This Ground Beef Enchilada Casserole is a hearty, cheesy, and flavor-packed dish that brings all the bold flavors of enchiladas into an easy, layered casserole. No rolling tortillas—just simple layers of seasoned ground beef, gooey cheese, and rich enchilada sauce baked to perfection.
Perfect for busy weeknights, potlucks, or meal prep, this casserole is quick to assemble and will have everyone asking for seconds. Serve it with Mexican rice, refried beans, or a fresh salad for a complete and satisfying meal.
Kitchen Equipment Needed
- Large skillet
- 9×13 baking dish
- Mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients Overview
- Ground Beef: The main protein, seasoned for rich flavor.
- Tortillas: Corn tortillas add authentic texture, but flour tortillas work too.
- Enchilada Sauce: A flavorful, rich sauce that ties everything together.
- Cheese: A mix of cheddar and Monterey Jack for the ultimate cheesy goodness.
- Seasonings: Classic Mexican spices like cumin, chili powder, and garlic powder enhance the flavor.
Ingredients (Serves 6-8)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup corn kernels (optional)
- 10 small corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Directions
Step 1: Cook the Ground Beef
Heat a large skillet over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is soft (about 5-7 minutes). Drain excess grease. Stir in the garlic, chili powder, cumin, paprika, garlic powder, salt, and black pepper, cooking for 1-2 minutes until fragrant. Remove from heat and stir in the diced green chilies and corn (if using).
Step 2: Layer the Casserole
Preheat oven to 375°F (190°C) and grease a 9×13 baking dish. Spread 1/4 cup enchilada sauce on the bottom of the dish. Arrange a layer of tortilla pieces, followed by half of the ground beef mixture, 1/3 of the remaining enchilada sauce, and 1/3 of the shredded cheese. Repeat the layers one more time. Top with the remaining tortillas, enchilada sauce, and cheese.
Step 3: Bake the Casserole
Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Step 4: Serve & Enjoy
Remove from the oven and let it sit for 5 minutes before slicing. Garnish with chopped cilantro and serve warm with sour cream, guacamole, or salsa.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Nutrition (per serving, ~8 servings)
- Calories: ~380
- Fat: ~20g
- Carbohydrates: ~30g
- Protein: ~22g
Expert Tips
- For a Spicier Version: Add ½ teaspoon cayenne pepper or chopped jalapeños.
- For a Creamy Twist: Stir in ½ cup sour cream with the ground beef mixture.
- To Prevent Soggy Tortillas: Lightly toast the tortillas before layering.
FAQs
Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Can I freeze enchilada casserole?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight and bake as directed.
What can I serve with this casserole?
Pair it with Mexican rice, black beans, a fresh salad, or chips and salsa.
Storing & Freezing
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 20 minutes.
Substitutions & Variations
- Chicken Enchilada Casserole: Swap ground beef for shredded rotisserie chicken.
- Vegetarian Version: Use black beans or lentils instead of ground beef.
- Low-Carb Option: Replace tortillas with thin zucchini slices or cauliflower tortillas.
Ground Beef Enchilada Casserole
Equipment
- - Large skillet
- - 9x13 baking dish
- - Mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients
- - 1 lb ground beef
- - 1 small onion diced
- - 2 cloves garlic minced
- - 1 teaspoon chili powder
- - 1 teaspoon cumin
- - 1/2 teaspoon paprika
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1 10 oz can red enchilada sauce
- - 1 4 oz can diced green chilies
- - 1 cup corn kernels optional
- - 10 small corn tortillas cut into quarters
- - 2 cups shredded cheddar cheese
- - 1 cup shredded Monterey Jack cheese
- - 1/4 cup chopped fresh cilantro for garnish
Instructions
- #### **Step 1: Cook the Ground Beef**
- Heat a **large skillet** over medium heat. Add the **ground beef and onion**, cooking until the beef is browned and the onion is soft (**about 5-7 minutes**). Drain excess grease. Stir in the **garlic, chili powder, cumin, paprika, garlic powder, salt, and black pepper**, cooking for **1-2 minutes** until fragrant. Remove from heat and stir in the **diced green chilies** and **corn (if using)**.
- #### **Step 2: Layer the Casserole**
- Preheat oven to **375°F (190°C)** and grease a **9x13 baking dish**. Spread **1/4 cup enchilada sauce** on the bottom of the dish. Arrange a layer of **tortilla pieces**, followed by **half of the ground beef mixture**, **1/3 of the remaining enchilada sauce**, and **1/3 of the shredded cheese**. Repeat the layers one more time. Top with the remaining **tortillas, enchilada sauce, and cheese**.
- #### **Step 3: Bake the Casserole**
- Cover the casserole with foil and **bake for 20 minutes**. Remove the foil and bake for an additional **10 minutes** until the cheese is melted and bubbly.
- #### **Step 4: Serve & Enjoy**
- Remove from the oven and let it sit for **5 minutes** before slicing. Garnish with **chopped cilantro** and serve warm with **sour cream, guacamole, or salsa**.
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