This beef enchilada casserole is an easy meal packed with tasty Tex-Mex flavors that the whole family will love! My hearty beef enchilada casserole recipe features layers of flour tortillas filled with ground beef, cheese, green chiles, onions, tomatoes, and homemade enchilada sauce! It's a delicious and filling meal, perfect for a quick weeknight family dinner!
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Best Beef Enchilada Casserole Recipe
Beef enchilada casserole is a simple-to-make layered dish that ties in all of the wonderful flavors of enchiladas into a casserole form. If you are looking for a quick Mexican-inspired meal to make, this recipe should be at the top of your list!
This beefy casserole is incredibly easy and versatile - so feel free to mix in your family-favorite enchilada ingredients! If you have some extra time, I highly suggest making my easy homemade enchilada sauce for the very best flavor (but canned enchilada sauce works too)!
🥘 Ingredients
The ingredient list consists of tasty, easy-to-find items at the grocery store! Customize this casserole with other popular enchilada ingredients like rice, black beans, sour cream, or green onions, if desired!
- Ground Beef - 2 pounds of ground beef (I prefer 80/20 ground chuck).
- Onion - ½ tablespoon of dried minced onion. See the recipe notes below for how to add fresh onion instead.
- Garlic - 2 teaspoons of garlic (minced).
- Green Chiles - 4.5 ounces of diced green chiles (canned diced chiles, drained).
- Cilantro - 1 bunch of cilantro (chopped; reserve some for garnish if desired).
- Tomato - ½ cup of tomato (diced, or use petite diced canned tomatoes).
- Lime Juice - 1 tablespoon of lime juice.
- Enchilada Sauce - 2 cups of enchilada sauce (see my recipe, or use 16 ounces of canned red enchilada sauce).
- Flour Tortillas - 8 large flour tortillas (8-12 tortillas, more for smaller corn tortillas).
- Cheddar Cheese - 1 cup of cheddar cheese (shredded).
- Monterey Jack Cheese - 1 cup of Monterey jack cheese (shredded).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Beef Enchilada Casserole
This quick and easy casserole has a short prep time and is only in the oven for 30 minutes! You will need a grater set, skillet, spatula, and a 9x13 baking pan or casserole dish to get started.
Beef enchilada casserole makes 8 servings. This recipe is a real crowd-pleaser, perfect for bringing to your next social gathering or simple enough for any weeknight meal!
- Prep. Preheat your oven to 350°F (175°C) and lightly coat your 9x13 baking dish with non-stick cooking spray.
- Cook meat and add ingredients. In a large skillet or frying pan, brown the 2 pounds of ground beef over medium-high heat. Crumble the ground beef as it cooks, then when it is about halfway cooked, add the ½ tablespoon dried minced onion, 2 teaspoons garlic, 4.5 ounces diced green chiles, 1 bunch of chopped cilantro, and ½ cup diced tomatoes.
- Drain grease. Stir to combine and cook for 1-2 minutes, draining off excess grease as needed. Add the 1 tablespoon lime juice and remove from heat.
- Assemble casserole. Pour about ¼ cup of the enchilada sauce into the bottom of your 9x13 pan, then add the bottom layer of 2-3 tortillas. Top with ⅓ of the ground beef mixture, ⅓ of the combined shredded cheeses, and ⅓ of the remaining red enchilada sauce. Repeat the layers two more times.
- Cook and serve. Bake in the center of your preheated oven at 350°F (175°C) for 30-35 minutes or until bubbling around the edges and the cheese is fully melted. Remove from the oven and allow to cool for 5 minutes before serving.
Enhance your meal by serving this casserole with a side of fresh guacamole, pico de gallo, or a crisp green salad. Try serving it with air fryer tortilla chips and roasted salsa roja. These sides add freshness and balance the hearty casserole. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Combining Onion with Ground Beef: If using fresh onion, add it to the skillet when browning the ground beef. There's no need to sauté the onions separately; they'll cook perfectly alongside the beef.
- Garnishing with Fresh Ingredients: Set aside a small portion of chopped cilantro and diced tomatoes to use as a fresh garnish when serving the casserole. This adds a burst of color and flavor right before eating.
- Draining Grease Efficiently: To remove excess grease from the skillet, carefully tilt it and spoon out the grease into a jar or the empty can from your diced chiles. This keeps your casserole from being too oily.
- Customizing for Low-Carb Preferences: Make this casserole low-carb by choosing low-carb tortillas. For those not watching carbs, feel free to add all your favorite enchilada fillings like rice, black beans, sour cream, or green onions to enhance the flavor and texture.
- Layering Technique: For an even distribution of flavors, layer your ingredients carefully. Start with a thin layer of sauce at the bottom of your baking dish to prevent sticking, followed by tortillas, then beef, and cheese. Repeat the layers for a well-structured casserole.
- Cheese Varieties: Experiment with different types of cheese for varied flavors and textures. A mix of sharp cheddar and Monterey Jack provides a nice balance of flavor and meltiness. Consider adding a sprinkle of cotija cheese on top for a salty finish.
- Spice Blend Customization: Personalize your casserole with a homemade spice blend. Combine classic enchilada spices like cumin, garlic powder, and oregano with a touch of cocoa powder for a deep, complex flavor profile.
