This oven baked Amish-inspired beef and enchilada casserole is the kind of practical supper that fits right into a busy weeknight: minimal ingredients, straightforward assembly, and plenty of hearty flavor. Using bavette steak gives the dish a rich beefy character, while canned red enchilada sauce, corn, beans, and cheese turn it into a comforting casserole with a Southwestern feel. It is less about strict regional authenticity and more about the familiar home-cook tradition of combining a few pantry staples with beef in one baking dish for an easy family meal.
Serve this casserole with a crisp green salad, simple rice, or buttered egg noodles if you want to lean into its hearty comfort-food character. Warm flour tortillas or cornbread are also good alongside, and toppings such as sour cream, sliced green onions, diced avocado, or chopped cilantro help brighten the rich baked beef and sauce.
Oven Baked 5-Ingredient Amish Beef and Enchilada Casserole
Servings: 6
Ingredients
1 1/2 pounds beef bavette steak
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish. If the bavette steak is in one long piece, cut it into 3- to 4-inch sections so it fits more evenly in the dish.
2. Arrange the raw bavette steak in the prepared casserole dish in an even layer. Scatter the black beans and corn over the beef.
3. Pour the red enchilada sauce evenly over the top, making sure the beans, corn, and beef are well coated.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, sprinkle the shredded cheese evenly over the top, and return the dish to the oven for 10 to 15 minutes, or until the cheese is melted and the beef is cooked through and tender.
5. Let the casserole rest for 10 minutes before slicing or scooping to serve. Spoon the beef, beans, corn, sauce, and cheese onto plates and serve hot.
Variations & Tips
Add a topping bar: Set out sour cream, diced avocado, chopped cilantro, jalapeño slices, or green onions at the table. The casserole itself is simple, so fresh toppings add contrast and let everyone customize their plate.
Use a different bean: Pinto beans work just as well as black beans and give the dish a slightly softer, creamier texture. If that is what you have in the pantry, it is an easy swap.
Slice against the grain: Bavette steak has a pronounced grain, so if you want neater, more tender bites, let the casserole rest and then slice or shred the beef against the grain before serving it back into the sauce.
Make it stretch further: To feed more people, serve the casserole over rice or egg noodles, or spoon it into warm tortillas. This is especially useful if you want the dish to cover two meals.
Check tenderness before serving: Because bavette can vary in thickness, test a piece near the center of the dish before pulling it from the oven. If it still feels firm, cover and bake a little longer until the beef relaxes and becomes easier to cut.
