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Dad\u2019s Seasonings <\/p>\n
Must have grillin seasonings!<\/p>\n<\/div>\n<\/div>\n<\/div>\n
Time to add the beef enchilada ingredients together.<\/h2>\n It\u2019s time to finally put all the smoked beef enchilada casserole<\/strong> ingredients together. In the same mixing bowl as the cooked beef, add drained black beans, diced tomatoes with green chili, minced garlic and half a can of the enchilada sauce. Add more taco seasoning and a pinch of salt for flavor. Mix the ingredients together.<\/p>\n\n
Recipe Tip<\/h2>\n For optimal flavor, add a teaspoon of MSG to the beef mix. It helps elevate the flavor.<\/p>\n<\/div>\nHow to keep the casserole from being soggy.<\/h2>\n The smoked beef enchilada casserole<\/strong> calls for a lot of ingredients that are very wet. This may cause the casserole to get soupy and soggy if not done properly. To reduce sogginess, make sure to:<\/p>\n\nLimit the amount of liquid you use. The only wet ingredient should be the enchilada sauce.<\/li>\n Drain all the liquid from the canned products. Make sure to squeeze out all liquid.<\/li>\n Toast up tortillas before making the enchilada lasagna layers. The crust will build a barrier against all the moisture.<\/li>\n Cool off the beef mixture before building the casserole lasagna dish and baking it.<\/li>\n<\/ul>\nAssemble and smoke the beef enchilada casserole.<\/h2>\n Based on the serving size of this smoked beef enchilada casserole<\/strong>, I recommend using an 9\u00d79 square baking dish. This will allow you to build at least 2 layers of the enchilada lasagna.<\/p>\nInstead of greasing the baking dish, add 2 tablespoons of the enchilada sauce as the first layer. Next, place corn tortillas covering the bottom of the dish. One layer is all you need.<\/p>\n
Get a hefty scoop of the beef enchilada mix for the next layer. Cover with shredded cheese and repeat the process until you run out of the mixture.<\/p>\n
Top if all off with more shredded cheese and this casserole lasagna is ready to be smoked.<\/p>\n
Smoke the beef enchilada casserole dish.<\/h2>\nPreheat the grill to 350 degrees and set for indirect heat. I used my Weber Searwood Pellet Smoker. You can do the same with the oven.<\/p>\n
Place the entire beef enchilada casserole<\/strong> on the grill uncovered and smoke for 20 minutes or until the cheese has melted evenly over the top.<\/p>\nRemember, at this point everything is cooked, all that is needed is for the filling to warm up and the cheese to melt.<\/p>\n
Remove the smoked beef enchilada casserole<\/strong> from the grill and garnish with freshly chopped cilantro. Serve with some sour cream or sliced avocado and enjoy!<\/p>\nHow to store smoked beef enchilada casserole leftovers?<\/h2>\n If you are not done with the entire dish, place the leftovers into an airtight container and place it in the fridge. This delicious dish can be enjoyed for 3 days straight! Warm it up in the microwave and eat if for lunch the next day.<\/p>\n
Can I meal prep ahead?<\/h2>\n Yes, if you know you\u2019ll be short on time to make dinner, cook the ground beef and onions the night before and mix in the remaining ingredients. Store them in the fridge overnight in an airtight container and just reheat the next day when assembling the casserole.<\/p>\n
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Frequently Asked Questions:<\/h2>\n\n
Do I have to use ground beef in this recipe?<\/strong> <\/p>\nWhile beef is recommended, it\u2019s not required. Use a leaner protein to fit your lifestyle and flavor preferences. Ground turkey, chicken or even chick peas are all great substitutions.<\/p>\n<\/p><\/div>\n
How do you make beef enchiladas not soggy<\/strong> <\/p>\nTo prevent enchiladas or casseroles from becoming soggy, you need to remove as much moisture from the dish as possible. Drain liquids from cooked meat and canned ingredients. Toast or fry tortillas.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\n
You might also like these Mexican inspired recipes:<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n
If you tried this\u00a0Smoked Beef Enchilada Casserole<\/strong> or any other recipe on my blog, please leave a \ud83c\udf1f\u00a0star rating<\/strong>\u00a0and let me know how it went in the\ud83d\udcdd\u00a0comments<\/strong>. I love hearing from you!<\/p>\n\n
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\n\nPreheat the griddle to a medium high heat and place the entire ground beef brick on the oiled flat top. Press down to sear and build a crust.<\/span><\/p>\n<\/li>\n\nLet the beef cook whole for 2 minutes while the crust continues to build. Flip the ground beef and repeat the process.<\/span><\/p>\n<\/li>\n\nDice the yellow onion and saut\u00e9 next to the ground beef. <\/span><\/p>\n<\/li>\n\nUsing a griddle spatula, start breaking apart the beef until you have small crumbly pieces. Season the beef with 1 tbsp of taco seasoning and continue flipping allowing the meat to cook through.<\/span><\/p>\n<\/li>\n\nOnce the beef is cooked and onions are translucent, mix the ingredients together and transfer them to a large mixing bowl.<\/span><\/p>\n<\/li>\n\nIn the same mixing bowl as the cooked beef, add drained black beans, diced tomatoes with green chili, minced garlic and half a can of the enchilada sauce. Add more taco seasoning and a pinch of salt for flavor. Mix the ingredients together.<\/span><\/p>\n<\/li>\n\nInstead of greasing the baking dish, add 2 tablespoons of the enchilada sauce as the first layer. <\/span><\/p>\n<\/li>\n\nNext, place corn tortillas covering the bottom of the dish. One layer is all you need. Get a hefty scoop of the beef enchilada mix and make the next layer. Cover with shredded cheese and repeat the process until you run out of the mixture.<\/span><\/p>\n<\/li>\n\nPreheat the grill to 350 degrees and set for indirect heat. <\/span><\/p>\n<\/li>\n\nPlace the entire beef enchilada casserole on the grill uncovered and smoke for 20 minutes or until the cheese has melted evenly over the top.<\/span><\/p>\n<\/li>\n\nRemove the smoked beef enchilada casserole from the grill, garnish with freshly chopped cilantro and serve. Add some sour cream or sliced avocado and enjoy.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nBe sure to drain the beans and tomatoes.<\/li>\n If you are looking for a leaner protein options, select beef with higher lean % or use ground ground turkey, chicken or even chickpeas.<\/li>\n Replace corn tortilla\u2019s with flour one\u2019s if you need.<\/li>\n If you have a hard time finding enchilada sauce, used canned tomato sauce and mix in taco seasoning.<\/li>\n Pick cheese that melts easily. A sharp cheddar, Monterey jack or even pepper jack will be great in this recipe.<\/li>\n For optimal flavor, add a teaspoon of MSG to the beef mix. It helps elevate the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Calories: <\/span>334<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>29<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>16<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>54<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>693<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>487<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>6<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>451<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>72<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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