Ground Beef Enchilada Casserole

Beef Enchilada Casserole is a wonderful one pan dinner that bakes in just 30 minutes. It has layers of red enchilada sauce, seasoned ground beef, corn tortillas, and cheese.

This recipe is made to mimic traditional beef enchiladas without the hassle of frying, soaking or heating the corn tortillas. There are no beans, rice or veggies added to the mix. Just authentic enchilada ingredients.

On a busy week we will have this with just chips and salsa. But if you want to serve a more traditional Mexican dinner you can add some refried beans, Mexican rice, and homemade salsa with chips. Don’t forget the margaritas and tequila!

Beef Enchilada Casserole Ingredients

• Ground Beef – I recommend using an 85/15 ground beef for this recipe. It has enough fat to be flavorful, but not so much fat that your casserole will turn out greasy.
• Onion – A white onion will give you a classic enchilada flavor. But if you have yellow or even red on hand, that will work too.
• Garlic – The recipe calls for 3 chopped garlic cloves but if you want to add more, go for it!
• Corn Tortillas – This is the classic tortilla to use with enchiladas, so we are including it in the casserole version. I recommend using a YELLOW corn tortilla. They have more flavor than the white corn tortillas.
• Enchilada Sauce – You will want to use a red or rojo enchilada sauce for this recipe. Use your favorite store bought enchilada sauce or you can make your own. We have a fantastic Red Enchilada Sauce recipe here on Mom’s Dinner.
• Cheese – As with most recipes here on Mom’s Dinner we recommend that you shred your own cheese. Buy a block of cheddar, pepper jack, Monterey jack, Colby jack… any will work, and shred it by hand. It is a grind for sure, but totally worth it. Your cheese will melt creamier than the pre-shredded stuff.
• Seasonings – A mix of kosher salt, cumin and chili powder is all you need to flavor this beef enchilada casserole. The enchilada sauce, garlic, onions, tortillas and cheese do a lot of the heavy lifting in the flavor department.

Corn Tortillas vs. Flour Tortillas

Corn tortillas are definitely more traditional for enchiladas. They have great flavor, however, they are very delicate. If they are not soaked, fried or heated properly before rolling they will tear and crumble, so frustrating.

That is one reason I use flour tortillas in my Chicken Enchilada recipe.

But in this Ground Beef Enchilada Casserole recipe you do not have to roll the tortilla. So there is no need to heat, fry or soak the corn tortillas. Everything is layered flat, making this a super easy dinner recipe!

If you are not a fan of corn tortillas you can sub flour tortillas. However I have not tested it with flour.

Enchilada Sauce

Homemade enchilada sauce takes little to no time to make! The nice thing is you can customize the flavor if you like it spicier, tangier or saltier. This is our go-to Red Enchilada Sauce Recipe.

Sometimes it is nice to use store bought sauce for this enchilada casserole dish. If you want a strong and tangy red enchilada sauce, Target has a great one! It is my go-to.

How to Make Layered Enchilada Casserole

I will take you through step by step how to make this easy beef enchilada casserole. See the photos for step by step how to layer the casserole.

1. Start by preheating the oven to 350.
2. In a skillet brown and crumble the ground beef. Drain any excess grease. Add the 1 teaspoon salt, diced onion, and garlic. Saute until they are slightly softened, about 5 minutes.

3. Stir in 3 tablespoon water, 2 teaspoon chili powder, and 1 teaspoon cumin. Remove it from the heat, it’s time to assemble the casserole.

Layer the Casserole

4. Time to layer everything up and get it in the oven. Start by adding ⅓ cup enchilada sauce to the bottom of a 9×13 casserole pan. Layer 5 corn tortillas on top of that- see the photo how I cut the 5th tortilla in half to fit the end of the pan.

5. Layer half the seasoned ground beef across the tortillas. Spread ¾ cup enchilada sauce and then a heaping ½ cup of cheese on top.

6. Next add another layer of 5 tortillas, all the remaining ground beef, ¾ cup enchilada sauce, and a heaping ½ cup of cheese.

7. To finish add another layer of 5 corn tortillas, the remaining enchilada sauce, and all the remaining cheese.

8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.

9. Let the casserole cool for about 5 minutes before cutting and serving.

What to Pair With Layered Enchilada Casserole

Think about when you visit your favorite Mexican restaurant – start with chips, salsa and guacamole. Then serve this Layered Enchilada Casserole with Refried Beans, Cilantro Lime Slaw and Mexican Rice! Don’t forget to wash it down with a Classic Margarita.

Beef Enchilada Casserole Recipe Tips

• Use an 85/15 ground beef for the most flavor without all the grease.
• Choose yellow corn tortillas for the most authentic enchilada flavor.
• Take a shortcut and use your favorite store bought red enchilada sauce
• Hand shred the cheese for the creamiest melt.
• Let the casserole cool before cutting for serving, just like a layered lasagna it needs to congeal a little while cooling.

How to Store Beef Enchilada Casserole

Store any leftover enchilada casserole in the fridge, covered, or in an airtight container for up to 4 days.

To reheat simply place each portion in the microwave and heat for a minute or two until it is warmed through.

Reheating tip: As the casserole is refrigerated the tortillas will absorb the sauce, so if you have extra sauce pour it over each portion before reheating.

Listen To The Recipe

You can listen to the full recipe on the podcast “Let’s Make Dinner”. Susie shares all the tips and tricks and side dish ideas. You can listen by using the audio player below.

More Like This Easy Enchilada Casserole

If you are looking for a different type of enchilada, I have a few options:

• Chicken Enchiladas
• Enchirito
• Veggie Enchiladas with Chili Lime Crema
• Enchilada Zucchini Boats
• Creamy Verde Enchiladas

I obviously love enchiladas- LOL!