Make‑Ahead Beef & Black Bean Enchilada Casserole (Tex‑Mex)
A layered enchilada casserole of slow‑braised chipotle tomato beef, black beans, corn and cheese that bakes, cools and keeps well in the fridge for easy weeknight meals.
AI image2 hr 55 min
start to finish
25 min
hands on
Project
difficulty
8
servings
Ingredients
For the braised beef
For the casserole
Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
520 kcal33g protein37g carbs28g fat
An estimate, not a lab analysis.
Method
Preheat the oven to 325°F (163°C).
Pat the chuck roast dry and season all over with 1 teaspoon kosher salt and the black pepper.
Heat the oil in a heavy Dutch oven over medium‑high heat until shimmering, then brown the roast on all sides, 3–4 minutes per side.
Transfer the browned roast to a plate and reduce heat to medium; add the chopped onion and cook, stirring occasionally, until softened and lightly browned.
Add the minced garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring, until fragrant.
Stir in the crushed tomatoes, beef stock, chopped chipotle peppers, adobo sauce and apple cider vinegar, scraping up any browned bits from the pot.
Return the roast to the pot, bring the liquid to a gentle simmer, then cover the Dutch oven with a tight lid and transfer to the preheated oven.
Braise the beef until it is fork‑tender and shreds easily.
Remove the pot from the oven, transfer the roast to a cutting board and shred with two forks; discard large pieces of fat.
Return the shredded beef to the braising sauce, stir to combine, and taste; add remaining 1/2 teaspoon kosher salt if needed.
Increase oven temperature to 375°F (190°C).
Lightly oil a 9x13‑inch (23x33 cm) baking dish and spread about 1/2 cup of the braising sauce across the bottom.
Arrange 4 corn tortillas in an overlapping layer to cover the bottom of the dish.
Spoon one‑third of the shredded beef mixture over the tortillas in an even layer.
Scatter one‑third of the black beans and one‑third of the corn over the beef, then sprinkle with about 2/3 cup of the shredded cheese.
Repeat the tortilla, beef, beans, corn and cheese layers two more times, finishing with the remaining cheese on top.
Cover the dish tightly with foil and bake until heated through and the casserole is bubbling around the edges.
Remove the foil and bake uncovered until the cheese is melted and lightly browned.
Let the casserole rest out of the oven for 15 minutes before cutting and serving to allow layers to set.
If making ahead: let the casserole cool completely to room temperature, then cover and refrigerate for up to 4 days.
To reheat a single portion: microwave on high for 90–120 seconds until hot; to reheat a whole casserole, cover with foil and bake at 350°F (175°C) until heated through, about 20–30 minutes.
Serve with chopped cilantro, lime wedges and sour cream if using.
Worth knowing
- Shorten time: use 4 cups shredded rotisserie chicken (about 1.5 lb cooked) stirred into the braising sauce instead of braising a roast; skip the oven braise step.
- Make it ahead: casserole keeps 4 days in the fridge; cool completely before covering to prevent sogginess.
- Freeze: wrap tightly and freeze up to 2 months. Thaw overnight in fridge before reheating.
- Swap heat: use 1 chipotle pepper for mellow heat or add another for spicier flavor.
- Sauce note: canned chipotle/adobo and crushed tomatoes are pantry staples—use certified gluten‑free brands if you need to guarantee the dish stays gluten‑free.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeMeal prep
More Tex-Mex cooking
An original Restaurant Pro recipe — our own composition in the idiom of Tex-Mex cooking, not any restaurant's recipe. Written to be gluten-free as listed.