Cheesy Beef Enchilada Casserole
Ingredients
- Cheese Sauce
- 4 tablespoons butter
1/2 stick
- ¼ cup all-purpose flour
- 3 cups reduced-fat milk
- 2 ½ cups shredded sharp Cheddar cheese
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- Enchiladas
- 2 teaspoons avocado oil or canola oil
- 8 ounces 90%-lean ground beef
- 1 large onion
diced
- 1 medium red bell pepper
diced
- 1 cup frozen corn kernels
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 can diced green chiles
4 ounce
- 8 corn tortillas
cut into quarters
- 1 large tomato
seeded and chopped
- Italian Dressing
- ¾ cup red-wine vinegar
- 5 tablespoons water
- 1 ½ tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 large clove garlic
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ¾ cups extra-virgin olive oil
- Slaw
- 1 package coleslaw mix
14 ounce
- ½ cup chopped fresh cilantro
divided
Directions
- 1
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)
- 2
Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.
- 3
To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
- 4
Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.
- 5
Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
- 6
To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.
Cheesy Beef Enchilada Casserole
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About this Recipe
Looking for a comforting, flavor-packed meal that's ready in a flash? This Cheesy Beef Enchilada Casserole delivers all the rich, savory taste of your favorite enchiladas, ready for the table in just 35 minutes. It’s the perfect solution for a hearty weeknight dinner that doesn't compromise on taste.
This recipe streamlines weeknight cooking by transforming classic enchilada flavors into an easy casserole format. You'll love the homemade cheese sauce, crafted from butter, flour, reduced-fat milk, sharp Cheddar, and Parmesan, which creates an undeniably creamy texture. The savory ground beef mixture, brightened with diced onion, red bell pepper, frozen corn, and diced green chiles, is seasoned perfectly with ground cumin, chili powder, and garlic powder, ensuring every bite is bursting with authentic flavor. The fresh, tangy coleslaw, dressed with a vibrant homemade Italian dressing, provides a crucial crisp and zesty counterpoint to the rich, cheesy casserole.
Prepare for a hearty and satisfying dish that truly hits the spot. Each spoonful offers a delightful medley of textures—the tender, well-seasoned ground beef and vegetables nestled among quartered corn tortillas, all enveloped in a luxuriously creamy, gooey cheese sauce. The sharp Cheddar and Parmesan lend a deep, savory flavor to the cheese, while the corn tortillas add a comforting base. Served alongside, the crisp coleslaw, with its zesty red-wine vinegar and herbaceous Italian dressing, cuts through the richness, leaving you feeling perfectly satiated.
- Meat Swaps: Instead of 90%-lean ground beef, you could easily use ground turkey or a plant-based ground crumble for a different spin.
- Spice Level: For more heat, consider adding a pinch of cayenne pepper to the beef mixture or using hot diced green chiles.
- Veggie Boost: Feel free to incorporate other diced vegetables into the beef mixture, such as zucchini or mushrooms, for added nutrition and texture.
- Cheese Blend: Experiment with different shredded cheese combinations in the sauce, like Monterey Jack or a Mexican blend, alongside the specified sharp Cheddar and Parmesan.
This Cheesy Beef Enchilada Casserole is perfect for a comforting weeknight family dinner or a casual gathering with friends. Serve it straight from the baking dish, accompanied by the fresh, vibrant coleslaw for a perfectly balanced meal.