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There’s something magical about sliding a bubbling casserole out of the oven that makes everyone pause and take notice. If you’re searching for easy weeknight dinners that don’t compromise on flavor, this Beef Enchilada Casserole is about to become your new best friend. This recipe combines everything you love about Tex-Mex cuisine into one glorious dish that costs less than taking your family out to dinner.
Table of Contents
Why This Beef Enchilada Casserole Works
This isn’t just another enchilada recipe it’s a complete meal solution. The genius of this casserole lies in its simplicity. You’re building layers of flavor without fussy techniques. Homemade enchilada sauce eliminates that watered-down taste of canned versions, while the beef filling stays moist and flavorful. The beauty of this dish is that it comes together in under 45 minutes, making it one of the best quick dinner ideas for busy families.
Key Features
This beef enchilada casserole works perfectly because it checks every box: it’s affordable for cheap dinners for a family, kid-friendly for picky eaters, and impressive enough for casual entertaining. You’re also customizing your sauce from scratch, which means full control over spice levels and ingredients.
Equipment You’ll Need
Having the right tools makes this recipe effortless. Here’s what you’ll use:
| Equipment | Purpose | Affiliate Link |
|---|---|---|
| Large Skillet | For sauce preparation and beef cooking | Quality Frying Pans |
| Separate Skillet | Simultaneous sauce and filling cooking | Quality Frying Pans |
| 9×13 Baking Dish | Casserole assembly and baking | Quality Baking Sheets |
| Oven | Baking to melty cheese perfection | Professional Oven |
| Blender | Smooth enchilada sauce | High-Power Blender |
| Measuring Cups & Spoons | Accurate ingredient measurements | Measuring Set |
| Cutting Board | Safe ingredient prep | Durable Cutting Board |
| Chef’s Knives | Efficient chopping and dicing | Professional Chef Knives |
| Mixing Bowls | Ingredient combining and storage | Quality Mixing Bowls |
Complete Ingredient List
For the Enchilada Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | Adds richness to the sauce base |
| Yellow onion | 1 small, diced | Aromatic foundation |
| Kosher salt | 1/2 teaspoon | For sauce seasoning |
| Cumin | 1 1/2 teaspoons | Warm, earthy spice |
| Chili powder | 2 teaspoons | Adds depth and color |
| All-purpose flour | 1 tablespoon | Thickening agent |
| Tomato sauce | 15 ounces | Tangy sauce base |
| Chicken stock | 1 cup | Adds savory liquid |
| Garlic | 2 cloves, minced | Aromatic punch |
For the Casserole
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | Main protein; can substitute chicken |
| Kosher salt | 1/2 teaspoon | Beef seasoning |
| Black pepper | 1/4 teaspoon | Beef seasoning |
| Yellow onion | 1 small, diced | Second onion for filling |
| Diced green chiles | 4.5 ounces | Authentic Tex-Mex flavor |
| Black beans | 15 ounces, drained | Plant-based protein boost |
| Corn tortillas | 12 (6-inch) | Casserole structure |
| Colby Jack cheese | 3 cups, shredded | Creamy, melty top |
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray and set aside. This ensures your casserole won’t stick and makes cleanup significantly easier.
Step 2: Build the Enchilada Sauce Foundation
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion becomes translucent, approximately 5 minutes. This develops the flavor foundation.
Step 3: Prepare the Beef Filling
While the onion is cooking, add the ground beef to a separate skillet, breaking it up and seasoning with salt and pepper. Once broken up, add the second diced onion and cook until the beef is completely cooked through, about 5 minutes. Drain excess fat before proceeding.
Step 4: Complete the Enchilada Sauce
Stir chili powder and cumin into the onion mixture and cook for approximately 30 seconds. Then stir in 1 tablespoon all-purpose flour. Slowly whisk in chicken stock, then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally, for 5 minutes. For a smoother sauce, transfer to a blender and blend until smooth.
Step 5: Combine Beef Mixture
Once the beef is cooked through, remove from heat and stir in the green chiles and black beans. This creates a flavorful, protein-rich filling.
Step 6: Layer the First Sauce
Pour 1/2 cup of enchilada sauce into the bottom of your prepared baking dish. This prevents sticking and creates a flavor layer.
Step 7: Combine Sauce with Beef
Pour 1/2 cup of enchilada sauce into the beef mixture and stir to combine.
Step 8: Create the First Tortilla Layer
Dip 6 tortillas in the remaining sauce to coat them evenly and line the bottom of the casserole dish with them.
Step 9: Add First Beef Layer
Divide the beef mixture in half. Add half of it on top of the tortillas in the pan. Top with 1 cup of shredded Colby Jack cheese.
Step 10: Create the Second Tortilla and Beef Layer
Dip the remaining 6 tortillas in the enchilada sauce and layer on top. Add the remaining beef mixture and finish with 2 cups of Colby Jack cheese.
