I keep my Easy Beef Enchilada Casserole in regular rotation because its layered assembly and pantry-friendly ingredients get dinner on the table faster than rolling individual enchiladas.

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Ive got a weakness for an Easy Beef Enchilada Casserole that doesnt pretend to be fancy. My Beef Enchilada Casserole came from nights when I needed dinner fast and wanted real flavor, so I lean on ground beef and red enchilada sauce to do the heavy lifting.

It stacks up in layers, bakes into something messy and irresistible, and somehow tastes like more work than it was. I make it when I dont wanna think and when friends drop by.

If you glance through Recipes With Enchilada Sauce you wont be surprised this one keeps showing up.

Ingredients

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Ground beef: High in protein and iron, adds savory richness and satisfying texture.
Yellow onion: Adds sweet sharpness when cooked it provides fiber and subtle depth.
Garlic: Intense aromatic punch, small amounts boost flavor and may have health benefits.
Chili powder: Gives smoky heat and warmth, adds color and mild capsaicin spice.
Enchilada sauce: Tomato based tangy and slightly spicy it coats layers and keeps it moist.
Flour tortillas: Soft carbs that soak sauce, add chew and bulk, not very high fiber.
Cheese: Melts rich and salty, adds fat calcium and gooey topping everyone loves.

Ingredient Quantities

1 lb (450 g) ground beef 80/20 recommended

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1 (15 oz / 425 g) can red enchilada sauce

1 (4 oz) can diced green chiles, drained, optional but nice

8 to 10 flour tortillas, 6 to 8 inch, torn or cut to fit

2 cups (about 8 oz / 225 g) shredded cheddar or Mexican blend cheese, divided

1/2 cup sour cream for serving, optional

1/4 cup chopped fresh cilantro and sliced green onions for garnish, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish; warm the flour tortillas wrapped in a damp towel in the microwave for 20-30 seconds so they dont crack when you tear them to fit.

2. In a large skillet over medium-high heat brown 1 lb ground beef with the finely chopped yellow onion, breaking the meat up with a spatula, about 6-8 minutes until no pink remains.

3. Add the minced garlic and cook 30-60 seconds until fragrant, then drain most of the fat if there’s a lot left.

4. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; cook 1 minute to bloom the spices.

5. Pour in the 15 oz can red enchilada sauce and the drained 4 oz can diced green chiles (optional but nice), bring to a gentle simmer and taste for salt, simmer 2-3 minutes to thicken slightly.

6. Spoon a thin layer of the beef sauce into the bottom of the prepared dish to keep it from sticking, then layer torn tortillas to cover the bottom, spread about one third of the beef sauce over them and sprinkle about one third of the shredded cheese on top.

7. Repeat the tortilla, beef and cheese layers two more times until you use all the filling and tortillas, finishing with the remaining cheese evenly on top (you should use 8-10 tortillas and 2 cups cheese total, divided).

8. Cover tightly with foil and bake 15-20 minutes until heated through and the cheese is melted, then remove the foil and bake another 3-5 minutes to set the top (or broil 1-2 minutes watching closely for browning).

9. Let the casserole rest 5-10 minutes to firm up, then serve scoops with sour cream if desired and garnish with chopped fresh cilantro and sliced green onions.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet (about 12 in) for browning the beef
3. Spatula or wooden spoon to break up meat and stir
4. Chef’s knife and cutting board for chopping onion, cilantro and slicing green onions
5. Can opener plus a small strainer or slotted spoon to drain cans and fat
6. Measuring spoons and a 1 cup measuring cup for spices and sauce
7. Microwave safe plate and a damp towel to warm tortillas so they dont crack
8. Aluminum foil and oven mitts for covering and removing the dish from the oven
9. Box grater if shredding cheese yourself, plus a large spoon for spreading and serving

FAQ

Q: Can I swap the flour tortillas for corn tortillas? A: Yes. Corn works fine, but they tear easier so warm them up till soft in a skillet or microwave, brush a little oil on them and overlap pieces tightly so the casserole holds together. Its a bit more rustic but tasty.

Q: What can I use instead of ground beef? A: Ground turkey or chicken are easy swaps, though theyre leaner so add a splash of oil and maybe more seasoning. For a vegetarian version use cooked lentils, black beans or crumbled firm tofu with the same spices.

Q: My beef was greasy, how do I fix that? A: Drain the browned beef well and blot with paper towels. You can also use leaner meat than 80/20 or cook the beef a little longer to render fat then drain, that keeps the casserole from getting oily.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and refrigerate up to 24 hours before baking. Fully baked leftovers freeze for about 3 months, or assemble unbaked and freeze up to 2 months. Thaw overnight in the fridge before reheating or baking.

Q: Whats the best way to reheat leftovers? A: Oven is best for texture. Cover with foil and bake at 350 F for 15 to 20 minutes until heated through. Microwave works faster but it can get soggy, so zap in short bursts and stir or rotate if possible.

