Easy Beef Enchilada Casserole
Skip the rolling and get all the flavor of classic beef enchiladas in one easy layered dish. Just 4 ingredients and 15 minutes of prep make this a reliable weeknight dinner the whole family enjoys.
Servings 4 servings
Calories 384kcal
Equipment
Ingredients
- 1 lb. ground beef
- 1 ½ cups enchilada sauce, divided
- 1 cup shredded Mexican-blend cheese, divided
- 8 (6-inch) corn tortillas
- Optional garnish: sour cream, sliced green onion, sliced olives, chopped tomatoes, diced avocado or guacamole
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick spray.
- Spread ¼ cup of enchilada sauce in a thin layer in the bottom of the prepared dish. Set aside.
- In a large skillet, cook the ground beef over medium-high heat until no longer pink. Drain off the excess fat. Return the beef to the skillet and stir in ¾ cup of enchilada sauce and ½ cup of the cheese.
- Arrange 4 of the tortillas in the bottom of the dish, tearing or overlapping them as needed to cover the base.
- Spread half of the beef mixture over the tortillas, then drizzle with ¼ cup of enchilada sauce. Repeat with a second layer of 4 tortillas, the remaining beef mixture, and another drizzle of sauce.
- Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle with the remaining ½ cup of cheese, and bake uncovered for an additional 5 to 10 minutes, until the cheese is melted and the casserole is hot and bubbly.
- Garnish with optional toppings and serve.
Notes
- To serve a larger crowd: Double all ingredients and bake in a 9x13-inch dish.
- For more flavor: Stir a pinch of cumin, chili powder, or garlic powder into the ground beef mixture before layering.
- Tortilla texture: Corn tortillas will soften as the casserole bakes. That's expected. For slightly firmer tortillas, assemble the casserole just before baking rather than ahead of time.
- Don't overbake: All the ingredients are cooked before going in the oven. Pull the dish out once it's hot and bubbly. Overbaking can dry it out.
- Sauce swap: Substitute an equal amount of taco sauce or your favorite salsa for the enchilada sauce if that's what you have on hand.
- Cheese options: A Mexican blend is the easy choice, but straight Monterey Jack, sharp cheddar, or Pepper Jack all work well.
- Make-Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature briefly before baking.
- Storage: Refrigerate leftovers for up to 3 to 4 days.
- Freeze: Assemble, wrap tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Nutrition
Serving: 1/4 of the casserole | Calories: 384kcal | Carbohydrates: 9g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1026mg | Potassium: 362mg | Fiber: 2g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 3mg