There’s something about the way a warm, cheesy enchilada bake fills the kitchen with spice and comfort that makes even the busiest weekday feel manageable. I remember one evening when I was halfway through a work project, distracted by emails and a ringing phone, but the rich aroma of cumin and garlic simmering in the skillet gently pulled me away. I wasn’t quite sure how long it had been cooking, but the scent was enough to promise a meal that would hit the spot. The layers of tortillas and beef mixture came together in the baking dish almost without me noticing, and when it finally emerged from the oven, bubbling and golden, it was like a little celebration on my plate.
Why You’ll Love It
– Packed with protein, this dish keeps you full and fueled without feeling heavy.
– The layers of beef, beans, and cheese bring a satisfying depth of flavor that’s both hearty and comforting.
– It’s simple — and that’s kind of the point. No complicated steps, just layers and bake.
– You’ll get a little kick from the spices, but nothing too overpowering, so it’s approachable for most tastes.
Just a heads-up: it’s not the fastest dinner option if you’re in a rush, but it’s perfect for planning ahead or feeding a crowd. Leftovers reheat well, which means you get to enjoy that cozy feeling even the next day.
PrintHigh Protein Beef Enchilada Bake
A hearty and protein-packed beef enchilada bake featuring lean ground beef, black beans, and a rich enchilada sauce, topped with melted cheese for a satisfying and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can red enchilada sauce
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 whole wheat flour tortillas (8-inch size)
2 cups shredded reduced-fat sharp cheddar cheese
1/2 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 3-4 minutes.
Stir in the black beans, enchilada sauce, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally.
Spread a thin layer of the beef mixture on the bottom of the prepared baking dish.
Place one tortilla on top of the beef mixture layer. Spread about one-sixth of the beef mixture evenly over the tortilla, then sprinkle about 1/3 cup of shredded cheddar cheese on top.
Repeat the layering process with the remaining tortillas, beef mixture, and cheese, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchilada bake rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.
Kitchen Notes
If you’re worried about having the right gear, don’t be — a simple baking dish and skillet are all you need here. I usually serve this with a fresh green salad or some steamed veggies to balance the richness. Sometimes I swap out the cheddar for pepper jack if I’m feeling a little adventurous, but I haven’t tested that enough to say it’s a must-try. For a twist, adding a dollop of sour cream or a sprinkle of sliced avocado on top can be a nice touch, though it’s just as good straight from the oven.
FAQ
Can I make this ahead of time? Absolutely. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s straight from the fridge.
Is this dish freezer-friendly? Yes, it freezes well. Freeze in portions and thaw overnight in the fridge before reheating.
Can I use a different protein? Ground turkey or chicken could work, but the flavor will be a bit different. I haven’t tried it with plant-based meat substitutes, but it might be worth experimenting.
If you’re craving a meal that feels like a warm hug on a plate, this High Protein Beef Enchilada Bake might just be your next go-to. Give it a try and see how those layers of flavor come together to turn any evening into something a bit more special.