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A close-up of a cheesy beef enchilada casserole with ground meat and beans, topped with sour cream and garnished with cilantro and sliced onions. A spoon lifts a portion from the baking dish.

Beef Enchilada Casserole Recipe

Author: Mandy Applegate
Beef Enchilada Casserole is one of those dishes that feels like a treat but takes minimal effort to put together. Layered with seasoned beef, cheese, and tortillas soaked in enchilada sauce, it’s a guaranteed crowd-pleaser for family dinners, gatherings, or even meal prep. You can assemble it ahead of time, bake it when needed, and the leftovers taste just as good the next day. If you’re looking for a no-fuss meal that everyone will love, this one delivers every time!
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Casserole, Main Course
Cuisine: Mexican
Keyword: Beef Enchilada Casserole
Servings: 6
Calories: 469kcal

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="g60ZZz2b" upload-date="2025-10-16T13:28:59+00:00" name="Cheesy Beef Enchilada Casserole" description="Family-friendly, freezer-friendly, and loaded with bold Mexican flavors." player-type="default" override-embed="default"]

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 9x13-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

Calories: 469kcal | Carbohydrates: 34g | Protein: 28g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 760mg | Potassium: 513mg | Fiber: 6g | Sugar: 5g | Vitamin A: 599IU | Vitamin C: 4mg | Calcium: 256mg | Iron: 3mg
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