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Beef Enchilada Casserole Recipe, 5‑Ingredient Simple

enchilada casserole on a white plate sitting on a wooden table
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This bold-fla­vored, hearty and cheesy Beef Enchi­la­da Casse­role recipe is one you’ll def­i­nite­ly want in your reg­u­lar meal rota­tion. It’s super easy, has only 5 ingre­di­ents and is quick to prep and get in the oven. Plus this enchi­la­da bake is also a dish that can eas­i­ly be frozen and baked lat­er. How great is that, to have a meal already pre­pared if unex­pect­ed guests arrive or when you need a dish to take to a potluck? Just thaw and pop it in the oven.

My home­made enchi­la­da sauce def­i­nite­ly brings the heat to this dish. It’s deli­cious­ly spicy. If you like milder sauce, you can cut the chipo­tle in half or if you have a favorite brand of canned sauce, that works, too. Remem­ber the items you choose to dress and serve the casse­role, like sour cream, can def­i­nite­ly tone down the spici­ness, as well. Get cre­ative and suit your fam­i­ly’s tastes. 

homemade enchilada sauce

A Note About Enchilada Sauces

Canned enchi­la­da sauces can vary wide­ly in fla­vor and spice-lev­el. Please don’t expect to get the same scrump­tious fla­vor results I get in this beef enchi­la­da recipe, if you use a canned sauce you’re not famil­iar with. I make my own sauce for 2 impor­tant rea­sons: 1) I know it will be the same con­sis­tent fla­vor & heat every time and 2) that my fam­i­ly loves the fla­vor. Choose your sauce accord­ing to your own fam­i­ly’s tastes. And, if your fam­i­ly has a favorite enchi­la­da sauce, THAT is the one to choose for this enchi­la­da bake recipe.

The Ingredients

  • corn tor­tillas
  • home­made enchi­la­da sauce (or canned enchi­la­da sauce)
  • ground beef, browned and drained
  • Mex­i­can blend cheese, grated
  • frozen corn
  • option­al gar­nish­es: sour cream, cilantro, green onion, toma­to, avocado

How to Assemble a Beef Enchilada Casserole

assembling casserole
  1. Brown ground beef in a *12″ cast iron skil­let.  Drain and set it aside until you’re ready to assem­ble the beef enchi­la­da casse­role recipe.
  2. If you’re not using store-bought sauce, now is the time to make my enchi­la­da sauce.
  3. Arrange corn tor­tillas in the bot­tom of an ungreased *9x13 bak­ing pan.  (Inci­den­tal­ly, I have baked this in both a glass bak­ing dish and a met­al one. They both worked, but after test­ing both, I pre­fer the shape and width of the met­al pan, for nicer slices and more ten­der edges on the casserole.)
  4. Driz­zle enchi­la­da sauce over the tortillas.
  5. Sprin­kle ground beef over the sauce.
  6. Dis­trib­ute the frozen corn ker­nels over the meat lay­er and then cheese over the corn.
  7. Repeat the entire process, to cre­ate a sec­ond lay­er: tor­tillas, sauce, meat, corn & cheese.
  8. For the final lay­er, arrange tor­tillas over the top.
  9. Spread enchi­la­da sauce over the top and sprin­kle with cheese.
  10. Bake.
enchilada casserole on a white plate sitting on a wooden table

The Recipe

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enchilada casserole

Beef Enchilada Casserole Recipe


  • Author: Glen­da Embree
  • Total Time: 45 min­utes
  • Yield: 8-10 serv­ings 1x

Ingredients

Units Scale
  • 18 (6″) corn tortillas
  • 5 cups home­made enchi­la­da sauce (or canned enchi­la­da sauce)
  • 2 lbs lean ground beef, browned and drained
  • 5 cups extra sharp Ched­dar, Mon­terey Jack (or a com­bi­na­tion of the two), grated
  • 1 (10 oz bag) frozen corn
  • option­al gar­nish­es: sour cream, cilantro, green onions, toma­toes, avocado

Instructions

  1. Brown ground beef in a *12″ cast iron skil­let.  Drain and set aside.
  2. Make enchi­la­da sauce, if you are mak­ing home­made, instead of using canned.
  3. Arrange 6 corn tor­tillas in the bot­tom of an ungreased *9x13 bak­ing pan.  (There will be some overlap.)
  4. Driz­zle 1 1/2 cups of enchi­la­da sauce over the tor­tillas and use a *pas­try brush or spat­u­la to spread it out evenly.
  5. Sprin­kle 1/2 of the browned and drained ground beef over the sauce.
  6. Dis­trib­ute 1/2 of the frozen corn ker­nels over the meat lay­er and then 1 1/2 cups of the cheese over the corn.
  7. Repeat the entire process, to cre­ate a sec­ond lay­er: 6 tor­tillas, 1 1/2 cup sauce, 1/2 of meat, 1/2 the corn & 1 1/2 cups cheese.
  8. For the final lay­er, arrange 6 tor­tillas over the top.
  9. Spread the last 2 cups of enchi­la­da sauce over the top and sprin­kle with the final 2 cups of cheese.
  10. Bake at 350° for 30–40 min­utes, until it’s bub­bling around the edges and cheese is melted.
  11. Remove from oven and cool on a cool­ing rack for 5 — 10 min­utes before cut­ting.  That will let your casse­role set and cut in nice slices.
  • Prep Time: 15
  • Cook Time: 30
  • Cat­e­go­ry: Main Dish, Casserole
  • Cui­sine: Mex­i­can
enchilada closeup on white plate

How to Serve Enchilada Casserole

Our favorite top­pings for this yum­my enchi­la­da bake are sour cream, cilantro, green onion and toma­toes. Avo­ca­do and limes would also be super tasty.

As a side dish, my rec­om­men­da­tion is some­thing quick and easy, like my 10 Minute Mex­i­can Rice and a cool, crisp green salad.

Ok, now, it’s your turn. Make an easy deli­cious Mex­i­can sup­per to share with your favorite peo­ple. You’ve got this! And I’ve got your back!

enchilada casserole

More Great Casserole Recipes

If you love casseroles and how they can make get­ting din­ner on the table so quick and easy, be sure to check out some of these favorites:

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This mind-blow­ing bir­ria piz­za recipe from Jenn, over at Cook What You Love, is going to become a sta­ple in your meal rota­tion. It’s fabulous!

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Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
Jalapeno Chicken and Corn Chowder
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