Beef Enchilada Casserole

This super duper simple Beef Enchilada Casserole is your favorite beef enchiladas, but layered instead of rolled! This dish is a zesty meal that’s a total crowd pleaser! 

Do you need any toppings for your casserole? You can top it with chopped fresh cilantro, crushed tortilla chips or sliced green onions. I sometimes dice up some avocado to serve on top too.

Step-By-Step Instructions

The first step will be to brown your beef along with your chopped onions in a large skillet with some olive oil. You’ll drain the excess fat and then add your garlic and taco seasoning.

The next step is to add the meat mixture to a large bowl then add the green chiles, pinto bean and tomatoes followed by all but a half cup of the enchilada sauce. Mix gently until well combined.

Pour the half cup enchilada sauce into the bottom of your prepared dish. Spread evenly. You will top the sauce with 6 tortilla halves, then top the tortillas with a third of the meat mixture, then with a third of the cheese. Repeat layers, tortillas meat, cheese two more times.

I say 3-4 cups of cheese for the recipe. I probably use 3 1/2 with the extra half added to the top of the casserole. And always use freshly shredded cheese because it melts better than the bagged shredded cheese from the market.

I think you really need to bookmark this one for back to school season because you’ll love how easy it is. It makes for great leftovers too if you have any.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Beef Enchilada Casserole

Author: MaryAnn Dwyer

Servings: 8 servings

Print Recipe SaveSaved! Pin Recipe

This super duper simple Beef Enchilada Casserole is your favorite beef enchiladas, but layered instead of rolled! This dish is a zesty meal that's a total crowd pleaser!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients  

• 2 Tbsp. olive oil
• 1 1/2 lbs. ground beef, I use 80/20
• 1 cup yellow onion, roughly chopped
• 3 cloves garlic, minced
• 2 Tbsp. taco seasoning
• 1 7-oz. can diced green chiles, undrained
• 1 15.5-oz. can pinto beans, drained and rinsed
• 1 14.5-oz. can fire roasted diced tomatoes, undrained
• 1 19-oz. can red enchilada sauce, divided
• 3-4 cups shredded cheddar jack cheese
• 9 6-inch corn tortillas
• crushed tortilla chips, sliced scallions and/or chopped cilantro, for garnish if desired

Instructions 

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
• Add olive oil to a large deep skillet over medium-high heat. When the oil is hot add the ground beef and onion. Cook until the meat is no longer pink and the onions are translucent, breaking the meat up with a spatula as it cooks. Drain the fat from the skillet.
• Add the garlic and taco seasoning to the meat mixture and mix until well combined. Remove from the heat and add the meat mixture to a large bowl. Add the green chiles, pinto bean and tomatoes followed by all but a half cup of the enchilada sauce. Mix gently until well combined.
• Pour the half cup enchilada sauce into the bottom of your prepared dish. Spread evenly. Top the sauce with 6 tortilla halves. Top the tortillas with a third of the meat mixture. Top with a third of the cheese. Repeat layers, tortillas meat, cheese two more times.
• Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly. Garnish with crushed tortilla chips, chopped cilantro and/or sliced scallions, if desired.

Notes

I like to use fire roasted diced tomatoes, but you could also opt for regular canned diced tomatoes if you've got them on hand.

I've topped my casserole with crushed tortillas, cilantro and/or sliced scallions. Sometimes I serve it with some diced avocado too.

Keyword: 30-minute meal, beef, casserole, enchiladas

Cuisine: Mexican

Course: Main Dish