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King Ranch Beef Casserole Recipe

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★★★★★

4.9 from 119 reviews

This hearty King Ranch Beef Casserole combines layers of tender ground beef, black beans, flavorful sauces, and a blend of cheeses with crispy corn tortillas to create a comforting Tex-Mex classic baked to bubbly perfection. It’s perfect for family dinners or gatherings and offers a rich, savory flavor with a smoky paprika kick.

Ingredients

Scale

Meat & Vegetables

  • 2 tablespoons avocado oil
  • 1 large white onion, finely diced
  • 2 pounds lean ground beef, cooked and crumbled (drained)
  • 2 6 oz cans fire-roasted diced green chiles

Liquids & Sauces

  • 2 cups beef broth
  • 1 15 ounce can black beans, rinsed and drained
  • 1 10.5 ounce can condensed cream of mushroom soup
  • 1 16 ounce jar salsa verde (tomatillo sauce)
  • 1 15 ounce can mild enchilada sauce (red or green)
  • 8 ounces sour cream

Spices

  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic salt
  • 1 teaspoon freshly ground black pepper

Carbohydrates & Cheese

  • 20 corn tortillas, cut into 1/2-inch-wide strips
  • 4 cups grated sharp Cheddar cheese (about 1 pound)
  • 1 ½ cups grated Monterey Jack cheese (about 12 ounces), divided
  • 1 cup Cotija cheese, crumbled (about 8 ounces), for garnish

Garnish

  • Fresh cilantro, finely chopped

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Lightly spray a 9 x 13 deep baking dish with cooking oil to prevent sticking.
  2. Sauté Onion: In a large pot over medium heat, warm the avocado oil. Add the finely diced onion and sauté until tender, about 4 minutes, releasing its sweetness.
  3. Brown Ground Beef: Add the ground beef to the pot, cooking until browned and crumbled into small pieces using a spatula. Drain off any excess grease to keep the casserole light.
  4. Create Beef Mixture: To the pot, add beef broth, black beans, cream of mushroom soup, salsa verde, enchilada sauce, sour cream, smoked paprika, garlic salt, and black pepper. Stir thoroughly to combine, then let the mixture come to a simmer over medium heat.
  5. Add Chiles, Tortillas, and Cheese: Stir in the fire-roasted diced green chiles, corn tortilla strips, 4 cups of sharp Cheddar, and ½ cup of Monterey Jack cheese until everything is well incorporated.
  6. Assemble and Bake: Pour the combined mixture into the prepared baking dish. Sprinkle the remaining Monterey Jack cheese evenly over the top. Bake in the oven for 25-30 minutes until heated through, bubbly, and cheese is melted.
  7. Garnish: Remove the casserole from the oven and sprinkle crumbled Cotija cheese and finely chopped cilantro over the top for bright flavor and presentation.
  8. Rest Before Serving: Let the casserole stand for 10 minutes to set before serving, allowing flavors to meld and slices to hold form.
  9. Serve with Optional Toppings: For added variety, serve with jalapenos, diced red onions, sliced olives, diced tomatoes, extra sour cream, salsa, guacamole, and a good hot sauce for heat.

Notes

  • You can substitute ground turkey or chicken for a leaner protein option.
  • Use gluten-free corn tortillas to make this dish gluten-free.
  • If you prefer a spicier casserole, use a hotter enchilada sauce or add chopped jalapenos to the mixture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • This casserole freezes well; thaw overnight in the refrigerator before reheating.

Keywords: King Ranch casserole, Beef casserole, Tex-Mex casserole, layered casserole, baked beef dish, comfort food, ground beef recipe, cheesy casserole

Find it online: https://busyrecipe.com/king-ranch-beef-casserole-recipe/