This ground beef enchilada casserole is the kind of dinner that makes everyone drift into the kitchen before you even call them. It smells like toasted tortillas, warm spices, and melty cheese.
You get all the best parts of enchiladas—savory meat, saucy layers, and that gooey top—without standing at the counter rolling and filling tortillas one by one.
It’s simple. It’s hearty. And it’s built for busy nights.
The best part? This casserole holds up beautifully. Dinner tonight, leftovers tomorrow, and the flavors somehow get even better after a rest in the fridge.
YOU WILL LOVE THIS GROUND BEEF ENCHILADA CASSEROLE
EASY LAYERED DINNER: No rolling. No toothpicks. Just stack, bake, and scoop.
CHEESY AND SAUCY: Every bite has tender tortillas, seasoned beef, enchilada sauce, and plenty of cheese.
FAMILY-FRIENDLY: You can keep it mild for picky eaters or add heat for spice lovers.
GREAT FOR MEAL PREP: Make it ahead, bake when you need it, and enjoy leftovers that reheat like a dream.
GROUND BEEF ENCHILADA CASSEROLE INGREDIENTS
This recipe keeps things practical, but it still tastes like you put in extra effort. The key is building flavor in layers.
Start with ground beef, onions, and garlic sizzling in a skillet. Add warm spices that smell amazing the second they hit the heat. Then comes enchilada sauce to bring everything together, plus tortillas to soak up all that goodness.
And cheese. Lots of cheese.
Here’s what you’ll need to make it happen.
You’ll need:
-
1 pound of lean ground beef
-
1 small yellow onion, diced
-
2 cloves of garlic, minced
-
1 tablespoon of chili powder
-
1 teaspoon of ground cumin
-
½ teaspoon of smoked paprika
-
½ teaspoon of dried oregano
-
½ teaspoon of salt
-
¼ teaspoon of black pepper
-
1 (4-ounce) can of diced green chiles
-
1 (15-ounce) can of black beans, rinsed and drained (optional)
-
1 cup of frozen corn (optional)
-
2 cups of red enchilada sauce, divided
-
1 cup of sour cream
-
3 cups of shredded Mexican cheese blend, divided
-
8 small corn tortillas (6-inch), cut in half
Optional toppings: shredded lettuce, diced tomatoes, sliced green onions, chopped cilantro, avocado, sour cream, salsa.
INGREDIENT NOTES THAT MAKE THIS CASSEROLE BETTER
A casserole like this is forgiving, but a few small choices make a big difference.
Ground beef
Lean ground beef keeps the filling rich without turning greasy. If you’re using a higher-fat beef, just drain it well after browning. You want flavor in the pan, not a pool of fat in the casserole.
Enchilada sauce
Use a red enchilada sauce you like the taste of straight from the can or jar. That sounds obvious, but it matters. The sauce is the backbone of the whole dish.
If your sauce is thick, it will cling to the tortillas and bake up hearty. If it’s thin, your casserole will be softer and more scoopable. Both are good. Just know what you’re going for.
Tortillas
Corn tortillas give the most classic enchilada flavor. They also hold up nicely once they’ve soaked in sauce.
If corn tortillas crack when you fold them, don’t worry. You’re layering, not rolling. Cutting them in half makes them easier to fit into the dish and helps you cover the surface without a lot of gaps.
Sour cream
Sour cream turns the beef mixture creamy and mellow. It softens the acidity of the sauce and makes the casserole feel extra comforting.
PRO TIP: Stir sour cream in off the heat. That keeps it smooth and helps prevent curdling.
Cheese
A Mexican blend is an easy all-in-one choice. You can also mix shredded cheddar with Monterey Jack. Either way, shred your own if you can. Pre-shredded cheese works, but freshly shredded melts softer and smoother.
HOW TO MAKE GROUND BEEF ENCHILADA CASSEROLE
This is one of those recipes that feels almost too easy once you’ve made it once. The steps are simple, but each one adds something important.
STEP ONE: Preheat and prep the dish
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
OUR RECIPE DEVELOPER SAYS
If you’re making this for later, you can assemble the casserole in the baking dish, cover it tightly, and refrigerate it until you’re ready to bake.
STEP TWO: Brown the ground beef
In a large skillet over medium-high heat, cook the ground beef until it’s almost done, breaking it apart as it cooks.
Add the diced onion and cook for about 3 to 4 minutes, until it starts to soften.
If there’s excess grease, drain it off.
STEP THREE: Add garlic and spices
Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for another 30 seconds.
