If you’re looking for easy dinner ideas that the whole family will enjoy, these cheesy beef enchilada casseroles are a great option. They combine the flavors of Tex-Mex with the convenience of a one-dish meal. Each recipe uses simple ingredients and comes together quickly. You’ll find variations that suit different tastes and schedules. These casseroles work well for busy weeknights when you want something hearty without extra steps.
Helpful Tips Before You Start
These tips will help your beef enchilada casseroles bake evenly with plenty of cheese and flavor.
Brown the Beef Well
Cook the ground beef in a hot skillet until it develops deep brown bits. This adds richer taste to the filling without extra ingredients.
Warm Corn Tortillas
Heat the tortillas briefly in the microwave or on a skillet before layering. They stay flexible and resist breaking during assembly.
Layer Cheese Generously
Sprinkle shredded cheese between each layer and on top. The extra cheese creates a gooey texture that holds the casserole together.
Add Extra Sauce
Pour additional enchilada sauce over the top before baking. This prevents dry edges and keeps the beef moist.
Rest After Baking
Let the casserole sit for 10 minutes once it comes out of the oven. Slices will hold their shape better when served.
Beef Enchilada Casserole with Roasted Poblanos and Corn
This casserole brings together seasoned beef, smoky roasted poblanos, and sweet corn in layers of tortillas and melted cheese. It offers a simple way to get Tex-Mex flavors on the table without rolling individual enchiladas.
The dish bakes into a hearty meal with soft tortillas, tender beef, and pockets of roasted pepper and corn throughout.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 2 poblano peppers
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 corn tortillas, cut into strips
- 2 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 15 minutes until the skins blister. Remove them, let cool slightly, then peel, seed, and chop.
- Lower the oven temperature to 375°F. In a large skillet over medium heat, cook the ground beef with the diced onion until the beef browns and the onion softens.
- Stir in the garlic, cumin, chili powder, and salt. Cook for one minute, then add the chopped roasted poblanos and corn kernels. Remove from heat.
- Spread 1/2 cup enchilada sauce in the bottom of a 9×9-inch baking dish. Layer half the tortilla strips over the sauce, followed by half the beef mixture and 1 cup of cheese. Repeat the layers with the remaining sauce, tortillas, beef, and cheese.
- Bake for 25 minutes until the cheese melts and the edges bubble. Let the casserole rest for 5 minutes before sprinkling with chopped cilantro.
Extra Tips
Roast the poblanos ahead and store them in the fridge for up to two days to speed up assembly on a busy night. Use fresh corn when it is in season or frozen kernels straight from the bag. Leftovers reheat well in a 350°F oven with a splash of extra sauce to keep the tortillas from drying out.Course: Main Course Cuisine: Mexican Equipment: Baking Dish, Large Skillet, Baking Sheet, Oven
Chipotle Beef Enchilada Casserole with Black Beans
This casserole brings smoky chipotle heat to classic beef enchiladas while black beans add hearty texture. It works well for busy weeknights when you want a filling Tex-Mex meal with minimal cleanup. Layers of corn tortillas, seasoned beef, and melted cheese create a comforting dish that holds up well for leftovers.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
- Stir in the minced chipotle peppers, black beans, salt, and black pepper. Cook for 2 minutes to combine the flavors.
- Spread 1/2 cup enchilada sauce across the bottom of the baking dish. Arrange 4 tortillas over the sauce, overlapping slightly.
- Spoon half the beef mixture over the tortillas and top with 1/2 cup enchilada sauce and 3/4 cup cheese. Repeat the layers with the remaining tortillas, beef mixture, sauce, and cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes until the cheese is bubbly and lightly browned.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Chipotle peppers bring noticeable smokiness, so start with two and add more only if you prefer extra heat. The black beans help stretch the beef without making the layers soggy, but drain them well before adding. Leftovers reheat nicely in the microwave with a splash of extra enchilada sauce to keep the tortillas moist.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Foil
Green Chile Beef Enchilada Casserole with Pepper Jack
This casserole layers seasoned beef with green chiles and pepper jack cheese between soft corn tortillas. The green enchilada sauce keeps everything moist while the pepper jack adds a mild kick that stands out in each bite. It works well for weeknight dinners when you want something hearty without much hands-on time.
The finished dish comes out bubbling with melted cheese on top and tender beef throughout. Green chiles give it a bright note that balances the richness of the beef and cheese.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles, drained
- 1 tsp ground cumin
- Salt and black pepper to taste
- 1 can (15 oz) green enchilada sauce
- 8 corn tortillas
- 2 cups shredded pepper jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain excess fat.
- Stir in the minced garlic, drained green chiles, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in half the green enchilada sauce and stir to combine. Remove the skillet from heat.
- Spread a thin layer of the remaining enchilada sauce on the bottom of the baking dish. Arrange 4 tortillas over the sauce, overlapping slightly.
