Beef Enchilada Casserole is a hearty, comforting dish that layers seasoned ground beef, melted cheese, and soft tortillas with a rich enchilada sauce. It’s like all the best parts of enchiladas but simpler to put together and perfect for feeding a crowd or saving for leftovers. The combination of juicy beef, gooey cheese, and tangy sauce makes every bite full of flavor and warmth.
I love making this casserole when I want something satisfying but easy—just layer everything in a dish, pop it in the oven, and let it bake until bubbly. One of my favorite little tricks is adding a bit of chopped onions and peppers to the beef mixture for an extra pop of color and texture. It always gets great reviews from friends and family, especially when I serve it with some sour cream and fresh cilantro on top.
This casserole is a go-to when I’m in a hurry but still want something cozy to eat. I often make a big pan, so I have easy dinners ready for a few days. Plus, it’s great for casual get-togethers since it’s easy to serve and everyone loves something they can eat with their hands or a fork. It’s one of those dishes that feels like a warm hug on a plate!
Key Ingredients & Substitutions
Ground Beef: Using lean ground beef keeps the dish tasty but not too greasy. For a lighter option, you can swap this for ground turkey or chicken—they work great here too.
Enchilada Sauce: Store-bought sauce is quick and convenient, but making your own lets you control the spice level. If you like it milder, cut back on chili powder or add a touch of tomato sauce to tone it down.
Tortillas: Both flour and corn tortillas work well. Corn adds an authentic touch, but flour tortillas are softer and easier to layer. If gluten-free, try corn or gluten-free tortillas.
Cheese: Sharp cheddar melts nicely and adds bold flavor. You could also try a Mexican blend or Monterey Jack for a creamier finish. Dairy-free cheese is an option if needed.
How Do I Layer the Casserole Without Making It Messy?
Layering is key to a neat casserole. Here’s how I do it:
- Start with a thin layer of sauce on the bottom to keep tortillas from sticking.
- Use tortillas that fit your dish size; trimming helps prevent bunching.
- Spread the meat sauce evenly before adding cheese so every bite is balanced.
- Use gentle hands when layering to keep the layers distinct and avoid tearing tortillas.
- Cover with foil during baking to keep moisture in and prevent cheese from drying.
Letting the casserole rest after baking helps it set, making it easier to cut and serve clean slices. This makes your meal look as good as it tastes!
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking onions and garlic evenly.
- 9×13-inch baking dish – the ideal size for layering and baking the casserole all at once.
- Spatula or wooden spoon – to break up the beef and stir the sauce without scratching your pan.
- Aluminum foil – covers the dish during baking to keep moisture in and prevent cheese from burning.
- Sharp knife and cutting board – for chopping onions, garlic, tomatoes, and herbs quickly and safely.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken – a lighter option that pairs well with green enchilada sauce.
- Add black beans or corn – adds texture and boosts fiber for a more filling casserole.
- Mix in chopped green chilies or jalapeños – great for a little extra heat and depth of flavor.
- Use pepper jack cheese instead of cheddar – for a mild kick and creamier melt.
Beef Enchilada Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (or homemade)
- 1 (4 oz) can diced green chilies (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 8 flour or corn tortillas (6-inch)
- 2 cups shredded sharp cheddar cheese (or a Mexican cheese blend)
For Garnishing:
- 1 cup chopped tomatoes
- 1/4 cup sliced green onions
- Fresh cilantro, chopped
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and roughly 35 to 40 minutes baking time. Allow an extra 5 minutes for cooling before serving, so overall about 55 to 60 minutes from start to finish. It’s a straightforward recipe that fills your kitchen with wonderful aromas as it bakes.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Start by heating a large skillet over medium heat. Add the ground beef and cook until it begins to brown. Add the finely chopped onion and minced garlic, stirring as the onions soften and the beef cooks through. Drain any excess fat from the pan. Next, stir in the red enchilada sauce, diced green chilies (if using), cumin, chili powder, salt, and pepper. Let the mixture simmer for about 5 minutes to blend the flavors.
2. Assemble the Casserole:
Lightly grease a 9×13-inch baking dish to prevent sticking. Spread a few tablespoons of the beef sauce evenly over the bottom. Place a layer of tortillas on top of the sauce, trimming any edges to fit snugly. Spoon about one-third of the beef mixture evenly over the tortillas, then sprinkle one-third of the shredded cheese. Repeat layering two more times—tortillas, beef sauce, and cheese—finishing with a cheese layer on top for a beautifully melted finish.
3. Bake and Serve:
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 375°F (190°C) for 20 minutes. Remove the foil carefully and bake for another 10 to 15 minutes, until the cheese is melted and bubbly. Once done, let the casserole cool for about 5 minutes – this helps it set and makes serving easier. Garnish with chopped tomatoes, sliced green onions, and fresh cilantro. Serve with sour cream on the side if you like a creamy touch.
Can I Use Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas work great and add authentic flavor. Just soften them by briefly warming in a dry skillet or wrapping them in a damp paper towel and microwaving for about 30 seconds to prevent tearing during layering.
Can I Make This Casserole Ahead of Time?
Yes, you can assemble the casserole a few hours or even a day in advance. Cover it tightly with foil or plastic wrap and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through.
Can I Freeze Beef Enchilada Casserole?
Yes! Let the casserole cool completely, then wrap it tightly with plastic wrap and aluminum foil before freezing. It keeps well for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
