If you’re craving a comforting, flavor-packed meal that’s easy to throw together, this Beef Enchilada Casserole is about to become your new favorite! Perfect for busy weeknights or feeding a crowd, this dish layers juicy seasoned beef, gooey cheese, and soft tortillas in a zesty enchilada sauce. I love how it captures all the cozy vibes of traditional enchiladas without the fuss of rolling each one. Whether you’re a beginner or a seasoned home cook, let’s dive into this simple yet delicious recipe that’s sure to earn a permanent spot in your dinner rotation!
Why You Will Love This Recipe
This Beef Enchilada Casserole is a total crowd-pleaser – it’s cheesy, hearty, and full of bold Mexican-inspired flavors. Unlike regular enchiladas, this version skips the tedious rolling step and layers everything like a lasagna, making it faster to assemble. Plus, you can customize it with your favorite toppings or adjust the spice level to suit your taste. It’s also a great way to use up leftover ingredients, and leftovers taste even better the next day!
Ingredients:
- 1 lb ground beef (85% lean works best)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles
- 8-10 corn or flour tortillas (6-inch size)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional toppings: diced avocado, sour cream, chopped cilantro
Ingredient Prep Guide
Beef: Choose 85% lean ground beef for the best balance of flavor and moisture. If using a fattier blend, drain excess grease after cooking to prevent a greasy casserole.
Onion and Garlic: Dice the onion finely for even distribution. Use fresh garlic – mince it finely or press it through a garlic crusher for maximum flavor.
Tortillas: Corn tortillas add authenticity, but flour tortillas are easier to layer. For corn tortillas, briefly warm them in a skillet to prevent cracking.
Cheese: Shred your own cheese for better meltability. Pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
Equipment & Tools
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Chef’s knife and cutting board
- Can opener
- Spatula or wooden spoon
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease the baking dish with cooking spray or a thin layer of enchilada sauce.
Step 2: Brown the beef. In your skillet over medium heat, cook the ground beef and onions until the meat is no longer pink. Add the garlic and taco seasoning, stirring for 1 minute until fragrant. Drain any excess fat.
Step 3: Assemble the layers. Spread 1⁄2 cup enchilada sauce into the baking dish. Layer tortillas to cover the bottom (tear them as needed). Spread half the beef mixture over the tortillas, then sprinkle with 1⁄3 of the cheeses. Repeat: sauce, tortillas, beef, cheese. Finish with a final layer of tortillas, remaining sauce, and cheese.
Step 4: Bake uncovered for 20–25 minutes, until the cheese is bubbly and lightly browned. Let it sit for 5–10 minutes before slicing – this helps the layers set!
Key Details
Total Time: 50 mins (Prep: 20 mins | Cook: 30 mins)
🍽️ Servings: 6–8 people
⚙️ Equipment: Skillet, 9×13-inch baking dish, mixing bowls
Serving Suggestions
Serve this casserole warm with fresh toppings like diced avocado, chopped cilantro, or a dollop of cool sour cream. Pair it with Mexican rice, refried beans, or a crisp green salad. It’s perfect for potlucks, game-day meals, or cozy family dinners. For a fun twist, set up a topping bar with pickled jalapeños, sliced radishes, or lime wedges!
Pro Tips
Texture Tip: If using corn tortillas, lightly fry them in a skillet for 10–15 seconds per side before layering. This prevents them from becoming soggy in the casserole.
Flavor Boost: Stir 1⁄2 cup of chopped fresh cilantro into the beef mixture for a vibrant herbal kick. If you like heat, add 1 teaspoon of chili powder or a diced jalapeño to the meat while cooking.
Make-Ahead Magic: Assemble the casserole up to a day in advance, cover tightly with foil, and refrigerate. Add 5–10 minutes to the baking time if cooking straight from the fridge.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave (2–3 minutes) or in a 350°F oven (15–20 minutes). For freezer storage, wrap uncooked casseroles tightly in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Troubleshooting
Too Soggy: Avoid over-saucing the layers or undercooking the beef mixture (excess moisture can seep into the tortillas). Let the casserole rest before cutting to firm up.
Bland Flavor: Boost seasoning by adding 1⁄2 teaspoon of cumin or smoked paprika to the beef. Taste the enchilada sauce before using – if it’s mild, add a squeeze of lime juice.
Dry Texture: If your casserole seems dry, drizzle 1⁄4 cup of beef broth over the layers before baking.
Frequently Asked Questions
Can I use chicken instead of beef?
Absolutely! Substitute 2 cups of shredded cooked chicken (rotisserie chicken works great) for the ground beef. Cook the onions and garlic first, then stir in the chicken and seasoning.
Can I freeze this casserole?
Yes! Assemble the casserole (unbaked), cover tightly with foil, and freeze. Bake from frozen at 375°F for 45–55 minutes, adding extra cheese in the last 10 minutes.
How do I keep the tortillas from getting mushy?
Warm corn tortillas in a dry skillet first, or use flour tortillas. Avoid letting the assembled casserole sit too long before baking, as the sauce softens the tortillas over time.
Beef Enchilada Casserole
Ingredients
- 1 lb ground beef 85% lean works best
- 1 medium onion diced
- 2 cloves garlic minced
- 1 packet 1 oz taco seasoning
- 1 can 15 oz red enchilada sauce
- 1 can 4 oz diced green chiles
- 8-10 corn or flour tortillas 6-inch size
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional toppings: diced avocado sour cream, chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the baking dish with cooking spray or a thin layer of enchilada sauce.
- Brown the beef. In your skillet over medium heat, cook the ground beef and onions until the meat is no longer pink. Add the garlic and taco seasoning, stirring for 1 minute until fragrant. Drain any excess fat.
- Assemble the layers. Spread 1⁄2 cup enchilada sauce into the baking dish. Layer tortillas to cover the bottom (tear them as needed). Spread half the beef mixture over the tortillas, then sprinkle with 1⁄3 of the cheeses. Repeat: sauce, tortillas, beef, cheese. Finish with a final layer of tortillas, remaining sauce, and cheese.
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and lightly browned. Let it sit for 5–10 minutes before slicing – this helps the layers set!
