The BEST Beef Enchilada Casserole is a hearty, cheesy, and flavorful dish that brings all the classic enchilada flavors into one easy-to-make casserole. It’s packed with seasoned ground beef, layers of soft tortillas, melty cheese, and a rich enchilada sauce that ties everything together beautifully. The texture is a perfect mix of tender and cheesy, with just the right amount of spice to keep things interesting but not overwhelming.
I love making this casserole because it’s such a crowd-pleaser and super simple to prepare. I usually brown the beef with some onion and spices, then layer everything in my favorite baking dish before popping it in the oven. What makes it the best for me is how all the flavors meld together after baking — you’ll get little crispy edges on the tortillas and a gooey cheesy top that’s hard to resist. Plus, it’s fantastic for leftovers, which means you get to enjoy it even more the next day.
When I serve this casserole, I like to add a dollop of sour cream, some fresh chopped cilantro, and maybe a few slices of avocado on the side. It instantly makes the dish feel fresh and bright. Whether it’s a weeknight dinner or a casual get-together, this beef enchilada casserole always brings smiles and happy tummies around the table. I’m confident that once you try it, it might just become your new go-to Mexican-inspired comfort food!
Key Ingredients & Substitutions
Ground Beef: Using lean ground beef helps keep the casserole from getting too greasy. If you prefer, ground turkey or chicken can be a lighter option. For a vegetarian version, try seasoned lentils or plant-based crumbles.
Enchilada Sauce: The red enchilada sauce is the heart of the flavor here. You can use store-bought for convenience or make your own with tomato sauce, chili powder, and spices. If you like it spicy, add a dash of hot sauce or chipotle powder.
Tortillas: Corn tortillas give the dish an authentic texture and flavor. If you find them too fragile or prefer a softer bite, flour tortillas are a perfect swap. Just warm them slightly to make layering easier.
Cheese: Sharp cheddar melts well and adds great flavor. A Mexican cheese blend or Monterey Jack gives a smoother, creamier melt. For dairy-free, try vegan cheese shreds or nutritional yeast sprinkled on top.
Add-Ins: Black beans and olives add flavor and texture but are optional. I love the extra protein and bite they provide. Feel free to skip or swap for corn or diced bell peppers.
How Do You Get the Best Layers Without Soggy Tortillas?
To keep the tortillas from getting soggy and falling apart, layering is key. Here’s my simple approach:
- Spread a thin layer of beef mixture first. This acts like a “glue” that keeps the tortillas in place.
- Place tortillas in a slight, overlapping layer but don’t overfill each layer with too much sauce or cheese.
- Make sure to distribute cheese evenly between layers to add moisture and binding without making the layers soggy.
- Cover the casserole with foil for the first part of baking to trap steam and soften tortillas gently.
- Remove foil toward the end to let cheese bubble and brown for a nice finish.
Also, letting the dish rest a few minutes after baking helps everything set so slices hold together well when serving.
Equipment You’ll Need
- Large skillet – perfect for browning beef and sautéing onions all in one pan.
- 9×13 inch baking dish – gives you enough room for layers and even baking.
- Mixing spoon or spatula – great for stirring the meat mixture and spreading layers smoothly.
- Aluminum foil – to cover the casserole while baking and keep it moist.
- Cheese grater (if using block cheese) – makes shredding fresh cheese quick and easy.
Flavor Variations & Add-Ins
- Swap ground beef with shredded chicken for a lighter, yet still hearty, twist.
- Add black beans or corn for extra texture and fiber, making it more filling and colorful.
- Mix in diced green chilies or jalapeños if you like it spicier and with a zing.
- Top with crumbled queso fresco or cotija cheese instead of cheddar for a tangier Mexican flavor.
The BEST 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 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup black beans, rinsed and drained (optional)
- 1/2 cup black olives, sliced (optional)
- 1 cup diced tomatoes or a small can of diced tomatoes with green chilies
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
For the Layers:
- 6-8 corn tortillas (or flour tortillas if preferred)
- 2 cups shredded sharp cheddar cheese (or Mexican blend)
For Serving:
- Sour cream
- Fresh pico de gallo or diced tomatoes
- Extra chopped cilantro
How Much Time Will You Need?
This beef enchilada casserole takes about 15 minutes to prepare, 30 minutes to bake, and 5 minutes to rest before serving. In around 50 minutes total, you’ll have a delicious, cheesy meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and onions are soft, about 5-7 minutes. Drain any excess fat.
2. Add Seasonings and Sauce:
Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to the beef. Stir and cook for about 1 minute until fragrant. Next, mix in the enchilada sauce, diced green chilies (if using), black beans, black olives, diced tomatoes, and fresh cilantro. Let it simmer for 5 minutes, then remove from heat.
3. Assemble the Casserole:
Spread a thin layer of the beef mixture across the bottom of the prepared baking dish. Lay down a layer of tortillas on top. Then add another layer of beef mixture, followed by a generous sprinkle of shredded cheese. Repeat this layering until all ingredients are used, finishing with a layer of cheese on top.
4. Bake and Serve:
Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden. Let the casserole rest for 5 minutes before cutting. Serve slices topped with sour cream, fresh pico de gallo, and extra chopped cilantro for a bright, tasty finish.
Can I Use Frozen Ground Beef for This Casserole?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting for a quicker option. Cooking thawed beef helps to brown it evenly and prevents excess moisture in the dish.
Can I Make This Enchilada Casserole Ahead of Time?
Absolutely! Assemble the casserole a few hours ahead and keep it covered in the fridge. When ready to eat, bake directly from the fridge, adding an extra 5-10 minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
Can I Substitute Flour Tortillas for Corn Tortillas?
Yes! Flour tortillas work well and might even be easier to layer. If using corn tortillas, warming them slightly helps prevent cracking when layering.