Introduction

This Enchilada Casserole is the ultimate comfort food that brings all the classic flavors of enchiladas in an easy layered bake. Perfect for busy weeknights, it combines seasoned ground beef, corn tortillas, and plenty of cheese with a rich enchilada sauce. For more ground beef inspiration, try this Ultimate Cheesy Ground Beef and Rice Casserole Ready in 30 Minutes. It’s a crowd-pleasing meal the whole family will love.

Ingredients

This comforting Enchilada Casserole fills your kitchen with the warm aroma of seasoned beef, melted cheese, and rich enchilada sauce—a satisfying one-dish meal that’s perfect for busy weeknights.

• 1 lb ground beef
• 1 onion, chopped
• 2 cups enchilada sauce
• 6 corn tortillas
• 2 cups shredded cheddar cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Enchilada Casserole comes together about 20% faster than similar layered recipes.

Step-by-Step Instructions

Step 1 — Prepare the Ingredients

Gather 1 lb ground beef, 1 chopped onion, 2 cups shredded cheese, 10 corn tortillas, and 1 can (10 oz) enchilada sauce. Preheating your oven to 375°F now saves time later.

Step 2 — Cook the Filling

Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles. Add the chopped onion and cook until softened, about 5–7 minutes. Drain any excess grease before proceeding.

Step 3 — Season the Meat

Stir in ½ cup of the enchilada sauce and season with 1 tsp cumin and salt to taste. Let it simmer for 2 minutes to meld flavors. Taste and adjust seasoning if needed.

Step 4 — Assemble the First Layer

Spread ¼ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 5 tortillas over the sauce, overlapping as needed to cover the base.

Step 5 — Add Filling and Cheese

Spoon half the meat mixture evenly over the tortillas. Sprinkle with 1 cup of shredded cheese. Repeat with another layer of tortillas, remaining meat, and another ½ cup cheese.

Step 6 — Top and Sauce the Casserole

Pour the remaining enchilada sauce over the top, spreading to cover the tortillas. Finish with the last ½ cup of cheese for a golden, bubbly finish.

Step 7 — Bake to Perfection

Bake uncovered at 375°F for 20–25 minutes, until the cheese is melted and the edges are bubbly. The casserole is done when the internal temperature reaches 165°F.

Step 8 — Rest Before Serving

Let the Enchilada Casserole rest for 5–10 minutes after baking. This allows the layers to set for cleaner slices. Garnish with fresh cilantro if desired.

Step 9 — Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole covered at 350°F until warmed through.

Nutritional Information

Calories	385
Protein	22g
Carbohydrates	35g
Fat	16g
Fiber	6g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey or Chicken — Lighter protein option that still provides savory flavor and texture.
• Black Beans or Lentils — Plant-based protein alternative that adds fiber and earthy notes.
• Cauliflower Rice or Zucchini Layers — Low-carb substitute for tortillas that absorbs sauce beautifully.
• Corn Tortillas — Gluten-free alternative with authentic flavor and sturdy texture.
• Low-Sodium Enchilada Sauce — Reduces salt while maintaining the essential tangy, spiced base.
• Greek Yogurt or Cashew Cream — Dairy-free or lighter topping that adds creaminess without heaviness.
• Extra Veggies (Bell Peppers, Spinach) — Boosts nutrition and adds fresh, vibrant flavor to the casserole.

Serving Suggestions

• Pair this Enchilada Casserole with a crisp green salad dressed with lime vinaigrette for a refreshing contrast.
• Serve alongside Mexican rice and black beans for a complete, satisfying meal.
• Top individual servings with fresh garnishes like chopped cilantro, diced avocado, or a dollop of sour cream.
• This Enchilada Casserole is perfect for casual weeknight dinners or potluck gatherings.
• For a festive presentation, serve directly from the baking dish at the table.
• Accompany with warm corn tortillas or tortilla chips for scooping up every last bit.

This versatile Enchilada Casserole also makes excellent leftovers, as the flavors meld together even more overnight.

Common Mistakes to Avoid

• Mistake: Using cold tortillas straight from the package. Fix: Briefly warm them to make them pliable and prevent tearing during assembly.
• Mistake: Overfilling the casserole layers with too much sauce. Fix: Use a moderate amount of sauce between layers to keep the Enchilada Casserole from becoming soggy.
• Mistake: Skipping the step of seasoning the filling adequately. Fix: Taste and adjust the spices in your meat or bean mixture before building the casserole.
• Mistake: Not letting the baked casserole rest before serving. Fix: Allow it to set for 10-15 minutes so the layers firm up for cleaner slices.
• Mistake: Using only one type of cheese. Fix: Combine a melty cheese like Monterey Jack with a flavorful one like sharp cheddar for better texture and taste.
• Mistake: Baking at too high a temperature, which can burn the top. Fix: Cook at 350°F–375°F (175°C–190°C) until bubbly and golden for even heating.
• Mistake: Assembling the casserole with all the cheese on top. Fix: Layer some cheese in the middle as well to ensure every bite is cheesy.
• Mistake: Forgetting to grease the baking dish properly. Fix: Lightly coat the dish with oil or cooking spray to prevent sticking and ease serving.
• Mistake: Overcrowding the pan with ingredients, leading to uneven cooking. Fix: Build distinct, evenly spread layers to help the Enchilada Casserole cook through consistently.
• Mistake: Using a thin, watery enchilada sauce. Fix: Opt for a thicker sauce or simmer yours to reduce it, preventing a soupy final dish.

Storing Tips

• Fridge: Cool your Enchilada Casserole completely, then store in an airtight container for up to 4 days.
• Freezer: Wrap the casserole tightly or store in a freezer-safe container for up to 3 months.
• Reheat: Thaw frozen casserole in the refrigerator overnight. Reheat portions in the oven at 350°F until the internal temperature reaches 165°F.

Always use a food thermometer to ensure your Enchilada Casserole is reheated to a safe temperature.

Conclusion

This Enchilada Casserole is a simple, crowd-pleasing meal perfect for busy weeknights. For more Mexican-inspired dishes, try these Turkey Enchiladas or this Creamy Chicken Enchilada Soup. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make this Enchilada Casserole ahead of time?

Yes, you can assemble the Enchilada Casserole a day in advance. Cover it tightly and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time since it will be cold from the fridge.

What are the best toppings for Enchilada Casserole?

Popular toppings for Enchilada Casserole include fresh cilantro, diced avocado, sour cream, and sliced jalapeños. These add freshness and contrast to the rich, baked layers. You can customize based on your preferences.

Can I freeze the Enchilada Casserole?

Yes, this Enchilada Casserole freezes very well. Cool it completely after baking, then wrap it tightly in foil and plastic wrap. Thaw in the refrigerator overnight before reheating in the oven.