Name: Lazy Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 pound ground beef; 1 small onion, diced; 1 packet taco seasoning; 1 cup water; 1 (10 oz) can red enchilada sauce; 1 (10 oz) can diced tomatoes with green chilies, drained; 6 small flour tortillas, cut into quarters; 2 cups shredded Mexican blend cheese; 1 cup sour cream; 1/4 cup sliced black olives (optional); 2 tablespoons chopped fresh cilantro (optional); Salt and pepper to taste

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I make this Lazy Enchilada Casserole when I want all the bold Tex-Mex flavors without the extra work of rolling individual enchiladas. I layer soft tortillas with seasoned ground beef, rich enchilada sauce, and plenty of melted cheese, then bake everything together until bubbly and golden. It’s the kind of comforting, hearty dinner I rely on during busy weeknights when I still want something homemade and satisfying.

Lazy Enchilada Casserole

Ingredients

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

1 pound ground beef

1 small onion, diced

1 packet taco seasoning

1 cup water

1 (10 oz) can red enchilada sauce

1 (10 oz) can diced tomatoes with green chilies, drained

6 small flour tortillas, cut into quarters

2 cups shredded Mexican blend cheese

1 cup sour cream

¼ cup sliced black olives (optional)

2 tablespoons chopped fresh cilantro (optional)

Salt and pepper to taste

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a 9x13-inch baking dish.

In a large skillet over medium heat, I cook the ground beef and diced onion until the beef is browned and fully cooked, then I drain any excess grease.

I stir in the taco seasoning and water, letting it simmer for about 3 to 4 minutes until the mixture thickens.

Next, I add the enchilada sauce and drained diced tomatoes with green chilies. I stir everything together and let it simmer for another 2 to 3 minutes. I season with salt and pepper to taste.

I spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Then I layer half of the tortilla pieces over the sauce, followed by half of the meat mixture and half of the shredded cheese.

I repeat the layers with the remaining tortillas, meat mixture, and cheese.

I cover the dish with foil and bake it for 20 minutes. Then I remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.

After removing it from the oven, I let it rest for about 5 minutes before serving. I like to top it with sour cream, black olives, and fresh cilantro when I have them on hand.

Servings and timing

This recipe makes 6 servings, which I find perfect for a family dinner with a little leftover for lunch the next day.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Each serving contains approximately 420 kcal, making it a hearty and satisfying main dish.

Variations

I sometimes swap the ground beef for ground turkey or shredded chicken when I want a lighter option.

For a vegetarian version, I replace the meat with black beans, pinto beans, or a mix of sautéed vegetables like bell peppers and zucchini.

If I want extra heat, I add chopped jalapeños or use a spicier enchilada sauce.

I also like to mix in a layer of refried beans for an even heartier casserole.

When I’m feeding a crowd of cheese lovers, I blend in some pepper jack or sharp cheddar for extra flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

When I reheat individual portions, I use the microwave for 1 to 2 minutes, depending on the portion size.

If I’m reheating a larger amount, I cover it with foil and warm it in a 325°F oven until heated through.

I can also freeze the casserole for up to 2 months. I make sure it’s tightly wrapped, and I thaw it overnight in the refrigerator before reheating.

FAQs

Can I make this casserole ahead of time?

I often assemble the casserole a day in advance and store it covered in the refrigerator. When I’m ready to bake, I add a few extra minutes to the cooking time if it’s going into the oven cold.

Can I use corn tortillas instead of flour tortillas?

I sometimes use corn tortillas for a more traditional enchilada flavor. I find they give the dish a slightly firmer texture and a deeper corn taste.

How do I prevent the casserole from becoming soggy?

I make sure to drain the diced tomatoes well and let the meat mixture simmer until slightly thickened. This helps keep the layers from getting too watery.

What can I serve with this casserole?

I like serving it with a simple green salad, Mexican rice, or refried beans to round out the meal.

Can I double this recipe?

I double the ingredients and divide everything between two baking dishes when I’m cooking for a larger group. It’s perfect for gatherings and freezes well for later.

Conclusion

I turn to this Lazy Enchilada Casserole whenever I need a comforting, no-fuss dinner that still delivers big flavor. The layered tortillas, seasoned beef, and melted cheese come together in the most satisfying way. It’s simple, filling, and always a crowd-pleaser at my table.

📖 Recipe:

Lazy Enchilada Casserole

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Halal

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Description

A comforting and easy Tex-Mex casserole made with layers of tortillas, seasoned ground beef, enchilada sauce, and melted cheese, baked until bubbly and golden. Perfect for busy weeknights and family dinners.

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook ground beef and diced onion until beef is browned. Drain excess grease.
Stir in taco seasoning and water. Simmer for 3–4 minutes until slightly thickened.
Add enchilada sauce and drained diced tomatoes with green chilies. Simmer 2–3 minutes. Season with salt and pepper to taste.
Spread a thin layer of meat sauce in the prepared baking dish. Layer half of the tortilla pieces, half of the meat mixture, and half of the shredded cheese.
Repeat layers with remaining tortillas, meat mixture, and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Top with sour cream, black olives, and fresh cilantro if desired.