Beef enchilada casserole

Oh, friends, I’m so excited to share this recipe with you today. This beef enchilada casserole isn’t just food; it’s a hug in a dish. It’s the kind of meal that fills your home with the most incredible aroma, pulling everyone from wherever they are straight to the kitchen. I remember the first time I made it, thinking I was just trying a new weeknight dinner idea, and wow, did it deliver! My kids, who can be notoriously picky, devoured it and have been asking for it ever since. It’s become our family’s ultimate comfort food, a lifesaver on those busy evenings when you need something delicious and satisfying without spending hours in the kitchen. It’s got all the beloved flavors of traditional enchiladas, but in a wonderfully easy, layered casserole format. Honestly, it’s become a staple, right up there with my famous lasagna, but with a completely different, yet equally comforting, flavor profile.

What is Beef Enchilada Casserole?

So, what exactly *is* this magical beef enchilada casserole? Think of it as a deconstructed, super-easy version of your favorite enchiladas, baked into a glorious casserole. Instead of rolling each tortilla, we’re layering everything – the savory seasoned ground beef, the rich enchilada sauce, tender tortillas, and gooey cheese – right in one baking dish. It’s essentially a symphony of Tex-Mex flavors baked to cheesy, bubbly perfection. The name itself, “beef enchilada casserole,” pretty much tells the story. It captures all the essence of enchiladas – that mild heat, the comforting tortilla, the savory meat, and the cheesy goodness – but removes the sometimes-fiddly step of rolling. This makes it incredibly approachable for even novice cooks, and for those of us who just need dinner on the table with minimal fuss but maximum flavor.

How do I make Beef Enchilada Casserole?

Quick Overview

The beauty of this beef enchilada casserole lies in its straightforward assembly. You’ll brown some seasoned ground beef, whip up a quick sauce if you’re going homemade (or use your favorite store-bought!), tear or cut tortillas, and then layer it all with plenty of cheese in a baking dish. Pop it in the oven until it’s hot, bubbly, and the cheese is golden. It’s so simple, so satisfying, and the results are always spectacular. This method ensures all those delicious enchilada flavors meld together perfectly without any rolling involved. Trust me, it’s a weeknight dinner miracle!

Ingredients

For the Main Filling:
1.5 lbs ground beef (80/20 is my preference for flavor, but leaner works too)
1 large onion, finely chopped
2 cloves garlic, minced
1 packet (about 1 oz) taco seasoning, or my homemade blend (see tips!) – this gives it that classic enchilada flavor.
1/2 cup water (or beef broth for extra depth)
1 can (4 oz) diced green chilies, drained (adds a mild kick and tang)
Salt and freshly ground Black Pepper, to taste

For the Casserole Layers:
8-10 corn tortillas, I like to tear them into large pieces – it makes for a more rustic, easier layering. Flour Tortillas work too, but corn gives that authentic enchilada texture.
2 cans (15 oz each) red enchilada sauce – choose your favorite! Mild, medium, or hot, depending on your preference. I often use one mild and one medium for a nice balance.
2 cups shredded cheddar cheese (or a Mexican blend)
1 cup shredded Monterey Jack cheese (or Pepper Jack for a bit more heat)
Optional: A dollop of sour cream or Greek yogurt for serving.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated to 375°F (190°C). While it’s warming up, grab a 9×13 inch baking dish. You don’t need to grease it; the enchilada sauce and cheese will keep things from sticking, but a light spray of cooking oil never hurt anyone if you’re feeling extra cautious. I usually just go for it without greasing – less fuss!

Step 2: Brown the Beef & Aromatics

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it’s nicely browned, about 7-8 minutes. Drain off any excess grease – this is key for a cleaner flavor and texture. Add the chopped onion to the skillet with the beef and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don’t let that garlic burn!

Step 3: Season the Filling

Sprinkle the taco seasoning over the beef and onion mixture. Pour in the water (or beef broth) and add the drained diced green chilies. Stir everything together well to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste it and add salt and pepper if needed – sometimes the taco seasoning is salty enough, so tasting is crucial here.

Step 4: Prepare the Tortillas

Now, for the tortillas. I find tearing them into roughly 2-inch pieces is the easiest way to layer them evenly in the casserole. You can also cut them into strips or squares if you prefer. If you’re using flour tortillas and want them a little more pliable, you can briefly warm them in a dry skillet or microwave for about 30 seconds, but it’s not strictly necessary for this recipe since they’ll soften in the sauce.

Step 5: Assemble the Casserole Layers

Grab your prepared baking dish. Spoon about half a cup of enchilada sauce into the bottom and spread it around. This helps prevent the bottom layer of tortillas from sticking and adds moisture. Now, start layering! Place about half of your torn tortillas over the sauce. Spoon about half of the seasoned beef mixture over the tortillas. Sprinkle about one-third of the shredded cheeses over the beef. Repeat with another layer of tortillas, the remaining beef mixture, and another third of the cheese. Finally, pour the remaining enchilada sauce evenly over the top, making sure to cover as much of the tortillas and filling as possible. Sprinkle the remaining cheese all over the top. This last layer of cheese is what gets all golden and gooey – pure deliciousness!

Step 6: Bake to Perfection

Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. You want to see that beautiful bubbling happening!

Step 7: Rest and Serve

This is the hardest part – waiting! Let the beef enchilada casserole rest for about 10 minutes after it comes out of the oven before slicing. This allows everything to set up a bit, making it easier to serve neat portions and preventing it from falling apart. Serve warm, topped with a dollop of sour cream or Greek yogurt, and maybe some chopped cilantro or green onions if you have them on hand. It’s honestly so good, you might not even need toppings!

