Beef Enchilada Casserole

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introduction

This cozy, cheesy Beef Enchilada Casserole is the kind of weeknight dish that feels like a hug — warm, simple, and perfect for feeding a crowd. The layers of seasoned beef, bright enchilada sauce, and gooey cheddar bake up quickly for a dinner that’s both comforting and Insta/Pinterest-ready.

If you love bold, slow-cooked beef flavors, you’ll appreciate how this casserole delivers big taste without hours in the kitchen — similar satisfying richness you get from braised beef neck bones but in an easy casserole format.

Why You’ll Love This Beef Enchilada Casserole:

• Big, family-friendly flavor that picky eaters love
• Ready in about an hour from start to finish — great for weeknights
• Easy make-ahead and reheats beautifully for lunches or dinner prep
• Uses pantry staples and one skillet for simple cleanup
• Crowd-pleasing, customizable toppings for every preference

Ingredients Needed :

Protein

• 1 pound ground beef

Vegetables & Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced

Spices

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Sauce & Tortillas

• 10 ounces red enchilada sauce
• 8 corn tortillas

Cheese & Finishing

• 2 cups shredded cheddar cheese
• 1 tablespoon vegetable oil

Step-by-Step Instructions :

1. Preheat your oven to 350 degrees Fahrenheit. Heat vegetable oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
3. Add ground beef and cook until browned, breaking up the meat with a spoon.
4. Sprinkle chili powder, cumin, salt, and pepper over the beef and stir to combine. Pour half of the enchilada sauce into the beef mixture and simmer for 2 minutes.
5. Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish. Arrange four tortillas in the dish, tearing them if necessary to fit. Spoon half of the beef mixture over the tortillas and sprinkle with 1 cup of cheese. Repeat with the remaining tortillas, beef, and cheese.
6. Pour the remaining enchilada sauce over the top and cover evenly. Bake uncovered for 20 minutes or until the cheese is melted and bubbly. Let stand for 5 minutes before slicing and serving.

Serving Suggestions Beef Enchilada Casserole

Serve slices with a scoop of cilantro-lime rice and a crisp side salad for contrast. Top with chopped cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream and guacamole. For a festive spread, place bowls of pickled onions, black beans, and corn salsa alongside so guests can customize each plate — the same cozy, family-style vibe found in a hearty corned beef and cabbage baked meal.

Tips for Success Beef Enchilada Casserole

• Brown the beef well: A little caramelization adds depth — don’t rush this step.
• Warm the tortillas briefly in a skillet or microwave to make them pliable and prevent tearing.
• Drain excess grease if your beef releases a lot of fat — it keeps the casserole from getting soggy.
• Use a good-quality enchilada sauce for the best flavor; homemade or store-bought both work.
• Make it ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Reheat covered until hot. For alternative beef cuts and tips on tender, flavorful braises, check the ultimate guide to beef cheek meat.

variation (if any)

• Chicken enchilada casserole: Swap ground beef for shredded rotisserie chicken and reduce the chili powder to 1 tablespoon for a milder flavor.
• Green enchilada version: Use green enchilada sauce and pepper jack cheese for a tangy, slightly spicy twist.
• Vegetarian: Replace beef with seasoned black beans and sautéed mushrooms, and add a layer of roasted poblano peppers.

FAQs

Q: Can I use flour tortillas instead of corn?
A: Yes — flour tortillas will work and produce a softer, less crumbly layer. Tear to fit and proceed the same way.

Q: How do I store leftovers?
A: Cool completely, cover tightly, and refrigerate up to 3–4 days. Reheat individual slices in the microwave or the whole dish in a 350°F oven until warmed through.

Q: Can I freeze this casserole?
A: Yes. Assemble but don’t bake, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and bake at 350°F until hot and bubbly.

Q: Is there a low-fat option?
A: Use lean ground beef (90/10 or leaner) or ground turkey, and reduce cheese to cut calories while keeping flavor.