Beef Enchilada Casserole

Beef Enchilada Casserole is a simple, hearty dish that layers seasoned ground beef, gooey cheese, and soft tortillas all baked together with a rich enchilada sauce. It’s the kind of…

By Evelyn • September 15, 2025 • Reading time: 6 min

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Beef Enchilada Casserole is a simple, hearty dish that layers seasoned ground beef, gooey cheese, and soft tortillas all baked together with a rich enchilada sauce. It’s the kind of meal that hugs you like a warm blanket—full of comforting flavors and a little bit of spice. The melted cheese on top creates that perfect golden crust that everyone loves.

I love making this casserole when I want something easy but still full of flavor. It’s great because you can prep it ahead of time and just pop it in the oven when you’re ready. I usually throw in a little extra cheese because, well, who doesn’t want more cheese? Plus, it’s a great way to get the family gathered around the table without much fuss in the kitchen.

One of my favorite ways to enjoy this is with a dollop of sour cream and some fresh salsa on the side. The cool creaminess balances out the spicy sauce perfectly. It’s a dish that always reminds me of cozy family dinners and those times when simple food just feels like a celebration. Give it a try on a weeknight and see how fast it disappears!

Key Ingredients & Substitutions

Ground beef: This gives the casserole its hearty flavor. You can swap with ground turkey or chicken for a lighter option, or use plant-based crumbles to make it vegetarian.

Enchilada sauce: The sauce brings rich, tangy spice. If you can’t find red enchilada sauce, use salsa roja or a mix of tomato sauce with chili powder and cumin for a similar taste.

Tortillas: Flour tortillas are soft and chewy, but corn tortillas add a nice texture and authentic touch. Both work well here, so use what you prefer.

Cheese: Cheddar melts beautifully and adds sharpness. Mexican blend cheese or Monterey Jack are great alternatives. For a dairy-free version, try a plant-based cheese.

How Do You Build The Layers So The Casserole Holds Together?

Layering well is key to a great casserole that holds its shape when you cut it:

• Start with a thin even layer of meat mixture at the bottom to keep the tortillas from sticking.
• Place tortillas so they slightly overlap; this creates a sturdy base without gaps.
• Add meat, then cheese evenly; the cheese acts like glue when melted.
• Repeat layers, ending with cheese on top for a golden finish.
• Letting the casserole rest for 5-10 minutes after baking helps it set, making slices neater.

This layering trick helps every bite stay together with plenty of cheesy, meaty goodness.

Equipment You’ll Need

• Large skillet – perfect for browning the ground beef and cooking onions evenly.
• 9×13 inch casserole dish – just the right size to build layers and bake everything evenly.
• Spatula or wooden spoon – great for stirring the meat mixture and scraping the pan.
• Aluminum foil – helps keep the casserole moist while baking and prevents cheese from burning.
• Sharp knife – useful for chopping onions, garlic, tomatoes, and green onions.

Flavor Variations & Add-Ins

• Swap ground beef for shredded chicken to lighten up the dish while keeping it tasty.
• Mix in black beans or corn for extra texture and fiber, which adds a nice contrast.
• Try pepper jack cheese instead of cheddar for a little spicy kick you might enjoy.
• Add chopped jalapeños or a dash of hot sauce if you like your casserole with more heat.

Beef Enchilada Casserole: A Simple Delight

Ingredients You’ll Need:

For The Meat Mixture:

• 1 lb (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

For The Layers:

• 6-8 flour or corn tortillas, cut to fit
• 2 cups shredded cheddar cheese (or Mexican blend)

For Topping:

• 1 cup diced tomatoes
• 2 green onions, sliced
• Sour cream, for serving (optional)

How Much Time Will You Need?

This casserole takes about 15 minutes to prepare and around 35 minutes to bake. Allow an additional 5 minutes for resting after baking, so plan on about 55 minutes total from start to table.

Step-by-Step Instructions:

1. Prepping The Meat Filling:

First, heat a large skillet over medium heat. Sauté the chopped onions until they turn soft and clear—about 3 to 4 minutes. Add garlic and cook for just 30 seconds more until you smell its lovely aroma. Now add the ground beef and cook it, breaking it apart with a spatula, until browned and no longer pink—usually 7-8 minutes. Drain any extra fat to keep it from being greasy.

2. Adding Flavor:

Stir in the red enchilada sauce along with the diced green chilies if you like a little extra kick. Sprinkle cumin, chili powder, salt, and pepper over the beef mixture and give it all a good stir. Let it simmer gently for 3 to 5 minutes so all the flavors can blend beautifully.

3. Building The Casserole:

Lightly grease a 9×13 inch casserole dish to prevent sticking. Start with a thin layer of the meat mixture spread evenly on the bottom. Cover that with a layer of cut tortillas to fit snugly on top. Spread more meat mixture over the tortillas, then sprinkle a layer of shredded cheese. Repeat the pattern—tortillas, meat, cheese—until all ingredients are used, finishing with a generous cheese layer for a golden, delicious crust.

4. Baking And Serving:

Cover your casserole tightly with foil and bake in the preheated oven at 350°F (175°C) for 25 minutes. Then remove the foil and bake uncovered for another 10 minutes. You’ll know it’s done when the cheese is melted and bubbling, with golden brown spots on top. Take it out and let it rest for about 5 minutes before cutting. Serve topped with fresh diced tomatoes and green onions, and add a dollop of sour cream if you’d like a cool, creamy balance to the spicy casserole.

Can I Use Frozen Ground Beef for This Casserole?

Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. Cook it thoroughly, draining any excess moisture for the best texture.

Can I Make Beef Enchilada Casserole Ahead of Time?

Absolutely! Assemble the casserole and refrigerate it covered 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.

What’s the Best Way to Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or sauce if it seems dry.

Can I Use Corn Tortillas Instead of Flour?

Yes! Corn tortillas work great and add a nice texture. To prevent them from tearing, you can lightly warm them before layering to make them more flexible.