Beef Enchilada Casserole (Printable)

Seasoned beef layered with corn tortillas and melted cheese baked in flavorful enchilada sauce.

# What you'll 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 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 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 - 1/2 cup sour cream
15 - 1/4 cup chopped fresh cilantro
16 - 1 small avocado, diced
17 - 2 green onions, sliced

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or oil.
02 - Cook ground beef in a large skillet over medium-high heat until browned, stirring to break up meat, about 5 minutes. Drain excess fat if needed.
03 - Add chopped onion to skillet and cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper; cook 1 minute until fragrant.
04 - Add 1/2 cup enchilada sauce to the beef mixture, stir to combine, then remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish. Arrange 5 tortillas over the sauce, tearing to cover the surface as needed.
06 - Spread half of the beef mixture over tortillas. Sprinkle with 1 cup cheddar and 1/2 cup Monterey Jack cheese.
07 - Add remaining tortillas, spread with remaining beef mixture and 1/2 cup enchilada sauce. Top with remaining cheddar and Monterey Jack cheeses.
08 - Pour remaining 1/2 cup enchilada sauce evenly over top layer. Sprinkle with any reserved cheese.
09 - Cover dish with foil and bake 20 minutes.
10 - Remove foil and bake uncovered an additional 10–15 minutes until cheese is melted, bubbly, and golden.
11 - Remove from oven and let rest 5–10 minutes before slicing. Garnish with sour cream, cilantro, diced avocado, and sliced green onions if desired. Serve warm.

# Expert Suggestions:

01 -
  • It feeds a crowd without requiring you to hover over the stove the entire time.
  • The layering trick means you get beef, sauce, and cheese in every forkful, every single time.
  • Prep is honest work, but the actual baking frees you up to set the table or make a salad.
02 -
  • Don't skip the resting time; it's the difference between layers that stay stacked and a saucy mess on the plate.
  • The foil-covered phase is non-negotiable—it prevents the cheese from burning before the filling heats through and the tortillas soften.
  • Taste your enchilada sauce straight from the jar before committing all 2 cups; if it's aggressively salty, dilute it with a splash of water.
03 -
  • Shred your own cheese from a block; pre-shredded cheese has anti-caking powder that prevents it from melting into a silky layer.
  • Let the casserole rest in a warm oven after baking if people aren't ready to eat yet; it keeps everything hot without drying out the top.

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