Here’s a delicious, hearty Beef Enchilada Casserole — all the flavor of enchiladas without rolling each tortilla 🌮🔥
🥩 Beef Enchilada Casserole
Ingredients (Serves 4–6)
Beef Filling
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1 can (4 oz) diced green chilies (optional)
Casserole
- 8 small flour or corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can (10 oz) enchilada sauce (red or green)
- ½ cup sour cream (optional, for layering or topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven:
375°F (190°C). Grease a 9×13-inch baking dish. - Cook beef:
In a skillet, brown ground beef with onion and garlic. Drain excess fat.
Add chili powder, cumin, paprika, salt, pepper, and green chilies. Stir and cook 2–3 minutes. - Assemble casserole:
- Spread a thin layer of enchilada sauce on the bottom of the pan.
- Layer 2–3 tortillas (slightly overlapping).
- Spread half the beef mixture over tortillas.
- Sprinkle with ½ cup cheese.
- Repeat layers: tortillas → remaining beef → remaining cheese → top with tortillas.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
- Bake:
Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. - Serve:
Let sit 5 minutes. Garnish with fresh cilantro and serve with sour cream or guacamole.
✅ Tips
- Slightly warm tortillas before layering to prevent cracking
- Can make ahead and refrigerate; bake 30–35 minutes if cold from fridge
- Add black beans or corn for extra texture
If you want, I can give you a spicy version with jalapeños, a cheesy pull-apart version, or a slow-cooker version for hands-off cooking.
Do you want me to do that?
