Beef Enchilada Casserole
Beef Enchilada Casserole is a deliciously comforting dish packed with layers of seasoned ground beef, melted cheese, and soft tortillas, all smothered in rich enchilada sauce. It’s like having all…
Tip: save now, cook later.Beef Enchilada Casserole is a deliciously comforting dish packed with layers of seasoned ground beef, melted cheese, and soft tortillas, all smothered in rich enchilada sauce. It’s like having all the best parts of a classic enchilada rolled into one easy casserole that’s perfect for busy nights or feeding a crowd.
I love making this casserole because it’s so simple to pull together but tastes like you’ve spent hours in the kitchen. The mix of savory beef with gooey cheese and a little kick from the sauce is always a winner at my house. Plus, it’s great for leftovers, as the flavors only get better the next day.
My favorite way to serve it is with a dollop of cool sour cream and a handful of fresh chopped cilantro on top. It feels like a little celebration every time I dig in. Whether you’re feeding family or friends, this Beef Enchilada Casserole is sure to bring smiles and full plates all around.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the casserole. I usually pick 80/20 for a good flavor and juiciness. If you want a leaner option, ground turkey or chicken works well too.
Enchilada Sauce: Buy canned sauce for convenience, or make your own with tomato sauce and spices. If you prefer a milder dish, pick a mild sauce or reduce the chili powder.
Tortillas: Both corn and flour tortillas work fine. Corn adds more authentic flavor, but flour stays softer layered in casseroles. Warm tortillas slightly to make layering easier.
Cheese: Cheddar adds sharpness, and Monterey Jack melts beautifully. A Mexican cheese blend is a great shortcut. For dairy-free, try pepper jack-flavored vegan cheese.
How to Build a Layered Casserole Without Making a Mess?
Layering can get tricky, but here’s what helps me keep the layers neat and tasty:
- Start with a little beef sauce on the pan bottom to prevent sticking.
- Cut tortillas to fit the pan; overlapping a bit is fine.
- Spread beef mixture evenly but not too thick—this keeps the casserole moist.
- Add cheese on each layer to help bind ingredients and keep it gooey.
- Cover with foil while baking to melt cheese and keep moisture, then uncover for a bubbly finish.
These steps help the casserole hold together when you slice and serve. A sturdy spatula also makes lifting out neat portions easier. Enjoy your cooking!
Equipment You’ll Need
- Large skillet – for browning the beef and cooking onions evenly.
- 9×13 inch baking dish – perfect size for layering and baking the casserole.
- Wooden spoon or spatula – great for stirring and breaking up the ground beef.
- Aluminum foil – helps keep the casserole moist while baking.
- Cheese grater (if using block cheese) – for shredding cheese fresh and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter casserole.
- Add black beans or corn for extra texture and a boost of fiber.
- Mix in diced green chilies or jalapeños if you like more heat.
- Use pepper jack cheese instead of cheddar for a spicy twist.
Beef Enchilada Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (or homemade)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 8-10 flour or corn tortillas, cut into halves or quarters to fit casserole pan
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded Monterey Jack cheese
Optional Garnishes:
- Sour cream
- Guacamole
- Fresh cilantro, chopped
- Diced tomato
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 minutes to bake. Allow an extra 5 minutes to cool before serving. So, in total, plan around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic. Stir often until the beef is fully browned and the onion becomes soft and translucent. Drain any excess fat to keep the dish from being greasy.
2. Add Seasoning and Sauce:
Add the enchilada sauce, ground cumin, chili powder, salt, and pepper to the beef mixture. Let everything simmer together for about 5 minutes so the flavors mix well. Then, remove the skillet from heat.
3. Assemble the Casserole:
Lightly grease a 9×13 inch baking dish. Spread a thin layer of the beef mixture on the bottom of the dish. Next, evenly layer half of the cut tortilla pieces over the beef. Spread half of the remaining beef mixture on top of the tortillas. Sprinkle half of the shredded cheese evenly over the top. Repeat these layers one more time with the remaining tortillas, beef, and cheeses.
4. Bake and Serve:
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake another 10 minutes until the cheese is melted, bubbly, and slightly golden. Let the casserole cool for about 5 minutes before cutting into portions. Serve with optional garnishes like sour cream, guacamole, fresh cilantro, and diced tomato for extra flavor.
Can I Use Frozen Ground Beef?
Yes, but make sure to fully thaw it in the fridge overnight before cooking. This ensures even browning and safety while preparing the casserole.
Can I Substitute Corn Tortillas for Flour Tortillas?
Absolutely! Corn tortillas add a traditional flavor, but flour tortillas tend to stay softer in the casserole. Warm them slightly before layering to prevent cracking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through.
Can I Prepare This Casserole Ahead of Time?
Yes! Assemble the casserole and cover it with foil, then refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking straight from the fridge.
