Get ready for a flavor-packed fiesta with this Oven Baked Easy Ground Beef Enchilada Casserole. This mouthwatering dish takes all the savory goodness of traditional enchiladas and serves it up in a convenient casserole form. Ground beef layered with jarred enchilada sauce, corn tortillas, and shredded cheese - Bake for 30 minutes, resulting in a simple and flavorful dish that requires minimal effort.
Even as a true Southern cook, I love a good Mexican-inspired dinner night! Taco Tuesdays, Sheet Pan Quesadilla's, Green Chile & Tomatillo Chicken Roll Ups, and all washed down with a frozen margarita... YUM!
Enchiladas are a great weeknight dinner option that most love, but I am putting a southern spin on it and making it in a casserole form! Forget rolling each individual tortilla one up - we are layering ground beef with jarred enchilada sauce (hello easy), tortillas, and shredded cheese. Then bake it in the oven for 30 minutes until hot and bubbly, and dinner is served!
Whether you're feeding the family on a busy evening or having people over for dinner, this dish fits the bill. Pair it with your favorite toppings like salsa, guacamole, or sour cream, and you've got a versatile dinner that can suit anyone's tastes. Plus, leftovers keep well in the fridge, and you can freeze them for future fiestas! Let's get cooking!
Ingredients You’ll Need
- Ground Beef - 1 pound of ground beef will be used.
- Onion and Garlic - dice and mince these while the beef is browning
- Seasonings - Chili, Cumin, Salt, Pepper
- Diced Green Chilies
- Corn Tortillas - I like to use small street corn tortillas for this recipe. Smaller flour tortillas can also be used if you have them on hand or prefer.
- Enchilada Sauce - make it easy, use jarred enchilada sauce. I love the Siete brand and this red sauce is so delicious - but any brand you like will work.
- Shredded Cheddar Cheese - you can use pre-shredded Mexican cheese, or what I prefer, to shred your own from a block. I will shred an 8-ounce block of cheddar to use.
Step by Step on How To Make
Cook the ground beef: To a large skillet, add the ground beef, onion, and garlic. Cook for 10 minutes or until the ground beef is cooked through - breaking up with a meat chopper or wooden spatula into fine pieces as you cook. Drain off the excess fat and add back into the skillet with the green chilies and spices. Cook for 2-3 more minutes until flavor develops, then remove from the heat.
Layer the casserole: Spray a 9x9 pan with nonstick cooking spray. Begin by spreading a small amount of enchilada sauce on the bottom of the pan. Layer with 4-5 corn tortillas. Add half of the ground beef mixture evenly on top. Sprinkle ⅓ of the cheese and then drizzle a little more enchilada sauce. Repeat that layering again and then end with the last tortillas, sauce, and cheese on top.
Layering should look like the following: sauce, tortilla, beef, cheese, sauce, tortilla, beef, cheese, sauce, tortilla, sauce, and cheese.
Bake casserole in the oven: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Remove from the oven and let cool for 10 minutes.
Garnish and serve: Slice the casserole while hot and serve with your favorite toppings such as sour cream, salsa, avocado or guacamole, lime wedges, and chopped cilantro. pickled jalapenos and/or tortilla chips. The options are endless!
Storing & Freezing
Storing: To keep any leftovers fresh, cover the enchilada casserole and store it in the refrigerator for 2-3 days. Use an airtight container or seal the dish tightly with plastic wrap or foil.
Freezing: Prep the casserole up until the point just before baking. Wrap it securely with plastic wrap a couple of times and then add a layer of foil, labeling the casserole. You can freeze it for up to 6 months. When you're ready to enjoy it, remove it from the freezer and bake at 300°F for 3 hours or until it's hot all the way through the middle. You can also place it in the fridge to thaw for 24 hours before baking as directed.Print