Let me tell you about my absolute favorite weeknight lifesaver: the *make ahead enchilada casserole*! Seriously, this dish is the hero we all need when life gets busy. It’s simple, delicious, and perfect for those nights when you just don’t have the energy to whip up something complicated. I love how you can prepare it in advance and pop it in the oven when you’re ready to eat. Plus, it’s a crowd-pleaser! My family adores it, and I can’t count the number of times we’ve gathered around the table, plates piled high with cheesy, saucy goodness. Whether it’s a casual weeknight dinner or a festive gathering, this casserole brings everyone together. Trust me, once you try it, you’ll understand why it’s a staple in my kitchen!
Ingredients List
Gather these simple ingredients, and you’ll be on your way to a delicious make-ahead enchilada casserole:
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) enchilada sauce
- 2 cups shredded cheese (I love a mix of cheddar and Monterey Jack!)
- 8 corn tortillas
- 1 cup diced tomatoes (fresh or canned work great)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Feel free to get creative with your cheese or even swap the beef for shredded chicken or turkey if you prefer! It’s all about making it your own.
How to Prepare Instructions
Preheat and Cook
First things first, preheat your oven to 350°F (175°C). This step is super important, so don’t skip it! While your oven heats up, grab a skillet and cook the ground beef over medium heat until it’s nicely browned, which usually takes about 6-8 minutes. Make sure to drain any excess fat so your casserole isn’t greasy!
Layering the Casserole
Now, let’s build that beautiful casserole! Start by layering four corn tortillas on the bottom of a baking dish. I like to slightly overlap them for better coverage. Next, take half of your beef mixture and spoon it over the tortillas, spreading it out evenly. Don’t be shy with that enchilada sauce – it adds amazing flavor! Then, sprinkle half of the shredded cheese on top. Repeat the process with another layer of tortillas, the remaining beef mixture, and the rest of the cheese. Finally, finish it off by scattering the diced tomatoes on top. It’s like a colorful little masterpiece!
Baking the Casserole
Cover your casserole with foil to keep it nice and moist while it bakes. Pop it in the oven for 30 minutes. After that, carefully remove the foil (watch out for steam!) and bake for an additional 10 minutes, or until the cheese is bubbly and golden. You’ll know it’s done when it’s slightly puffed up and everything smells heavenly. Let it cool for a few minutes before diving in – it’s hard to resist, but trust me, you don’t want to burn your mouth!
Tips for Success
To make sure your make-ahead enchilada casserole turns out perfectly every time, here are some handy tips! First, don’t hesitate to swap out ingredients. If ground beef isn’t your thing, shredded chicken or turkey works wonderfully, or you can skip the meat entirely for a vegetarian option by loading up on extra beans or veggies.
Also, if you want a little extra kick, add some diced jalapeños or a sprinkle of cayenne pepper to the meat mixture. And remember, you can prepare the casserole a day ahead and store it in the fridge. Just pop it in the oven when you’re ready to eat – effortless, right?
Nutritional Information Section
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use in your make-ahead enchilada casserole. The figures provided below are estimates and should be treated as such. Always check the labels of your ingredients for the most accurate information.
FAQ Section
Can I make this casserole vegetarian?
Absolutely! To whip up a delicious vegetarian version of this make-ahead enchilada casserole, simply skip the ground beef and load up on more black beans, or add in some sautéed veggies like bell peppers, zucchini, or corn. You could even throw in some mushrooms for extra texture! Just make sure to keep the rest of the ingredients the same to maintain that yummy flavor.
How do I store leftovers?
If you have any leftovers (which is rare because it’s so good!), let the casserole cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep well in the fridge for about 3-4 days. When you’re ready to enjoy it again, just pop it in the microwave or reheat it in the oven until it’s warmed through. Just be careful – it heats up quickly!
Can I freeze the casserole?
Yes, you can definitely freeze this casserole for those super busy nights! Just prepare the casserole as usual but don’t bake it. Cover it tightly with foil or plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight, then bake it straight from the fridge as per the original instructions. Perfect for a last-minute meal!
Why You’ll Love This Recipe
- Effortless Prep: You can whip it up ahead of time, making busy nights a breeze.
- Family Favorite: It’s a guaranteed hit with kids and adults alike!
- Flavorful Layers: Each bite is packed with cheesy goodness, spices, and savory beef.
- Customizable: Easy to adapt for dietary preferences, whether you’re a meat lover or vegetarian.
- Leftovers Galore: Enjoy it for days, making meal times stress-free!
Serving Suggestions
To make your meal extra special, consider serving your make-ahead enchilada casserole with a fresh green salad drizzled with lime vinaigrette. A dollop of sour cream or Greek yogurt on top adds a creamy finish, while some sliced avocado or guacamole brings extra richness. And don’t forget a side of tortilla chips for that perfect crunch!
For more information on the nutritional benefits of beans, check out this Healthline article.
If you’re interested in more variations of enchiladas, you can find some great ideas at Simply Recipes.
Print
Make Ahead Enchilada Casserole: Easy 5-Step Recipe!
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This make-ahead enchilada casserole is easy and delicious. Perfect for busy nights or gatherings.
Ingredients
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) enchilada sauce
- 2 cups shredded cheese
- 8 corn tortillas
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add black beans, enchilada sauce, cumin, chili powder, salt, and pepper to the beef. Stir to combine.
- In a baking dish, layer four tortillas on the bottom.
- Spoon half of the beef mixture over the tortillas.
- Sprinkle half of the cheese on top.
- Repeat with another layer of tortillas, beef mixture, and cheese.
- Top with diced tomatoes and remaining cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can use shredded chicken or turkey instead of beef.
- For a vegetarian version, skip the meat and add more beans or vegetables.
- Prepare the casserole a day ahead and store in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: make ahead enchilada casserole, easy enchilada recipe, casserole recipe
