Beef Enchilada Casserole Recipe
Add Preferred SourceBeef Enchilada Casserole is the kind of meal that turns an ordinary night into something special. With layers of seasoned ground beef, melted cheese, and saucy tortillas, every bite is packed with flavor. Instead of rolling individual enchiladas, this dish keeps things simple by layering everything in a baking dish, making it easy to prepare and even easier to serve.
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Beef Enchilada Casserole is my go-to for feeding a crowd, whether it’s a family dinner or game day. It’s easy to make ahead, bakes up beautifully, and leftovers reheat well for quick meals. My advice? Make more than you think you need!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef Enchilada Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this recipe easy if you follow my simple instructions.
Cook the Ground Beef
Heat a large skillet over medium heat and add the ground beef. Use a spoon or spatula to break it apart as it cooks. I use this meat chopper to break up the beef fast—saves my wrist and gets a good crumble.
Once it’s browned and cooked through (approx. 6-7 mins), drain any excess grease so the casserole doesn’t turn out oily. I usually pour it into a grease separator cup, which makes cleanup way easier and keeps the fat out of the sink.
Add the Aromatics and Seasoning
Toss in the diced onions and minced garlic, stirring everything together; I use a heat-resistant silicone spatula. Let them cook for a few minutes until the onions turn soft and translucent.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Sprinkle in the taco seasoning and a pinch of salt, then pour in the beef stock to help blend the flavors. Stir well so everything is evenly coated.
Stir in the Beans
Add the drained red beans to the skillet and mix everything together. Let it simmer for another couple of minutes so the beans soak up all the seasoning and sauce.
Prepare the Tortillas
Pour the enchilada sauce into a shallow bowl. Take each corn tortilla (you can use flour tortillas if you prefer, but the flavor will vary) and dip it in the sauce, making sure it’s fully coated.
I use a glass mixing bowl for this part—it’s wide enough to fit a tortilla and keeps the sauce from sloshing over the sides.
This adds extra flavor and helps the tortillas stay soft when baked.
Assemble the Casserole
Grease a casserole dish, then lay out a layer of dipped tortillas, overlapping them slightly. I love using this ceramic 9×13 baking dish—it bakes evenly and looks nice if you’re serving straight from the dish.
Sprinkle a layer of shredded cheese (mozzarella or Monterey Jack cheese) over the top, then add half of the beef mixture.
Repeat the layers with more tortillas, the remaining beef mixture, and another layer of cheese.
Bake Until Bubbly
Cover the dish with aluminum foil and bake in a preheated 350°F (180°C) oven for 25 minutes.
Remove the foil and bake uncovered for another 10-12 minutes, letting the cheese melt and turn slightly golden.
Let It Rest and Serve
Once it’s out of the oven, let the casserole rest for about 10-15 minutes before slicing. This helps it set and makes it easier to serve.
Top with fresh cilantro, diced red onions, jalapeños, or a dollop of sour cream. If I’m heading to a potluck or family dinner, I just pop the dish into this Reusable Insulated Casserole Carrier. It keeps everything warm, upright, and spill-free—and it’s way less awkward than juggling hot pans and towels.
Equipment
Ingredients
- 1 pound ground beef
- 1 cup yellow onion diced
- 1 tablespoon garlic minced
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- ½ cup beef stock
- 1 cup red beans rinsed and drained
- 1 cup red enchilada sauce
- 10 corn tortillas
- 2 cups Mozzarella/Monterrey cheese shredded
For toppings:
- Fresh cilantro
- Jalapeños
- Red onion diced
- Sour cream
Video
Instructions
- Preheat the oven to 350°F (180°C) .
