Beef Enchilada Casserole Cheese

The first time I made this casserole was during a chaotic Tuesday when I had zero energy for rolling individual enchiladas. My kitchen smelled like cumin and comfort, and I realized that sometimes the lazy version becomes the family favorite. That night my husband went back for thirds and the leftovers disappeared even faster than they appeared.

Last winter my sister came over after a terrible day at work. I pulled this bubbling dish out of the oven, the cheese still sizzling, and watched her shoulders actually drop as she took that first bite. She asked for the recipe before she even finished her plate, and now she makes it for her own family every Sunday.

Ingredients

• 1 lb ground beef: I use 8515 lean ratio because you need some fat for flavor but not so much that you are swimming in grease
• 1 small onion: Finely chopped so it practically melts into the beef mixture
• 2 cloves garlic: Minced fresh is best but jarred works in a pinch
• 1 tbsp olive oil: Helps those onions get nice and soft before adding the beef
• 1 can diced green chilies: Optional but honestly they add such a nice mild heat
• 1 tsp ground cumin: That signature enchilada flavor starts here
• 1 tsp chili powder: Not too spicy but gives it that beautiful red color
• 1/2 tsp smoked paprika: My secret ingredient for depth
• Salt and pepper: Essential for bringing all the spices together
• 2 cups red enchilada sauce: Homemade is wonderful but a good storebought brand works perfectly
• 8 corn or flour tortillas: Corn gives more authentic flavor but flour is more forgiving
• 2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 1 cup shredded Monterey Jack: Melts so beautifully and balances the sharp cheddar
• Black olives: Totally optional but I love the salty bites they provide
• Fresh cilantro: Adds a bright fresh note against all that rich cheese
• Sour cream: The cool creamy finish that ties everything together

Instructions

Preheat your oven:

Get it to 375F and grab your 9x13 baking dish. Give it a quick spray with cooking spray or rub it with a little oil.

Cook the aromatics:

Heat that olive oil in a big skillet over medium heat. Toss in your chopped onion and let it soften for about 3 minutes. Add the garlic for just 30 seconds so it does not burn.

Brown the beef:

Add the ground beef to the skillet. Break it up with your spoon and cook until it is totally browned. Drain off the excess fat.

Add the spices:

Stir in those green chilies cumin chili powder smoked paprika salt and pepper. Let it cook for just one minute to wake up all those spices.

Start layering:

Pour half a cup of enchilada sauce in the bottom of your dish. Lay down 4 tortillas overlapping them slightly so they cover the bottom.

Add the filling:

Spread half the beef mixture over the tortillas. Top with 34 cup cheddar and half cup Monterey Jack. Drizzle 34 cup sauce over everything.

Repeat layers:

Do it all again with the remaining tortillas beef and more cheese. It is going to look tall and beautiful.

Top it off:

Pour the rest of that enchilada sauce over the very top. Sprinkle on any remaining cheese and those black olives if you are using them.

Bake covered:

Cover with foil and bake for 20 minutes. This gets everything hot and melty.

Get bubbly:

Remove the foil and bake another 10 to 15 minutes. You want the cheese to be bubbly and starting to turn golden in spots.

Let it rest:

This is the hard part but wait 10 minutes before cutting. It sets up beautifully and slices clean instead of sliding everywhere.

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This recipe became my go to when my son started football and suddenly I was feeding teenage boys regularly. They would come in starving and I could pull this out of the oven watching them practically inhale it while talking about practice. Something about comfort food just opens up conversations.

Making It Ahead

You can absolutely assemble this entire casserole the day before and keep it covered in the refrigerator. I actually think the flavors meld better this way. Just add about 5 to 10 minutes to the covered baking time since it is starting cold.

Freezing Instructions

This freezes beautifully either before or after baking. If freezing unbaked wrap it tightly and thaw overnight in the refrigerator before baking. Leftovers also freeze well in individual portions for those nights when you need something homemade but have zero time.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through all that rich cheese perfectly. Mexican rice or refried beans on the side make it a complete TexMex feast.

• Set out a toppings bar with extra sour cream jalapenos and sliced avocado
• Warm your tortillas slightly so they do not crack when you layer them
• The casserole firms up as it cools so do not panic if it seems loose right out of the oven

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There is something so satisfying about a dish that comes together so easily but tastes like it took all day. Hope this becomes a weeknight staple in your house like it has in mine.

Recipe Q&A

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas can be substituted for corn to suit texture preferences or dietary needs.

→ How do I make the casserole spicier?

Add jalapeños or choose a spicier enchilada sauce to increase heat without altering the base flavors.

→ Can this dish be prepared ahead of time?

It can be assembled in advance and refrigerated before baking to streamline meal prep.

→ What cheeses are recommended for layering?

A blend of shredded cheddar and Monterey Jack cheese melts well and adds balanced flavor.

→ Are there alternatives to beef for the filling?

Ground turkey or chicken can be used as leaner options while keeping a similar texture.