This beef enchilada casserole is a simple way to enjoy all the flavors of your favorite enchiladas in one easy dish. It’s warm, cheesy, and perfect for a quick family dinner. With layers of ground beef, tortillas, and enchilada sauce, it’s everything you love baked into one comforting meal.
Key Benefits
This beef enchilada casserole isn’t just delicious—it’s the kind of meal that makes life easier. Whether you’re juggling a busy week or feeding a hungry crowd, this recipe checks all the right boxes.
- Quick to Prep: You don’t need to roll individual enchiladas. Just layer the ingredients, bake, and done.
- Family Favorite: With its cheesy layers and bold flavors, even picky eaters will come back for seconds.
- Perfect for Make-Ahead Meals: Prep it in the morning, refrigerate it, and pop it in the oven when you’re ready to eat.
- Freezer-Friendly: Double the batch and freeze one for a no-stress dinner down the line.
- Customizable: Like it spicy? Add jalapeños. Want more veggies? Toss in bell peppers or black beans.
It’s comforting, satisfying, and made with simple ingredients—everything you want in a cozy, weeknight Mexican casserole.
Ingredients with Quantities
Ground beef: Lean ground beef is best for flavor and moisture. Turkey will make it less rich.
Onion: Adds savory depth. Shallots are a mild alternative.
Red enchilada sauce: The key tangy base for the casserole. Stick to red for the best flavor.
Garlic powder: This adds flavor. Fresh garlic works, but may not blend as well.
Ground cumin: Gives an earthy flavor. Chili powder can be a substitute, but it changes the taste.
Chili powder: Adds heat. Omit or reduce for less spice.
Corn tortillas: Form the base. Flour tortillas make the casserole softer.
Shredded Mexican cheese blend: Melts well. Monterey Jack or Cheddar changes the flavor.
Sour cream: Adds creaminess and tang. Greek yogurt is a lower-fat substitute.
Salt and black pepper: Balances the flavors. Adjust to taste.
Instructions
Ready to dive in? Follow these simple steps to create your beef enchilada casserole that will have everyone asking for seconds.
Preheat the oven to 375°F (190°C). This ensures your casserole will bake perfectly.
Brown the ground beef in a large skillet over medium heat. As it cooks, break it apart with a spatula to ensure even browning. Once the beef is cooked through, drain any excess fat.
Sauté the onions with the beef. Add the diced onion to the skillet and cook until softened, about 3 minutes. This step adds a lovely, savory flavor to the meat.
Season the beef. Stir in the garlic powder, cumin, chili powder, salt, and pepper. Let the mixture simmer for another 2 minutes, allowing the spices to bloom and coat the meat evenly.
Layer the casserole. In a 9×13-inch baking dish, start with a layer of torn tortillas. Add a layer of the seasoned beef mixture on top, followed by a generous drizzle of enchilada sauce and a sprinkle of shredded cheese. Repeat this layering process until all ingredients are used, ending with a layer of cheese on top.
Bake. Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serve. Once out of the oven, let the casserole rest for a few minutes to set. Top with a dollop of sour cream and extra cilantro if desired.
Pro Tips
To ensure your beef enchilada casserole turns out perfectly every time, here are a few expert tips to elevate your dish:
Preheat the oven to 375°F (190°C) to ensure proper baking.
Cook the ground beef in a skillet over medium heat, breaking it apart. Drain excess fat once cooked.
Sauté the onions with the beef for 3 minutes until softened.
Season the beef by adding garlic powder, cumin, chili powder, salt, and pepper. Simmer for 2 minutes.
Layer the casserole in a 9×13-inch dish, starting with torn tortillas, followed by the beef, sauce, and cheese. Repeat layers, ending with cheese on top.
Bake covered for 20 minutes, then uncovered for another 10 minutes until the cheese is melted.
Serve after letting it rest for a few minutes. Top with sour cream and cilantro.
