Beef Enchilada Casserole

This Beef Enchilada Casserole brings all the comforting, bold flavors of traditional enchiladas but with a much easier assembly. It’s perfect for busy weeknights or when you need to feed a hungry crowd without the fuss of rolling tortillas one by one. Each slice delivers layers of seasoned ground beef, smoky enchilada sauce, melty cheese, and tender corn tortillas for a satisfying and hearty meal.

I first made this casserole when I was short on time but craving something cozy. Now it’s a go-to in our house, and leftovers disappear quickly.

Ingredients

• Ground beef: for a rich and savory protein base choose lean to reduce excess grease
• Corn tortillas: that soak up sauce and add authentic texture fresh tortillas work best
• Enchilada sauce: with smoky chili flavor that ties everything together homemade or store-bought both work fine
• Shredded cheese: blend of cheddar and Monterey Jack for gooey melt and balanced flavor
• Black olives: to introduce a salty, briny contrast that cuts through richness
• Diced onions: to bring a natural sweetness and mild crunch
• Chili powder, cumin, and garlic powder: for that signature Tex-Mex seasoning fresh spices enhance aroma and depth

Step-by-Step Instructions

Sauté the Beef and Onions:

In a large skillet over medium heat, brown the ground beef thoroughly until no pink remains. Drain any excess fat for a cleaner taste. Add diced onions followed by chili powder, cumin, and garlic powder. Cook everything together until the onions soften and the spices fill the kitchen with their warm scent.

Simmer with Enchilada Sauce:

Pour approximately two-thirds of your enchilada sauce over the beef mixture, stirring well. Let this simmer gently for five minutes so the sauce thickens slightly and the flavors meld into the meat.

Prepare and Layer the Casserole:

Lightly grease a 9 by 13-inch baking dish with a little oil or cooking spray. Spread a thin layer of the remaining enchilada sauce evenly on the bottom to prevent sticking. Place four to six corn tortillas to cover the bottom layer. Spread half the beef mixture over the tortillas, sprinkle with black olives, then a generous handful of shredded cheese. Repeat these layers once more, finishing with a top layer of tortillas, the rest of the sauce, and a final blanket of cheese.

Bake the Casserole:

Cover the baking dish tightly with foil. Bake in a preheated oven at 375 degrees Fahrenheit for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbling and has turned golden. Let rest for about 10 minutes before slicing to help the casserole set and make serving easier.

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One of my favorite things about this dish is how the black olives add a bright, surprising note. I remember my family’s first time trying this casserole and everyone agreeing it was a keeper. The combination of layers always feels like a warm hug on a plate.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. For freezing, slice the casserole into individual portions, wrap them tightly in plastic wrap and aluminum foil, and keep them in a freezer-safe bag or container. When reheating, use an oven for the best texture or microwave if you’re short on time, just cover to avoid drying out.

Ingredient Substitutions

• Ground turkey or chicken works well instead of beef for a leaner dish
• Flour tortillas can be used but may become softer and less traditional corn tortillas hold sauce better
• If you prefer milder flavors, swap enchilada sauce for a tomato-based salsa or a lower-heat version
• Shredded mozzarella can replace cheddar or Monterey Jack but the flavor will be milder

Serving Suggestions

• Top with fresh cilantro, a dollop of sour cream, sliced avocado, or a gentle squeeze of lime juice for a fresh contrast
• Serve alongside Mexican rice, guacamole, or a crisp green salad to add variety and texture
• Drizzle with hot sauce or sprinkle diced jalapeños for an extra kick if you like it spicy

Cultural Context

Enchiladas are a traditional Mexican dish made from corn tortillas wrapped around a filling and topped with sauce. This casserole version simplifies the process by layering ingredients, making it a popular Tex-Mex adaptation available in many American households. It’s a comforting bridge between authentic Mexican flavors and easy home cooking.

Pro Tips

• Brown the beef thoroughly and drain well to avoid a greasy casserole
• Toast your spices before adding to the beef for more depth in flavor
• Let the casserole rest after baking to help the layers set, making slicing cleaner and easier

Commonly Asked Questions

→ Can I substitute flour tortillas?

Yes, but flour tortillas tend to soften more and may become a bit soggy. Corn tortillas provide a firmer texture and traditional flavor that hold up better in layering.

→ Is it possible to prepare this casserole ahead of time?

Absolutely. You can assemble everything the night before, refrigerate covered, and bake when ready for a convenient meal option.

→ What are some good topping ideas?

Sour cream, fresh cilantro, diced avocado, chopped green onions, or a squeeze of lime juice all complement the flavors excellently.

→ Can ground turkey be used instead of beef?

Yes, ground turkey works well as a lighter protein alternative while still pairing nicely with the spices and cheese.

→ How spicy is this dish?

The sauce offers mild to medium heat. Adjust spice easily by adding jalapeños or using a hotter sauce variety to suit your taste.