Q: How do I make it spicier or milder? A: To up the heat add chopped jalapeños, a pinch of cayenne or a hotter enchilada sauce. To tame it, use mild sauce, add extra cheese or a dollop of sour cream when serving. Dont overdo salt till you taste it, different sauces vary a lot.

Beef Enchilada Casserole Recipe Substitutions and Variations

Ground beef:
- Ground turkey or chicken, 1 to 1 swap. Use a splash of oil cause it’s leaner so it won’t be greasy but can be dry.
- Shredded rotisserie chicken, about 2 cups. Great if you want a lighter, faster bake.
- Black beans or pinto beans, 1 can drained and rinsed. Mash a little for texture and add an extra pinch of chili powder.
Small yellow onion:
- Shallot, use one medium, milder and a bit sweeter so it’s nice in the mix.
- Green onions, 3 to 4 sliced, stir them in near the end so they keep some fresh bite.
- Leek (white part only), finely chopped, about 1 cup. Sweeter and softer when cooked.
Flour tortillas:
- Corn tortillas, same count. Warm or lightly fry them first so they don’t crack when you layer.
- Low carb wraps or whole wheat tortillas, 1 to 1 swap for a heartier option.
- Tortilla chips, use a generous handful per layer for crunch, press down so they soak up sauce.
Shredded cheddar or Mexican blend cheese:
- Monterey Jack or Oaxaca, equal amount, melts creamier and milder.
- Pepper Jack, same amount, if you want more kick and spice.
- Vegan shredded cheese, use same volume and give it a little extra time to melt, or stir in a spoonful of vegan mayo for creaminess.

Pro Tips

– Warm the tortillas first so they tear instead of shattering, if you dont they’ll make holes and let the sauce leak out, microwave 20-30 seconds wrapped in a damp towel and youre good.

– Dont dump all the fat out, leave a tablespoon or so to bloom the spices and carry flavor, but blot excess if theres a puddle or it’ll make the casserole greasy.

– Grate cheese from a block when you can, pre-shredded has weird anti clumping stuff so it wont melt as smooth, a mix of sharp cheddar and Monterey jack gives better flavor and melt.

– Let the finished casserole rest about 10 minutes before you serve it, it firms up and holds together way better, try broiling just 1 minute at the end for a bubbly top but watch it or it will burn.

Beef Enchilada Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

I keep my Easy Beef Enchilada Casserole in regular rotation because its layered assembly and pantry-friendly ingredients get dinner on the table faster than rolling individual enchiladas.

Servings

servings

Calories

401

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet (about 12 in) for browning the beef
3. Spatula or wooden spoon to break up meat and stir
4. Chef’s knife and cutting board for chopping onion, cilantro and slicing green onions
5. Can opener plus a small strainer or slotted spoon to drain cans and fat
6. Measuring spoons and a 1 cup measuring cup for spices and sauce
7. Microwave safe plate and a damp towel to warm tortillas so they dont crack
8. Aluminum foil and oven mitts for covering and removing the dish from the oven
9. Box grater if shredding cheese yourself, plus a large spoon for spreading and serving

Ingredients

1 lb (450 g) ground beef 80/20 recommended
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 (15 oz / 425 g) can red enchilada sauce
1 (4 oz) can diced green chiles, drained, optional but nice
8 to 10 flour tortillas, 6 to 8 inch, torn or cut to fit
2 cups (about 8 oz / 225 g) shredded cheddar or Mexican blend cheese, divided
1/2 cup sour cream for serving, optional
1/4 cup chopped fresh cilantro and sliced green onions for garnish, optional

Directions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish; warm the flour tortillas wrapped in a damp towel in the microwave for 20-30 seconds so they dont crack when you tear them to fit.
In a large skillet over medium-high heat brown 1 lb ground beef with the finely chopped yellow onion, breaking the meat up with a spatula, about 6-8 minutes until no pink remains.
Add the minced garlic and cook 30-60 seconds until fragrant, then drain most of the fat if there's a lot left.
Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; cook 1 minute to bloom the spices.
Pour in the 15 oz can red enchilada sauce and the drained 4 oz can diced green chiles (optional but nice), bring to a gentle simmer and taste for salt, simmer 2-3 minutes to thicken slightly.
Spoon a thin layer of the beef sauce into the bottom of the prepared dish to keep it from sticking, then layer torn tortillas to cover the bottom, spread about one third of the beef sauce over them and sprinkle about one third of the shredded cheese on top.
Repeat the tortilla, beef and cheese layers two more times until you use all the filling and tortillas, finishing with the remaining cheese evenly on top (you should use 8-10 tortillas and 2 cups cheese total, divided).
Cover tightly with foil and bake 15-20 minutes until heated through and the cheese is melted, then remove the foil and bake another 3-5 minutes to set the top (or broil 1-2 minutes watching closely for browning).
Let the casserole rest 5-10 minutes to firm up, then serve scoops with sour cream if desired and garnish with chopped fresh cilantro and sliced green onions.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.