Variations
One of the best things about this beef enchilada casserole is how versatile it is. You can easily swap out ingredients to suit your preferences or make use of what you have on hand. Here are a few ideas to customize your casserole:
Ground turkey or chicken: Swap the ground beef for ground turkey or chicken for a lighter version. The flavor will still be rich, and the meat will absorb the enchilada sauce beautifully.
Vegetarian option: For a vegetarian version, skip the meat altogether and use black beans, corn, and sautéed vegetables like bell peppers and zucchini. Add extra cheese for richness.
Cheese variations: While a Mexican cheese blend is perfect, feel free to experiment with other types of cheese. Try Monterey Jack for a milder flavor or crumbled cotija for a sharper, more authentic taste.
Spicy kick: If you like a bit more heat, add chopped green chilies, jalapeños, or a drizzle of hot sauce between the layers. You can also use a spicier enchilada sauce to up the heat level.
Gluten-free: To make this dish gluten-free, use corn tortillas and check that your enchilada sauce is gluten-free (many store-bought varieties are).
Serving Suggestions
For a fresh and vibrant contrast to the rich beef enchilada casserole, pair it with:
Fresh Salad: A crisp salad with lettuce, tomatoes, and avocado adds a refreshing crunch. Top it off with a simple lime vinaigrette for a light and zesty complement to the casserole.
Salsa: A side of your favorite salsa (mild, medium, or hot) provides the perfect kick and extra flavor. The freshness of the salsa enhances the casserole’s warmth and adds a burst of flavor with every bite.
Sour Cream: Don’t forget a dollop of sour cream on top! It adds richness and a touch of tang, enhancing the overall flavor profile.
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FAQs
What can I use instead of ground beef in a beef enchilada casserole?
If you want to swap out the ground beef, there are plenty of great alternatives. Ground turkey or chicken are lighter options that will still soak up the enchilada sauce wonderfully. For a vegetarian version, black beans, corn, and sautéed vegetables like bell peppers and zucchini make a great filling and flavorful choice.
Can I make beef enchilada casserole ahead of time?
Yes! This casserole is perfect for meal prep. You can assemble it a day in advance, cover it tightly, and refrigerate it until you’re ready to bake it. If you freeze it, make sure to thaw it overnight in the fridge before baking. This saves time and ensures that your casserole is just as tasty as when made fresh.
How can I make my enchilada casserole spicier?
To amp up the heat, add sliced jalapeños, green chilies, or even a bit of hot sauce between the layers of the casserole. You can also opt for a spicier enchilada sauce to make the dish hotter without changing too much else.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas instead of corn, but corn tortillas offer a more authentic flavor and texture. Flour tortillas tend to soften more when baked, while corn tortillas give the casserole a firmer structure. Both will work, so it’s all about your preference!
How long should I bake the beef enchilada casserole?
Bake the casserole for about 25-30 minutes at 350°F (175°C) or until the cheese is melted and bubbly and the casserole is heated through. If you’re making it ahead, you may need to add an extra 5-10 minutes for a fully heated dish.
beef enchilada casserole
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 2 cups red enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 8 small corn tortillas
- 2 cups shredded Mexican cheese blend
- ½ cup sour cream
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). This ensures your casserole will bake perfectly.
- Brown the ground beef in a large skillet over medium heat. As it cooks, break it apart with a spatula to ensure even browning. Once the beef is cooked through, drain any excess fat.
- Sauté the onions with the beef. Add the diced onion to the skillet and cook until softened, about 3 minutes. This step adds a lovely, savory flavor to the meat.
- Season the beef. Stir in the garlic powder, cumin, chili powder, salt, and pepper. Let the mixture simmer for another 2 minutes, allowing the spices to bloom and coat the meat evenly.
- Layer the casserole. In a 9×13-inch baking dish, start with a layer of torn tortillas. Add a layer of the seasoned beef mixture on top, followed by a generous drizzle of enchilada sauce and a sprinkle of shredded cheese. Repeat this layering process until all ingredients are used, ending with a layer of cheese on top.
- Bake. Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve. Once out of the oven, let the casserole rest for a few minutes to set. Top with a dollop of sour cream and extra cilantro if desired.