Step 11: Bake to Perfection
Bake uncovered for 20 minutes or until the cheese is bubbly and starting to brown at the edges. This is your signal that everything inside is heated through and melded together.
Helpful Tips for the Best Results
Make it ahead: You can assemble this casserole completely the night before and bake it when you’re ready. Simply cover with foil and refrigerate until baking time.
Spice level control: Adjust the chili powder and cumin to match your family’s heat preferences. You can always add more, but you can’t take it out.
Tortilla hack: If your tortillas are dried out or cracking, microwave them for 30 seconds wrapped in a damp paper towel to make them more pliable.
Cheese considerations: While Colby Jack is fantastic, you can use sharp cheddar or a Mexican cheese blend for different flavor profiles.
Beef substitution: Don’t eat beef? The recipe works beautifully with shredded rotisserie chicken use the same weight and follow identical instructions.
Frequently Asked Questions
Q: Can I make this casserole vegetarian?
A: Absolutely! Replace the ground beef with an additional 15 ounces of black beans or add crumbled tofu. The casserole will be just as satisfying and hearty.
Q: How long can I store leftover beef enchilada casserole?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350-degree oven, covered, for about 15 minutes.
Q: Can this beef enchilada casserole be frozen?
A: Yes! Before baking, wrap the assembled casserole tightly in plastic wrap and foil. Freeze for up to 3 months. Add an extra 10-15 minutes to the baking time when cooking from frozen.
Q: What’s the difference between enchiladas and this casserole?
A: Traditional enchiladas are individual rolled tortillas, while this casserole stacks layers. This approach is faster and just as delicious.
Q: Why isn’t my cheese getting bubbly?
A: Make sure your oven is fully preheated and bake uncovered. If you’re baking for a crowd, increase the time by 5-10 minutes.
Q: Can I use flour tortillas instead of corn?
A: Absolutely, though the texture and flavor will be slightly different. Both work wonderfully.
Q: What sides pair best with beef enchilada casserole?
A: Serve alongside Spanish rice, a fresh green salad, Mexican street corn, or simple sour cream and guacamole. Cilantro lime rice is another crowd-pleaser.
Why This Recipe Deserves a Spot in Your Rotation
When you’re hunting for easy weeknight dinners that satisfy everyone, this Beef Enchilada Casserole checks every single box. It’s affordable enough for cheap dinners for a family, takes under 45 minutes from start to finish, and tastes incredibly impressive. The homemade enchilada sauce puts this firmly in gourmet territory, while the simple assembly means stress-free cooking.
Whether you’re tackling lazy dinners, planning quick dinner ideas for busy weeks, or looking for kid-friendly dinners that adults genuinely enjoy, this casserole is your answer. It’s the kind of recipe that gets requests for seconds and thirds, conversations that linger over dinner, and containers that are licked clean.
Make this tonight and discover why beef enchilada casserole has become such a beloved comfort food in families everywhere.
PrintEasy Beef Enchilada Casserole: The Ultimate Family Dinner Solution
This Easy Beef Enchilada Casserole is the ultimate comfort food that brings the whole family to the table. Layers of tender tortillas, savory ground beef, creamy cheese, and authentic enchilada sauce create a budget-friendly meal that tastes like you’ve been cooking all day. Perfect for lazy dinners, kid-friendly gatherings, and those nights when you need something quick but impressive.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 8
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
1 tablespoon olive oil
1 small yellow onion diced
1/2 teaspoon kosher salt
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon all purpose flour
15 ounces tomato sauce
1 cup chicken stock
2 cloves garlic minced
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small yellow onion diced
4.5 ounces diced green chiles
15 ounces black beans drained and rinsed
12 corn tortillas (6 inches)
3 cups shredded colby jack cheese
Instructions
1. Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
2. In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.
3. While the onion is cooking, add the ground beef to a separate skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes.
4. Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
5. Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles and black beans.
6. Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the beef mixture.
7. Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
8. Divide the beef mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
9. Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining beef mixture and 2 cups colby jack cheese.
10. Bake uncovered for 20 minutes or until the cheese is bubbly.
Notes
Make it ahead: You can assemble this casserole completely the night before and bake it when you’re ready. Simply cover with foil and refrigerate until baking time.
Spice level control: Adjust the chili powder and cumin to match your family’s heat preferences. You can always add more, but you can’t take it out.
Tortilla hack: If your tortillas are dried out or cracking, microwave them for 30 seconds wrapped in a damp paper towel to make them more pliable.
Cheese considerations: While Colby Jack is fantastic, you can use sharp cheddar or a Mexican cheese blend for different flavor profiles.
Beef substitution: Don’t eat beef? The recipe works beautifully with shredded rotisserie chicken—use the same weight and follow identical instructions.
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