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!
1lbground beef prefer 85/15 for flavor and less grease
1medium yellow or white oniondiced
3garlic cloves chopped
⅓cupfresh cilantro **OPTIONALchopped
210 ozcans red enchilada sauce If you make your own sauce you will need about 2 ¼ cups.
8ozblock 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
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 tablespoon water, 2 teaspoon chili powder, 1 teaspoon 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 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.
Looking for Chicken Enchiladas? Check out this recipe for My Favorite Chicken EnchiladasStoring & ReheatingStore 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.