Few dishes capture the heart of comfort food quite like Beef Enchilada Casserole. With layers of seasoned ground beef, rich enchilada sauce, soft corn tortillas, and gooey melted cheese, this baked classic delivers all the bold flavors of traditional enchiladas—without the time-consuming rolling process.

This casserole is designed for busy weeknights, family dinners, and meal prep, offering deep Mexican-inspired flavors in a simple, oven-baked format. It’s hearty, filling, and endlessly customizable, making it a reliable favorite for households that crave both comfort and convenience.

Unlike traditional enchiladas that require assembling each tortilla individually, this casserole uses a layered approach, similar to lasagna. The result is a perfectly balanced bite every time—savory beef, tangy sauce, soft tortillas, and melty cheese in every forkful.

Why Beef Enchilada Casserole Works So Well

This dish succeeds because it respects the essence of classic enchiladas while adapting them for modern kitchens. The casserole format allows flavors to meld together during baking, intensifying the richness of the beef and sauce while keeping the tortillas tender instead of soggy.

It’s also a forgiving recipe. Ingredient measurements don’t need to be exact, substitutions are welcome, and leftovers reheat beautifully—making it ideal for both beginner cooks and experienced home chefs.

Ingredients

1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
2 cups red enchilada sauce
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
10–12 corn tortillas, cut into halves
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and black pepper to taste
Fresh cilantro for garnish (optional)
Sour cream or avocado for serving (optional)

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet, breaking it apart as it cooks until browned.
Season the beef with cumin, chili powder, smoked paprika, salt, and pepper. Stir well.
Pour in 1 cup of enchilada sauce and simmer for 3–5 minutes. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Layer tortilla halves over the sauce, slightly overlapping.
Spoon half of the beef mixture over the tortillas.
Sprinkle a generous layer of shredded cheese on top.
Repeat layers: tortillas, beef, sauce, and cheese.
Finish with a final layer of tortillas, remaining sauce, and cheese.
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Let rest for 10 minutes before slicing and serving.

Tips for the Best Enchilada Casserole

Use corn tortillas, not flour, for authentic flavor and structure.
Let the casserole rest before cutting to maintain clean layers.
For deeper flavor, use homemade enchilada sauce if available.
Shred cheese fresh for smoother melting.

Variations and Customizations

Spicy Version: Add diced jalapeños or chipotle peppers.
Creamy Style: Mix sour cream into the beef mixture.
Low-Carb: Replace tortillas with thin zucchini slices.
Cheese Blend: Try pepper jack or queso Oaxaca.

Serving Suggestions

Serve Beef Enchilada Casserole with Mexican rice, refried beans, or a crisp green salad. It pairs beautifully with fresh pico de gallo or guacamole for contrast.

Cultural Context

Enchiladas date back to ancient Mexico, where tortillas were wrapped around fillings and topped with chili sauces. This casserole is a modern interpretation that honors those roots while adapting to contemporary lifestyles.