beef enchilada casserole

Admin

Beef Enchilada Casserole is a comforting, layered twist on traditional enchiladas—without all the rolling. Layers of seasoned ground beef, tortillas, zesty enchilada sauce, and melty cheese come together in a bubbly, golden bake that's perfect for feeding a hungry crowd. This one-dish wonder is easy to assemble, satisfying, and full of bold Tex-Mex flavor, making it a go-to for weeknight dinners or potluck favorites.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Course: dinner

Calories: 370

Ingredients Method Notes

Ingredients

1 pound ground beef
½ onion diced
2 garlic cloves minced
1 packet taco seasoning
1 10 oz can red enchilada sauce
1 4 oz can diced green chiles (optional)
2 cups shredded Mexican blend cheese
6 small flour or corn tortillas cut in halves or quarters
½ cup sour cream optional, for topping
Fresh cilantro or green onions chopped (for garnish)

Method

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
In a skillet over medium heat, cook ground beef with diced onion until browned. Add garlic and cook 1 more minute. Drain excess grease.
Stir in taco seasoning, enchilada sauce, and green chiles. Simmer for 2–3 minutes until thickened slightly.
In the baking dish, spread a thin layer of beef sauce. Top with a layer of tortillas, more beef mixture, and cheese. Repeat layers, ending with cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and lightly golden.
Let the casserole rest for 5–10 minutes before slicing. Top with sour cream, chopped cilantro, or green onions if desired.

Notes

Refrigerator: Store in an airtight container for up to 4 days.
Reheat: Warm in the microwave or oven until heated through.

Freezing: Freeze baked or unbaked casserole (wrapped tightly) for up to 3 months. Thaw overnight and bake as needed.