Beef Enchilada Casserole (Printable Version)

Savory beef with tortillas and cheese baked in flavorful enchilada sauce, perfect for a satisfying meal.

# What You 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 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ 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 - ½ cup sour cream
15 - ¼ cup chopped fresh cilantro
16 - 1 small avocado, diced
17 - 2 green onions, sliced

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Brown ground beef in a large skillet over medium-high heat for about 5 minutes, breaking it up. Drain excess fat if needed.
03 - Add chopped onion and cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
04 - Stir in ½ cup enchilada sauce into the beef mixture until combined, then remove from heat.
05 - Spread ½ cup enchilada sauce evenly over the bottom of the baking dish. Layer 5 tortillas over the sauce, tearing to fit if necessary.
06 - Spread half of the beef mixture atop the tortillas, then sprinkle with 1 cup cheddar and ½ cup Monterey Jack cheese.
07 - Repeat with remaining tortillas, beef, ½ cup enchilada sauce, and the rest of the shredded cheeses.
08 - Drizzle remaining ½ cup enchilada sauce over the top and sprinkle with any reserved cheese.
09 - Cover dish with foil and bake for 20 minutes. Remove foil and continue baking uncovered for 10–15 minutes until cheese is bubbly and golden.
10 - Let the casserole rest 5–10 minutes before slicing. Garnish with sour cream, cilantro, diced avocado, and sliced green onions, if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The layered texture—crispy tortillas, seasoned beef, melted cheese—keeps things interesting with every bite.
  • One pan means less cleanup and more time actually enjoying the meal with people you care about.
02 -
  • Don't skip draining the beef—a greasy casserole tastes heavy instead of satisfying, and nobody wants to feel that afterward.
  • The enchilada sauce distribution is critical; uneven sauce means some bites are dry and others are swimming—spread deliberately and think about coverage.
  • Letting the casserole rest isn't optional if you want clean slices instead of a beautiful mess on the plate.
03 -
  • Use an oven thermometer—ovens lie constantly, and baking at the wrong temperature is the difference between perfect and disappointing.
  • Tear your tortillas slightly smaller than you think you need to; they expand slightly during baking and you don't want them climbing up the sides.

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