When the day has been long and you’re craving something that feels like a warm hug, this High Protein Beef Enchilada Bake steps up. It’s the kind of dish that fills the kitchen with the inviting scent of cumin and smoky paprika, making it impossible not to sneak a taste before the timer goes off. The layers of tender beef mingled with black beans and rich enchilada sauce create a cozy, comforting vibe—just right for unwinding.
I still remember the first time I made this; I was halfway through chopping the onion when the phone rang, and somehow the timing got all off. I ended up tossing the onion in a bit chunkier than planned, and honestly, it added a nice texture that felt more homemade, less perfect. Sometimes those little kitchen distractions make the meal feel even more personal, like it’s got a story baked right in.
- It’s a protein powerhouse that feels indulgent without being heavy.
- The layered bake means you get a bit of everything in every bite—no awkward halfway-through moments.
- It’s simple — and that’s kind of the point. No complicated steps, just pure, satisfying flavor.
- Leftovers reheat well, but it’s also great fresh out of the oven with melted cheese still bubbling.
Even if you’re not usually a fan of reheated meals, this one keeps its charm. Just a quick zap in the microwave and you’re back in that cozy zone.
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High Protein Beef Enchilada Bake
- Total Time: 50 minutes
- Yield: 6 1x
Description
A delicious and hearty high protein beef enchilada bake featuring lean ground beef, black beans, and a flavorful enchilada sauce, topped with melted cheese. Perfect for a satisfying family meal packed with protein.
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can red enchilada sauce
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small whole wheat flour tortillas
2 cups shredded reduced-fat sharp cheddar cheese
1/2 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened, about 4 minutes.
Stir in the black beans, enchilada sauce, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3-4 minutes until heated through and well combined. Remove from heat.
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of the beef mixture on the bottom of the baking dish.
Place one tortilla over the beef mixture layer.
Spread about one-sixth of the beef mixture evenly over the tortilla.
Sprinkle about 1/3 cup of shredded cheddar cheese over the beef mixture.
Repeat layering with the remaining tortillas, beef mixture, and cheese, finishing with a cheese layer on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Don’t worry about fancy gadgets here; a sturdy skillet and a baking dish are all you need to bring this together. I usually serve it with a fresh green salad or a simple side of steamed veggies to balance the richness. If you want to switch it up, adding a little corn or swapping the black beans for pinto beans could work, though I haven’t tested all variations myself. For an extra kick, a handful of sliced jalapeños on top before baking adds a fun twist, but go easy if you’re not into heat.
FAQ
Can I make this ahead of time? Absolutely. You can assemble it the night before and bake it the next day. Just cover tightly and keep it refrigerated.
Is it freezer-friendly? Yes. Wrap it well and freeze for up to three months. Thaw overnight and reheat thoroughly before serving.
What if I don’t have whole wheat tortillas? Regular flour tortillas work fine too, though the whole wheat adds a nice texture and nutty flavor.
Ready to turn your craving into a comforting reality? Give this High Protein Beef Enchilada Bake a try tonight and see how a simple meal can make your evening feel a little more special.