Why You’ll Love This Recipe
I like this casserole because it’s simple to put together with ingredients I usually have on hand. Instead of rolling individual enchiladas, I just layer everything, which saves me time and effort. The layers of tortillas, beef, sauce, and cheese bake into a bubbly, cheesy dish that I can serve for dinner any night of the week. It’s also easy to adjust to different tastes by adding extra toppings or spice levels.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground beef
1/2 cup diced onion
1 1 oz. package taco seasoning
1/4 cup water
1 cup red enchilada sauce
6 8-inch flour tortillas
2 cups shredded cheddar cheese
Directions
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I preheat my oven to 350°F and lightly grease a 9-inch baking dish.
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In a large skillet over medium heat, I brown the ground beef and onion until the beef is no longer pink.
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I stir in the taco seasoning and water, letting it simmer until most of the liquid is gone, about 5 minutes.
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In the prepared dish, I spread a thin layer of enchilada sauce on the bottom.
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I tear two tortillas into large pieces and layer them over the sauce.
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On top, I add half the meat mixture, one-third of the remaining sauce, and one-third of the cheese.
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I repeat the layers once more.
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For the final layer, I use the last two tortillas, the remaining sauce, and the rest of the cheese.
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I cover the dish with foil and bake for 25–30 minutes.
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I uncover it and bake for 5–10 minutes more, until the cheese is melted and the casserole is bubbling.
Servings and Timing
This recipe makes about 4–6 servings. It takes around 15 minutes to prepare and about 40 minutes to bake, so I can have it ready on the table in 55 minutes.
Variations
I sometimes add black beans or corn to the beef mixture for more texture and flavor. If I want extra spice, I stir in diced jalapeños or use a spicier enchilada sauce. For a different cheese profile, I swap cheddar for a Mexican cheese blend. If I’m feeding a larger group, I easily double the recipe and bake it in a bigger dish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I cover it with foil and warm it in the oven at 350°F until hot, or I microwave individual portions. If I want to freeze it, I wrap the whole casserole tightly before baking and freeze it for up to 2 months. When I’m ready, I thaw it overnight in the fridge and bake as directed.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, I can use corn tortillas, but the texture will be slightly different and more traditional to enchiladas.
Can I make this casserole ahead of time?
I often assemble it up to a day in advance, cover it, and refrigerate it. Then I bake it when I’m ready to serve.
Can I use ground turkey instead of beef?
Yes, I like using ground turkey or chicken as a leaner alternative.
How do I keep the tortillas from getting soggy?
I find that lightly toasting the tortillas before layering helps them hold up better.
Can I add vegetables to this casserole?
Yes, I sometimes add bell peppers, corn, or zucchini to the beef mixture for extra nutrition.
What toppings go well with this casserole?
I like to serve it with sour cream, diced tomatoes, avocado, shredded lettuce, or fresh cilantro.
Can I make this casserole spicier?
Yes, I can use hot enchilada sauce, add extra chili powder, or stir in diced jalapeños.
Can I freeze individual portions?
Yes, I cut the casserole into portions, wrap them, and freeze them for easy reheating later.
How do I prevent the cheese from burning?
I make sure to cover the dish with foil for most of the baking time, only uncovering it near the end.
Can I double the recipe?
Yes, I double the ingredients and use a larger baking dish to feed a crowd.
Conclusion
This beef enchilada casserole is one of my favorite weeknight dinners because it’s hearty, cheesy, and so easy to put together. I love how versatile it is, whether I stick to the classic recipe or mix in extra ingredients for variety. It’s the perfect dish for when I want something comforting and delicious without spending hours in the kitchen.
