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Ground Beef Enchilada Casserole

This **Ground Beef Enchilada Casserole** is a **hearty, cheesy, and flavor-packed dish** that brings all the bold flavors of enchiladas into an **easy, layered casserole**.
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Equipment

  • - Large skillet
  • - 9x13 baking dish
  • - Mixing bowl
  • Measuring cups and spoons
  • Spatula

Ingredients
  

  • - 1 lb ground beef
  • - 1 small onion diced
  • - 2 cloves garlic minced
  • - 1 teaspoon chili powder
  • - 1 teaspoon cumin
  • - 1/2 teaspoon paprika
  • - 1/2 teaspoon garlic powder
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 1 10 oz can red enchilada sauce
  • - 1 4 oz can diced green chilies
  • - 1 cup corn kernels optional
  • - 10 small corn tortillas cut into quarters
  • - 2 cups shredded cheddar cheese
  • - 1 cup shredded Monterey Jack cheese
  • - 1/4 cup chopped fresh cilantro for garnish

Instructions
 

  • #### **Step 1: Cook the Ground Beef**
  • Heat a **large skillet** over medium heat. Add the **ground beef and onion**, cooking until the beef is browned and the onion is soft (**about 5-7 minutes**). Drain excess grease. Stir in the **garlic, chili powder, cumin, paprika, garlic powder, salt, and black pepper**, cooking for **1-2 minutes** until fragrant. Remove from heat and stir in the **diced green chilies** and **corn (if using)**.
  • #### **Step 2: Layer the Casserole**
  • Preheat oven to **375°F (190°C)** and grease a **9x13 baking dish**. Spread **1/4 cup enchilada sauce** on the bottom of the dish. Arrange a layer of **tortilla pieces**, followed by **half of the ground beef mixture**, **1/3 of the remaining enchilada sauce**, and **1/3 of the shredded cheese**. Repeat the layers one more time. Top with the remaining **tortillas, enchilada sauce, and cheese**.
  • #### **Step 3: Bake the Casserole**
  • Cover the casserole with foil and **bake for 20 minutes**. Remove the foil and bake for an additional **10 minutes** until the cheese is melted and bubbly.
  • #### **Step 4: Serve & Enjoy**
  • Remove from the oven and let it sit for **5 minutes** before slicing. Garnish with **chopped cilantro** and serve warm with **sour cream, guacamole, or salsa**.