It’s officially back to school here in Greenville, SC, so I’ve got quick weeknight dinners on my mind. I made this beef enchilada casserole last week for the first time and it was well received by all members of this household. Since that rarely happens, I feel the need to share it on here when it does.

Mexican dishes are always a favorite with my family and this one checks all of the boxes: cheesy, flavorful and easy. Recipe posted below and linked here: https://www.smalltownwoman.com/beef-enchilada-casserole/

I think this is the first recipe I’ve made from Small Town Woman, but it won’t be the last. I plan to peruse her site this week and try some more of her recipes soon.

Beef Enchilada Casserole

Author: Beth Pierce Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes

Ingredients

• 1 ½ lbs ground beef
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 cups enchilada sauce 
• 1 can (15 ounces) black beans drained and rinsed. 
• 1 can (7 ounces) diced green chiles drained
• 12–14 flour or corn tortillas
• 1 ¼ cups shredded cheddar
• 1 ¼ cups shredded Monterey Jack cheese
• 1 avocado peeled, seeded diced
• 1 tablespoon lemon juice
• 1/2 cup diced tomato
• 1/4 cup chopped cilantro
• 1 jalapeno seeded and minced

Instructions

1. Preheat oven to 350 degrees.  Spray 9 x 13 inch casserole with nonstick cooking spray for ease in cleaning.
2. Brown ground beef in large skillet over medium heat.  When the ground beef is about halfway browned add the onion. Cook until the beef is browned the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute stirring continuously.  Drain any excess grease.  Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cooking for 1-2 minutes while stirring to combine.
3. Spread 2 tablespoons of enchilada sauce in the bottom of the casserole dish.  Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese.   Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
4. Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cool covered for 5 minutes.
5. Toss avocado with lemon juice.  Top casserole with avocado, tomato, cilantro and jalapeno.

I omitted the avocado because I didn’t have any on hand, but I think that would make a delicious addition next time.

I hope your week is off to a fabulous start!