Beef Enchilada Casserole is a hearty, comforting dish with layers of seasoned ground beef, gooey melted cheese, and soft tortillas all baked together under a rich, flavorful enchilada sauce. It’s like all the best parts of enchiladas, but easier to make and perfect for feeding a crowd or enjoying as leftovers.
I love making this casserole when I want something cozy but don’t want to fuss with rolling individual enchiladas. It’s simple to throw together, and the way the flavors blend as it bakes is seriously satisfying. Plus, it’s a great way to sneak in some extra veggies if you want—like a handful of chopped onions or peppers stirred into the beef.
My favorite way to serve this is straight from the pan with a dollop of sour cream and some fresh cilantro on top. It’s one of those meals that feels like an instant family favorite, warm and filling on a chilly evening or anytime comfort food is calling your name.
Key Ingredients & Substitutions
Ground Beef: This is what makes the casserole hearty and filling. You can swap it for ground turkey or chicken for a lighter option, or use plant-based crumbles if you want a vegetarian version.
Enchilada Sauce: Using a good-quality canned enchilada sauce saves time. If you like it spicy, choose a medium or hot version. You can also make your own sauce by mixing tomato sauce with chili powder, cumin, and garlic powder.
Tortillas: Flour tortillas give a softer texture, while corn tortillas add that classic Mexican flavor. For gluten-free, use corn tortillas or gluten-free wraps.
Cheese: Cheddar melts nicely and has a sharp flavor, but Mexican cheese blends (like a mix of Monterey Jack, cheddar, and queso quesadilla) create a traditional taste and gooey texture.
How Do You Layer the Casserole to Keep It From Getting Soggy?
Layering well ensures every bite holds together without being mushy:
- Start with a thin layer of meat sauce on the dish bottom to prevent the tortillas from sticking and absorbing too much liquid.
- Trim tortillas to fit snugly so they don’t overlap unevenly and cause lumps.
- Spread meat sauce evenly on each tortilla layer but don’t overload it to avoid sogginess.
- Add cheese on top of the meat layer which helps bind the layers together as it melts.
- Cover with foil while baking to keep moisture in and prevent the cheese from burning; then remove foil near the end for that nice golden finish.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking the onions evenly.
- 9×13-inch baking dish – just the right size to layer and bake the casserole without spills.
- Spatula or wooden spoon – ideal for stirring the meat mixture and spreading layers smoothly.
- Aluminum foil – helps keep the casserole moist while baking and prevents the cheese from burning.
- Cheese grater – if you’re shredding your own cheese, this makes it quick and easy.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken for a lighter, tender twist that still absorbs the sauce well.
- Add black beans or corn to the meat mixture for extra texture, fiber, and a bit of sweetness.
- Mix in chopped green chilies or jalapeños if you like it spicy and want a little kick.
- Top with crumbled queso fresco or cotija cheese instead of cheddar for a traditional Mexican flavor.
How to Make Beef Enchilada Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (mild or medium)
- 1 (10 oz) can diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
- 8-10 small flour or corn tortillas
- 2 cups shredded cheddar cheese (or a Mexican cheese blend)
- Fresh cilantro, chopped (for garnish)
- Optional: sliced green onions for garnish
- Sour cream (for serving, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes to bake, plus a short resting time. In total, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, cook the ground beef until it’s browned, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking 3-4 minutes until they soften. Stir in cumin, chili powder, paprika, salt, and pepper. Cook another minute until it smells fragrant. Then stir in the enchilada sauce and drained diced tomatoes, simmering about 5 minutes so the flavors come together and the sauce slightly thickens.
2. Layer the Casserole:
In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of tortillas over the meat, trimming to fit if needed. Spread more meat sauce over the tortillas, then sprinkle about one-third of the shredded cheese on top. Keep layering (tortillas, meat sauce, cheese) until all the ingredients are used, finishing with 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 melted and bubbly. Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh cilantro and sliced green onions if you like. Serve with sour cream on the side for an extra creamy touch.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can, but make sure to fully thaw it first. Thaw overnight in the fridge or use the defrost setting on your microwave. Drain any excess liquid before cooking to avoid a watery casserole.
Can I Make Beef Enchilada Casserole Ahead of Time?
Absolutely! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Bake it straight from the fridge—just add a few extra minutes to the baking time to ensure it’s heated through.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, mix tomato sauce with chili powder, cumin, garlic powder, and a little cayenne pepper for a homemade alternative. Adjust the seasonings to taste for the right flavor balance.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual portions for 1-2 minutes, stirring halfway.
