The BEST Beef Enchilada Casserole is a hearty, cheesy dish that brings all the rich flavors of classic enchiladas into one easy-to-make meal. With layers of seasoned ground beef, gooey melted cheese, tender tortillas, and a zesty enchilada sauce, this casserole is perfect for anyone who loves a comforting, filling dinner.
I always find that making this casserole is a wonderful way to feed a crowd or just have tasty leftovers for the week. What I love most is how simple it is to throw everything together, and yet it tastes like you spent hours in the kitchen. Plus, you can easily customize it by adding beans, peppers, or your favorite toppings like sour cream and fresh cilantro.
My favorite way to enjoy this dish is straight out of the oven when the cheese is still bubbling and golden. It’s one of those recipes that brings everyone to the table with smiles, and I’ve had so many fun family dinners because of it. If you want comfort food that’s full of flavor and super satisfying, this beef enchilada casserole is a winner every time!
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and texture. For a leaner option, try ground turkey or chicken. You can also use plant-based meat for a vegetarian twist.
Enchilada sauce: The star for that bold, tangy taste. If you don’t have canned sauce, mix tomato sauce with chili powder and cumin for a quick homemade version.
Tortillas: Flour or corn both work well. Corn tortillas add authentic flavor, but flour tortillas keep the casserole softer. Lightly warm them to prevent cracking when layering.
Cheese: Sharp cheddar melts nicely and adds a bright flavor. Monterey Jack or a Mexican cheese blend are great too. For a dairy-free option, use vegan cheese shreds.
How Do You Get Perfect Layers Without a Mess?
Layering this casserole evenly is key to keeping it together and tasty. Here’s how I do it:
- Start with a light coating of sauce on the dish to prevent sticking.
- Overlap tortillas slightly to cover the bottom fully—this keeps the layers stable.
- Spread beef mixture evenly, don’t pile it up; this helps the casserole cook evenly.
- Sprinkle cheese generously but evenly; it acts like glue for the layers.
- Cover with foil while baking to keep moisture in, then uncover to brown the cheese on top.
Let the casserole rest for a few minutes before cutting. This helps the layers set so slices hold shape better.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and sautéing vegetables all in one pan, which saves time and cleanup.
- 9×13-inch baking dish – the ideal size for layering the casserole and gives it enough room to bake evenly.
- Wooden spoon or spatula – great for stirring the meat and veggies without scratching your pan.
- Aluminum foil – helps keep the casserole moist during baking and prevents the cheese from burning.
- Measuring spoons – handy for adding just the right amount of spices every time.
Flavor Variations & Add-Ins
- Add black beans or pinto beans for extra fiber and a bit of creaminess; they mix well with the beef for a heartier meal.
- Swap ground beef for shredded chicken to lighten it up and add a different texture.
- Mix in diced jalapeños or a pinch of cayenne pepper if you like it spicy and more flavorful.
- Top with sliced black olives or chopped green onions after baking for a fresh, tangy finish.
The BEST Beef Enchilada Casserole
Ingredients You’ll Need:
For the Beef Mixture:
- 1 lb ground beef
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce, plus extra for assembling
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
For the Casserole Layers:
- 8 small flour or corn tortillas
- 2 cups shredded sharp cheddar cheese (or blend of cheddar and Monterey Jack)
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare the filling and layers, 30 minutes baking time, and 5 minutes to rest before serving. In total, plan for about 45 minutes from start to table.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat the oven to 375°F (190°C). In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until it’s browned and cooked through, about 6-8 minutes. Add the diced onion, red bell pepper, and minced garlic, cooking for another 4-5 minutes until the veggies soften.
Stir in the enchilada sauce, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and pepper. Let it simmer gently for about 5 minutes until the mixture thickens slightly and flavors blend.
2. Assemble the Casserole:
Lightly grease a 9×13-inch baking dish and spread a thin layer of enchilada sauce on the bottom. Arrange 2 to 3 tortillas overlapping to cover the base.
Spread about one-third of the beef mixture evenly over the tortillas. Sprinkle one-third of the shredded cheese on top. Repeat the layers two more times, finishing with a generous layer of cheese on top.
3. Bake and Serve:
Cover the casserole with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is bubbling and golden brown.
Let the casserole rest for 5 minutes to set, then garnish with fresh cilantro leaves. Serve warm and enjoy the comforting, cheesy goodness!
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas work great and add authentic flavor. Just warm them slightly before layering to prevent cracking or tearing.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes since it will be cold coming out of the fridge.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.
Can I Add More Vegetables?
Definitely! Feel free to stir in beans, corn, or chopped spinach when cooking the beef for extra nutrition and flavor.
