Beef Enchilada Casserole
When you’re craving a comforting and easy-to-prepare dinner, our Beef Enchilada Casserole is a perfect choice.
This dish brings together seasoned ground beef, warm tortillas, and a blend of melted Monterey Jack and Cheddar cheeses, all smothered in a rich red enchilada sauce.
It’s a satisfying meal that’s sure to become a family favorite.
Beef Enchilada Casserole Recipe Highlights
- Quick prep time, making it perfect for busy nights
- Rich flavor from a blend of spices and chiles
- Hearty layers of cheese, beef, and tortillas
- Ideal for feeding a family
- Make amazing leftovers for the next day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GROUND BEEF – I use 80/20 ground beef for a good balance between flavor and tenderness. If you prefer a leaner option, you can certainly go that route, though the dish may be slightly less rich.
OIL – You can use a tiny bit of vegetable oil or canola oil. The oil helps to cook the beef and onions without sticking and adds a bit of moisture.
ONION and GARLIC – I choose a large red onion for its slightly sweet flavor, which complements the savory beef perfectly. Freshly minced garlic is essential for adding a robust, aromatic layer to the beef mixture.
DICED GREEN CHILES – These mild chiles add just a hint of heat and a tangy flavor that brightens up the casserole.
SEASONING – This combination brings out the best in the beef. Kosher salt enhances the overall flavor, black pepper adds a mild heat, cumin gives an earthy, smoky taste, chili powder adds a bit of spiciness, and paprika adds a rich, sweet warmth that ties everything together.
TORTILLAS – I love white corn tortillas for this dish. They are soft and pliable and perfect for layering in this casserole, soaking up the enchilada sauce beautifully.
RED ENCHILADA SAUCE – I use a can of red enchilada sauce to bring the whole dish together with its rich, tangy flavor.
CHEESE – I like to combine Monterey Jack for its meltability and mild flavor, and Cheddar for a bit more sharpness.
How To Make Beef Enchilada Casserole
Please check the printable recipe card below for more detailed instructions.
- Cook ground beef in oil until browned; drain fat. Add onion, cook for 2 minutes, then add garlic and cook 1 minute.
- Stir in green chiles, salt, pepper, cumin, chili powder, and paprika; cook for 4 minutes, then remove from heat.
- In a casserole dish, layer enchilada sauce, tortillas, beef mixture, and cheese. Repeat twice, finishing with cheese.
- Cover with foil and bake at 375° Fahrenheit for 30-40 minutes; uncover and bake an additional 10 minutes to brown the cheese.
Planning and Leftovers
STORE – Keep leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – To freeze, wrap the entire casserole or individual portions tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
REHEAT – For the best results, reheat in a 350° Fahrenheit oven until warmed through, about 20-30 minutes. If reheating from frozen, allow it to thaw in the refrigerator overnight first.
MAKE AHEAD – You can assemble the casserole up to a day in advance and store it in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time.
More Easy and Delicious Casseroles
Serving Suggestions
AIR FRYER CHEESY GARLIC BREAD – A deliciously crunchy side that pairs well with the rich flavors of the casserole.
MEXICAN RICE – A classic side that pairs perfectly with the flavors in the enchilada casserole, adding a satisfying, fluffy texture to the meal.
TOMATO SALAD – A simple and refreshing salad with ripe tomatoes and a light vinaigrette, providing a crisp contrast to the casserole’s richness.
REFRIED BEANS – Creamy and rich, refried beans are a great complement to the bold flavors of the casserole, adding extra heartiness to the plate.
CUCUMBER SALAD – A cool, refreshing salad that balances the warmth and spice of the enchiladas.
Recipe Success Tips
DRAIN THE BEEF WELL – Removing excess fat keeps the casserole from becoming greasy.
USE BLOCK CHEESE – Shredding your cheese from a block ensures it melts smoothly.
LET IT REST – Allow the casserole to rest for a few minutes after baking to set the layers and make serving easier.
Commonly Asked Questions
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are more traditional, flour tortillas can also be used.
Can I use a different meat for this recipe?
Ground turkey or ground chicken can be leaner substitutes.
More Easy and Delicious Recipes
Beef Enchilada Casserole
Ingredients
- 2 pounds ground beef recommend 80%/20%, lower fat ratios can be used if desired
- 1 tablespoon vegetable oil or canola oil
- 1 large red onion chopped, 1 ½ cups
- 2 cloves garlic minced
- 2 4-ounce can diced green chiles
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoon paprika
- 18 wraps white corn tortillas
- 1 28-ounce can Red Enchilada sauce
- 1 8-ounce Monterey Jack cheese block, shredded
- 1 8-ounce Cheddar cheese mild, block shredded
Instructions
- Preheat the oven to 375° Fahrenheit.
- Heat vegetable oil in a large skillet over medium-high heat, reduce to medium, add and brown the ground beef until no pink pieces remain. Drain any excess fat, transfer to a bowl, and set aside.
- Add the onion to the skillet and cook for 2 minutes, then the garlic and cook for an additional minute.
- Add the ground beef back in, can of green chilis, salt, pepper, cumin, chili powder, paprika, and salt and pepper. Stir to combine, cook for about 4 minutes, and remove the pan from the heat.
- Combine the Monterey Jack and Cheddar cheese in a small bowl and set aside.
- Spread a thin layer (one ladle, about ½ cup) of enchilada sauce to fully coat the bottom of a casserole dish.
- Place 6 tortillas in the baking dish on top of the enchilada sauce, and then add another ladle (½ cup) of enchilada sauce. Top with ⅓ of the beef mixture and then ⅓ of the cheese mixture.
- Repeat the layers twice. To the last layer, add any remaining cheese.
- Cover the casserole dish with foil and bake for 30 – 40 minutes. Uncover and bake an additional 10 minutes longer to brown the cheese.
Equipment
Notes
Pro Tip
Make sure the tortillas are lying flat and not up against the side of the casserole dish, and that they are covered with sauce, meat, and cheese.Layers
6 tortillas, topped with enchilada sauce, beef mix, and cheese.Finish
If desired, broil, and lightly brown for 2-3 minutes.Toppings
You can also top with sliced black olives, pico de gallo, chopped tomatoes, or chopped fresh cilantro.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
What SIZE casserole dish?
A 9×13 casserole dish will be perfect.