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!
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.
2 lbs ground beef, ½ tablespoon dried minced onion, 2 teaspoon garlic, 4.5 oz diced green chiles, 1 bunch cilantro, ½ cup tomato
Stir to combine and cook for 1-2 minutes, draining off excess grease as needed. Add the lime juice and remove from heat.
1 tablespoon lime juice
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.
2 cups enchilada sauce, 8 large flour tortillas, 1 cup cheddar cheese, 1 cup monterey jack cheese
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.