Go Back
–+ servings

Lazy Enchiladas

Lazy Enchiladas are the ultimate weeknight hack for when you crave Mexican food but hate the prep work. This beef enchilada casserole skips the rolling completely by layering corn tortillas, seasoned ground beef, and heaps of cheddar cheese like a lasagna. It is ready in under an hour and perfect for meal prep. Try this easy ground beef dinner tonight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 8

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion diced
  • 2 teaspoons minced garlic
  • 1 packet taco seasoning or 2 tablespoons
  • 1 4-ounce can diced green chiles
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn or canned, drained
  • 2½ cups red enchilada sauce divided
  • 10 to 12 corn tortillas or small flour tortillas
  • 3 cups shredded Mexican cheese blend divided
  • Salt and black pepper to taste

Optional toppings: shredded lettuce, diced tomatoes, green onions, cilantro, sour cream, avocado, lime wedges

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
  • Heat olive oil in a large skillet over medium heat. Add ground beef and cook until mostly browned, breaking it up as it cooks.
  • Add diced onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
  • Stir in taco seasoning until evenly coated. Add diced green chiles, black beans, and corn. Cook 2 minutes to warm through. Taste and add salt/pepper if needed.
  • Spread ½ cup enchilada sauce in the bottom of the baking dish. Add a layer of tortillas (overlap and tear to fit).
  • Add half of the meat mixture. Spoon ¾ cup enchilada sauce over the top. Sprinkle with 1 cup cheese.
  • Repeat: tortillas, remaining meat mixture, ¾ cup enchilada sauce, 1 cup cheese.
  • Add one final layer of tortillas. Top with remaining enchilada sauce and the last 1 cup cheese.
  • Cover with foil and bake 20 minutes. Remove foil and bake 10 to 15 minutes more until cheese is melted and bubbling.
  • Rest 10 minutes before slicing or scooping. Serve with toppings as desired.

Notes

  • Corn tortillas give the most classic enchilada flavor and hold up well in layers.
  • For a creamier filling, stir ½ cup sour cream into the meat mixture after removing the skillet from heat.
  • If your casserole looks saucy when it comes out, let it rest a full 10 to 15 minutes— it thickens as it sits.