Beef Enchilada Casserole is a quick and easy meal that the whole family will love. It’s made by layering corn tortillas, ground beef, onions, cheddar cheese, and queso in a glass dish and baking it for 30 minutes. This gluten-free meal is perfect for any weeknight dinner.

Beef Enchilada Casserole

Name: Beef Enchilada Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs. Ground Beef; 3 teaspoons Salt & Pepper; 3 teaspoons Garlic Powder; 3 dashes Louisianan Hot Sauce; 1 medium onion, diced; 1 tablespoon butter; 12 corn tortillas (burrito size); 16 ounces shredded Mexican cheese; 1 jar preferred brand Queso (I used HEB White Queso); Toppings of choice: lettuce, tomatoes, sour cream, etc.

I developed this recipe by mistake. I was attempting to make beef enchiladas but my corn tortillas kept tearing, so it ended up being a big mess in the pan. Halfway through wrapping the enchiladas, I undid what I had done already and turned everything into a casserole. It was a huge hit with the family, they LOVED IT!

This beef enchilada casserole recipe is a meal that the whole family will love. With a little kick from a few dashes of hot sauce, it will easily be one of the most requested meals around your table. Since this dish is covered with TWO kinds of cheese and layered with corn tortillas, it’s bound to be a favorite.

The most unique thing about this recipe is that there is no need to make an additional red enchilada sauce. The sauce is replaced by a jar of queso making this dish even easier to whip up on a weeknight. The seasoned ground beef, sautéed onions, and garlic powder are perfect with all that cheesy goodness.

Don’t miss these additional delicious Mexican Recipes here at When is Dinner: Mexican Chicken, Taco Stuffed Peppers, Taco Crescent Rolls, Mexican Lasagna, Slow Cooker Queso Chicken Tacos, Taco Pie, Taco Stuffed Avocados, Keto Cheese Shell Taco Cups, Mexican Zucchini Burrito Boats, Taco Pasta Bake, Sopapilla Cheesecake, Chicken Fajita Pasta, and Beef & Bean Burritos.

How to make Beef Enchilada Casserole

Sauté onions in butter, season with salt, pepper, and garlic powder.

Brown ground beef, seasoning with salt, pepper, garlic powder, and 3 dashes of Louisiana Hot Sauce. You can use more hot sauce, to suit your taste preferences.

Spray 9×13 dish with Pam

Layer 1/2 of corn tortillas in the bottom of your dish.

Combine the ground beef & onions in one pan.

Layer half of the ground beef mixture on top of the tortillas.

Spread 1/3 of the shredded Mexican cheese on top.

Add an additional layer of corn tortillas. You can tear them in half if needed to cover all of the casserole.

Add the other half of the ground beef.

Spread another 1/3 of the shredded cheese on top.

Top with more corn tortillas.

Bake at 350 for 25 minutes.

Remove from oven and pour a jar of queso over the top. You can use your preferred brand, I used white HEB brand queso.

Spread the remaining 1/3 of shredded cheese on top.

Bake for 10 minutes to melt the cheese.

Serve with shredded lettuce, diced tomatoes, sour cream, etc.

Tips for success/variations:

If you’re looking to make some variations to your casserole of beef enchiladas, here are some great ideas to get you started:

Try using flour tortillas instead of corn tortillas for a different flavor and texture.
Add some black beans or refried beans to the layered beef for a little extra protein and flavor.
If you want to make it spicier, try adding some diced green chiles or jalapenos to the beef.
If you’d rather not use a jar of queso, you can make some homemade enchilada sauce or buy a jar of it at the store to use instead.
Add a packet of taco seasoning to the ground beef in the sauté pan to give it that classic Mexican flavor.
This dish can also be made in the instant pot or slow cooker instead of a casserole dish in the oven.
Try using seasoned, diced chicken instead of ground beef for a different flavor and texture on this classic dish.

How to serve:

Serve a large slice of this casserole beef enchiladas on a plate topped with sour cream, shredded lettuce, diced tomatoes, and sliced avocados.

How to store:

Store any leftovers in an air-tight container in the fridge for up to five days. Place a damp paper towel or a microwave lid over the top, and reheat in the microwave in 30-second increments until it’s hot all the way through.

This is a great freezer meal too! You can freeze the entire dish to make at a later time or you can freeze leftovers in an air-tight container for up to three months.

FAQs:

Can I layer enchiladas instead of rolling?

Yes! In this casserole recipe that’s exactly what you do. This creates layers so you can get a thick slice of all the tasty ingredients piled within.

Can I substitute salsa for enchilada sauce?

Yes, you can substitute any kind of sauce depending on the end flavor you want to have. Keep in mind that salsa is generally more watery and will need to be drained thoroughly so the dish doesn’t become soggy.

What are the best tortillas for enchiladas?

Traditionally, corn tortillas are used for enchiladas, but this is a flavor preference. You can use flour if you like that flavor and texture better.

Yield: 6 servings