Why This Recipe Is a Keeper
Before we dive into the method, here is why this beef enchilada casserole will become a favorite.
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Only 4 ingredients. Simple and affordable.
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No rolling required. Just layer and bake.
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One dish. Minimal cleanup.
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Cheesy and saucy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves enchiladas.
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Budget-friendly. Ground beef, tortillas, and cheese are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 6
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1 1/2 pounds ground beef
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1 teaspoon salt (optional, to season the beef)
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10 ounces red enchilada sauce (1 small can, mild or medium)
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10–12 small corn tortillas (about 6-inch size)
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3 cups shredded cheddar cheese
Ingredient Notes
Ground beef: Use 80% to 90% lean ground beef.
Red enchilada sauce: Use canned red enchilada sauce. Mild or medium works.
Corn tortillas: Use small corn tortillas.
Cheddar cheese: Sharp cheddar provides bold flavor.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Brown the Beef
Place a large skillet over medium-high heat. Add the ground beef and cook until browned, about 7 to 10 minutes. Drain off excess grease.
Step 3: Season and Sauce
Season the cooked beef with salt if using. Pour in the enchilada sauce and stir well.
Step 4: Layer the Casserole
Lay 5 to 6 corn tortillas in the bottom of the prepared baking dish. Spoon half of the beef and sauce mixture over the tortillas. Sprinkle with half of the shredded cheddar cheese.
Step 5: Repeat Layers
Add a second layer of corn tortillas. Top with the remaining beef and sauce mixture. Finish with the rest of the shredded cheddar cheese.
Step 6: Cover and Bake
Cover the dish loosely with foil. Bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling.
Step 7: Rest and Serve
Let the casserole rest for at least 10 minutes before serving.
How to Serve Beef Enchilada Casserole
This cheesy, saucy casserole is delicious on its own, but a few accompaniments make it even better.
With Sour Cream: A dollop of sour cream adds tang.
With Salsa: Fresh salsa adds brightness.
With Guacamole: Creamy guacamole is a perfect pairing.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with cilantro or parsley.
Variations & Tips
Make It with Ground Turkey: Substitute ground turkey for the beef.
Make It with Green Enchilada Sauce: Use green sauce for a different flavor.
Make It with Flour Tortillas: Use flour tortillas instead of corn.
Make It with Different Cheese: Use Monterey Jack or pepper jack.
Make It with Beans: Add black beans or pinto beans.
Make It with Vegetables: Add onions or bell peppers.
Make It with Olives: Add sliced black olives.
Make It Spicier: Add jalapeños or hot sauce.
Make It Gluten-Free: Use corn tortillas and gluten-free sauce.
Pro Tips for Absolute Success
Do not overbake. The cheese should be melted, not burnt.
Let the casserole rest before serving. This allows the layers to set.
Frequently Asked Questions
Can I use a different meat?
Yes. Ground turkey or chicken can be used.
Can I use a different sauce?
Yes. Green enchilada sauce can be used.
Can I use a different cheese?
Yes. Monterey Jack or pepper jack can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my casserole soggy?
The tortillas absorbed too much sauce. Do not over-sauce.
Can I add more cheese?
Yes. Use up to 4 cups.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Cook on LOW for 2 to 3 hours.
The Beauty of Enchilada Casseroles
There is something deeply satisfying about a warm, cheesy, saucy casserole that comes together with almost no effort. It is the kind of food that makes people happy. This beef enchilada casserole is a celebration of all those things.
Keep ground beef in your freezer. Keep enchilada sauce, tortillas, and cheese in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes covered, plus 10–15 minutes uncovered
Rest Time: 10 minutes
Total Time: Approximately 50 minutes
Yield: 6 servings