beef enchilada Casserole with a slice cut out so you can see the layers of corn tortillas, beef, cheese and sauce

Beef Enchilada Casserole

Beef Enchilada Casserole is layers of seasoned ground beef, corn tortillas, enchilada sauce, and cheese. It makes a great family friendly Mexican dinner. It is like having authentic beef enchiladas without all the work!
Course Dinner
Cuisine Mexican
Keyword easy enchiladas, enchilada casserole, ground beef enchilada casserole, mexican dinner ideas
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author Susie


  • 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
  • 1/3 cup fresh cilantro **OPTIONAL chopped
  • 2 10 oz cans red enchilada sauce If you make your own sauce you will need about 2 1/4 cups.
  • 15 corn tortillas
  • 8 oz block of cheddar cheese, shredded If you use pre-shredded you will need about 2 1/4 cups. You could also use pepper jack or monterey jack


  • 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 9x13 casserole dish pour 1/3 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 3/4 cups enchilada sauce over top
    Sprinkle with a heaping 1/2 cup cheese
    5 tortillas
    remaining beef
    3/4 cups enchilada sauce
    heaping 1/2 cup cheese
    5 tortillas
    Remaining enchilada sauce
    Remaining 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.



Looking for Chicken Enchiladas? Check out this recipe for My Favorite Chicken Enchiladas
Storing & 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.


Serving: 1slice (1/6 of casserole)