This step matters. Spices bloom in heat. It’s where that deep enchilada flavor starts.
STEP FOUR: Add green chiles and mix-ins
Stir in the diced green chiles.
If you’re using black beans and corn, add them now. Let everything warm through for 1 to 2 minutes.
PRO TIP: If you want a firmer casserole slice, keep the beans and corn. They add texture and help the filling hold together.
STEP FIVE: Add sauce and make it creamy
Pour in 1 cup of enchilada sauce and stir until the beef mixture is saucy and coated.
Remove the skillet from the heat. Stir in the sour cream and 1½ cups of shredded cheese.
Now your filling is creamy, cheesy, and packed with flavor.
STEP SIX: Start layering
Spread ½ cup enchilada sauce in the bottom of the baking dish.
Add a layer of tortillas (use the halved tortillas to cover the bottom as evenly as you can).
Spoon half the beef mixture over the tortillas. Spread it out into an even layer.
Drizzle ½ cup enchilada sauce over the top. Sprinkle with ½ cup cheese.
STEP SEVEN: Repeat and top it off
Add another layer of tortillas.
Spread the remaining beef mixture on top.
Drizzle the remaining enchilada sauce over everything, then sprinkle with the remaining cheese (about 1 cup).
Don’t skimp on the top cheese layer. That bubbly, golden finish is the best part.
STEP EIGHT: Bake
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and the casserole is hot all the way through.
STEP NINE: Rest and serve
Let the casserole rest for 10 minutes before slicing or scooping.
That short rest helps it set so it doesn’t slide apart on the plate.
Top it with whatever your crew loves—lettuce, tomatoes, avocado, green onions, cilantro, sour cream, salsa.
HOW TO KEEP YOUR ENCHILADA CASSEROLE FROM GETTING SOGGY
Enchiladas are supposed to be tender, but nobody wants a watery casserole.
A few easy tricks help you hit that perfect balance.
-
Don’t drown the layers in sauce. You want enough to flavor the tortillas, not so much that it turns soupy.
-
Use a thicker enchilada sauce if you prefer cleaner slices.
-
Drain the ground beef well if it’s fatty.
-
If you add beans, corn, or extra veggies, make sure they aren’t watery. Thaw frozen corn first if it’s icy, and drain canned beans thoroughly.
PRO TIP: If your casserole looks a little loose when it comes out of the oven, give it time. The rest period makes a difference.
GROUND BEEF ENCHILADA CASSEROLE SUBSTITUTIONS AND ADDITIONS
This recipe is easy to tweak based on what you’ve got in the pantry.
MEAT: Ground turkey or ground chicken works well. If you use lean poultry, add a tablespoon of oil when browning so it doesn’t dry out.
TORTILLAS: Flour tortillas are fine, especially if that’s what your family prefers. Cut them into strips or wedges so they layer neatly. Flour tortillas tend to get softer than corn.
SAUCE: Red enchilada sauce is classic. Green enchilada sauce gives a tangier, brighter flavor. If you switch to green sauce, pepper Jack cheese is a great match.
BEANS: Black beans are the easiest add-in. Pinto beans work, too.
VEGGIES: Diced bell peppers, sautéed zucchini, or a handful of spinach stirred into the beef mixture are all good options.
HEAT: Want it spicier? Add a diced jalapeño with the onion or use hot green chiles. You can also stir in a pinch of cayenne.
CHEESE: Swap in cheddar, Monterey Jack, pepper Jack, or a mix. Use what melts well and tastes good to you.
RECIPE TIPS FOR THE BEST RESULTS
Small things add up in a casserole like this. These are the little details that make it taste like a repeat recipe.
-
Cook the onion until it softens. Raw onion flavor can take over if it doesn’t get a few minutes in the skillet.
-
Bloom the spices in the pan before adding sauce. It deepens the flavor fast.
-
Stir sour cream in off the heat to keep it smooth.
-
Let the casserole rest before serving so it slices cleaner.
-
If you love a crispier top, broil for 1 to 2 minutes at the end. Keep an eye on it so it doesn’t burn.
OUR RECIPE DEVELOPER SAYS
If you like a casserole you can cut into squares, go a little lighter on the sauce and make sure you rest it the full 10 minutes after baking.
HOW TO SERVE GROUND BEEF ENCHILADA CASSEROLE
This casserole is filling enough to stand alone, but sides make it feel like a full spread.
A simple green salad is perfect when you want something fresh and crisp next to a cheesy, hearty bake.
