Enchilada Casserole
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This easy beef enchilada casserole gives you all the cheesy, saucy flavor of classic enchiladas without filling and rolling every tortilla. I’ve made plenty of enchiladas over the years, and when I need that same cozy dinner with a lot less effort, this layered version is the one I reach for. A family-friendly dinner that is simple enough for even the busiest weeknight.
Why You’ll Love This Beef Enchilada Casserole
I’m slightly obsessed with the ease of casseroles lately. With back-to-school season in full swing and the busiest time of my year here, I’m always looking for easy dinner shortcuts, especially recipes I can double and freeze for later. This beef enchilada casserole surprised me in the best way.
- No rolling required: Cutting and layering the corn tortillas gives you everything you love about beef enchiladas without filling and rolling them one by one.
- Made with weeknight staples: Ground beef, taco seasoning, canned enchilada sauce, tortillas, and cheese keep both the shopping list and prep work simple.
- Easy to customize: Use mild or medium enchilada sauce, switch up the cheese, or add beans and corn to make it work for your family.
- Perfect for making ahead: Prepare the beef filling in advance, then layer and bake the casserole when you are ready for dinner.
- Leftovers are worth looking forward to: The layers hold up well in the refrigerator and individual servings are easy to reheat for lunch the next day.
It was incredibly quick to pull together and earned a stamp of approval from my entire family, including the picky teenager. We also love setting out a few different toppings so everyone can finish their serving exactly how they like it.
Jesseca’s Recipe Review
We are not usually a leftovers family. I’ll happily eat them, but my husband and son are a much harder sell. This beef enchilada casserole, however, was completely demolished on day two. Imagine my surprise when I walked into the kitchen and found them cleaning out the pan! If the picky teenager willingly eats the leftovers, I consider that a major dinner win.
Tip from Jesseca:
Store any fresh toppings separately and add them after reheating. A spoonful of extra enchilada sauce before warming will also help keep each serving saucy and delicious.
Enchilada Casserole Recipe Ingredients
The ingredient list for this casserole is intentionally simple, with plenty of room to adjust the flavors for your family. You’ll find the full measurements in the recipe card below, but these notes will help you choose the best ingredients and substitutions.
- Ground beef: Lean ground beef works best because it gives the casserole plenty of flavor without making it greasy. Be sure to drain any excess grease before adding the seasoning.
- Onion and garlic: These cook with the beef to create a flavorful base. A small yellow or white onion will work well.
- Taco seasoning: One packet keeps the seasoning quick and easy. You can also use your favorite homemade taco seasoning.
- Diced green chiles: These add flavor without making the casserole overly spicy. Make sure you grab canned diced green chiles, not jalapeños.
- Red enchilada sauce: Use a mild, medium, or hot sauce depending on how much heat your family enjoys. Because the sauce is used between each layer, choose one you already know you like.
- Corn tortillas: There is no need to roll or fry them first. Cutting the tortillas into quarters makes it easy to create even layers and fill in the edges of the baking dish.
- Shredded cheese: Cheddar, Monterey Jack, Colby Jack, or a Mexican-style blend will all melt beautifully. For the best texture, shred the cheese yourself when you have the time.
Recipe Variations
One of the best things about this recipe is how easy it is to adjust with ingredients you already have. Just be sure to drain any additions well so the casserole does not become watery.
- Add beans: Mix a drained can of black or pinto beans into the beef filling to stretch the recipe a little further.
- Sneak in vegetables: Add drained corn, diced bell pepper, or sautéed zucchini. Cook fresh vegetables with the onion so they have time to soften.
- Switch the protein: Replace the ground beef with ground turkey or chicken. Leftover shredded chicken would also work, but it will only need to be warmed with the seasonings and sauce.
- Turn up the heat: Use hot enchilada sauce, pepper Jack cheese, chopped jalapeños, or a pinch of cayenne.
- Try a different cheese: Cheddar, Monterey Jack, Colby Jack, and Mexican-style cheese blends all melt well in this casserole.
- Use flour tortillas: Corn tortillas give the casserole its classic enchilada flavor, but small flour tortillas can be used for a softer texture.
- Finish it your way: Set out sour cream, avocado, diced tomatoes, cilantro, green onions, olives, and jalapeños so everyone can customize their own serving.
Corn Tortillas Vs Flour Tortillas
Corn tortillas are my top choice for this beef enchilada casserole. They add that classic enchilada flavor, hold up well under the sauce, and give the finished casserole more structure. There is no need to fry or warm them first. Simply cut them into quarters and slightly overlap the pieces as you build each layer.
Flour tortillas can be used, but they will create a noticeably softer casserole and may become slightly doughy as they absorb the sauce. If that is the texture your family prefers, choose small flour tortillas and avoid adding extra sauce. For a gluten-free casserole, stick with corn tortillas and double-check the labels on your enchilada sauce and taco seasoning.