- Spoon half the beef mixture over the tortillas and sprinkle with 1 cup of the shredded pepper jack cheese. Repeat with another layer of tortillas, beef mixture, and the remaining cheese.
- Pour any leftover enchilada sauce over the top. Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbly.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
Use a mix of mild and hot green chiles if you want more heat, or stick with mild for a family-friendly version. Leftovers reheat well in the microwave with a splash of extra enchilada sauce to keep the layers moist. For make-ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to one day before cooking.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Oven
Spicy Jalapeño Beef Enchilada Casserole with Queso Fresco
This casserole brings together ground beef, fresh jalapeños, and layers of tortillas in a simple baked dish. The heat from the peppers balances the rich beef and melted cheese, making it a good choice for a weeknight Tex-Mex meal when you want something filling without much fuss.
The finished casserole has a crisp tortilla layer on top and a creamy middle from the melted cheese. Queso fresco adds a mild, salty finish that contrasts the spice.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 jalapeños, seeded and diced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups red enchilada sauce
- 8 corn tortillas, cut into strips
- 1 1/2 cups shredded cheddar cheese
- 4 ounces queso fresco, crumbled
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion and jalapeños until the beef is browned and the vegetables are soft.
- Stir in the chili powder and cumin, then pour in 1 cup of the enchilada sauce and simmer for 2 minutes.
- Spread 1/2 cup of the remaining enchilada sauce in the bottom of the baking dish.
- Layer half the tortilla strips over the sauce, followed by half the beef mixture and half the cheddar cheese.
- Repeat the layers with the remaining tortillas, beef mixture, and cheddar cheese.
- Pour the last 1/2 cup of enchilada sauce over the top and sprinkle with the crumbled queso fresco.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use fresh jalapeños and taste one before adding both if you prefer less heat. The queso fresco should be added after baking so it stays soft but does not fully melt. Leftovers reheat well in the oven at 350 degrees with a splash of extra enchilada sauce to keep the tortillas from drying out.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Oven
Beef and Pinto Bean Enchilada Casserole with Smoked Paprika
This casserole layers ground beef and pinto beans in a sauce seasoned with smoked paprika, then stacks them with tortillas and cheese for a simple one-pan Tex-Mex dinner. It offers a hearty texture with a touch of smokiness that feels comforting on busy evenings.
The dish comes together quickly on the stovetop before finishing in the oven, making it a reliable choice when you want enchilada flavor without rolling individual tortillas.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups red enchilada sauce
- 8 corn tortillas, cut into strips
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic to the skillet and cook for 3 minutes until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the smoked paprika, chili powder, salt, and black pepper, then mix in the pinto beans and 1 cup of enchilada sauce. Simmer for 2 minutes.
- Spread half the tortilla strips in the bottom of a 9×13 inch baking dish. Top with half the beef mixture and half the cheese.
- Repeat the layers with the remaining tortilla strips, beef mixture, and cheese.
- Pour the remaining cup of enchilada sauce evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling.
Extra Tips
Let the casserole rest for 5 minutes after baking so the layers hold together when you cut into it. If you prefer a milder smoke flavor, start with 2 teaspoons of smoked paprika and add more after tasting the beef mixture. Leftovers keep in the fridge for up to 3 days and reheat best in a 350°F oven with a splash of extra enchilada sauce on top.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 inch baking dish
Beef Enchilada Casserole with Zucchini and Mexican Cheese Blend
This casserole brings together seasoned ground beef and slices of zucchini in a layered dish that stays hearty without feeling heavy. The Mexican cheese blend melts into the enchilada sauce and tortillas, creating a balanced mix of savory beef and tender vegetables. It works well for weeknight meals when you want a Tex-Mex option that comes together in one pan.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 2 medium zucchinis, sliced into rounds
- 2 cups shredded Mexican cheese blend
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in the minced garlic, cumin, chili powder, salt, and pepper. Cook for 1 more minute.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9×9 baking dish. Layer 4 tortillas over the sauce, overlapping slightly.
- Spread half the beef mixture over the tortillas, then add half the zucchini slices. Drizzle with 1/2 cup sauce and sprinkle with 1/2 cup cheese.
- Repeat the layers with the remaining tortillas, beef, zucchini, sauce, and another 1/2 cup cheese. Top the final layer with the last 4 tortillas, remaining sauce, and the rest of the cheese.
- Bake at 375°F for 25 minutes until the cheese is melted and bubbly. Let it rest 5 minutes before serving.
