Beef Enchilada Casserole Recipe

If you’re searching for a dish that captures the best comfort food vibes with unbeatable flavor, you’ll fall hard for this Beef Enchilada Casserole. All the zesty goodness of classic enchiladas is tucked into this easy-to-assemble, family-style bake, meaning no tedious rolling or complicated steps—just layers upon layers of savory beef, gooey cheese, spicy sauce, and tender tortillas. It’s the ultimate weeknight winner that’s as perfect for casual get-togethers as it is for spicy cravings any night of the week.

Ingredients You’ll Need

Here’s what you’ll need to build your Beef Enchilada Casserole masterpiece. Every ingredient matters, bringing its unique aroma, texture, or kick of bold flavor. Don’t stress—most are pantry staples, yet together, they create something unforgettable!

• Tortillas (10 small, halved): Corn or flour tortillas form the cozy, melt-in-your-mouth layers—choose your favorite for extra flavor.
• Lean ground beef (1 pound): The savory, hearty base of the casserole, packed with satisfying flavor in every bite.
• Finely chopped onion (1 cup): Adds sweetness, depth, and a classic enchilada aroma that ties everything together.
• Minced garlic (1 tbsp): For punchy, aromatic warmth that lifts the beef filling above the ordinary.
• Smoked paprika (½ tsp): Gives a subtle smokiness that makes the casserole rich and extra memorable.
• Salt (1 tsp): All the flavors sing with just the right seasoning.
• Ground pepper (½ tsp): Brings a gentle, peppery bite to round out each layer.
• Black beans or pinto beans (15 ounces): Adds bulk, heartiness, and a creamy texture—choose whichever bean you love most.
• Diced green chiles, drained (7 ounces): For that unmistakable enchilada tang and gentle heat.
• Enchilada sauce (2 cups, homemade or canned): The soul of any enchilada dish—rich, tomatoey, and spiced just right.
• Mexican blend cheese, shredded (2½ cups): Melts into gooey, golden perfection atop every bite.
• Olive oil (3 tbsp): Used to start your homemade sauce with a lovely richness.
• All purpose flour (3 tbsp): Helps thicken the sauce to luscious, pourable glory.
• Finely diced onion (¼ cup): Another onion layer deepens the flavor within the sauce itself.
• Minced garlic (1 tbsp): Embedded in the sauce for extra depth.
• Tomato sauce (30 ounces, two 15-ounce cans): The main base of your enchilada sauce—smooth, bright, and robust.
• Cumin (½ tsp): Earthy and warm, a must-have for that true Mexican flavor.
• Mexican oregano (½ tsp): A distinctly citrusy, herbal note that brightens the sauce.
• Chili powder (1 tbsp): For a balanced warmth and classic color.
• Jalapeno, halved and seeded (1): Adds just the right amount of warmth without overpowering.
• Tomato paste (4 tbsp): Makes the sauce extra rich, thick, and clings to every tortilla layer.
• Tomato or chicken bouillon (2 tsp): Infuses the sauce with a savory, umami backbone.
• Chicken broth (1 cup): Lets you easily adjust consistency for perfectly saucy layers.
• Sliced avocado: For topping—cool, creamy, gorgeous on every serving.
• Chopped cilantro (¼ cup): A fresh sprinkle right before serving brightens every plate.
• Jalapeno, seeded and diced: For a fresh pop of green and gentle heat.
• Diced tomato: Juicy and vibrant topping for unbeatable color.
• Sour cream: The cool companion every spicy casserole needs.
• Salsa: Spoon over the top for even more bold, zesty flavor.

How to Make Beef Enchilada Casserole

Step 1: Brown the Beef

Start by placing a large saucepan over medium-high heat. Add in your ground beef and cook until it loses its pink color, breaking up any clumps with a spatula. You’re looking for even browning, which lays down a crave-worthy foundation for your casserole. Drain any excess fat if necessary.

Step 2: Add Onions, Garlic, and Spices

With the beef still sizzling, toss in your finely chopped onion, minced garlic, smoked paprika, salt, and pepper. Stir everything together and let it cook for four more minutes. The kitchen will smell incredible as the aromatics and spices work their magic on the beef.

Step 3: Mix in Beans and Green Chiles

Next, add your black or pinto beans along with the drained diced green chiles. Stir well and let this fragrant, hearty mixture cook for another two minutes, just long enough for the flavors to meld and every bean to get plenty of love. Remove from heat and set aside.

