There’s a certain magic that happens when the scent of cumin and chili powder starts to waft through my kitchen. It’s a smell that promises comfort, a hint of spice, and the kind of meal that brings everyone to the table without being asked. I first made this Beef Enchilada Casserole on a hectic weeknight, desperate for something that felt like a hug but didn’t require the meticulous rolling of individual enchiladas. What emerged from my oven was a bubbling, cheesy, deeply flavorful masterpiece that has since become my go-to for feeding a crowd, soothing a tough day, or simply treating myself. It’s the dish that makes my house feel like a home, and I’m so excited to share it with you.
Ingredients
- 6 large burrito-size flour tortillas
- 2 pounds ground beef (I use 80/20 for best flavor)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (mild or medium)
- 1 (10 oz) can cream of mushroom soup
- 1 (4 oz) can diced green chiles
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, sour cream, and diced avocado for serving
Let’s talk about a few key players here. That cream of mushroom soup might seem unconventional, but trust me, do not skip this ingredient; it makes a huge difference. It creates the most luxuriously creamy, cohesive sauce that binds everything together perfectly. For the enchilada sauce, I’ve tested several brands, and a good-quality canned sauce works wonderfully and saves time. And about the cheese: I always shred my own from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Taking those two extra minutes to shred it yourself results in a gloriously smooth, melty top layer that’s worth every second.(See the next page below to continue…)