Beef Enchilada Casserole Cheese (Printable)
Layers of seasoned ground beef, corn tortillas, and melted cheese create this hearty Tex-Mex casserole.
# What You Need:
→ Meat & Protein
01 - 1 lb lean ground beef
02 - 1 cup canned black beans, drained and rinsed (optional)
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small red bell pepper, diced
→ Spices
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/4 tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Other
13 - 2 cups red enchilada sauce
14 - 10 small corn tortillas (6-inch each) or flour tortillas
15 - 2 cups shredded cheddar cheese
16 - 1 cup shredded Monterey Jack cheese
17 - 2 tbsp olive oil
→ Garnishes (optional)
18 - Chopped fresh cilantro
19 - Sliced scallions
20 - Sour cream
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper; cook for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6 to 7 minutes. Drain excess fat if needed.
05 - Mix in black beans (if using), chili powder, cumin, smoked paprika, oregano, cayenne pepper (optional), salt, and black pepper. Cook for 1 to 2 minutes to develop flavors.
06 - Pour in 1 cup enchilada sauce and simmer for 2 minutes. Remove from heat.
07 - Spread 1/4 cup enchilada sauce evenly on the bottom of the prepared baking dish. Layer 5 tortillas over the sauce, overlapping if necessary.
08 - Spoon half of the beef mixture evenly over the tortillas. Sprinkle with 1 cup cheddar and 1/2 cup Monterey Jack cheese.
09 - Layer remaining tortillas, beef mixture, and cheeses. Pour remaining enchilada sauce evenly over the top.
10 - Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is melted and bubbly.
11 - Let rest for 5 to 10 minutes before slicing. Garnish with cilantro, scallions, and sour cream if desired.
# Expert Suggestions:
01 -
- It comes together in under an hour from start to table, making weeknight dinners feel less rushed.
- The layered beef and cheese create a texture that's both hearty and surprisingly elegant for a casual meal.
- This is the type of casserole that feeds six people or stretches leftovers into tomorrow's lunch without losing its charm.
02 -
- Don't skip draining the ground beef properly—too much grease makes the casserole heavy and separates when it cools.
- Toasting your spices in the hot beef for just one minute transforms their flavor from flat to rich and complex.
- Overlapping tortillas prevents gaps where filling can escape and makes the casserole hold together when you cut it.
03 -
- Brown your beef in smaller batches if your skillet is crowded—it steams instead of browns, and you lose that crucial flavor development.
- Use good enchilada sauce; the difference between a budget brand and a mid-range one shows clearly in the final dish.