Easy Beef Enchilada Casserole

This beef enchilada casserole has rescued me on countless busy nights when I needed something easy yet crave-worthy for dinner. With layers of savory ground beef, melty cheese, and a bit of spice all nestled between soft tortillas, it is the ultimate all-in-one comfort meal.

This was the first casserole I ever made for my extended family and after that, it instantly became a tradition for game nights and potlucks.

Ingredients

• Large flour tortillas: The foundation for sturdy and satisfying layers Look for soft and fresh tortillas that fold without tearing
• Ground beef: Choose high quality beef for depth of flavor and less grease I go for leaner options if possible
• Onion: Diced onions add savory sweetness and extra moisture Yellow onions are classic for this casserole
• Taco seasoning: All in one seasoning mix for foolproof flavor Pick your favorite brand or try a homemade blend for extra zing
• Cheddar cheese: Freshly grated cheddar gives better melt and bolder flavor than pre-shredded cheese
• Monterey Jack cheese: Adds creaminess and balances the sharpness of the cheddar Shred from a block for best results
• Diced green chilies: These add a subtle kick and boost the classic Tex Mex feel Use mild or medium to suit your taste
• Pinto beans: Rinsed and drained beans offer heartiness and extra protein Look for beans with intact skins for the best texture
• Enchilada sauce: This coats every layer with classic flavor Use a sauce with a smooth texture and rich color
• Optional toppings: Shredded lettuce diced tomatoes red onion and sour cream all add fresh cool crunch or creamy finishing touch

Step-by-Step Instructions

Prep the Oven:

Preheat your oven to 350 degrees so everything bakes evenly from the start

Brown the Beef and Aromatics:

Add ground beef and diced onion to a large skillet over medium-high heat Cook until the beef is browned all the way through breaking it up as it cooks You want small pieces for an even layer Drain any excess fat so the casserole is not greasy

Season the Meat:

Sprinkle in the taco seasoning and mix thoroughly following the directions on your seasoning packet This is where most of the flavor comes from so make sure it is evenly distributed

Add Chilies and Sauce:

Stir in diced green chilies and about a quarter cup of enchilada sauce Simmer the mixture for five minutes so everything melds together

Prepare the Baking Dish:

Pour half a cup of enchilada sauce into the bottom of a nine by thirteen inch baking dish This prevents sticking and starts to build the flavor from the bottom up

Build the First Layer:

Arrange tortillas to cover the bottom of the dish You can trim and overlap as needed for full coverage even up the edges for best results

Layer Beef and Beans:

Spoon in half the beef mixture and spread it out smoothly Sprinkle half the pinto beans over the beef layer making sure you get beans in every portion

Add Cheese and Sauce:

Scatter half a cup each of cheddar and Monterey Jack over the filling Drizzle another quarter cup of enchilada sauce across the layer for added moisture

Repeat Layers:

Build a second round just like the first starting with more tortillas more beef more beans more cheese and a final drizzle of sauce

Top and Bake:

Add a third layer of tortillas and top with the remaining cheeses Finish with another quarter cup of enchilada sauce Cover snugly with foil and bake for thirty minutes or until the cheese is bubbling

Finish and Serve:

Let the casserole cool for a few minutes before you slice Add optional toppings like fresh lettuce juicy tomatoes and tangy red onion Slice and enjoy the melty cheesy goodness

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Cheese is my favorite part of this recipe My grandmother would always add extra cheese on top so every serving had that golden bubbly layer I still do this every time in her honor and there are never any leftovers

Storage Tips

Cool the casserole completely before covering and storing in the refrigerator It keeps well for up to three days Reheat slices in the oven or microwave for best flavor and texture To freeze wrap portions tightly in foil and store for up to two months Thaw in the fridge before reheating

Ingredient Substitutions

You can swap ground turkey or chicken for the beef if you prefer Try black beans instead of pinto beans or use a mix for more color If you like things spicy use pepper jack cheese or add a layer of sliced jalapenos

Serving Suggestions

This casserole pairs beautifully with a simple green salad or some spicy pickled onions I also love to serve it with chips and guacamole for added crunch The recipe is hearty enough to serve as a main course for dinner or a weekend lunch

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Cultural and Historical Context

While enchiladas are traditional Mexican fare this casserole is a classic American riff bringing Tex Mex comfort to family tables in a fuss free layered format The recipe borrows the flavors of enchiladas but uses easy casserole construction making it perfect for quick weeknight meals

Recipe FAQs

→ Can I substitute ground beef with another protein?

Yes, ground turkey, chicken, or even a plant-based alternative works well and maintains plenty of flavor when seasoned.

→ Should I use corn or flour tortillas?

This dish traditionally uses large flour tortillas for a tender, cohesive texture, but corn tortillas can add a rustic flavor.

→ What cheese blend is best for this casserole?

Combining cheddar and Monterey Jack ensures a melty, rich topping with the right balance of sharpness and creaminess.

→ How can I make this less spicy?

Reduce the amount of green chilies or opt for mild enchilada sauce. You can also skip any optional spicy toppings.

→ What are some suggested toppings?

Shredded lettuce, diced tomatoes, diced red onion, and a dollop of sour cream add freshness and creaminess to each serving.

→ Can I assemble in advance?

You can layer the casserole ahead of time, refrigerate covered, and bake just before serving for easy dinner prep.