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!
Enchiladas
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!
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
I definitely like to use store bought sauce for this enchilada casserole dish. If you have a favorite recipe you can certainly use that, you will need a little over 2 cups of sauce. But if you want a strong and tangy red enchilada sauce, Target has a great one! It is my go-to.
How to Make Beef 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.
Start by preheating the oven to 350.
In a skillet brown and crumble the ground beef. Drain any excess grease. Add the 1 tsp salt, diced onion, and garlic. Saute until they are slightly softened, about 5 minutes.
Stir in 3 tbsp water, 2 tsp chili powder, and 1 tsp cumin. Remove it from the heat, it’s time to assemble the casserole.
Layer the Casserole
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.
Layer half the seasoned ground beef across the tortillas. Spread ¾ cup enchilada sauce and then a heaping ½ cup of cheese on top.
Next add another layer of 5 tortillas, all the remaining ground beef, ¾ cup enchilada sauce, and a heaping ½ cup of cheese.
To finish add another layer of 5 corn tortillas, the remaining enchilada sauce, and all the remaining cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
Let the casserole cool for about 5 minutes before cutting and serving.
Storing and Reheating
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.
Beef Enchilada Casserole Recipe
Beef Enchilada Casserole
Ingredients
- 1 lb ground beef prefer 85/15 for flavor and less grease
- 1 medium yellow or white onion diced
- 3 garlic cloves chopped
- 1 tsp kosher salt
- 2 tsp chili powder
- 1 tsp cumin
- 3 tbsp water
- ⅓ cup fresh cilantro **OPTIONAL chopped
- 2 10 oz cans red enchilada sauce If you make your own sauce you will need about 2 ¼ cups.
- 15 corn tortillas
- 8 oz block of cheddar cheese, shredded If you use pre-shredded you will need about 2 ¼ cups. You could also use pepper jack or monterey jack
Instructions
- Preheat the oven to 350°
- In a large skillet brown and crumble the ground beef, drain any excess grease.
- Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
- If using the cilantro, stir it in now. Remove the pan from the heat.
Layer the Enchilada Casserole
- In a large 9×13 casserole dish pour ⅓ cup enchilada sauce across the bottom, spread it so it coats the bottom of the dish.
- 5 tortillas (the last one split in half at the end of the pan (see photo)Top with half the beef Pour ¾ cups enchilada sauce over topSprinkle with a heaping ½ cup cheese5 tortillasremaining beef¾ cups enchilada sauceheaping ½ cup cheese5 tortillas Remaining enchilada sauceRemaining cheese
- Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes.
- Let the casserole cool for 5 minutes before cutting and serving.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Michelle says
Do you have any tips to make ahead ?
Susie Weinrich says
I have not tried to make this one ahead just because there is so much sauce in each layer and the corn tortillas are so fragile and absorbent. I think if you want to try to make it ahead assemble it completely and then cover it with foil, pop it in the fridge for up to 1 day. You may need to add a few minutes to the bake time when baking straight from the fridge. I would also have some extra sauce on hand in case the tortillas soak up most of the sauce.
If you do try to make it ahead, report back, I would love to hear how it turns out!! Thank you! Susie
Brittant says
Delicious!
Made side dish of Spanish rice with it!.
Charlotte says
So quick and easy and my son loves it!! Nice alternative for less time than making enchiladas the old fashion way.
Melinda says
Made it for the 1st time tonight both loved it. Have made traditional enchiladas often. This recipe is wonderful with all the wonderful flavor with half the work.
Dawn Miller says
My dad used to make a version of this when I was growing up called Mexican Casserole. After cooking the hamburger and onions he would just put that and the enchilada sauce in a big pot on the stove and hand tear the tortillas and drop them in till the liquid soaked in and added the cheese while stirring all together. This is great as a more casserole style with the layers!! Dad’s would sometimes be a little dry but this way is so much easier to even out the ratios of ingredients!! Excellent and easy!!!!!
Barbara says
This was amazing!! Other than tacos, I’m not one to try & replicate good Mexican food, but we’ve been missing our favorite Mexican restaurant (that didn’t return when things started reopening from the pandemic) and this looked so easy! Now, my fiance says we’ll never have to eat out again! LOL I omitted the salt & used Pepper Jack Cheese because it’s what I had on hand! Topped it off with lettuce, tomato & sour cream before serving. Had a nice mild kick to it! I will definitely be making this again! Thank you & can’t wait to try some of your other recipes!
Chris Bonafield says
My regular enchilada recipe is a lot of work. This was just as good and super-easy. Can’t wait to make it again.
Susie says
Love this! Exactly how I like a recipe – delicious and easy.
Ila says
Sounds great! Wonder about mixing in a can of refried beans? Maybe then use 28 oz of sauce rather than 20 oz.?
Susie says
I think you could absolutely use refried beans too!
Susie says
You could absolutely add some refried beans!
lisa says
We tried this for a birthday dinner in August. We tripled the recipe and baked it in a large roasting pan. We served it with Chips, queso, and stuffed jalapenos. This was a HUGE hit!!!! So much so that it has now been requested as a birthday dinner in September. 🙂 Everyone is a huge fan of enchiladas around here. Typically we make at least 6 of the 13×9 pans, double layered, with the whole family involved, which in the past has only been about once a year due to the cost and the time it takes to roll them all up. This recipe allows for us to have enchiladas on a more frequent basis! Thank you so much for sharing!! — Making it tonight for my husband’s birthday dinner – I think I will try adding some sour cream.
Susie says
This comment made my day!!! Thank you so much!! I love that your family can come together over this recipe.
Ann C says
This recipe is exactly what I was looking for as I did not want to roll up the tortillas. I’ve done that before and now want a short cut. I am curious about the glass baking dish shown, it is absolutely gorgeous. Could you tell me what brand it is and where to purchase?
Susie says
I’m so glad you found this recipe useful! I also hate the warming and rolling process of making enchiladas!
The dish is a glass Pyrex 9×13, they are on Amazon for sure. Just search “9×13 glass Pyrex easy grab”
Wanda Jackson says
This was wonderful. I added cottage cheese and sour cream on two different layers because I wanted to use them and cooked it an extra 20 minutes. It was so pretty and everyone loved it. I served it with a tossed salad and peach cobbler and vanilla ice cream for dessert. We were so full it was hard to move away from the table! My first enchilada anything but there will be more! Thank y’all!
Susie says
I love that you added cottage cheese and sour cream! Great idea!
Christina says
There are only 2 of us, so I was thinking about making half for now and half to freeze. Have you frozen one before?
Susie says
I have not tried to freeze it when I have made it in the past. I have read other recipes for traditional beef enchiladas that say they freeze well, so I think you can absolutely try it!