Beef Enchilada Casserole is a delicious, layered dish that’s bursting with bold flavors. It’s made with seasoned ground beef, melted cheese, tender tortillas, and a rich enchilada sauce that brings everything together. Each bite offers a great mix of gooey cheese, savory beef, and a little bit of spice that makes this casserole so satisfying.
I love making this casserole because it’s easy to put together, and it’s always a crowd-pleaser. One of my favorite tips is to let it sit for a few minutes after baking so the layers can firm up—it makes serving so much neater and helps all the flavors settle. It’s also a great way to use up any leftover tortillas or cheese you have on hand!
Whenever I make this, I like to serve it with a side of fresh salsa or a simple green salad to balance out the richness. It’s the kind of meal that brings everyone to the table with big smiles and empty plates—perfect for a cozy family dinner or a casual get-together with friends.
Key Ingredients & Substitutions
Ground Beef: Use 80/20 ground beef for good flavor and moisture. For a leaner option, try ground turkey or chicken—they work well and keep the dish lighter.
Enchilada Sauce: Store-bought sauce works fine, but homemade sauce gives richer flavor. If you prefer less heat, choose a mild variety or reduce chili powder.
Tortillas: Corn tortillas add authentic flavor, but flour tortillas are softer and easier to layer. To prevent sogginess, lightly warm tortillas before assembling.
Cheese: Sharp cheddar melts nicely and gives bold flavor. A Mexican cheese blend is great too. For a dairy-free option, use a plant-based cheese substitute.
How Can I Build Layers Without Making the Casserole Too Messy?
Layering the casserole neatly helps it hold shape when served. Here’s what I do:
- Spread a thin beef layer first to prevent sticking.
- Overlap tortillas just a bit to cover the base evenly.
- Use a spatula to evenly spread beef mixture on tortillas without tearing them.
- Sprinkle cheese gently and evenly on top of each layer.
- Let the casserole rest 5–10 minutes after baking—it firms up and slices cleanly.
Patience during layering and resting really makes a difference for clean slices and easy serving!
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and cooking the onions and garlic evenly.
- 9×13-inch baking dish – roomy enough for layering the casserole and ensures even baking.
- Wooden spoon or spatula – great for stirring the meat without scratching your skillet.
- Mixing bowl – handy for combining ingredients or tossing cheese before layering.
- Aluminum foil – helps keep the casserole moist while baking.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken for a lighter twist that still tastes great with enchilada sauce.
- Add black beans or corn to the beef mixture for extra texture and a bit of sweetness.
- Mix in diced green chilies for a mild kick of heat that brightens the flavor.
- Use pepper jack cheese instead of cheddar for a little spicy melt that pairs well with the beef.
Beef Enchilada Casserole
Ingredients You’ll Need:
For The Beef Mixture:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (or homemade enchilada sauce)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
Other Ingredients:
- 8 flour or corn tortillas (6-inch size)
- 2 cups shredded sharp cheddar cheese (or Mexican blend cheese)
- 1 medium tomato, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and assemble, plus 30 minutes baking time. After baking, it’s best to let it rest for about 5 to 10 minutes so it sets properly before serving.
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and onions are soft. Drain off any excess fat. Stir in the red enchilada sauce, chili powder, cumin, salt, and pepper. Let it simmer for about 5 minutes to blend all the flavors together, then remove from heat.
2. Build the Casserole Layers:
Lightly grease a 9×13-inch baking dish. Spread a thin layer of the beef mixture on the bottom. Next, place two tortillas over the beef, overlapping if needed. Spread one-third of the beef mixture over the tortillas, then sprinkle about one-third of the shredded cheese on top. Repeat these layers two more times: tortillas, beef mixture, and cheese. Finish by topping with a generous layer of cheese.
3. Bake and Serve:
Cover the casserole with aluminum foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes or until the cheese is bubbly and golden. Let the casserole rest for 5 to 10 minutes before serving. Garnish with diced tomatoes and chopped cilantro. Serve warm, and enjoy with optional sides like sour cream, guacamole, or salsa!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to completely thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture.
What Can I Substitute for the Enchilada Sauce?
If you don’t have enchilada sauce, you can use salsa or a homemade mix of tomato sauce with chili powder, cumin, and garlic powder. Adjust the spices to taste for the best flavor.
How Should I Store Leftover Casserole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F for 15–20 minutes or microwave individual portions until heated through.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble it completely, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
