Beef Enchilada Casserole (Print View)
Savory layers of seasoned beef, tortillas, and cheeses baked to golden perfection.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Sauces
09 - 2 cups red enchilada sauce (store-bought or homemade)
→ Other
10 - 10 small corn tortillas (6-inch)
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - Cooking spray or oil for greasing
→ Toppings (optional)
14 - 1/2 cup sour cream
15 - 1/4 cup chopped fresh cilantro
16 - 1 small avocado, diced
17 - 2 green onions, sliced
# Method:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large skillet over medium-high heat, cook ground beef until browned, breaking up with a spoon, about 5 minutes. Drain excess fat if needed.
03 - Add finely chopped onion to the beef and cook 3 to 4 minutes until softened. Stir in minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
04 - Stir 1/2 cup of enchilada sauce into the beef mixture until evenly combined, then remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly over the bottom of the prepared baking dish.
06 - Layer 5 tortillas across the sauce, tearing as necessary to cover the bottom completely.
07 - Spread half of the beef mixture over the tortillas, then sprinkle with 1 cup cheddar and 1/2 cup Monterey Jack cheese.
08 - Add remaining tortillas, then spread the rest of the beef mixture followed by 1/2 cup enchilada sauce and the remaining cheese evenly on top.
09 - Pour the final 1/2 cup of enchilada sauce evenly over the top layer and sprinkle with any reserved cheese.
10 - Cover the dish with aluminum foil and bake for 20 minutes.
11 - Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the cheese is bubbly and golden.
12 - Let the casserole rest for 5 to 10 minutes before slicing.
13 - Garnish with sour cream, chopped cilantro, diced avocado, and sliced green onions as desired. Serve warm.
# Insider Tips:
01 -
- It feeds a crowd without fussing—just brown some beef, layer, and let the oven do the work.
- That moment when you pull it from the oven and the cheese is bubbly and golden is pure kitchen satisfaction.
- Leftovers actually taste better the next day, so it's perfect for meal prep or feeding unexpected guests.
02 -
- Don't skip draining the ground beef—excess fat pooling on top will prevent the cheese from crisping and will make bites greasy.
- Enchilada sauce varies wildly by brand; taste yours before committing all 2 cups, and adjust the salt in the beef mixture accordingly so you don't oversalt.
- If your dish seems dry after layering, you can add a splash more sauce, but remember it will release moisture as it bakes.
- Monterey Jack is your secret weapon for meltability—don't replace it entirely with just cheddar, or the texture becomes dense.
03 -
- If you want lighter heat instead of full spice, use mild enchilada sauce and hold back on the chili powder—it's easy to add more flavor, impossible to take it out.
- Shred your own cheese if you can; pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly as fresh-shredded.
- The 5 to 10 minute rest is not just a suggestion—it genuinely makes slicing cleaner and keeps layers from sliding.