This Beef Enchilada Casserole delivers all the comforting flavors of classic beef enchiladas without the fuss of rolling individual tortillas. Layers of seasoned ground beef, tender corn tortillas, savory enchilada sauce, and plenty of melted cheese come together in one bubbling, satisfying casserole. Layered versions are especially convenient for weeknight dinners because the tortillas, beef, sauce, and cheese can simply be assembled and baked together.
Ingredients
For the Beef Filling
- 1½ lbs ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can (4 oz) diced green chiles
For the Casserole
- 12 small corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 3 cups shredded Mexican-blend cheese or cheddar and Monterey Jack
- 1 cup black beans, drained, optional
- ½ cup sliced black olives, optional
For Topping
- Chopped fresh cilantro
- Diced tomatoes
- Sliced green onions
- Sour cream
- Avocado
- Jalapeño slices
- Lime wedges
Instructions
1. Prepare the Beef
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through.
Drain excess grease if necessary.
2. Add the Vegetables and Seasonings
Add the diced onion and bell pepper to the skillet.
Cook for 3–4 minutes, until they begin to soften.
Add the minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and diced green chiles.
Cook for another 1–2 minutes, stirring until everything is well combined.
Remove from the heat.
3. Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish.
Spread about ½ cup of enchilada sauce over the bottom.
This helps keep the first layer of tortillas moist and flavorful.
4. Build the First Layer
Tear or cut several tortillas in half as needed to fit the dish.
Arrange a layer of tortillas over the sauce, slightly overlapping them.
Spread about half of the seasoned beef over the tortillas.
If using black beans, scatter some over the beef.
Drizzle with some enchilada sauce and sprinkle with approximately 1 cup of shredded cheese.
5. Repeat the Layers
Add another layer of tortillas.
Top with the remaining beef, more enchilada sauce, and another layer of cheese.
Finish with a final layer of tortillas.
Pour the remaining enchilada sauce evenly over the top, making sure the tortillas are well covered.
Sprinkle the remaining cheese generously over the casserole.
Layering tortillas, beef, sauce, and cheese is a common no-roll approach that makes enchilada casserole much easier to assemble than traditional enchiladas.
6. Bake
Cover the casserole loosely with aluminum foil.
Bake for 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
If you want a more browned top, broil for 1–2 minutes, watching carefully.
7. Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before slicing.
Top with fresh cilantro, diced tomatoes, green onions, avocado, sour cream, or jalapeños.
Serve with lime wedges for a bright finish.
Tips for the Best Beef Enchilada Casserole
Don’t skimp on the sauce: Corn tortillas absorb liquid as they bake, so make sure the top layer is well covered with enchilada sauce.
Season the beef well: Chili powder, cumin, garlic, and green chiles give the beef its bold enchilada flavor.
Use freshly shredded cheese: It usually melts more smoothly than pre-shredded cheese.
Don’t overbake: Once the cheese is bubbling and the casserole is heated through, it’s ready.
Let it rest: A short resting period makes the casserole easier to cut and serve.
Easy Variations
Chicken Enchilada Casserole
Replace the ground beef with shredded cooked chicken.
Spicy Beef Casserole
Add diced jalapeños, cayenne pepper, or a hot enchilada sauce.
Bean & Beef Version
Add black beans or pinto beans between the layers for extra texture and heartiness.
Extra Cheesy Version
Use a combination of cheddar, Monterey Jack, and pepper Jack cheese.
Vegetable Version
Replace some of the beef with sautéed zucchini, corn, mushrooms, or bell peppers.
What to Serve With It
This casserole pairs wonderfully with:
- Mexican rice
- Refried beans
- Corn salad
- Guacamole
- Fresh salsa
- Simple green salad
- Tortilla chips
- Pico de gallo
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Reheat individual portions in the microwave or larger portions covered in the oven until heated through.
The assembled casserole can also be prepared ahead and refrigerated before baking. If baking directly from cold, allow additional time for the center to heat through.
This Beef Enchilada Casserole is saucy, cheesy, hearty, and incredibly easy to make. It gives you all the flavors of classic beef enchiladas in a simple layered dish that’s perfect for busy weeknights, family dinners, and casual gatherings.