If you love the flavors of classic enchiladas but want something faster to assemble and easier to scale for a crowd, this Beef Enchilada Casserole Recipe is your new weeknight hero. Think of it as everything you love about enchiladas — seasoned beef, tangy red sauce, melty cheese — built into a layered, bake-and-forget casserole that feeds a crowd, reheats beautifully, and freezes like a dream. Below you’ll find everything: ingredients, a step-by-step method, chef tips for flavor and texture, make-ahead and storage hacks, variations (vegetarian, low-carb, shredded beef), and serving ideas so you can plate like a pro.

Why this Beef Enchilada Casserole works

Casseroles simplify cooking without sacrificing depth of flavor. Using layers makes the most of textures: tender, savory beef; tender-but-not-mushy tortillas; and a glossy blanket of enchilada sauce and melted cheese. This dish is flexible — use store-bought enchilada sauce when time is tight or make a quick scratch sauce for a brighter, fresher finish. It’s easily doubled for potlucks, and it travels well.

Recipe overview (what you’ll get)

• Prep time: 25–35 minutes
• Cook time: 25–35 minutes
• Total time: about 1 hour (including resting)
• Yield: Serves 6–8 (9×13-inch casserole)
• Skill level: Easy–Intermediate

Ingredients

(The below is tuned for a 9×13-inch pan serving 6–8. Adjust quantities proportionally for smaller pans.)

For the beef filling

• 1½ lb (700 g) ground beef (80/20 for flavor; leaner if you prefer less fat)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped (optional — omit for mild)
• 1 teaspoon ground cumin
• 1 tablespoon chili powder (mild or hot, your choice)
• ½ teaspoon smoked paprika (optional, for depth)
• 1 teaspoon dried oregano (Mexican oregano if available)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 (8 oz / 225 g) can tomato sauce (or ¾ cup crushed tomatoes)
• 2 tablespoons tomato paste (for body)
• ¼ cup beef or chicken broth (or water)
• 1 tablespoon Worcestershire sauce or soy sauce (optional; adds umami)

For the enchilada sauce (quick scratch version — optional)

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional)
• 2 cups (480 ml) low-sodium chicken or beef broth
• 1 (8 oz) can tomato sauce
• Salt to taste

(If short on time: use 2–3 cups store-bought red enchilada sauce — I recommend a medium variety.)

For assembly

• 12–16 flour or corn tortillas (6–8-inch diameter). Use 12 for thicker layers, 16 for thinner layers. Corn keeps it more authentic and gluten-free; lightly warm tortillas to make them pliable.
• 3 cups shredded cheese (mix of sharp cheddar, Monterey Jack, or a Mexican blend)
• 1 (15 oz) can black beans or pinto beans, drained and rinsed — optional but lovely
• 1 cup frozen corn, thawed — optional
• 2–3 tablespoons chopped fresh cilantro (for garnish)
• Sliced green onions, sour cream or Mexican crema, lime wedges, diced tomatoes or pico de gallo — for serving

Equipment & small techniques

• 9×13-inch baking dish (or equivalent)
• Large skillet or sauté pan for the beef
• Whisk for sauce (if making scratch sauce)
• Spatula and a knife
• Aluminum foil for baking (optional)

Small technique notes:

• Warm tortillas for a few seconds on a hot skillet or wrapped in a damp towel in the microwave — this prevents tearing and improves layering.
• If using corn tortillas and you want less breakage, lightly pan-fry each tortilla in a tablespoon of oil for 10–15 seconds per side to make them flexible and add flavor.

Step-by-step method

1. Make the beef filling

1. Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Brown until mostly cooked, about 5–7 minutes.
2. Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor.
3. Add the diced onion and jalapeño; sauté until translucent, 4–5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
4. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to toast the spices for 20–30 seconds.
5. Add the tomato sauce, tomato paste, and broth; stir to combine. Simmer for 5–8 minutes until slightly thickened. Taste and adjust seasoning — a splash of Worcestershire or soy sauce here will deepen flavor if needed.
6. Remove from heat and set aside.

