Name: Hearty Ground Beef Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 packet taco or enchilada seasoning (1 oz); 1 can red enchilada sauce (10 oz); 1 can diced green chilies (4 oz); 8–10 corn or flour tortillas, cut into strips or quarters; 2 cups shredded cheddar cheese or Mexican blend; 1 can black beans, drained and rinsed (15 oz, optional); 1 cup frozen corn (optional); 1/2 cup chopped cilantro (optional); Salt and pepper to taste; Cooking spray or a bit of oil

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A hearty, crowd-pleasing dish layered with tender tortillas, seasoned ground beef, and melty cheese, this Hearty Ground Beef Enchilada Casserole is everything I want in a comforting weeknight dinner. It's simple to prepare, packed with bold flavors, and baked to bubbly perfection — ideal for family meals, gatherings, or leftovers throughout the week.

Hearty Ground Beef Enchilada Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet taco or enchilada seasoning (1 oz)

1 can red enchilada sauce (10 oz)

1 can diced green chilies (4 oz)

8–10 corn or flour tortillas, cut into strips or quarters

2 cups shredded cheddar cheese or Mexican blend

1 can black beans, drained and rinsed (15 oz, optional)

1 cup frozen corn (optional)

½ cup chopped cilantro (optional)

Salt and pepper to taste

Cooking spray or a bit of oil

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil.

In a large skillet over medium heat, I cook the ground beef and diced onion until the meat is browned and the onion has softened, about 5–7 minutes.

I stir in the minced garlic and cook for another minute until fragrant.

Then I add the taco or enchilada seasoning, diced green chilies, and half of the enchilada sauce. If I'm using black beans and corn, I add them here too. I let everything simmer for 3–4 minutes and season with salt and pepper.

I spread a thin layer of enchilada sauce on the bottom of the prepared dish.

Next, I layer half of the tortilla pieces, followed by half of the beef mixture, and then 1 cup of shredded cheese.

I repeat the layers using the rest of the tortillas and beef mixture, then pour the remaining enchilada sauce over the top.

I sprinkle the remaining cheese evenly over the dish.

I cover it with foil and bake for 20 minutes. After that, I remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.

Once out of the oven, I let it rest for 5 minutes. I like to finish it off with some chopped cilantro before serving.

Servings and timing

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Servings: 6

Calories: ~420 kcal per serving (estimate)

Variations

I like to swap in ground turkey or chicken for a lighter option. Sometimes I use flour tortillas for a softer texture or add a layer of sautéed bell peppers for more veggies. For extra heat, I’ll mix in jalapeños or hot sauce. If I want to make it vegetarian, I skip the beef and double up on beans and corn.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or cover and warm the whole dish in the oven at 350°F (175°C) until heated through. It also freezes well — I wrap the casserole tightly and freeze it for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

How do I keep the casserole from getting soggy?

I make sure not to over-saturate the layers with sauce and let the casserole rest after baking to allow it to set properly.

Can I make this ahead of time?

Yes, I often assemble the casserole a day ahead and keep it in the fridge, unbaked, covered with foil. I just bake it when I’m ready to serve.

What cheese works best?

I like using a Mexican blend for flavor and meltability, but cheddar, Monterey Jack, or Colby all work well.

Can I freeze this before baking?

Absolutely. I assemble the casserole, wrap it tightly with plastic wrap and foil, and freeze. I let it thaw in the fridge overnight and then bake as directed.

Do I need to use corn tortillas?

Not at all — I use whatever I have on hand. Corn tortillas give it a traditional flavor, but flour tortillas make it softer and a bit more like a lasagna.

Conclusion

This Hearty Ground Beef Enchilada Casserole is my go-to when I want something cozy, filling, and full of flavor without spending hours in the kitchen. It's flexible, easy to make ahead, and always a hit with anyone I serve it to. Whether for weeknight dinners or weekend potlucks, it’s a comforting classic I keep coming back to.

📖 Recipe:

Hearty Ground Beef Enchilada Casserole

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Halal

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Description

A comforting and hearty casserole layered with tortillas, seasoned ground beef, enchilada sauce, and melted cheese. Perfect for weeknight dinners or feeding a crowd.

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil.
In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion has softened, about 5–7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the taco or enchilada seasoning, diced green chilies, and half of the enchilada sauce. If using black beans and corn, add them here. Simmer for 3–4 minutes and season with salt and pepper.
Spread a thin layer of enchilada sauce on the bottom of the prepared dish.
Layer half of the tortilla pieces, followed by half of the beef mixture, and then 1 cup of shredded cheese.
Repeat the layers with the remaining tortillas and beef mixture, then pour the remaining enchilada sauce over the top.
Sprinkle the remaining cheese evenly over the dish.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.