Ground Beef Enchiladas Casserole is an easy-to-make Tex-Mex-inspired dish. It uses classic ingredients and is easier than traditional enchiladas because they are layered rather than rolled. The casserole is covered in a savory enchilada sauce and baked to perfection.
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Why you'll love this recipe
✔️ Easier than enchiladas- no need to struggle rolling them!
✔️ It's delicious and uses every day ingredients.
✔️ This family favorite will be part of your weekly meal rotation!
Ingredients/variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements for the beef enchilada casserole recipe.
- Lean ground beef or substitute ground turkey or ground chicken for a lighter casserole.
- yellow or red onion
- taco seasoning packet
- canned diced green chilis
- garlic
- Red enchilada sauce - this homemade enchilada sauce will take this meal to the next level!
- Corn tortillas are traditional, but you can use flour tortillas if you'd prefer.
- Colby Jack cheese, a Mexican blend of cheese, pepper jack or shredded sharp cheddar cheese.
- cilantro for garnish (optional)
Instructions
This is a photo overview of the instructions. For the written instructions, scroll to the bottom. They are in the recipe card.
Equipment
- skillet to brown the ground beef
- 9x13 casserole dish
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FAQ's
You don't have to use corn tortillas, but they are authentic to traditional enchiladas. Corn tortillas work so well in this recipe because they’re thicker and absorb the sauce without becoming soggy, like flour tortillas would.
Some of my favorite toppings for Mexican dishes include cilantro, green onions, sour cream, jalapenos, lime, and guacamole. Pico de Gallo, salsa, and sliced avocados would be great on this dish too!
Traditional enchiladas are made with corn and burritos are made with flour tortillas. But hey, if you love flour tortillas, use flour! You do you!!
Top Tip
Frying the tortillas in a hot pan will help seal them and prevent them from becoming soggy.
Storage
Refrigerate - Casserole can be stored, covered with plastic wrap or in a sealed container, in the refrigerator for up to 5 days.
Freezer - Uncooked casserole can be stored in an airtight container in the freezer for up to three months.
Reheat - To reheat frozen casserole, place the frozen casserole in the refrigerator to thaw overnight. Bake in a 350-degree oven for 45-55 minutes until bubbly.
More ground beef casseroles recipes
- The Stuffed Pepper Casserole is a great make ahead dinner. It's a meaty, tasty meal.
- If you like potatoes and cheesy, be sure to try the Hobo Casserole. This is perfect for potlucks and Sunday supper.
- Sloppy Joe Tater Tot Casserole - full of everyone's favorite flavors with crispy tots!
Related recipes
- The Burrito Casserole is so simple and so good, it's great for back to school and busy weeknight meals. You'll love this easy meal.
- Creamy Taco Spaghetti Recipe - with all of your favorite flavors and pasta combined, this Tex-Mex casserole is a crowd pleaser!
- What is not to love about the King Ranch Chicken Casserole? If you've never tried it, that needs to change now! Filled with chicken and tortillas in an amazing creamy sauce.
Serve with
- Refried beans, Mexican rice, chips and salsa (or queso), and southwest salad are great sides for Ground Beef Enchilada Casserole. Don’t forget your Paloma cocktail!
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I hope you loved this recipe! If you loved it or have some feedback, please comment below. I always appreciate hearing from you!
Ground Beef Enchilada Casserole
Equipment
- 1 9x13 casserole dish
Ingredients
- 2 pounds ground beef
- 1 onion diced
- 1 ounce packet taco seasoning
- 4 ounce can diced green chilis
- 3 cloves garlic minced
- 2 10.5 ounces cans red enchilada sauce 10.5 oz.
- 10 to 15 corn tortillas
- 2 cups Colby Jack cheese shredded
- 2 tablespoons cilantro chopped
Instructions
- Preheat oven to 350 degrees F, and spray a 9x13” casserole dish with cooking spray.
- In a large skillet, cook the ground beef and onions over medium heat until the beef is no longer pink and the onions are tender. Drain well and return to the pan.
- Stir in taco seasoning, diced green chilis, and minced garlic. Cook for 5 minutes longer.
- Assemble the casserole. Pour just enough enchilada sauce (about ⅓ cup) into the prepared casserole dish to coat the bottom of the baking dish.
- Layer the corn tortillas over the sauce. It may help to cut the tortillas in half.
- Top the tortillas with half of the beef mixture, more enchilada sauce (about ¾ cup), then ½ c. shredded cheese.
- Repeat the layers: tortillas, the remaining beef mixture, ¾ c. enchilada sauce (reserving a bit for the top), and ½ c. shredded cheese.
- Finally, top the layers with more tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the casserole with aluminum foil, and bake in a 350 degree F oven for 25-30 minutes. Remove foil and continue to bake for 10 minutes until the dish is bubbly and the cheese is melted.
- Remove from oven and allow the casserole to cool for 5 minutes. Garnish with cilantro and enjoy!
Lois says
This looks so good I think I will make it tonight for dinner. Love the flavors.
Debra Clark says
Wonderful, enjoy the casserole Lois!