2. (Optional) Make a quick scratch enchilada sauce

1. In a saucepan over medium heat, whisk oil and flour together to form a roux. Cook for 1–2 minutes, whisking constantly.
2. Add chili powder, cumin, garlic and onion powders; whisk to combine.
3. Slowly whisk in the broth, then the tomato sauce. Simmer gently for 5–8 minutes until slightly thickened. Season with salt. This sauce should be smooth and pourable — thicker than salsa, thinner than ketchup.

(If using store-bought, simply warm it in a saucepan.)

3. Prep tortillas and cheese

• Warm tortillas until pliable. Shred cheese if not pre-shredded (freshly shredded melts better). Drain beans and thaw corn if using.

4. Assemble the Beef Enchilada Casserole

1. Preheat the oven to 375°F (190°C). Lightly grease your 9×13 pan.
2. Spread ½ cup of enchilada sauce (or a thin layer of sauce if using store-bought) across the bottom of the pan to prevent sticking.
3. Lay down the first layer of tortillas — overlap slightly so there are no big gaps (you can tear tortillas to fit).
4. Spoon roughly 1/3 of the beef mixture evenly over the tortillas. Scatter a few spoonfuls of beans and corn if using. Sprinkle ¾ cup of shredded cheese over the beef.
5. Drizzle ¾ cup of sauce over the cheese layer (this keeps layers moist and cohesive).
6. Repeat: tortillas → 1/3 beef → cheese → sauce. For a three-layer casserole, end with a final layer of tortillas topped with remaining sauce and the final cup of cheese. You can add more cheese for a golden, gooey crust.
7. Cover loosely with foil (to prevent cheese sticking to foil) and bake for 20 minutes. Remove foil and bake another 8–12 minutes until sauce is bubbling and cheese is golden. For a lightly charred top, broil 1–2 minutes, watching carefully.

5. Rest and serve

Remove from oven and let rest 10 minutes — this helps the casserole set for cleaner slices. Garnish with chopped cilantro, sliced green onions, sour cream, diced tomatoes, and lime wedges. Serve with rice, beans, or chips.

Chef’s tips for perfect texture and flavor

• Prevent soggy tortillas: Lightly pan-fry corn tortillas in oil for 10–15 seconds per side, or briefly dip each tortilla in warm sauce before layering. Both strategies create a barrier that prevents soaking. Flour tortillas hold up better without frying.
• Balance acidity and umami: If your beef tastes flat, finish with a squeeze of lime or a teaspoon of apple cider vinegar right before serving to brighten everything. A dash of Worcestershire or soy sauce added while simmering adds savory depth.
• Layering logic: Keep the ratio of filling to tortilla to cheese consistent across layers. Too much sauce between layers can make it gloopy; too little and it dries out.
• Cheese choices: Monterey Jack melts smoothly and has a mild flavor. Sharp cheddar adds tang. Use a combination for best melt and flavor. Cotija or queso fresco are great garnishes but don’t melt well as the primary cheese.
• Bake covered first: Starting covered ensures the casserole heats through without burning the top. Uncover at the end to brown the cheese.
• Make it smoky: Add a chipotle in adobo minced into the beef or a teaspoon of smoked paprika for smoky notes.
• If using leftover roast or shredded beef: Warm it with a splash of enchilada sauce and a little broth so it doesn’t dry out when layered.

Variations and substitutions

Shredded beef enchilada casserole

Use leftover braised beef (about 1½–2 lb cooked, shredded). Toss with a cup of enchilada sauce and reheat briefly before layering.

Chicken enchilada casserole

Substitute 2–3 cups shredded cooked chicken (rotisserie works great). Reduce simmering time — just warm the chicken with sauce before layering.