🥡 Storing & Reheating
Wrap the casserole dish tightly with cling film to store, or transfer the leftovers into an airtight storage container. Refrigerate for up to 2-3 days (the tortillas will get soggy).
Freezing
To freeze your assembled casserole (as a make-ahead meal) wrap securely in plastic cling film and then in heavy-duty aluminum foil. Label with the date and store for up to 3 months.
When ready to serve, bake from frozen for best results. Cook at 350°F (175°C) for 1 hour 15 minutes or until cooked through.
To freeze cooked beef enchilada casserole, transfer the fully cooled leftovers into a freezer storage container and freeze for up to 3 months.
Reheating
Reheat large portions in the oven at 350°F (175°C) until heated through.
Quickly reheat individual portions in the microwave in a microwave-safe dish. Heat at high power for 1 minute, then rotate and heat in shorter 30-second intervals until the casserole is heated to your satisfaction.
❓ Recipe FAQs
You can absolutely prepare this casserole ahead of time! Cook the ground beef and place it in a container separate from the tortillas, enchilada sauce, and cheese. Follow the recipe to assemble the casserole and bake within 3 days.
Alternatively, you can see my freezer directions above to meal prep this casserole up to 3 months in advance.
Sure! They're super tasty in my beef enchilada casserole too! For added texture, pan-fry the tortillas before layering them into your casserole.
If your casserole ends up soggy, it can be a few different things. Either you did not drain the ground beef enough or added too much cheese. Both of these things can cause extra juices to soak into the tortillas.
Also, you can try frying the tortillas to create a barrier which helps avoid soaking too much enchilada sauce.
😋 More Tasty Casserole Recipes
- Beef and Cheese Casserole- If you love Italian-inspired dinners, try this delicious beef and cheese casserole next time!
- Cauliflower Ham Pasta Casserole- Make this casserole dish when you have leftover ham from holiday gatherings!
- Doritos Chicken Casserole With Cream Cheese- This recipe is easy and delicious, your kids will fall in love!
- Ground Beef Mexican Casserole- A delicious and versatile Mexican casserole ready to serve in less than an hour!
- Pepperoni Pizza Casserole- A tasty combination of pepperoni pizza and pasta casserole that the whole family will enjoy!
- Chicken Broccoli Rice Casserole- A quick and easy chicken casserole perfect for busy weeknights!
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📖 Recipe Card
Beef Enchilada Casserole
Ingredients
- 2 lbs ground beef
- ½ tablespoon dried minced onion
- 2 teaspoon garlic (minced)
- 4.5 oz diced green chiles (canned diced chiles, drained)
- 1 bunch cilantro (chopped, reserve some for garnish if desired)
- ½ cup tomato (diced, or use petite diced canned tomatoes)
- 1 tablespoon lime juice
- 2 cups enchilada sauce (see recipe, or use 16 ounces canned red enchilada sauce)
- 8 large flour tortillas (8-12 tortillas, more for smaller corn tortillas)
- 1 cup cheddar cheese (shredded)
- 1 cup monterey jack cheese (shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat your 9x13 baking dish with non-stick cooking spray.
- In a large skillet or frying pan, brown the ground beef over medium-high heat. Crumble the ground beef as it cooks, then when it is about half way cooked add the dried minced onion, garlic, diced green chiles, chopped cilantro, and diced tomatoes.
- Stir to combine and cook for 1-2 minutes, draining off excess grease as needed. Add the lime juice and remove from heat.
- Pour about ¼ cup of the enchilada sauce into the bottom of your 9x13 pan then add the bottom layer of 2-3 tortillas. Top with ⅓ of the ground beef mixture, ⅓ of the combined shredded cheeses, and ⅓ of the remaining red enchilada sauce. Repeat the layers two more times.
- Bake in the center of your preheated oven at 350°F (175°C) for 30-35 minutes or until bubbling around the edges and the cheese is fully melted. Remove from the oven and allow to cool for 5 minutes before serving.
Notes
- If you'd like to use fresh onion, cook it at the same time when browning the ground beef. You cook them together, no need to saute the onions first.
- Reserve a small portion of the chopped cilantro and diced tomatoes for garnishing the casserole when serving if desired.
- To drain the grease from your skillet, tilt the skillet and spoon the grease into a jar.
- This casserole can be low-carb if you opt for low-carb tortillas. Otherwise, you can add all of your favorite enchilada fillings. Add rice, black beans, sour cream, or green onions if desired.
- Storing: Wrap the casserole dish tightly with cling film to store, or transfer the leftovers into an airtight storage container. Refrigerate for up to 2-3 days (the tortillas will get soggy).
- Freezing: To freeze your assembled casserole (as a make-ahead meal) wrap securely plastic cling film and then in heavy-duty aluminum foil. Label with the date and store for up to 3 months. When ready to serve, bake from frozen for best results. Cook at 350°F (175°C) for 1 hour 15 minutes or until cooked through.
To freeze cooked beef enchilada casserole, transfer the fully cooled leftovers into a freezer storage container and freeze for up to 3 months. - Reheating: Reheat large portions in the oven at 350°F (175°C) until heated through. Reheat individual portions in the microwave in a microwave-safe dish. Heat at high power for 1 minute, then rotate and heat in shorter 30-second intervals until the casserole is heated to your satisfaction.
Anonymous says
Looks delicious