If you're craving enchilada flavors without spending an hour in the kitchen rolling said enchiladas, you're in the right place. This Layered Beef Enchilada Casserole is a reader favorite for a reason-it's comes together with simple, no-fuss steps and ends in a huge flavor payout. Enchiladas are high on the dinner request list in the Mom's Dinner kitchen, so I've made this more times than I can count, I've worked out all the little details to make sure it's easy to make in YOUR kitchen and totally crave-worthy for your family.
You don't need to spend extended time rolling individual enchiladas- simply layering everything gets you the flavors you want without the extra work. It bakes in just 30 minutes and has delicious 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. We keep it simple with authentic beef enchilada ingredients only.
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.
- Start by preheating the oven to 350.
- 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!
Enchilada Bake Recipe
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 teaspoon kosher salt
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 3 tablespoon water
- ⅓ cup fresh cilantro **OPTIONAL - chopped
- 20 oz red enchilada sauce - If you make your own red enchilada 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.1 lb ground beef
- Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tablespoon water, 2 teaspoon chili powder, 1 teaspoon cumin.1 medium yellow or white onion, 3 garlic cloves, 1 teaspoon kosher salt, 2 teaspoon chili powder, 3 tablespoon water, 1 teaspoon cumin
- If using the cilantro, stir it in now. Remove the pan from the heat.⅓ cup fresh cilantro **OPTIONAL
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.20 oz red enchilada sauce, 15 corn tortillas, 8 oz block of cheddar cheese, shredded
- 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.
Pat says
Could I make this in a13x11 inch crock pot and still have the same results? I could also bake in the oven a add the crock pot back in the cooker to keep warm.
Mary Campbell says
I add i cam cream chicken soup and 1 can cream mushroom soup plus 1 soup can of 2% milk with meat and onions.simmer 10 min
Layer alternatly with torn shells. And cheese.. Very yummy.
Sandra Watts says
My family loves yhis
Susan H. says
I made half the recipe as it’s just my husband and myself. Very good and easy . Served it with vigo saffron yellow rice. Yum.
David Gardenhire says
My mom had a similar recipe that was one of my favorites (among many). You can add black olives and a dollop of sour cream and a side of refried beans. Good stuff.
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.
David Gardenhire says
Right, I can make awesome enchiladas but it’s such a pain even if just using cheese, forget about beef or chicken. This is quick and easy, in the oven it goes, out comes dinner.
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!