Vegetarian version

Sauté a mixture of diced sweet potatoes, mushrooms, bell peppers, zucchini, and onions until tender. Use black or pinto beans for protein. Add spinach or kale for color and nutrients.

Low-carb / Keto

Replace tortillas with thinly sliced roasted eggplant, zucchini, or low-carb tortillas. Alternatively, make a cheese skirt as the base (bake shredded cheese in the pan until golden, then layer).

Gluten-free

Use corn tortillas (ensure certified gluten-free if sensitive) and a gluten-free flour or cornstarch slurry if you’re thickening a scratch sauce.

Spicy or mild?

Adjust chili powder and jalapeño. For smoky heat add chipotle peppers in adobo; for milder, use smoked paprika and omit fresh chiles.

Make-ahead, freezing, and storage

Make-ahead

• Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time if baking from cold.
• For meal prep: assemble individual portions in small foil pans for grab-and-go meals.

Freezing

• To freeze baked: Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in fridge, then reheat at 350°F (175°C) until heated through (about 30–40 minutes).
• To freeze unbaked: Assemble in a freezer-safe pan, wrap well, and freeze. Bake from frozen at 375°F (190°C) for 45–60 minutes, covered for the first 35–40 minutes, then uncovered to brown.

Leftovers

• Fridge: Store airtight up to 3–4 days.
• Reheating: Microwave individual portions until steaming or reheat in a 350°F (175°C) oven for 15–20 minutes. Add a few tablespoons of sauce or cover with foil to avoid drying.

Pairings — what to serve with Beef Enchilada Casserole

• Sides: Mexican rice, cilantro lime rice, refried beans, or charred street corn (elote). A simple green salad with a lime vinaigrette brightens the meal.
• Salsas & toppings: Pico de gallo, guacamole, pickled jalapeños, pickled red onions, sliced avocado, cotija cheese, and crema.
• Drinks: Margaritas (classic lime or tart hibiscus), Mexican lager, or an agua fresca (horchata, tamarind, or watermelon) for a non-alcoholic option.
• Dessert: Flan, churros, or a citrusy sorbet are lovely finishes.

Common problems and troubleshooting

• Soggy casserole: Likely too much sauce relative to tortillas or unpanned tortillas were cold/untreated. Use slightly less sauce between layers, or pan-fry/dip tortillas first. Let the casserole rest 10 minutes before slicing.
• Dry beef: Either overcooked beef or too little sauce. Add a splash of broth when reheating or while simmering the filling.
• Tortillas falling apart: Warm tortillas to make them pliable; if using corn, pan-fry for flexibility.
• Bland flavor: Taste and adjust with salt and acid (lime juice or vinegar). Fresh cilantro and green onions at the end lift the flavors.
• Cheese won’t melt: Preheat the oven properly and ensure cheese is shredded (pre-shredded cheese contains anti-caking agents that melt slightly differently). Cover while baking so cheese melts evenly before browning.

Nutrition & dietary notes

This recipe is adaptable. Using lean beef, light cheese, or more veggies can reduce calories and fat. Using corn tortillas makes the casserole naturally gluten-free (confirm labels if you require certified gluten-free). For dairy-free, use dairy-free shredded cheese and omit crema.

I avoid giving precise calorie counts here because ingredient brands and portion sizes vary; if you’d like, I can calculate an approximate nutrition estimate for your exact ingredients and serving size.

Scaling & timing for crowds

• For larger gatherings, double the recipe into two 9×13 pans or one deep 12×18 pan.
• To serve 12–16, make two pans — you can bake simultaneously if your oven accommodates it (rotate halfway through).
• This casserole is ideal for potlucks: make one pan, transport warm in an insulated carrier, and reheat briefly at the host’s location.

Frequently asked questions (quick)

Q: Can I use leftover rotisserie chicken instead of beef?
A: Absolutely — shred the chicken, toss with sauce, and proceed. Chicken needs less cooking time.

