There's a special kind of magic to a Saturday evening. The hustle of the week finally melts away, replaced by a quiet invitation to relax and recharge. It’s on nights like these that I crave a meal that feels like a warm hug—deeply comforting and packed with flavour, but without any complicated steps.
That’s the perfect moment for this Savory Ground Beef Enchilada Casserole. This recipe captures all the rich, cheesy, and satisfying goodness of traditional enchiladas but reimagines it with the brilliant simplicity of a layered casserole. Forget the delicate task of rolling individual tortillas. Here, you simply layer tender corn tortillas with a savory, seasoned ground beef filling and mountains of melted cheese, all baked in a rich red enchilada sauce until bubbly and irresistible. It’s the ultimate cozy meal, designed for settling in and enjoying a truly relaxing night.
Why You’ll Love This Enchilada Casserole
All the Flavor, None of the Fuss: You get that authentic enchilada taste without the time-consuming step of rolling each tortilla.
Hearty & Satisfying: This is a substantial, protein-packed meal that will leave everyone at the table feeling happy and full.
Perfect for a Crowd: It’s easy to scale up and is served from one dish, making it an ideal choice for a casual family dinner or feeding guests.
A Make-Ahead Dream: Assemble it in the afternoon and pop it in the oven right before dinner for a stress-free meal.
Endlessly Adaptable: Easily customized with different proteins, cheeses, or levels of spice to suit your family's tastes.
Ingredients for Your Casserole
Let's gather the components for this comforting dish.
For the Savory Beef Filling:
Ground Beef: 1 lb (about 500g) of lean ground beef.
Onion: One medium onion, finely chopped.
Bell Pepper: One red or green bell pepper, chopped.
Garlic: 2-3 cloves, minced.
Taco Seasoning: One packet of store-bought seasoning, or make your own with chili powder, cumin, paprika, and oregano.
Red Enchilada Sauce: A large can (about 28oz/790g), divided. Look for a good quality mild or medium sauce.
For Assembly:
Corn Tortillas: About 10-12 corn tortillas. They provide a wonderful, authentic flavour. Substitution: Flour tortillas work well too; they will result in a softer, more pasta-like texture.
Shredded Cheese: 2-3 cups of a good melting cheese like Cheddar, Monterey Jack, or a Mexican blend.
Optional Toppings: Sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, or chopped tomatoes.
How to Make Ground Beef Enchilada Casserole
1. Prepare the Filling: In a large skillet or pot over medium-high heat, cook the ground beef with the chopped onion and bell pepper until the meat is browned and the vegetables have softened. Drain off any excess grease from the pan.
2. Season the Meat: Stir in the minced garlic and cook for another minute until fragrant. Add the taco seasoning and about 1/2 cup of the enchilada sauce. Stir everything together and let it simmer for 2-3 minutes for the flavours to meld. Remove from heat.
3. Prep for Assembly: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread it to coat.
4. Start Layering: Arrange a single layer of tortillas over the sauce, cutting or overlapping them as needed to create a solid base. Spoon half of the beef mixture evenly over the tortillas. Sprinkle with about one-third of the shredded cheese.
5. Repeat the Layers: Add another layer of tortillas, followed by the remaining beef mixture and another third of the cheese.
6. Finish and Bake: Top with a final layer of tortillas. Pour the remaining enchilada sauce over the top, spreading it to cover the tortillas completely. Sprinkle generously with the final third of the cheese. Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
7. Rest and Garnish: Let the casserole rest for at least 10 minutes before cutting into it. This is crucial as it allows the layers to set. Garnish with your favourite toppings and serve warm.
Make-Ahead & Storage Tips
Make-Ahead: This casserole is perfect for prepping ahead. You can assemble the entire dish (without baking), cover it tightly with foil, and refrigerate it for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the unbaked casserole for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.
Variations
Chicken Enchilada Casserole: Swap the ground beef for shredded cooked chicken (rotisserie chicken is a great shortcut!).
Vegetarian Delight: Replace the beef with two cans of black beans (rinsed and drained) and a cup of corn kernels.
Spice It Up: Add a finely chopped jalapeño to the beef mixture or use a "hot" enchilada sauce for an extra kick.
Creamy Dream: Stir 1/2 cup of sour cream or cream cheese into the beef mixture before layering for an extra rich and creamy texture.
Expert Tips for the Best Casserole
Soften Your Tortillas: If using corn tortillas, you can briefly warm them or dip them in the enchilada sauce before layering. This makes them more pliable and prevents them from cracking.
Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly. Grating a block of cheese will give you the best gooey, melted results.
Don't Skip the Rest: Letting the casserole sit for 10 minutes after it comes out of the oven is the secret to getting clean, beautiful slices that hold their layers.
Enchilada Casserole FAQs
Can I use flour tortillas instead of corn? Absolutely. Flour tortillas will create a softer, slightly chewier casserole, almost like a Mexican-style lasagna. Corn tortillas provide a more traditional flavour and a slightly firmer texture. Both are delicious!
My casserole turned out a bit watery. What happened? This can happen if the ground beef wasn't drained properly or if your enchilada sauce is very thin. Be sure to drain all the excess fat and look for a sauce with a good, thick consistency.
What should I serve with this casserole? It’s a complete meal on its own, but it pairs wonderfully with simple sides. A light green salad with a lime vinaigrette, a side of cilantro-lime rice, or just a bowl of fresh avocado slices are all fantastic options.