Rice is always a good idea. Spanish-style rice, cilantro-lime rice, or plain white rice all work.
Beans on the side keep the meal classic, especially if you skipped adding beans to the casserole itself.
And don’t forget toppings. They wake up each bite. Shredded lettuce, diced tomatoes, avocado, green onions, and a cool spoonful of sour cream make everything feel balanced.
If you’re feeding a group, set out a little topping bar and let everyone build their own plate. It’s easy. It keeps the table happy.
HOW TO STORE GROUND BEEF ENCHILADA CASSEROLE
Casseroles are made for leftovers, and this one is no exception. It reheats well and keeps its flavor.
MAKE AHEAD
Assemble the casserole completely, but don’t bake it yet.
Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats.
Bake as directed, adding 10 to 15 minutes if it’s going in cold.
IN THE FRIDGE
Let leftovers cool to room temperature.
Cover the baking dish or transfer portions to an airtight container. Store in the refrigerator for up to 3 to 4 days.
IN THE FREEZER
This casserole freezes beautifully.
Let it cool completely, then wrap the dish tightly in plastic wrap and foil, or portion it into freezer-safe containers.
Freeze for up to 2 to 3 months.
PRO TIP: If you’re freezing the whole casserole, line the baking dish with foil first. Once frozen solid, you can lift it out, wrap it, and free up your dish.
REHEATING
For best texture, reheat in the oven.
Preheat oven to 350°F. Cover with foil and bake for 20 to 25 minutes, or until heated through.
For the microwave, reheat individual portions in 1 to 2 minute intervals, covered, until hot.
NOTE: Always reheat leftovers until they reach 165°F in the center.
FREEZER MEAL DIRECTIONS (SO YOU CAN THANK YOUR PAST SELF LATER)
If you want a true freezer dinner, here’s the easiest way.
-
Assemble the casserole in a disposable foil pan or freezer-safe baking dish.
-
Wrap tightly in plastic wrap, then a layer of foil.
-
Label it with the date and baking directions.
-
Freeze.
To bake: thaw overnight in the fridge, then bake as directed. If you bake from frozen, plan on a longer bake time and keep it covered until it’s hot in the center.
GROUND BEEF ENCHILADA CASSEROLE FAQS
Can I use flour tortillas instead of corn?
Yes. Flour tortillas work fine. They’ll bake up softer than corn, but they still taste great.
Do I have to add beans and corn?
Nope. Keep it simple if you want. The base recipe is beef, sauce, tortillas, and cheese. Everything else is optional.
What’s the best way to make it mild for kids?
Use mild enchilada sauce and mild green chiles. Skip jalapeños and keep the chili powder on the lighter side.
How do I make it spicier?
Use hot enchilada sauce, hot green chiles, or stir in diced jalapeños. Pepper Jack cheese adds a little kick, too.
Can I make this casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate for up to 24 hours. Bake when you’re ready.
Why does my casserole seem loose when it comes out?
It needs to rest. Give it 10 minutes so the layers can settle.
Can I double this recipe?
You can, but you’ll want two 9×13-inch dishes. A single dish gets too full and won’t bake evenly.
Ground Beef Enchilada Casserole
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 4-ounce can diced green chiles
- 1 15-ounce can black beans, rinsed and drained (optional)
- 1 cup frozen corn optional
- 2 cups red enchilada sauce divided
- 1 cup sour cream
- 3 cups shredded Mexican cheese blend divided
- 8 small corn tortillas 6-inch, cut in half
Optional toppings: shredded lettuce, diced tomatoes, sliced green onions, chopped cilantro, avocado, sour cream, salsa.
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large skillet over medium-high heat, cook ground beef until almost done, breaking it up as it cooks. Add diced onion and cook 3 to 4 minutes, until softened. Drain excess grease if needed.
- Add garlic and cook 30 seconds to 1 minute. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds.
- Stir in diced green chiles. Add black beans and corn if using. Warm through 1 to 2 minutes.
- Stir in 1 cup enchilada sauce. Remove from heat. Stir in sour cream and 1½ cups shredded cheese.
- Spread ½ cup enchilada sauce in the bottom of the baking dish. Add a layer of tortillas. Spread half the beef mixture over tortillas. Drizzle ½ cup enchilada sauce over the top and sprinkle with ½ cup cheese.
- Repeat with another tortilla layer, remaining beef mixture, remaining enchilada sauce, and top with remaining cheese.
- Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes, until bubbly and hot.
- Rest 10 minutes before serving. Add toppings if desired.
Notes
Nutrition