Extra Tips
Slice the zucchini evenly so it softens at the same rate as the beef layers. If the zucchini looks watery after slicing, pat the rounds dry with a towel before adding them to keep the casserole from turning soggy. Leftovers reheat well in the oven at 350°F covered with foil to maintain the cheese texture.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Wooden spoon
Adobo Beef Enchilada Casserole with Red Peppers
This casserole brings smoky adobo flavor to classic beef enchiladas. The red peppers add a touch of sweetness that balances the spice. It works well for weeknight dinners when you want something hearty without much fuss. Layers of tortillas, seasoned beef, and melted cheese create a dish that holds up nicely for leftovers.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 red bell pepper, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons adobo sauce
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded Mexican cheese blend
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the ground beef until browned. Add the onion, garlic, and red bell pepper. Stir in the adobo sauce and cook for 2 minutes more.
- Pour 1 cup of the red enchilada sauce into the skillet and stir to combine. Remove from heat.
- Spread a thin layer of the remaining enchilada sauce in the bottom of a 9×13 baking dish. Arrange 4 tortillas over the sauce. Top with half the beef mixture and 1 cup of cheese.
- Repeat the layers with the remaining tortillas, beef mixture, sauce, and cheese.
- Bake for 20 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before slicing. Sprinkle with chopped cilantro before serving.
Extra Tips
Use the adobo sauce from canned chipotles for the strongest flavor. If the mixture seems dry after cooking the beef, add a splash of water to loosen it. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the tortillas soft.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Baking Dish, Oven
Beef Enchilada Casserole Layered with Refried Beans
This beef enchilada casserole stacks seasoned ground beef with creamy refried beans between soft corn tortillas. It creates a hearty Tex-Mex bake that comes together quickly for weeknight dinners or casual gatherings.
The refried beans add a smooth layer that contrasts with the spiced beef and melted cheese on top. Red enchilada sauce ties the flavors together for a familiar yet simple meal.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) refried beans
- 1 can (10 ounces) red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- Chopped fresh cilantro for serving
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned. Drain any excess fat.
- Stir the chili powder and ground cumin into the beef mixture and cook for one more minute.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish. Arrange four corn tortillas over the sauce, then spread half the refried beans evenly over the tortillas.
- Spoon half the beef mixture over the beans, pour on more enchilada sauce, and sprinkle with one cup of cheddar cheese. Repeat the layers with the remaining tortillas, beans, beef, sauce, and cheese.
- Bake for 20 minutes until the cheese is fully melted and the edges are bubbly. Let the casserole rest for five minutes before slicing. Sprinkle with chopped cilantro when serving.
Extra Tips
Warm the refried beans slightly before spreading them so they layer evenly without tearing the tortillas. Leftovers reheat well in the oven at 350 degrees with a splash of extra enchilada sauce to keep the texture moist.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 inch baking dish, Oven
Smoky Beef Enchilada Casserole with Sweet Corn and Cotija
This casserole layers smoky spiced beef with sweet corn and plenty of melted cheese between soft corn tortillas. It comes together quickly for busy weeknights and works well for casual family meals or casual gatherings.
The finished dish has tender beef in a smoky sauce, bursts of sweet corn, and a crumbly cotija topping that adds saltiness against the rich cheese layers.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 can (15 oz) red enchilada sauce
- 1 cup sweet corn kernels
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft. Drain any excess fat.
- Stir in the minced garlic, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Pour in the enchilada sauce and add the sweet corn kernels. Simmer for 3 minutes, stirring to combine.
- Spread a thin layer of the beef mixture in the bottom of the baking dish. Add a layer of 4 corn tortillas, breaking them to fit if needed.
- Spoon half of the remaining beef mixture over the tortillas and sprinkle with 1 cup of the shredded cheddar cheese. Repeat with the remaining tortillas, beef mixture, and cheddar cheese.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and sprinkle the cotija cheese and chopped cilantro over the top before serving.
Extra Tips
Use frozen corn straight from the bag so it stays crisp during baking. If you want more smoke, add a pinch of chipotle powder with the other spices. Leftovers reheat well in the microwave with a splash of water to keep the tortillas from drying out.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Wooden spoon
Beef Enchilada Casserole with Cilantro Lime Rice Base
This casserole layers tender cilantro lime rice with seasoned beef and plenty of melted cheese for a complete Tex-Mex meal in one dish. The rice base absorbs the enchilada sauce while the cheese on top turns golden and bubbly. It works well for weeknight dinners when you want something hearty without much fuss.
The flavors balance bright lime and fresh cilantro against rich beef and savory sauce. Each bite gives you soft rice, saucy meat, and gooey cheese.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rice in a saucepan with the water and salt over medium heat until tender, about 15 minutes. Stir in the chopped cilantro and lime juice, then set the rice aside.
- Brown the ground beef in a large skillet over medium heat. Add the diced onion and minced garlic, and cook until the onion softens. Pour in the enchilada sauce and simmer for 5 minutes. Season with black pepper.