Q: Are corn tortillas better than flour?
A: Corn is traditional and gluten-free, but flour tortillas are thicker and hold up well. Lightly frying corn tortillas prevents breakage.

Q: Can I make this dairy-free?
A: Yes — use dairy-free shredded cheese and replace crema with a dairy-free yogurt or avocado crema.

Q: How do I make it spicier?
A: Add chopped chipotle in adobo, diced serranos, or increase chili powder. Serve with cooling crema.

A few finishing chef notes (short & practical)

• Let the casserole rest after baking — it improves sliceability.
• Brighten with fresh acid and herbs at the end; a squeeze of lime and chopped cilantro bring life to the dish.
• Use high-quality, shreddable cheeses for the best melt and flavor.
• This recipe is forgiving. If you want more heat, add it; more veggies? add them. The casserole is a framework for deliciousness.

Printable recipe card (condensed)

Beef Enchilada Casserole Recipe — Serves 6–8

Ingredients (summary)

• 1½ lb ground beef | 1 onion | 3 garlic cloves | 1 jalapeño (opt)
• 1 tsp cumin | 1 tbsp chili powder | ½ tsp smoked paprika | 1 tsp oregano | salt & pepper
• 8 oz tomato sauce | 2 tbsp tomato paste | ¼ cup broth | 12–16 tortillas | 3 cups shredded cheese
• Optional: 15 oz beans, 1 cup corn, cilantro, green onions, sour cream, lime

Method (summary)

1. Brown beef, add aromatics and spices. Stir in tomato sauce, paste, broth; simmer.
2. Make or warm enchilada sauce. Warm tortillas.
3. Layer sauce → tortillas → beef → cheese → sauce. Repeat. Top with sauce & cheese.
4. Bake covered 20 min, uncover 8–12 min until bubbly. Rest 10 min. Garnish. Serve.

Final thoughts

This Beef Enchilada Casserole Recipe is the kind of dish that makes life easier without sacrificing flavor. It’s hearty enough for family dinners, elegant enough for a casual dinner party, and forgiving enough that you can riff on it based on what’s in your fridge. The layering technique creates comforting pockets of flavor, and the assembly is delightfully intuitive — perfect for cooks of all levels.

Beef Enchilada Casserole Recipe

A crowd-pleasing, layered Beef Enchilada Casserole that captures classic enchilada flavors — seasoned ground beef, tangy red sauce, and gooey melted cheese — in an easy-to-assemble, make-ahead bake. Perfect for weeknights, potlucks, and freezer-friendly meal prep.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

resting time 1 hour hr

Course Main Course

Cuisine Mexican

Servings 8

Calories 530 kcal

Ingredients

  

• 1½ lb ≈680 g ground beef (80/20 recommended for flavor)
• 1 medium yellow onion finely diced (≈1 cup)
• 3 garlic cloves minced
• 1 jalapeño seeded and finely chopped (optional)
• 1 tsp ground cumin
• 1 tbsp chili powder
• ½ tsp smoked paprika optional
• 1 tsp dried oregano
• ½ tsp salt plus more to taste
• ¼ tsp black pepper
• 1 8 oz / ≈225 g can tomato sauce (or ¾ cup crushed tomatoes)
• 2 tbsp tomato paste
• ¼ cup 60 ml beef or chicken broth (or water)
• 1 tbsp Worcestershire sauce or soy sauce optional, for umami
• 12 corn tortillas 6-inch — warm and pliable (use 12 for thicker layers; 16 for thinner)
• 3 cups ≈339 g shredded cheese (Monterey Jack, sharp cheddar, or a Mexican blend)
• 2 tbsp vegetable oil if making scratch sauce or pan-frying tortillas
• 2 tbsp all-purpose flour only needed if making scratch sauce
• 2 cups enchilada sauce homemade or store-bought; you’ll need about 2–3 cups total for layering and topping
• Optional add-ins:
• 1 15 oz can black or pinto beans, drained and rinsed
• 1 cup frozen corn thawed
• Garnishes optional: chopped cilantro, sliced green onions, sour cream or Mexican crema, lime wedges, diced tomatoes or pico de gallo

