There’s something about a casserole that feels like a warm hug after a long day. This High Protein Beef Enchilada Casserole is one of those dishes that sneaks into your kitchen, filling the air with the scent of cumin and garlic, and leaves you feeling a bit more settled. I remember the first time I made it—halfway through, I got distracted by a phone call and almost forgot to take it out of the oven on time. The cheese browned just right, though, and that slight crisp along the edges? Absolutely worth the tiny moment of panic.
The layers of seasoned beef, black beans, and tortillas soaked in enchilada sauce create a texture that’s both hearty and tender. It’s the kind of meal that makes you want to linger at the table, maybe with a glass of something cold nearby, even if you’re the only one eating. That melted cheese on top? It’s the kind of thing that pulls you back for another forkful before you even realize it.
Why You’ll Love It
- This casserole balances protein and comfort so well, it’s easy to convince yourself it’s both nourishing and indulgent.
- The layering means every bite has a nice mix of flavors and textures, but it’s still straightforward to put together—no fancy techniques required.
- It’s simple—and that’s kind of the point. Sometimes, a no-fuss dish is exactly what the evening needs.
- Leftovers reheat nicely, though the tortilla edges might soften a bit, which I don’t mind but might not be everyone’s favorite.
Cooking this casserole feels like a small reward at the end of a busy day. Even if you don’t have much time, it’s the kind of dish that’s forgiving—you can tweak spices or cheese amounts to suit what you have on hand or what you’re craving.
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High Protein Beef Enchilada Casserole
- Total Time: 60 minutes
- Yield: 6 1x
Description
A hearty and protein-packed beef enchilada casserole layered with seasoned ground beef, black beans, cheese, and enchilada sauce, perfect for a nutritious and satisfying meal.
Ingredients
1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can red enchilada sauce
1 cup low-sodium beef broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
6 whole wheat flour tortillas, cut into quarters
2 cups shredded reduced-fat sharp cheddar cheese
1/2 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
Stir in the black beans, enchilada sauce, beef broth, ground cumin, chili powder, smoked paprika, dried oregano, black pepper, and salt. Simmer for 8-10 minutes until the mixture thickens slightly.
Spread a thin layer of the beef mixture on the bottom of the prepared baking dish.
Layer one-third of the tortilla quarters evenly over the beef mixture.
Spoon one-third of the beef mixture over the tortillas, then sprinkle with one-third of the shredded cheese.
Repeat the layering process two more times, ending with a layer of cheese on top.
Cover the casserole loosely with aluminum foil and bake for 25 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 the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes
Using a baking dish you’re comfortable with helps keep the whole process stress-free. I usually grab whatever size fits my oven and adjust the layering a bit. If you want a little extra freshness, a simple side salad or some sliced avocado brightens things up without much effort. Sometimes I’ve added a little extra chili powder for a kick, but honestly, the spice blend here is just about right. For a twist, swapping in corn tortillas could add a different texture, though I haven’t tested that enough to be sure how it holds up baking.
FAQ
Can I make this ahead of time? Absolutely. It actually tastes great after sitting overnight, which lets the flavors meld. Just cover and refrigerate, then reheat before serving.
What if I don’t eat beef? Ground turkey or a plant-based substitute can work, though cooking times might vary a bit.
How spicy is it? The seasoning is moderate—more comforting than fiery, but feel free to adjust the chili powder to your taste.
Can I freeze leftovers? Yes, store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Give this casserole a try when you want something hearty without fuss. It’s one of those dishes that’s easy to make, easy to love, and easy to share—or not. Either way, it’s dinner that feels like you took a moment for yourself.