Ground Beef Enchilada Casserole

A serving of enchiladas on a plate with a fork taking a bite.

Ground Beef Enchilada Casserole

This easy casserole is packed with Tex-Mex flavor and comes together with simple ingredients for a satisfying family dinner.

Course Lunch or Dinner

Cuisine TexMex

Prep Time 10

Cook Time 40

Resting time 5

Total Time 55

Servings servings

Calories 523kcal

Author Deb Clark

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!

Notes

Optional - For the best texture, fry the tortillas with a little oil in a skillet for 15 to 30 seconds per side before assembling the casserole. This simple step helps them hold their shape as they bake and keeps the layers from becoming too soft. It only takes a few extra minutes and makes a big difference in the finished casserole.

Casserole can be stored, covered with plastic wrap or in a sealed container, in the refrigerator for up to 5 days. Uncooked casserole can be stored in an airtight container in the freezer for up to three months.

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.

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