Few dishes capture the comforting, crowd-pleasing essence of Tex-Mex cuisine quite as well as enchiladas. But when it comes to convenience and heartiness, a Beef Enchilada Casserole takes the cake—bringing all the bold, savory flavors of classic enchiladas into an easier-to-assemble and serve format. This dish is a modern twist on traditional Mexican-American fare, combining layers of corn tortillas, seasoned beef, rich enchilada sauce, and gooey melted cheese in a way that mirrors the structure of lasagna, yet remains distinctly Southwestern in flair.
Enchiladas themselves have a rich culinary lineage, dating back hundreds of years. They originated with the indigenous peoples of Mexico, who would roll corn tortillas around various local ingredients, often topped with chili-based sauces. Over time, as Mexican cuisine mingled with American tastes—particularly in the Southwest United States—Tex-Mex classics like enchiladas developed a unique identity. Ground beef, grated cheddar, and a red enchilada sauce made from tomatoes and smoky chilies became staples in household versions of the dish.
The idea for converting enchiladas into a casserole form was largely born out of practicality. While delicious, traditional enchiladas are often time-consuming to assemble—filling and rolling each tortilla individually can be labor intensive, especially if you’re cooking for a larger group. That’s where the casserole version shines. By layering the elements—much like you would for lasagna—you save both time and effort, making it not only more efficient for regular meal prep but also a great option for potlucks, parties, or busy weeknights.
One of the best parts about this Beef Enchilada Casserole is its adaptability. At its core, it features seasoned ground beef sautéed with onions, garlic, cumin, smoked paprika, and black pepper for a savory, slightly smoky depth. Red enchilada sauce binds everything together, seeping into layers of lightly toasted corn tortillas to provide moisture and flavor. Using both cheddar and Monterey Jack cheeses ensures a well-rounded cheesy topping, combining sharpness and creaminess. A finishing touch of fresh cilantro adds brightness and a hint of herbal freshness before serving.
Not only is it a flexible dish—easy to substitute with ground turkey or even black beans for a vegetarian twist—it’s also highly make-ahead friendly. You can assemble the entire casserole a day in advance and simply bake it when you’re ready to serve. Leftovers store beautifully, often tasting even better the next day as the flavors further meld.
This casserole was inspired by my own memories of family-style Mexican dinners—those occasions when we craved something hearty, flavorful, and soul-satisfying but didn’t want to spend hours at the stove. Whether you’re introducing your kids to Tex-Mex favorites, feeding a large crowd, or simply craving something cheesy and comforting, this Beef Enchilada Casserole hits all the right notes. It’s a dish that brings people together, fills the kitchen with irresistible aromas, and leaves everyone asking for seconds.
Beef Enchilada Casserole
Equipment
Ingredients
1 tablespoon olive oil - extra virgin for better flavor
1 pound ground beef - 85% lean for a balance of flavor and moisture
1 large yellow onion - finely diced
3 cloves garlic - minced
2 teaspoons cumin - ground
1 teaspoon smoked paprika
1 teaspoon salt - or to taste
1 teaspoon ground black pepper - freshly ground- 2 cups red enchilada sauce - store-bought or homemade
1.5 cups cheddar cheese - shredded, medium or sharp
1.5 cups Monterey Jack cheese - shredded
10 medium corn tortillas - 6-inch size, lightly toasted
0.25 cup cilantro - chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent and lightly caramelized, about 5 minutes.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add the ground beef, breaking it up with a spoon. Sauté until fully browned, about 7–8 minutes. Drain any excess fat.
- Stir in the cumin, paprika, salt, and pepper. Mix well and remove from heat.
- Spread 1/3 cup of enchilada sauce over the bottom of the 9×13-inch baking dish.
- Place a layer of tortillas (about 3–4), slightly overlapping, to cover the bottom.
- Spread half of the beef mixture over the tortillas. Pour 1/2 cup of enchilada sauce over the beef and sprinkle with 1/2 of each cheese.
- Repeat the layering process: tortillas, remaining beef, sauce, and cheese.
- Finish with a final layer of tortillas, the remaining sauce, and the rest of the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes, or until cheese is bubbly and slightly golden.
- Let rest for 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
- You can substitute ground turkey for a leaner option.
- For a spicy kick, add diced jalapeños to the beef mixture.
- Lightly pan-toasting the tortillas prevents them from becoming soggy.
