Ground Beef Enchilada Casserole is a hearty, flavorful meal that brings together all your favorite Mexican-inspired tastes in an easy, layered bake. Perfectly seasoned ground beef, vibrant red enchilada sauce, and soft corn tortillas come together to create a next-level comfort dish. It’s a one‑dish wonder that’s quick to assemble, fuss‑free to bake, and perfect for busy weeknights or casual gatherings. Ready in under an hour and requiring minimal cleanup, this dish delivers bold flavor and satisfying portions that your friends and family will crowd around. Let’s layer it up and get started!
Why You’ll Love This Ground Beef Enchilada Casserole
- All-in-one meal: Protein, carbs, and cheese in one comforting dish.
- Simple prep: Just brown, layer, and bake—no rolling tortillas needed.
- Family-approved: Mildly seasoned beef with melty cheese that kids and adults alike will enjoy.
- Versatile: Customize with toppings or extra veggies—tailor it to your taste.
- Make-ahead friendly: Assemble, refrigerate, and bake later for ease and convenience.
Ingredients
- 2 lb lean ground beef
- ½ cup white onion, finely diced
- 2 tablespoons of taco seasoning (roughly half a packet—feel free to tweak for flavor)
- 2 (10‑oz each) cans red enchilada sauce
- 15 corn tortillas (you may tear some to fit)
- 8 oz shredded cheddar cheese
- Fresh cilantro, chopped (optional garnish)
Step‑by‑Step: How to Make Ground Beef Enchilada Casserole
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and taco seasoning until the beef is cooked through and the onions are soft (about 5–6 minutes).
- Pour about ⅓ cup of enchilada sauce into the bottom of a 9×13-inch pan, spreading it out evenly.
- Layer torn or whole corn tortillas atop the sauce to cover the bottom.
- Spoon about half of the beef mixture over the tortillas, drizzle ¾ cup more enchilada sauce, and sprinkle with ½ cup shredded cheddar.
- Repeat the layers—add more tortillas, the rest of the beef, another ¾ cup of sauce, and ½ cup of cheese.
- Top with a final layer of tortillas, then spread the remaining enchilada sauce and sprinkle the remaining cheese evenly.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes, until cheese is melted and bubbly.
- Allow the casserole to cool slightly for 5–10 minutes before serving. Sprinkle with chopped cilantro, then cut into portions and serve.
Helpful Tips
- Prevent sogginess: Lightly warm tortillas before layering or briefly fry them in a dry skillet to remove excess moisture.
- For smooth layering: Press the tortillas lightly to achieve even distribution.
- Cheese melt: For extra gooey topping, mix in some Monterey Jack or a Mexican‑style blend.
- Golden top: Broil for 1–2 minutes after uncovering, watching closely until cheese is golden-bubbly.
- Beef flavor boost: Add a small can of diced green chiles or a sprinkle of cumin/chili powder to the beef mixture for extra complexity.
Substitutions And Variations
- Protein swaps: Use ground turkey, chicken, or even shredded rotisserie chicken. Or go vegetarian with black beans and sautéed bell peppers.
- Mix things up: Try flour tortillas, crushed tortilla chips, or soft taco shells for a different texture.
- Sauce switch-up: Make your own enchilada sauce or use green salsa verde for a tangy, lighter version.
- Cheese choices: Pepper Jack adds a kick; queso fresco or cotija brings a crumbly finish.
- Veggie additions: Stir in corn, bell peppers, or zucchini with the beef, or top with sliced avocado and diced tomato for freshness.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a 350°F oven until warm.
- Freezer: You can freeze the whole baked dish or single portions for up to two months.
- Make-ahead: Prep the casserole in advance, cover it, and keep it in the fridge for up to 24 hours before baking.
Nutritional Information
Estimated per serving (assuming 8 servings):
- Calories: ~410 kcal
- Carbohydrates: ~29 g
- Protein: ~35 g
- Fat: ~17 g (Saturated Fat ~8 g, Polyunsaturated ~1 g, Monounsaturated ~5 g, Trans Fat ~1 g)
- Cholesterol: ~99 mg
- Sodium: ~947 mg
- Potassium: ~515 mg
- Fiber: ~5 g
- Sugar: ~6 g
- Vitamin A: ~817 IU
- Vitamin C: ~2 mg
- Calcium: ~252 mg
- Iron: ~4 mg
Serving Suggestions
- Serve with a side of Mexican rice or refried beans to round out the meal.
- Offer toppings such as sour cream, diced avocado, sliced jalapeños, or pico de gallo.
- A side salad with lime vinaigrette helps lighten the plate.
- Round off the meal with chips and guacamole or street‑style corn (elote) for a festive touch.
Frequently Asked Questions About Ground Beef Enchilada Casserole
Can I make this ahead of time?
Yes! Prep the casserole in advance, cover it, and keep it in the fridge for up to 24 hours before baking.
How many servings does this recipe make?
This 9×13‑inch casserole serves about 8 people, depending on portion size. This recipe can be effortlessly scaled down for fewer servings.
Can I make it gluten-free?
Absolutely! Use certified gluten‑free corn tortillas and check that your taco seasoning and enchilada sauce are gluten-free.
What if I don’t have taco seasoning?
You can whisk together 1 tsp chili powder, ½ tsp paprika, ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, a pinch of oregano, salt, and pepper to taste.
Conclusion
This Ground Beef Enchilada Casserole delivers bold flavor with minimal effort, making mealtime easy and satisfying. I truly appreciate you giving this recipe a go—it’s one of my go-to dishes for both feeding a crowd and enjoying a comforting meal solo. Here’s wishing you easy prep, delicious layers, and plenty of smiles around your table. Enjoy this casserole as much as I do, and happy cooking from our food‑loving community to your kitchen!
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Ground Beef Enchilada Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Ground Beef Enchilada Casserole is a layered Mexican-inspired bake packed with seasoned beef, cheese, tortillas, and red enchilada sauce. It’s a no-roll, family-friendly favorite that’s ready in under an hour—perfect for busy weeknights or casual get-togethers.
Ingredients
2 lb lean ground beef
½ cup white onion, finely diced
2 tablespoons taco seasoning (approx. half a packet, adjust to taste)
2 cans (10 oz each) red enchilada sauce
15 corn tortillas
8 oz shredded cheddar cheese
Fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and taco seasoning until the beef is cooked through and onions are soft (about 5–6 minutes).
- Pour about ⅓ cup of enchilada sauce into the bottom of a 9×13-inch pan, spreading it out evenly.
- Layer torn or whole corn tortillas atop the sauce to cover the bottom.
- Spoon about half of the beef mixture over the tortillas, drizzle ¾ cup more enchilada sauce, and sprinkle with ½ cup shredded cheddar.
- Repeat the layers—add more tortillas, the rest of the beef, another ¾ cup of sauce, and ½ cup of cheese.
- Top with a final layer of tortillas, then spread the remaining enchilada sauce and sprinkle the remaining cheese evenly.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes, until cheese is melted and bubbly.
- Allow the casserole to cool slightly for 5–10 minutes before serving. Sprinkle with chopped cilantro, then cut into portions and serve.
Notes
Warm tortillas for better layering and texture.
Use ground turkey or beans for a variation.
Make ahead and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 6g
- Carbohydrates: 29g
- Protein: 35g