This enchilada bake layers lightly seasoned beef between corn tortillas, red sauce and cheese. The sauce is measured across the layers so the tortillas soften without swimming, and a 10-minute rest helps portions hold together. Use a 9-by-13-inch dish.
2 cups (8 ounces / 225 g) shredded Monterey Jack or cheddar cheese, divided
Directions
Cook the beef. Heat the oven to 375°F (190°C). Cook beef and onion in a large skillet over medium heat for 8–10 minutes, breaking up the beef, until it reaches 160°F (71°C). Drain fat. Stir in Mild Taco Dust and 1 cup enchilada sauce; simmer 2 minutes.
Start the layers. Spread 1/2 cup sauce across the base of a 9-by-13-inch baking dish. Add 4 tortillas, cutting some in half to cover gaps with minimal overlap. Spread half the beef mixture over them, then 1/2 cup sauce and 3/4 cup cheese.
Repeat and top. Add 4 more tortillas, the remaining beef mixture, another 1/2 cup sauce and 3/4 cup cheese. Finish with the last 4 tortillas, the final 1/2 cup sauce and remaining 1/2 cup cheese. Spread sauce to all exposed tortilla edges.
Bake through. Cover loosely with foil without pressing it into the cheese. Bake 20 minutes, then uncover and bake 10–15 minutes more, until bubbling and the center reaches 165°F (74°C). If needed, continue covered until the middle is hot; browned cheese alone is not enough.
Rest and portion. Rest 10 minutes before cutting into six portions. Use a wide spatula to lift each serving; the layers should be tender and lightly saucy, not dry. Serve warm, spooning any small amount of sauce from the dish alongside.
Cooking timing: 40–50 mins + 10 mins resting.
The Dust In This Recipe
Mild Taco Seasoning
$19.99
Make it with Desert Dust Mild Taco Seasoning. Start with the amount listed, then taste before adding more.
✦Mild HeatFull taco flavor without a big hit of heat.
✦Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
The tortillas lie flat in three layers with beef, sauce and cheese between them. Nothing is filled and rolled individually. Cut it into casserole-style portions after resting. Corn tortillas soften into the sauce but should still form recognizable layers; a few broken edges do not affect assembly.
WHY USE CORN TORTILLAS INSTEAD OF FLOUR?
Corn tortillas suit the layered sauce-and-bake method and contribute their own flavor. Soft flour tortillas absorb moisture differently and can become gummy in this casserole. Use twelve small 6-inch corn tortillas, cutting some to fill gaps rather than adding thick overlapping stacks. There is no need to fry them first.
HOW MUCH ENCHILADA SAUCE GOES IN EACH LAYER?
Measure 3 cups total. Stir 1 cup into the beef, use 1/2 cup on the dish base, then use 1/2 cup over each of the two beef layers and 1/2 cup on top. Coat exposed tortilla edges to prevent dry corners. A very thick bottled sauce may need loosening according to its package directions before measuring.
CAN I USE STORE-BOUGHT SAUCE, AND WILL IT BE TOO SALTY?
A mild red enchilada sauce is the intended starting point; choose a lower-sodium version if available. The cheese, sauce and Mild Taco Dust all contribute salt, so this recipe adds none separately. Taste the cooked beef-and-sauce mixture before adding extra seasoning. A spicy sauce makes a hotter bake even when the Dust is Mild.
CAN I ASSEMBLE THE BAKE AHEAD?
You can assemble it up to one day ahead. Cool the cooked beef mixture promptly in a shallow container before layering with cold sauce, cover the finished dish and refrigerate at 40°F (4°C) or below. A chilled bake needs extra covered oven time to reach 165°F (74°C) in the center; then uncover to brown. Follow the baking-dish maker’s guidance about moving a cold dish into a hot oven.
WHY SHOULD IT REST, AND HOW DO I STORE IT?
The 10-minute rest lets the sauce settle and makes the layers easier to lift. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days at 40°F (4°C) or below. Freeze portions for up to 2 months for best quality, thaw in the refrigerator and reheat to 165°F (74°C). Tortillas soften further after freezing.
WHAT ALLERGENS ARE IN THIS ENCHILADA BAKE?
The cheese contains milk. Red enchilada sauces may contain wheat, and tortilla ingredients and cross-contact practices vary, so check the actual packages. The current Mild Taco ingredient list does not list mustard, dairy or wheat. That does not make the finished casserole allergen-free; its sauce and cheese still determine what is suitable for you.