Enchilada Casserole FAQs
No. The corn tortillas soften as the casserole bakes, so there is no need to fry or warm them before layering. Just cut them into quarters and make sure each piece is covered with enchilada sauce.
Drain the cooked beef thoroughly and drain any beans, corn, or other additions before mixing them into the filling. Use the amount of enchilada sauce called for rather than adding extra, and let the baked casserole rest for 5 to 10 minutes before slicing.
Yes, but the finished texture will be different. Flour tortillas absorb more sauce and create softer, slightly doughier layers. Corn tortillas provide more structure and a flavor that is closer to traditional enchiladas.
The enchilada casserole is ready when it is hot throughout, the sauce is bubbling around the edges, and the cheese on top is completely melted. If you are checking with a thermometer, the center should reach 165°F.
Store leftover beef enchilada casserole in an airtight container in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or cover a larger portion with foil and warm it in a 350°F oven until heated through.
Make-Ahead, Storage, and Reheating
- Make Ahead: Prepare the beef filling up to two days in advance and store it in an airtight container in the refrigerator. When you are ready for dinner, layer the casserole and bake as directed. This is my preferred make-ahead method because it keeps the tortillas from soaking up too much sauce.
You can also assemble the entire casserole several hours before baking. Cover it tightly and refrigerate, then add about 5 to 10 minutes to the covered baking time since the ingredients will be cold. - Storing Leftovers: Allow the casserole to cool, then cover the baking dish or transfer individual servings to an airtight container. Store leftovers in the refrigerator for 3 to 4 days. Keep fresh toppings in a separate container until you are ready to serve.
- Reheating: Reheat individual portions in the microwave until warmed through. Adding a spoonful of enchilada sauce before reheating helps keep the layers moist.
To reheat several servings, cover the casserole with foil and place it in a 350°F oven for 15 to 20 minutes, or until the center is hot. Remove the foil during the final few minutes if you want to refresh the melted cheese on top. - Freezing: This casserole can be frozen before or after baking. Wrap the pan tightly and freeze for up to three months. Thaw it overnight in the refrigerator before baking or reheating. If freezing leftovers, individual portions are especially convenient for quick lunches.
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Easy Beef Enchilada Casserole
Ingredients
- 1 pound lean ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 (1oz) packet taco seasoning
- 1 (4oz) can diced green chiles
- 2 (10oz) cans red enchilada sauce, divided
- 10 6-inch corn tortillas (cut into quarters)
- 1½ cups shredded Mexican-style cheese blend (divided)
- Optional toppings: sour cream (diced tomatoes, avocado, sliced green onions, cilantro, black olives, or jalapeños)
Instructions
- Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.
- Add the ground beef and diced onion to a large skillet set over medium heat. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the meat is browned and the onion has softened. Drain any excess grease.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Stir in the taco seasoning, diced green chiles, and ½ cup of enchilada sauce. Cook for 1 to 2 minutes, until everything is combined and heated through. Remove the skillet from the heat.
- Spread ½ cup of enchilada sauce evenly over the bottom of the prepared baking dish.
- Arrange one-third of the tortilla pieces over the sauce, slightly overlapping them and filling in any gaps.
- Spread half of the beef mixture over the tortillas. Spoon ½ cup of enchilada sauce over the beef and sprinkle with ½ cup of shredded cheese.
- Add another third of the tortilla pieces, followed by the remaining beef mixture, ½ cup of enchilada sauce, and ½ cup of cheese.
- Finish with the remaining tortilla pieces. Pour the remaining ½ cup of enchilada sauce evenly over the tortillas, making sure all exposed pieces are coated. Sprinkle the remaining ½ cup of cheese over the top.
- Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish with the sprayed side facing the cheese.
- Bake, covered, for 20 minutes. Carefully remove the foil and bake for an additional 15 minutes, or until the sauce is bubbling around the edges and the cheese is completely melted.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing. Serve with your favorite toppings.
Notes
- Enchilada sauce: Mild red enchilada sauce keeps this casserole family-friendly. Use medium or hot sauce if you prefer more heat.
- Tortillas: Corn tortillas provide the best flavor and structure. Flour tortillas can be substituted, but they will create softer, slightly doughier layers.
- Prevent dry edges: Make sure the tortilla pieces, especially those around the edges and across the top, are completely covered with sauce.
- Additions: Drained black beans, pinto beans, or corn can be mixed into the beef filling. Avoid adding undrained ingredients, which can make the casserole watery.
- Make ahead: Prepare the beef filling up to two days in advance, then assemble and bake when ready. The fully assembled casserole can also be refrigerated for several hours before baking. Add 5 to 10 minutes to the covered baking time if it is cold.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheating: Microwave individual portions until hot, or cover and reheat several servings in a 350°F oven for 15 to 20 minutes.
- Freezing: Wrap the unbaked or baked casserole tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking or reheating.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
