Beef Enchilada Casserole

Beef Enchilada Casserole is a delicious, hearty dish that brings together layers of seasoned ground beef, tender tortillas, and plenty of melty cheese. It's packed with rich flavors from the…

By Stella • September 24, 2025 • Reading time: 6 min

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Beef Enchilada Casserole is a delicious, hearty dish that brings together layers of seasoned ground beef, tender tortillas, and plenty of melty cheese. It’s packed with rich flavors from the enchilada sauce and a touch of spices that make every bite comforting and satisfying. This casserole has all the good stuff of classic enchiladas, but in a simple baked form that’s easy to share and enjoy.

I love making this casserole when I want something that feels like a home-cooked meal but doesn’t take forever to pull together. One of my favorite things is how you can customize it with your favorite toppings, like chopped green onions, fresh cilantro, or even a dollop of sour cream to balance the spice. It’s a great go-to for busy weeknights or when friends come over because it’s all made in one dish and pleases a crowd.

This casserole always reminds me of cozy family dinners where everyone digs in straight from the oven, plates piled high and conversations flowing. I find that it tastes even better as leftovers, making lunchtime the next day something to look forward to. If you’ve never tried making a beef enchilada casserole before, give it a shot—you might find it’s your new favorite comfort food that’s both simple and full of flavor!

Key Ingredients & Substitutions

Ground Beef: Using 80/20 ground beef gives the right balance of flavor and fat for juicy filling. For a leaner option, try ground turkey or chicken, but add a little oil to keep it moist.

Enchilada Sauce: A good store-bought enchilada sauce works well, but homemade sauce allows you to control the spice level. Tomato sauce mixed with chili powder and cumin is a simple fix if you don’t have it on hand.

Tortillas: Flour tortillas hold up nicely in the layers and offer a softer texture. Corn tortillas give more traditional flavor but can be a bit delicate; warm them up beforehand so they don’t break when layering.

Cheese: Cheddar and Monterey Jack melt well and give a satisfying gooeyness. You can swap in Mexican cheese blend or mozzarella if preferred. For dairy-free, try a plant-based cheese alternative.

How Can You Build the Layers Without Making a Mess?

Layering this casserole in a 9×13 pan works best if you follow these simple tips:

• Start with a thin layer of sauce at the bottom to prevent sticking and add moisture.
• Overlap tortillas slightly to cover the surface but avoid piling them too thickly to ensure even cooking.
• Spoon the beef mixture evenly and try not to overload any one spot to keep layers neat.
• Sprinkle cheese evenly so it melts nicely and helps bind the layers together.
• Cover with foil while baking to keep moisture in, then remove it near the end to brown the cheese without drying out the casserole.

I find resting the casserole after baking helps it set up so it slices cleanly without falling apart. Patience here makes serving easier and prettier.

Equipment You’ll Need

• 9×13 inch baking dish – perfect size for layering all the ingredients evenly and baking the casserole.
• Large skillet – essential for browning the ground beef and sautéing onions and garlic.
• Wooden spoon or spatula – to break up and stir the beef without scratching your pan.
• Mixing spoon – for spreading sauce and layering the casserole.
• Aluminum foil – to cover the casserole while baking and keep it moist.

Flavor Variations & Add-Ins

• Swap ground beef for shredded cooked chicken to lighten the dish but keep it hearty.
• Add black beans or corn between layers for extra texture and a touch of sweetness.
• Mix in diced jalapeños or chipotle peppers to boost the heat if you like it spicy.
• Use pepper jack cheese instead of cheddar for a little kick and creaminess.

Beef Enchilada Casserole

Ingredients You’ll Need:

For The Meat Filling:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• 1 (10 oz) can red enchilada sauce (or homemade)
• 1 (4 oz) can diced green chilies (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

For The Layers:

• 8 to 10 flour or corn tortillas
• 2 cups shredded cheddar cheese (or Mexican blend)
• 1 cup shredded Monterey Jack cheese

For Serving (Optional):

• Sour cream
• Diced tomatoes
• Chopped fresh cilantro

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 30 minutes to bake, plus a few minutes to let it rest before serving. So, set aside around 45 minutes from start to finish for a delicious, hearty dinner.

Step-by-Step Instructions:

1. Prepare the Oven and Dish:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.

2. Cook the Beef Mixture:

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Add the ground beef, cooking until browned, breaking it apart with a spoon as it cooks. If there’s extra fat, drain it off.

3. Add Seasonings and Sauces:

To the beef, stir in minced garlic, cumin, chili powder, salt, pepper, diced green chilies (if using), and half of the enchilada sauce. Let this mixture simmer for 5 minutes so the flavors blend nicely.

4. Layer Your Casserole:

Spread a thin layer of enchilada sauce over the bottom of the baking dish. Then layer 3-4 tortillas over the sauce, overlapping slightly to cover the base. Spoon about a third of the beef mixture evenly over the tortillas, then sprinkle with a third of both cheddar and Monterey Jack cheeses. Repeat this layering two more times: tortillas, beef mixture, and cheese.

5. Bake the Casserole:

Pour the remaining enchilada sauce evenly over the top layer and sprinkle with the remaining cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.

6. Rest and Serve:

Let your casserole rest for 5 minutes after baking. This helps it set and makes slicing easier. Serve warm topped with sour cream, diced tomatoes, and fresh cilantro if you like.

Can I Use Corn Tortillas Instead of Flour Tortillas?

Yes! Corn tortillas work great and add authentic flavor. To prevent them from breaking, warm them slightly in a dry skillet or microwave wrapped in a damp paper towel before layering.

Can I Make This Casserole Ahead of Time?

Absolutely! Assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

How Should I Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze portions for up to 2 months; thaw overnight before reheating.

Can I Add Vegetables to This Recipe?

Definitely! Chopped bell peppers, corn, or black beans make tasty add-ins. Cook them with the beef or layer them between tortillas for extra color and flavor.