Step 4: Prepare the Enchilada Sauce

While your beef filling hangs out, get started on the game-changing sauce. In your blender, combine ¼ cup onion, 1 tablespoon garlic, half of the tomato sauce, cumin, oregano, chili powder, jalapeno, tomato paste, and bouillon. Blend until ultra-smooth and silky.

Step 5: Cook the Sauce

Heat 3 tablespoons olive oil in a saucepan and sprinkle in the flour. Whisk and cook for about a minute to toast the flour and eliminate any raw flavor. Whisk in the blended sauce mixture, pour in the remaining tomato sauce and the chicken broth, and stir until smooth and well blended. Let this sauce simmer until hot and bubbly and slightly thickened—if it seems runny, cook a few more minutes; if too thick, a splash of broth will fix it.

Step 6: Assemble the Beef Enchilada Casserole

Preheat your oven to 350°F and give a 9×13-inch pan a quick spray with cooking oil. Begin with a layer of halved tortillas on the bottom, followed by a generous spoonful of that lush sauce. Add half the beef mixture and a sprinkle of shredded Mexican cheese. Repeat this layering—tortillas, sauce, beef, cheese—so every bite is packed with flavor. Finish with a final layer of tortillas, the rest of the sauce, and a nice heap of cheese on top.

Step 7: Bake to Perfection

Pop the assembled casserole into the oven and bake for 20 to 30 minutes. When the cheese is golden and bubbling and the casserole looks irresistibly melty, you know it’s ready. Let it stand for about five minutes so the layers can set up a bit before diving in.

How to Serve Beef Enchilada Casserole

Garnishes

Don’t skip the toppings! Sliced avocado adds creaminess, while fresh cilantro and diced tomatoes bring brightness and crunch. A dollop of sour cream or a drizzle of salsa takes each serving of Beef Enchilada Casserole right over the top, balancing out all those warm, spicy layers.

Side Dishes

This casserole is fantastic on its own, but pairing it with fluffy Mexican rice or a simple salad of shredded lettuce, sliced radishes, and lime makes for a festive spread. Tortilla chips, street corn, or charro beans are also perfect companions to round out your meal.

Creative Ways to Present

Cut the Beef Enchilada Casserole into neat squares and serve it family-style straight from the pan for a cozy, rustic feel. Or, for parties, try assembling in individual ramekins for personal portions—guests will love the special touch. A sprinkle of extra chopped jalapenos or colorful microgreens makes every plate look inviting and celebration-ready!

Make Ahead and Storage

Storing Leftovers

Leftover Beef Enchilada Casserole is the gift that keeps on giving. Cool the casserole to room temperature, then cover tightly or transfer slices to airtight containers. Stored in the fridge, it holds up perfectly for three to four days, making lunch or next-day dinner a total treat.

Freezing

To freeze, wrap the cooled casserole (whole or in portions) in plastic wrap and a layer of foil. It will keep well for up to three months. To prevent soggy tortillas, it’s best to freeze before baking; just assemble and wrap tightly, then bake from frozen, adding a few extra minutes.

Reheating

Reheat single portions in the microwave (covered, for steam) or pop bigger portions into a 350°F oven, covered, until hot and melty—about 20 minutes. If directly from the freezer, add about 10 extra minutes to the bake time. A quick sprinkle of extra cheese on top before reheating never hurts!

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken will work beautifully if you’re looking for a lighter version of Beef Enchilada Casserole. Just season well and follow the same steps—there’s plenty of flavor in the sauce to make any protein shine.

Should I use corn or flour tortillas?

It’s all about personal preference. Corn tortillas deliver a more traditional taste and a firmer bite, while flour tortillas create a softer, chewy texture. Try both and see which your family enjoys most in the casserole.

Can I make the casserole ahead of time?

Yes, Beef Enchilada Casserole is a dream for meal prep! You can assemble the entire dish up to a day ahead and store it in the fridge. Bake as directed, adding just a few extra minutes if it’s cold from the refrigerator.

How spicy is this casserole?

The overall heat level is mild to medium, with most of the spice nestled in the enchilada sauce and green chiles. For a milder version, skip the jalapeno in the sauce, or add an extra for more fiery flavor—make it your own!

What’s the best way to reheat leftovers?

For best results, reheat covered in the oven to restore the original texture and melt the cheese nicely. The microwave is quick and works fine for lunch portions—just cover to keep things moist. Add a splash of broth or sauce if anything seems dry after storing.

Final Thoughts

When you crave cozy comfort with a kick of bold flavor, Beef Enchilada Casserole is a surefire crowd-pleaser you’ll want to make again and again. It’s simple, satisfying, and destined to bring smiles to the table—so grab your ingredients and dive in tonight!

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