This is a great make-ahead casserole that works well with beef or chicken.
What you need:
Meat Filling:
- 1½ lb lean ground beef
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper to taste
Casserole:
- 10–12 small corn tortillas (or flour tortillas) (we cut these in strips for easier placement)
- 1 can green enchilada sauce (or make from scratch)
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream or plain Greek yogurt (or ½ and ½ )
- 1 (15 oz) can black beans, rinsed (optional)
- 1 cup frozen corn (optional)
What to do:
Preheat oven to 375°F. Brown beef with onion. Drain if needed. Stir in garlic, cumin, chili powder, paprika, oregano, salt, and pepper; and cook for 10-15 minutes or so. Mix in green chiles, and if desired, black beans and corn. Spread a thin layer of green enchilada sauce in a 9×13-inch baking dish. Layer tortillas, half the beef mixture, half the sour cream (spread lightly), one-third of the cheese, and some enchilada sauce. Note: we mixed some lime juice, enchilada seasoning, and fresh cilantro into the sour cream/yogurt. Repeat the layers. Top with a final layer of tortillas, remaining sauce, and remaining cheese. Cover with foil and bake 25 minutes. Uncover and bake another 10–15 minutes until bubbly and lightly browned. Let rest 10 minutes before serving.
Optional Extras
- Add sautéed zucchini, spinach, or bell peppers to the beef mixture.
- Stir 4 oz softened cream cheese into the hot beef for a creamier filling.
- Use Pepper Jack cheese for a little extra heat.
- Top with avocado, cilantro, green onions, jalapeños, salsa verde, and fresh lime wedges.
- Serve with cilantro-lime rice, Mexican cabbage slaw, or a fresh tomato-avocado salad.