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.
- A Note About Enchilada Sauces
- The Ingredients
- How to Assemble a Beef Enchilada Casserole
- The Recipe
- How to Serve Enchilada Casserole
- More Great Casserole Recipes
- Mexican Fusion Recipes to Make you Swoon
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.
- 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
- 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.
- If you’re not using store-bought sauce, now is the time to make my enchilada sauce.
- 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.)
- Drizzle enchilada sauce over the tortillas.
- Sprinkle ground beef over the sauce.
- Distribute the frozen corn kernels over the meat layer and then cheese over the corn.
- Repeat the entire process, to create a second layer: tortillas, sauce, meat, corn & cheese.
- For the final layer, arrange tortillas over the top.
- Spread enchilada sauce over the top and sprinkle with cheese.
- 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
- Brown ground beef in a *12″ cast iron skillet. Drain and set aside.
- Make enchilada sauce, if you are making homemade, instead of using canned.
- Arrange 6 corn tortillas in the bottom of an ungreased *9x13 baking pan. (There will be some overlap.)
- Drizzle 1 1/2 cups of enchilada sauce over the tortillas and use a *pastry brush or spatula to spread it out evenly.
- Sprinkle 1/2 of the browned and drained ground beef over the sauce.
- Distribute 1/2 of the frozen corn kernels over the meat layer and then 1 1/2 cups of the cheese over the corn.
- 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.
- For the final layer, arrange 6 tortillas over the top.
- Spread the last 2 cups of enchilada sauce over the top and sprinkle with the final 2 cups of cheese.
- Bake at 350° for 30–40 minutes, until it’s bubbling around the edges and cheese is melted.
- 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
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!
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:
Mexican Fusion Recipes to Make you Swoon
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!