- In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon as it browns. Stir occasionally and let it cook for about 6-7 minutes until no pink remains. Drain any excess grease and discard it.1 pound ground beef
- Add the diced onions and minced garlic to the skillet with the beef. Cook for about 6 minutes, stirring occasionally, until the onions become soft and translucent.1 cup yellow onion, 1 tablespoon garlic
- Sprinkle the taco seasoning over the mixture and add salt to taste. Pour in the beef stock and stir until everything is evenly coated. Add the drained red beans and mix well to combine.2 tablespoons taco seasoning, Salt and pepper, ½ cup beef stock, 1 cup red beans
- Pour the enchilada sauce into a shallow bowl. Dip each corn tortilla into the sauce, making sure they are fully coated. Arrange a layer of dipped tortillas in the bottom of a 9×13-inch baking dish, slightly overlapping them.1 cup red enchilada sauce, 10 corn tortillas
- Sprinkle ½ cup of shredded cheese over the tortillas, then spread half of the beef mixture evenly on top. Add another ½ cup of cheese over the beef.2 cups Mozzarella/Monterrey cheese
- Repeat the layering process, adding another layer of dipped tortillas, the remaining beef mixture, and the rest of the enchilada sauce. Finish with the remaining cheese on top. Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10-12 minutes until the cheese is melted and bubbly. Let the casserole rest for 10-15 minutes before slicing it into 8 portions. Serve with sour cream, chopped cilantro, diced red onion, and jalapeño slices.Fresh cilantro, Jalapeños, Sour cream, Red onion
Notes
- Use lean ground beef: Less grease means a cleaner, more flavorful dish. If you use higher-fat beef, be sure to drain it well after browning.
- Meat: You could make this recipe using ground turkey, or chicken for a lighter dish.
- Sauté the onions properly: Cook them until they’re soft and slightly golden. This brings out their natural sweetness and balances the spice in the dish.
- Coat the tortillas well: Dipping each tortilla in enchilada sauce helps keep them soft and prevents them from drying out while baking.
- Layer the cheese evenly: Distribute the cheese throughout the layers rather than just on top. This makes sure every bite is rich and melty.
- Cover while baking: The foil traps in moisture so the casserole doesn’t dry out before the cheese is fully melted.
- Let it rest before slicing: This helps everything hold together so the layers don’t fall apart when you serve it.
- Customize the toppings: Fresh cilantro, diced onions, and jalapeños add extra texture and flavor, while sour cream gives a cool contrast to the spice.
- Make it ahead: You can assemble the casserole a day in advance and store it in the fridge until it’s ready to bake.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
∙ French Toast Casserole
∙ Crack Chicken Casserole
∙ Four Cheese Ravioli Casserole
∙ Ratatouille Casserole
∙ Sweet Potato Casserole
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
I have a few tips to help you get the best results with this casserole.
- Use lean ground beef: Less grease means a cleaner, more flavorful dish. If you use higher-fat beef, be sure to drain it well after browning.
- Meat: You could make this recipe using ground turkey, or chicken for a lighter dish.
- Sauté the onions properly: Cook them until they’re soft and slightly golden. This brings out their natural sweetness and balances the spice in the dish.
- Coat the tortillas well: Dipping each tortilla in enchilada sauce helps keep them soft and prevents them from drying out while baking.
- Layer the cheese evenly: Distribute the cheese throughout the layers rather than just on top. This makes sure every bite is rich and melty.
- Cover while baking: The foil traps in moisture so the casserole doesn’t dry out before the cheese is fully melted.
- Let it rest before slicing: This helps everything hold together so the layers don’t fall apart when you serve it.
- Customize the toppings: Fresh cilantro, diced onions, and jalapeños add extra texture and flavor, while sour cream gives a cool contrast to the spice.
- Make it ahead: You can assemble the casserole a day in advance and store it in the fridge until it’s ready to bake.
How to Store Leftover Beef Enchilada Casserole
Leftovers keep well in the refrigerator, making this a great meal for prepping ahead. Store any remaining portions in an airtight container, or cover tightly with a layer of plastic wrap) and refrigerate for up to four days.
When reheating, pop a slice in the microwave or warm it in a 350°F oven until heated through.
If you want to freeze it, assemble the casserole but don’t bake it yet. Cover it tightly and freeze for up to three months. When you’re ready to eat, bake it straight from the freezer, adding about 15-20 extra minutes to the cooking time.
What to Serve With Beef Enchilada Casserole
This casserole pairs well with a variety of sides, whether you want something fresh or something hearty. A side of Mexican rice, white rice, refried beans, or a crisp avocado salad rounds out the meal.
If you like a little crunch, tortilla chips with salsa or guacamole are a great addition.
More Easy Casserole Recipes for You to Try at Home
If you love casseroles as much as I do, then you should check out these easy recipes.
