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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.
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Prep Time 35 minutes
Cook Time 35 minutes
resting time 1 hour
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.