Tender Beef Chunks Recipe You’ll Make Again and Again

This enchilada casserole is built for depth, comfort, and repeat-worthy flavor. Tender beef chunks are slowly seasoned, layered with rich enchilada sauce, and baked until everything melts into a cohesive, restaurant-quality dish. It’s the kind of recipe that feels familiar yet refined—designed for home cooks who want bold results without unnecessary complexity. Every layer has purpose, and every bite delivers.

Ingredients List

• 700 g beef chuck or beef stew meat, cut into bite-sized chunks
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cups red enchilada sauce (homemade or high-quality store-bought)
• 1 cup beef broth
• 8 corn tortillas, cut into quarters
• 1½ cups shredded cheddar or Mexican blend cheese
• ½ cup shredded mozzarella (for melt and stretch)
• Fresh cilantro, finely chopped (for garnish)
• Optional: sliced jalapeños or black olives for added depth

Step-by-Step Instructions

Prepare the Beef

Season the beef chunks generously with salt, black pepper, cumin, smoked paprika, and oregano. This early seasoning ensures the meat absorbs flavor from the inside, not just the surface.

Sear for Flavor

Heat olive oil in a heavy skillet over medium-high heat. Add the beef in batches and sear until deeply browned on all sides. Remove and set aside. Browning is essential—it builds the base flavor of the entire enchilada casserole.

Build the Sauce Base

In the same skillet, reduce heat to medium. Add chopped onion and cook until soft and lightly golden. Stir in garlic and cook for 30 seconds until fragrant.

Simmer Until Tender

Return the beef to the skillet. Pour in enchilada sauce and beef broth. Bring to a gentle simmer, cover, and cook for 25–30 minutes until the beef is tender and the sauce slightly thickened.

Assemble the Casserole

Preheat the oven to 180°C (350°F). Lightly grease a baking dish. Spread a thin layer of sauce at the bottom, then add a layer of tortilla pieces, followed by beef and sauce, then cheese. Repeat layers, finishing with cheese on top.

Bake to Perfection

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden on top.

Rest and Garnish

Allow the enchilada casserole to rest for 5–10 minutes before serving. Garnish with fresh cilantro and optional toppings.

Cook Time

Total: 55–60 minutes
Prep: 15 minutes
Bake: 30–35 minutes

Servings

Makes approximately 4–6 generous servings

Nutritional Information (approx. per serving)

• Calories: 420–460 kcal
• Protein: 28–32 g
• Fat: 24 g
• Carbohydrates: 22–26 g
• Fiber: 3 g

Storage Instructions

Allow the casserole to cool completely before storing. Refrigerate in an airtight container for up to 3 days. For longer storage, freeze individual portions for up to 2 months. Reheat gently in the oven or microwave until heated through.

Suggestions

• Serve with a crisp green salad or lightly dressed slaw to balance the richness.
• A spoon of sour cream or Greek yogurt adds a creamy contrast.
• For deeper heat, add chipotle powder or roasted green chilies to the sauce.

Seasonal Relevance

This enchilada casserole shines in cooler months when slow-simmered beef and oven-baked meals feel most comforting. That said, it’s equally suitable year-round for family dinners, gatherings, or make-ahead meals.

Conclusion

This tender beef enchilada casserole is not about shortcuts—it’s about intention. Each step builds flavor, texture, and balance, resulting in a dish that feels both comforting and chef-driven. It’s reliable enough for weeknights and impressive enough for guests, making it a recipe you’ll genuinely come back to.

FAQs – 3 questions that are not used in the article

Can I use leftover beef for this enchilada casserole?
Yes, leftover roasted or braised beef works beautifully. Shred or cube it, then simmer briefly in enchilada sauce to refresh moisture and flavor.

What’s the best baking dish size for this recipe?
A medium 9×9-inch or similar-sized casserole dish works best, allowing even layering without drying out the edges.

Can this enchilada casserole be made less spicy?
Absolutely. Use a mild enchilada sauce and skip spicy add-ins. You can always serve heat on the side for those who want it.