Description
This one-skillet Beef Enchilada Casserole is cheesy, so easy to make, and absolutely delicious. Packed with protein and flavorful spices, it’s a delicious weeknight dinner!
Ingredients
Scale
- 1 pound lean (93/7) ground beef
- 1/2 tablespoon avocado oil
- 1/2 cup diced yellow onion
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1 – 4oz can green chilis
- 1 – 15oz can black beans, drained and rinsed
- 1 – 15oz can diced tomatoes
- 1/4 cup lime juice
- 1 cup red enchilada sauce
- 6 tortillas, cut into quarters
- 6 oz Colby-jack cheese, shredded
- cilantro, for serving
- diced red onion, for serving
- lime wedges, for serving
- sour cream or Greek yogurt, for serving
Instructions
- Preheat your oven to 400 degrees.
- Heat a large skillet or pot over medium high heat.
- Make the Beef Enchilada Mixture: Once hot, add the avocado oil and then add the ground beef. Cook the ground beef until no longer pink, breaking it up as it browns. Once the ground beef has browned, add the diced yellow onion and sauté until the onion starts to become translucent. Next, add the minced garlic, lime juice, salt, pepper, dried herbs, and spices. Cook for another 1-2 minutes and then remove from the heat.
- Add the ground beef mixture, green chilies, black beans, diced tomatoes, and enchilada sauce to a large mixing bowl and stir until well combined.
- Next add the tortilla quarters and gently stir until well combined.
- Transfer the enchilada mixture to the same skillet you used to cook the ground beef mixture. Spread the mixture into an even layer with the back of a spoon and top with shredded cheese.
- Bake uncovered for 12-15 minutes or until bubbly and the cheese is golden and melty.
- Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, red onion, lime wedges, and sour cream before serving.
