Easy Beef Enchilada Layers (Print Version)

Hearty layers of ground beef, cheeses, tortillas, and sauce baked until melty and flavorful.

# What You'll Need:

→ Tortillas

01 - 6 large flour tortillas

→ Protein and Beans

02 - 1 lb lean ground beef
03 - 1 cup pinto beans, rinsed and drained

→ Vegetables and Aromatics

04 - 1 medium yellow onion, diced
05 - 4 oz diced green chilies (mild or medium)

→ Cheese

06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese

→ Sauces and Seasonings

08 - 1 1/2 cups enchilada sauce
09 - 2 tbsp taco seasoning mix

→ Optional Toppings

10 - Shredded lettuce
11 - Diced tomatoes
12 - Diced red onion
13 - Sour cream

# Steps to Follow:

01 - Set the oven temperature to 350°F (175°C) to ensure even baking.
02 - In a large skillet over medium-high heat, cook ground beef and diced onion until beef is fully browned and onions are softened. Break meat into small pieces as it cooks. Drain excess fat to reduce greasiness.
03 - Incorporate taco seasoning and diced green chilies into the beef mixture. Stir in 1/4 cup of enchilada sauce and simmer for 5 minutes to blend flavors thoroughly.
04 - Pour 1/2 cup of enchilada sauce evenly across the bottom of a 9x13 inch baking dish to prevent sticking and enhance flavor.
05 - Place tortillas to cover the bottom of the dish, trimming and overlapping as necessary to form a complete layer.
06 - Spread half of the beef mixture evenly over the tortilla layer. Sprinkle half of the pinto beans atop the beef to ensure consistent distribution.
07 - Distribute 1/2 cup each of shredded cheddar and Monterey Jack cheeses over the beef and bean layer. Drizzle with 1/4 cup enchilada sauce for moisture.
08 - Create a second layer by repeating the tortilla, beef, beans, cheese, and enchilada sauce sequence as previously detailed.
09 - Lay down a final tortilla layer and cover it with the remaining cheeses. Drizzle the last 1/4 cup of enchilada sauce evenly over the top.
10 - Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes or until cheese is bubbly and melted.
11 - Allow the casserole to rest for a few minutes post-baking for easier slicing. Garnish portions with optional toppings such as shredded lettuce, diced tomatoes, red onion, and a dollop of sour cream before serving.

# Additional Notes:

01 - Grate cheese freshly for superior melt and creaminess. Warm tortillas briefly before assembling to prevent tearing. Let casserole rest after baking to maintain clean slices and layered integrity.
02 - This dish stores well for up to three days refrigerated and can be frozen for up to two months. Reheat thoroughly before serving.

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