Beef Enchilada Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lean ground beef</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">2 tablespoons chili powder</li><li class="ingredients-single-item">1 tablespoon ground cumin</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1/2 teaspoon smoked paprika</li><li class="ingredients-single-item">1/4 teaspoon ground cinnamon (optional)</li><li class="ingredients-single-item">400g enchilada sauce (homemade or store-bought)</li><li class="ingredients-single-item">12 corn tortillas (15cm diameter)</li><li class="ingredients-single-item">300g grated cheese blend (cheddar and monterey jack)</li><li class="ingredients-single-item">200g black beans, drained and rinsed</li><li class="ingredients-single-item">150g corn kernels (fresh, frozen or canned)</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">Fresh cilantro, sliced green onions, sour cream, and lime wedges for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13-inch) baking dish</li><li class="equipment-single-item">Large skillet or frying pan</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and lightly grease your baking dish with cooking spray or oil. This prevents sticking and ensures easy serving later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant and slightly softened.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until no longer pink, stirring occasionally. Proper browning develops a deeper flavor through the Maillard reaction, creating those delicious savory notes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the tomato paste and cook for 1 minute to remove the raw flavor. Add all the spices (chili powder, cumin, oregano, smoked paprika, and optional cinnamon), along with salt and pepper to taste. Cook for another minute until fragrant - this blooms the spices, releasing their essential oils and maximizing flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the black beans and corn to the beef mixture, stirring to combine. Remove from heat and set aside. The residual heat will gently warm the beans and corn without making them mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour about 60ml (1/4 cup) of enchilada sauce into the bottom of your baking dish, spreading it to create a thin layer. This prevents the bottom tortillas from drying out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Layer 4 corn tortillas over the sauce, overlapping slightly to cover the bottom of the dish. Don't worry about perfect placement - the tortillas will soften and meld together during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread half of the beef mixture evenly over the tortillas, then pour about 120ml (1/2 cup) of enchilada sauce on top. Sprinkle with 1/3 of the grated cheese. The sauce will seep into the tortillas as it bakes, creating tender, flavorful layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add another layer of 4 tortillas, followed by the remaining beef mixture, another 120ml (1/2 cup) of sauce, and another 1/3 of the cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Top with the final 4 tortillas, the remaining enchilada sauce, and the last of the cheese. Be sure to spread the sauce to the edges to prevent the exposed tortillas from becoming too crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. This creates a steamy environment that helps the tortillas soften and the flavors meld.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and beginning to brown at the edges. This final uncovered bake creates that irresistible golden cheese top.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and let the casserole rest for 5-10 minutes before serving. This resting period is crucial as it allows the layers to set and makes serving much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Garnish with fresh cilantro and sliced green onions. Serve with sour cream and lime wedges on the side. The lime adds brightness that balances the rich flavors, while the sour cream provides a cooling contrast to the spices.</li></ol>