.
• The 5-minute uncovered bake at the end is what gives the cheese top a proper melted finish.
• Let it rest 10 minutes before slicing so the layers set and serve cleanly.

Variations

• Swap ground beef for ground turkey or shredded rotisserie chicken.
• Use pinto beans or a mix of black and pinto for a heartier bean layer.
• Stack with flour tortillas if you prefer a softer, more stretchy texture.