Instructions

 

• Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Warm tortillas (briefly in a hot skillet or wrapped in a damp towel in the microwave) so they’re pliable. If you’re using corn tortillas and want extra durability, pan-fry each in 1 tbsp oil for 10–15 seconds per side and drain on paper towel.
• Make the beef filling: Heat a large skillet over medium-high heat. Add the ground beef and break it up. Brown until mostly cooked (5–7 minutes). Drain excess fat if desired, leaving ~1 tbsp for flavor.
• Add the diced onion and chopped jalapeño to the beef; sauté until translucent (4–5 minutes). Stir in garlic and cook 30–60 seconds until fragrant.
• Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper; toast the spices 20–30 seconds. Add tomato sauce, tomato paste, and broth; stir and simmer 5–8 minutes until the mixture thickens slightly. Add Worcestershire or soy sauce if using. Taste and adjust salt/acid. Remove from heat.
• (Optional) Make a quick scratch enchilada sauce: In a saucepan, heat 2 tbsp oil over medium heat, whisk in 2 tbsp flour to form a roux and cook 1–2 minutes. Add 3 tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ¼ tsp onion powder and whisk. Slowly whisk in 2 cups broth and 8 oz tomato sauce; simmer until smooth and slightly thickened. Season with salt. Or simply warm your store-bought sauce.
• Assembly — first layer: Spread about ½ cup sauce on the bottom of the prepared pan. Lay a single layer of warm tortillas (overlap slightly or tear to fit). Spoon roughly one-third of the beef mixture evenly over the tortillas. Scatter a few spoonfuls of beans and corn if using. Sprinkle ¾ cup shredded cheese. Drizzle ⅔–¾ cup sauce across the top of this layer.
• Repeat layers: tortillas → 1/3 beef → cheese → sauce. For three layers total, finish with a final layer of tortillas topped with remaining sauce and the remaining cup of cheese.
• Cover the pan loosely with foil (tent so foil doesn’t stick to cheese). Bake covered for 20 minutes. Remove foil and bake 8–12 more minutes until the casserole is bubbling and the cheese is melted and lightly browned. If you want a bit of char, broil 1–2 minutes — watch carefully.
• Remove from oven and rest 8–10 minutes to set for cleaner slices. Garnish with cilantro, green onions, sour cream, and lime wedges. Serve warm.

Notes

• Prevent soggy tortillas: briefly pan-frying corn tortillas or dipping them quickly in warm sauce before layering reduces sogginess. Flour tortillas are more robust if you prefer not to fry.
• Flavor balance: a squeeze of fresh lime or a teaspoon of apple-cider vinegar at the end brightens the finished dish. Add Worcestershire or soy sauce during simmering to deepen umami.
• Make-ahead: Assemble the unbaked casserole, cover tightly, and refrigerate up to 24 hours; add 5–10 extra minutes to baking time.
• Freezing: Freeze assembled, unbaked (wrapped well) up to 3 months. Bake from frozen at 375°F (190°C) for 45–60 minutes, covered for the first 35–40 minutes, then uncovered to brown. Baked casserole freezes well — cool completely, wrap tightly, and freeze up to 3 months.
• Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat covered in a 350°F (175°C) oven until warmed through (15–25 minutes) or microwave individual portions. Add a splash of sauce or water when reheating to prevent drying.
• Variations: swap shredded chicken or leftover braised beef for the ground beef; make vegetarian with a medley of roasted vegetables and beans; for low-carb replace tortillas with thinly sliced roasted eggplant or zucchini.
• Spice level: adjust chili powder, add chipotle in adobo for smoky heat, or omit jalapeño for mild.
• Serving suggestions: serve with Mexican rice, refried beans, pico de gallo, guacamole, and lime wedges.