Enchilada Casserole Baked Beef

This family sized enchilada casserole is pure comfort food that comes together quickly and always disappears at the dinner table. Layers of saucy tortillas, seasoned beef, and lots of melted cheese make it a weeknight favorite that is easy to assemble ahead of time and still feels special. The aroma alone will have everyone gathering in the kitchen before it is ready.

When I first made this with my kids on a rainy night we ended up singing along to the radio while assembling each layer. Every time I bring a pan of this casserole to a potluck someone asks me for the recipe before the end of the night.

Ingredients

• Ground beef: Extra hearty and holds up well in layered bakes Use freshly ground beef with a little fat for the best texture
• Enchilada sauce: Rich and tangy This is the backbone of the flavor Choose a sauce you already enjoy on its own
• Shredded cheese: Melts into gooey layers Monterey Jack or sharp cheddar add bold taste and creamy melt
• Diced onion: Fresh onions add sweetness and balance Make sure they are diced fine for even cooking
• Taco seasoning: Brings a deep savory spice A homemade blend or your favorite packet both work
• Garlic powder and onion powder: Each brings out rounder flavor in both the sauce and meat Look for powders with a strong fresh aroma
• Salt and black pepper: These balance and sharpen every flavor Use kosher salt or freshly cracked pepper for best punch
• Corn tortillas: Sturdy and classic for soaking up sauce Fresh corn tortillas hold their shape better Use ones that are soft but not dry

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef over medium heat in a large skillet Stir frequently until the meat is fully browned with no pink left This step develops the rich meaty flavor and makes sure there are no tough bits Repeat as needed in batches to avoid crowding the pan

Add the Onions:

Turn heat to low and add your diced onions to the drained beef Stir gently Let them cook until they turn translucent and sweet This forms the aromatic base for the casserole

Warm and Season the Sauce:

Pour enchilada sauce into a small saucepan and warm gently Stir in garlic powder onion powder salt and pepper Taste and adjust seasoning If you like heat add a pinch of chili powder Only mildly warming the sauce helps it soak into the tortillas but prevents early evaporation

Season the Meat:

Add a splash of water and your taco seasoning to the beef onion mixture Stir well so the spices coat the meat evenly Simmer for two minutes to meld flavors and keep the meat moist

Layer the Casserole:

Line a baking dish with foil for easy cleanup Spoon a little sauce to barely coat the bottom Dip each tortilla in warm sauce to coat both sides This keeps the tortillas moist but not soggy Overlap them across the pan for a solid base

Build the Layers:

Add a layer of seasoned meat Top with a sprinkle of cheese Create another tortilla layer dipped in sauce Repeat the process until you reach the top Finish with a thick blanket of cheese for maximum melt and a protective seal

Bake:

Cover the dish with foil Bake in a 350 degree oven for fifteen minutes to keep moisture in Remove foil and bake five more minutes until cheese is bubbling and golden Cool for a few minutes before slicing to make neat portions

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My favorite ingredient here is the corn tortillas They bring a toasty backbone that stands up to all that sauce My youngest always sneaks the cheesiest corner piece from the pan When I serve this at family parties it is always finished first

Storage Tips

Let any leftovers cool completely before storing Slices keep well for three days in an airtight container in the fridge This casserole also freezes beautifully for up to two months Wrapped tightly in foil and stored in a freezer bag it can be reheated directly in the oven Cover with foil and bake until warmed through

Ingredient Substitutions

If you want a lighter dish use ground turkey or even black beans in place of beef Whole wheat or flour tortillas will work but they may soften more Keep the cheese blend flexible by using pepper jack or queso blanco Add a drained can of green chiles or olives for an extra punch

Serving Suggestions

This casserole shines with a crisp salad like chopped lettuce tossed with lime A scoop of guacamole or a drizzle of Mexican crema on top will cool down the spice For extra crunch serve tortilla chips on the side For brunch leftovers reheat slices and top with a fried egg

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Cultural and Historical Context

Layered casseroles inspired by enchiladas are a true classic in the Southwestern United States This recipe nods to the flavors of traditional red sauce enchiladas but makes it easy to feed a group without the fuss of filling and rolling each tortilla The result is hearty comfort food that adapts to modern kitchens

Recipe FAQs

→ Can I use flour tortillas instead of corn?

Corn tortillas provide a classic flavor and firm texture, but flour tortillas can be substituted if desired. You may notice a slightly softer consistency.

→ How spicy is this casserole?

The spice level depends on the enchilada sauce and taco seasoning used. For extra heat, add chili powder or opt for a spicy sauce.

→ What cheese works best for this dish?

Cheddar or a Mexican blend melt well and pair nicely with the beef and sauce. Monterey Jack and Colby are great alternatives.

→ Can this be prepared ahead of time?

Yes, you can assemble the layers a day in advance and refrigerate. Bake just before serving for best texture and flavor.

→ Is this dish freezer-friendly?

It freezes well. Cool completely, wrap tightly, and freeze. Reheat in the oven until warmed through before serving.