- Preheat the oven to 375°F. Spread the cilantro lime rice evenly in the bottom of a 9×9 baking dish. Spoon the beef mixture over the rice. Sprinkle the shredded cheddar cheese on top.
- Bake for 20 minutes until the cheese melts and starts to brown at the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use day-old rice if you have it on hand, as it holds its texture better when layered and baked. For a milder flavor, swap half the cheddar for Monterey Jack. Leftovers reheat well in the microwave with a splash of water to keep the rice moist.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large skillet, 9×9 baking dish
Beef and Mushroom Enchilada Casserole with Oregano
This casserole brings together ground beef and sliced mushrooms for a filling that feels hearty without being heavy. The oregano adds an earthy note that works well with the enchilada sauce and melted cheese. It comes together in one baking dish, making it useful for busy evenings when you want a Tex-Mex meal with minimal cleanup.
The layers of corn tortillas soak up the sauce while the cheese browns on top. Mushrooms release moisture during cooking, which keeps the beef mixture from drying out. The result is a balanced bake that slices cleanly after a short rest.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the ground beef to the skillet. Break it up with a spoon and cook until no longer pink. Season with salt, black pepper, and the dried oregano.
- Pour 1/2 cup of enchilada sauce into the bottom of the baking dish. Layer 4 tortillas over the sauce, tearing them to fit as needed.
- Spread half of the beef and mushroom mixture over the tortillas. Drizzle with 1/2 cup of enchilada sauce and sprinkle with 1/2 cup of cheese. Repeat the layers once more, ending with the remaining cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and lightly browned.
- Let the casserole rest for 5 minutes before slicing and serving.
Extra Tips
Use a mix of button and cremini mushrooms if you want deeper flavor. The oregano is added early so it has time to bloom in the beef fat. Leftovers reheat well in the oven at 350°F with a splash of extra sauce to keep the tortillas from drying out.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish, Oven
Beef Enchilada Casserole with Fire-Roasted Tomatoes and Extra Cheddar
This casserole layers seasoned beef with smoky fire-roasted tomatoes between corn tortillas and a generous amount of cheddar. It creates a simple Tex-Mex meal that works well for weeknight dinners when you want something filling without much hands-on time.
The fire-roasted tomatoes bring a subtle smokiness that pairs with the melted cheese on top. Extra cheddar ensures each serving has plenty of gooey texture throughout the layers.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas, quartered
- 2 1/2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375°F. In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
- Stir in the fire-roasted tomatoes, chili powder, cumin, salt, and black pepper. Simmer the mixture for 5 minutes to let the flavors combine.
- Spread a thin layer of the beef mixture in the bottom of a 9×13 inch baking dish. Add a layer of quartered corn tortillas, then sprinkle with 1 cup of the cheddar cheese. Repeat the layers once more, ending with the remaining beef mixture.
- Top the final layer with the remaining 1 1/2 cups cheddar cheese. Bake uncovered for 20 minutes, or until the cheese is melted and starting to brown on the edges.
Extra Tips
Use the full amount of cheddar on top so it forms a solid melted layer that holds the casserole together when sliced. If the fire-roasted tomatoes are very juicy, drain them briefly before adding to keep the texture from becoming soggy. Leftovers reheat well in the oven at 350°F for 15 minutes to restore the crisp edges on the tortillas.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 inch baking dish, Oven
Beef Enchilada Casserole with Pickled Red Onions and Avocado Topping
This casserole layers seasoned beef, corn tortillas, and plenty of cheese with enchilada sauce for a simple Tex-Mex meal. The pickled red onions add a sharp, tangy bite that cuts through the richness, while fresh avocado on top brings creaminess without extra cooking.
It works well for weeknight dinners when you want something filling but still fresh. The combination of melted cheese, soft tortillas, and bright toppings gives a balance of textures that feels satisfying without much effort.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt (for pickling liquid)
- 1 avocado, sliced
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the chili powder, cumin, salt, and black pepper, and cook until the beef is fully browned and the spices are fragrant.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 9×9 baking dish. Layer 4 tortillas over the sauce, then spread half the beef mixture on top. Drizzle with another 1/2 cup sauce and sprinkle with 1 cup cheese. Repeat the layers with the remaining tortillas, beef, sauce, and cheese.
- Bake at 375°F for 20 minutes until the cheese is melted and bubbly. While the casserole bakes, combine the sliced red onion, vinegar, water, sugar, and salt in a small bowl. Let the onions sit for at least 15 minutes to pickle.
- Remove the casserole from the oven and let it rest for 5 minutes. Top with the pickled red onions and sliced avocado before serving.
Extra Tips
Make the pickled onions up to a day ahead and store them in the fridge so the flavors develop more. If you prefer less tang, drain the onions well before adding them. Leftovers reheat best in a 350°F oven with a splash of extra enchilada sauce to keep the tortillas from drying out.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Mixing bowl
