The BEST Beef Enchilada Casserole is a hearty, cheesy baked dish loaded with seasoned ground beef, tender tortillas, and a rich enchilada sauce. It’s all topped off with plenty of melted cheese that makes every bite comforting and full of flavor. This casserole has all the classic enchilada goodness but comes together in one easy dish, perfect for feeding a crowd or meal prepping for the week.
I love making this casserole when I’m craving Mexican food but don’t want to fuss with rolling individual enchiladas. The layers of beef, sauce, and gooey cheese make it so satisfying and it’s always a hit with my family. One tip I’ve found helpful is to warm the tortillas a little before assembling—they stack better and don’t tear as easily when baking. It’s these small steps that make it turn out just right every time.
My favorite way to serve this casserole is with a side of sour cream, fresh guacamole, and a sprinkle of cilantro. It adds a fresh, cool contrast to the warm, cheesy layers. Plus, leftovers heat up beautifully, so you get to enjoy that delicious flavor all week long. It’s the kind of meal that feels like a cozy celebration, no matter what day it is.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 beef keeps it juicy and flavorful. If you want less fat, try lean ground beef or ground turkey for a lighter touch.
Red Enchilada Sauce: This is the heart of the flavor. You can swap in homemade sauce or use green enchilada sauce for a different twist. Just pick one with good spice balance.
Tortillas: I usually choose corn tortillas for authenticity, but flour ones work well and are softer. Warming the tortillas before layering helps prevent cracking while baking.
Cheese: A combo of cheddar and Monterey Jack gives richness and meltiness. If you want, you can add a bit of pepper jack for some heat, or use mozzarella for a milder flavor.
How Do You Make the Layers Work Without Tearing Tortillas?
Soft tortillas are key! Here’s how I get them to layer perfectly without breaking:
- Warm the tortillas slightly in a dry skillet or microwave wrapped in a damp towel to make them flexible.
- Don’t overload each layer with too much sauce or filling; thin even layers are easier to handle.
- When layering, gently press the tortillas into the sauce and beef mixture so they stick together well and don’t slide.
- Cover the casserole while baking to keep moisture in, which keeps tortillas soft and tender.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking the onions and spices all in one pan.
- 9×13-inch baking dish – roomy enough for layering the casserole and baking it evenly.
- Mixing spoon or spatula – handy for stirring the beef mixture without scratching your skillet.
- Aluminum foil – to cover the casserole while baking, keeping it moist and preventing the cheese from burning.
- Cheese grater – if you prefer grating your own cheese for the freshest flavor.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken to lighten the dish and add a different texture.
- Mix diced black olives or corn into the beef mixture for a pop of flavor and color.
- Use pepper jack cheese instead of Monterey Jack for a little spicy kick.
- Add finely chopped jalapeños or a dash of hot sauce if you like more heat in your casserole.
The BEST Beef Enchilada Casserole
Ingredients You’ll Need:
For the Beef Mixture:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (plus extra for topping)
- 1 (4 oz) can diced green chilies (optional)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
For Assembly:
- 8-10 small flour or corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Garnish:
- Fresh cilantro, chopped
- 1 medium tomato, diced
- Sour cream (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 30 minutes to bake. Allow 5 extra minutes for resting before serving. Total time is around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent. Stir in the enchilada sauce, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Let it simmer for about 5 minutes until slightly thickened.
2. Assemble the Casserole:
Lightly grease a 9×13-inch baking dish. Spread a thin layer of the beef mixture on the bottom. Place 3 to 4 tortillas over the beef evenly. Add another layer of beef mixture on top of the tortillas, then sprinkle some cheddar and Monterey Jack cheese. Repeat layering the tortillas, beef mixture, and cheese until all ingredients are used, finishing with a generous layer of cheese on top. Pour a little extra enchilada sauce over the cheese for added flavor.
3. Bake and Serve:
Cover the casserole with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown. Let the casserole rest for 5 minutes to set before slicing. Serve each piece topped with a dollop of sour cream, diced tomatoes, and chopped cilantro for a fresh finish.
Can I Use Corn Tortillas Instead of Flour Tortillas?
Yes! Corn tortillas work great and add an authentic flavor. Just warm them slightly before layering to make them more pliable and prevent tearing during baking.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it uncovered for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through for best texture.
Can I Substitute Ground Turkey or Chicken for the Beef?
Yes, ground turkey or chicken are great leaner alternatives! Cook and season them just like the beef for a delicious variation.
