Do you love beef enchiladas? How about casserole recipes, do you love those too? If so, you won’t want to miss this delicious ground beef enchilada casserole. It’s a simple dish you can make in just one pan and what’s also great about this is you can have it on the table in under an hour.
Layers of seasoned ground beef, red enchilada sauce, cheese, and corn tortillas come together to make this hearty dish which tastes just like beef enchiladas without having to fry anything or soak anything or warm up the tortillas.
You won’t find rice, vegetables or beans in the enchilada casserole mix, just the authentic ingredients found in actual enchiladas. Pair it with Spanish rice, chips and homemade salsa or perhaps some refried beans or charro beans. Oh, and don’t forget those margaritas or Mexican beers!
Why You’ll Love the Recipe:
This delicious recipe is perfect for busy weeknights and it’s a hybrid of beef enchiladas and a casserole.
Want to save this recipe?
How to Serve It:
Enjoy this with rice and beans or with a simple green salad on the side.
Can You Make It Ahead?
Yes, you can prepare it in advance and bake it later if you want.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. Microwave each portion to reheat, perhaps adding a little more sauce if you still have some (since the tortillas will have absorbed some).
Variations and Substitutions:
Use flour or corn tortillas. Flour tortillas aren’t as traditional but if you prefer them you can use them. Corn tortillas need to be soaked, heated or fried to stop them from tearing when rolled while flour tortillas are more forgiving. Use store-bought or homemade enchilada sauce, as you prefer. Halve the amount of enchilada sauce if you want a less saucy result.
Beef Enchilada Casserole
Ingredients
- 1 pound ground beef
- 3 chopped garlic cloves
- 1 diced yellow or white onion
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt or ½ teaspoon sea salt
- 2 teaspoons chili powder
- ⅓ cup chopped cilantro optional
- 3 tablespoons water
- 20 ounces 2¼ cups enchilada sauce
- 2½ cups shredded cheddar cheese
- 15 corn tortillas
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a skillet and drain the excess grease.
- Stir in the onions and garlic, add the salt, and saute for 5 minutes.
- Stir in the water, chili powder and cumin.
- Add the cilantro, if using, and take the pan off the heat.
- Pour ⅓ cup of enchilada sauce into a 9 x 13-inch casserole dish and spread evenly.
- Top with 5 corn tortillas, then half of the beef mixture and then ¾ cup enchilada sauce.
- Sprinkle with ½ cup of cheese, then repeat these layers finishing with a cheese layer.
- Cover with foil and bake for 20 minutes.
- Discard the foil and bake for another 10 minutes.
- Let the casserole sit for 5 minutes and then slice and serve.
- Enjoy!