What to Serve It With

This beef enchilada casserole is such a complete meal on its own, but it’s also fantastic when paired with a few simple sides that complement its rich, savory flavors. For a cozy breakfast, I sometimes have a small slice leftover, topped with a fried egg. The combination of savory, cheesy goodness with a runny yolk is just divine! For a more festive brunch spread, I love serving it alongside a fresh fruit salad – something bright and a little sweet to cut through the richness. A side of refried beans or some Mexican rice is also a classic pairing that makes it feel even more like a traditional fiesta. If you’re looking for something super simple for a casual weeknight dinner, a crisp green salad with a light vinaigrette is perfect. It adds a nice freshness and balances the heartiness of the casserole beautifully. For a truly comforting meal, especially on a chilly evening, I’ll often serve it with a side of seasoned black beans or some warm corn salsa. And for those times you just want a snack, a small portion is incredibly satisfying on its own, perhaps with some tortilla chips for scooping up any cheesy bits that escape.

Top Tips for Perfecting Your Beef Enchilada Casserole

Over the years, I’ve learned a few tricks that I think make this beef enchilada casserole even better. First, when it comes to the ground beef, don’t skip draining the fat! It really makes a difference in the overall taste and prevents the casserole from becoming greasy. For the onions, I prefer to dice them pretty finely so they integrate seamlessly into the beef mixture; nobody wants huge chunks of onion unless they specifically asked for it! And garlic? Always mince it fresh; it has so much more flavor than the pre-minced stuff. If you’re making your own taco seasoning, a good mix is about 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried oregano, and a pinch of cayenne pepper for heat. You can adjust this blend to your liking. When it comes to the tortillas, I’ve found that tearing them is genuinely the easiest and most foolproof method for layering. It prevents big gaps and ensures you get that perfect tortilla-to-filling ratio in every bite. Don’t be shy with the cheese! I like a generous amount of both cheddar and Monterey Jack for that ultimate gooey, stretchy, delicious topping. If you like it spicier, feel free to use Pepper Jack cheese or add a pinch of cayenne pepper to the beef mixture. Baking time can vary slightly depending on your oven, so keep an eye on it. You’re looking for that glorious golden-brown cheese and bubbling sauce around the edges. If you’re in a real pinch for time, you can assemble the casserole earlier in the day and refrigerate it. Just add about 10-15 minutes to the covered baking time if baking from cold. And a little secret I learned? Sometimes, I’ll add a sprinkle of fresh cilantro *before* the final cheese layer. It adds a subtle freshness that peeks through beautifully when it bakes. Lastly, don’t skip the resting time! It really is crucial for getting clean slices.

Storing and Reheating Tips

This beef enchilada casserole is fantastic for making ahead, and leftovers are honestly just as good, if not better! If you find yourself with any (which is rare in my house!), store it tightly covered in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, which is a lovely bonus. For reheating, individual portions can be microwaved. Just pop a slice onto a plate and microwave for 1-2 minutes, or until heated through. For larger portions or to bring it back to its former glory, cover the baking dish with foil and reheat in a 350°F (175°C) oven for about 20-25 minutes, or until warmed through. You might want to pop it uncovered for the last 5 minutes to re-crisp the cheese a little. If you want to freeze it, assemble the casserole but skip the final cheese topping. Wrap the dish tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. When you’re ready to bake, thaw it overnight in the refrigerator, then add the cheese and bake as directed, adding a little extra time if needed. Some people like to add a splash of water or broth when reheating if it seems a bit dry, but I find it usually holds its moisture wonderfully.

Frequently Asked Questions

Final Thoughts

I really hope you give this beef enchilada casserole a try. It’s more than just a recipe; it’s become a beloved part of our family meals, bringing smiles and full bellies every time. It’s proof that you don’t need complicated techniques or fancy ingredients to create something truly spectacular and comforting. Whether you’re looking for a reliable weeknight dinner that your whole family will adore, or a crowd-pleasing dish for a get-together, this casserole delivers. It’s got that perfect balance of savory, cheesy, and just a hint of spice that makes you want to go back for seconds (and maybe thirds!). If you enjoyed this, you might also love my Cheesy Chicken Enchilada Casserole or my Easy Taco Casserole for more weeknight wonders. Let me know in the comments how yours turns out, or if you have any special variations you’ve tried! I love hearing from you all. Happy cooking, and enjoy every delicious bite!

Beef Enchilada Casserole

A hearty and flavorful beef enchilada casserole that's easy to make and perfect for a family dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 pound ground beef
• 1 can enchilada sauce 15 ounce
• 0.5 cup diced onion
• 1 clove garlic minced
• 0.25 teaspoon chili powder
• 0.125 teaspoon cumin
• 8 piece corn tortillas cut into quarters
• 2 cup shredded cheddar cheese
• 0.5 cup sour cream
• 0.25 cup chopped fresh cilantro optional garnish

Instructions

 

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
• Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
• Stir in the enchilada sauce, chili powder, and cumin. Bring to a simmer and cook for 2 minutes.
• In a greased 9x13 inch baking dish, spread half of the tortilla pieces on the bottom.
• Spoon half of the beef mixture over the tortillas.
• Sprinkle half of the shredded cheddar cheese over the beef mixture.
• Repeat the layers with the remaining tortillas, beef mixture, and cheese.
• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Let it stand for a few minutes before serving. Serve with sour cream and optional cilantro.

Notes

This casserole can be made ahead of time and refrigerated. Reheat in the oven until warmed through.