Easy Beef Enchilada Casserole

This easy beef enchilada casserole layers seasoned ground beef, corn tortillas, red enchilada sauce, green chiles, and plenty of melted cheese. It has all the flavor of classic enchiladas without the work of filling and rolling individual tortillas.

Course Dinner

Cuisine American

Keyword enchilada casserole

Prep Time 15

Cook Time 45

Servings

Calories 240kcal

Author Jesseca

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.

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