Enchiladas without all the work – this Beef Enchilada Casserole recipe is family friendly and done in under 30 minutes! It’s the perfect dinner for when time is short but you still want a lot of flavor.
This Beef Enchilada Casserole is the best for busy nights! If you have a little bit of extra time, try some other favorites, like these White Chicken Enchiladas or Cream Cheese Chicken Enchiladas.
This is such a great weeknight dinner – you can have it on the table in as little as 30 minutes. I love enchiladas, but don’t always love all of the rolling and the prep work that goes into them. So put this one on the menu and let it become one of your family favorites as well!
Ingredients
- Ground Beef: I like to use a ground beef that is not too lean, but not too fatty, either.
- Taco Seasoning: I like to use my homemade taco seasoning. You can use a store bought seasoning mix that you like, as well.
- Salt: The recipe calls for 1/4 teaspoon salt, but you can adjust this according to taste.
- Enchilada Sauce: Make sure you use an enchilada sauce that you like.
- Salsa: I like to use a thick and chunky salsa.
- Tortillas: You can use yellow or white corn tortillas.
- Cilantro: The cilantro adds lots of flavor, but if you are not a fan of cilantro, feel free to leave it out.
- Cheese: I like to use colby-jack, but any easy melting cheese will work fine.
How to Make Beef Enchilada Casserole
I’ve got a video (below) to show you how to make this enchilada casserole, but here is the step by step!
- Cook the beef with the taco seasoning.
- Add enchilada sauce, salsa and water and cook.
- Cut the tortillas into strips.
- Layer the casserole by placing half of the tortilla strips in the bottom of your baking dish, followed by half of the ground beef mixture, then half of the cheese and cilantro. Repeat the layers, except reserve the remaining cilantro for after the casserole is baked.
- Bake for 10 minutes or until everything is melted and warmed through.
- Top and serve!
Beef Enchilada Casserole Video
Watch the video above to see how easy this recipe is.
Favorite Toppings
You can’t forget the toppings! Here are a few things that I like to set out for people to put on their own servings.
*Sour Cream
*More Cilantro
*Hot Sauce
*Jalapenos
*Guacamole
*Shredded Lettuce
*Diced Tomatoes
Tips and Tricks
This recipe is super, super simple! Here are a few tips to make it the best way possible:
- If you use a ground beef with a higher percentage of fat, make sure you drain off the fat after cooking the ground beef.
- You can use any enchilada sauce that you want, but make sure it’s one that you love since the flavor will really come through. The same goes for the salsa.
- The longer you cook the beef and enchilada sauce mixture, the thicker it will be. Just make sure you don’t take it too far because you’ll need some of the moisture to soak into the tortillas.
- This casserole really reheats well, so look forward to those leftovers!
More Tex-Mex dinner favorites:
Taco Casserole
Crispy Shrimp Taco Recipe
Weeknight Tamale Pie Recipe
One Pan Enchilada Casserole
Homemade Salsa
Chicken Tostadas
Chicken Chimichanga Recipe
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Beef Enchilada Casserole
Ingredients
- 1 pound ground beef
- 1 teaspoon taco seasoning
- 1/4 teaspoon salt
- 10- oz can enchilada sauce
- 3/4 cup water
- 1/2 cup medium thick and chunky salsa
- 12 6-inch corn tortillas
- 1/4 cup fresh cilantro chopped, divided
- 1 cup shredded Colby Jack cheese
- sour cream and lime wedges for serving
Instructions
- Preheat the oven to 350ºF.
- Heat a large skillet over medium-high heat and add the ground beef, taco seasoning and salt. Cook, stirring and breaking up the beef, until the beef is browned and cooked through. Drain any fat, if needed.
- Add the enchilada sauce, water and salsa and bring to a boil. Cook for 4-5 minutes, until slightly reduced. Remove from the heat.
- Stack the tortillas and cut into 1-inch strips. Arrange half of the tortilla strips in the bottom of a 9-inch deep dish pie dish. Add half of the beef mixture, then sprinkle half of the cheese over the top. Sprinkle 2 tablespoons of the chopped cilantro on top. Repeat the layers, using the remaining tortillas, beef and then cheese.
- Bake until the cheese is melted and bubbly, about 10 minutes. Sprinkle the remaining cilantro over the top before serving. Serve with sour cream and lime wedges.
Polly Barnhardt says
I’ve made this several times and its so easy great casserole!
Tamara says
I made this tonight. My husband loved it. He’s usually not wild about casseroles. I did use a small shallot and sautéd that once the meat was no longer pink. I used a 15 oz. can of Hatch organic red enchilada sauce; thus used only 1/4 cup of water.
Denise says
Had this on Saturday night with my family. Everyone loved it from the youngest our 2 year ago granddaughter to the elders in the family. It is easy to make which is great when you want to share time with family and have a good meal.
Judy Clarkson says
This has become one of our family favorites in quarantine and it really couldn’t be easier. Thank you!!
Barbara H says
This casserole was delish!
Leslie says
Delicious! Instead of taco seasoning I use chili, cumin, garlic, and sea salt. Doubled the recipe and added black beans. My 13 year old son was so intrigued by the delicious smell he actually came upstairs from his game console to help me put everything in the casserole dish!!
carolyn trottier-mize says
at 82, i have rolled, tucked, layered,
stacked…but finally, i followed your recipe and cut, layered placed in my 10″pyrex deep dish and in 110 out weather, 81 degrees in, i fired up my gas oven and baked this in a few more minutes than you..ovens vary…but all done in such a short time…my old body couldn’t be more thrilled with this dish!!..it is wonderful in all aspects…start to finish!! thank you so much…out with the old (preparations, not me), and on with the new!
Teresa says
Family loved this recipe! Next time. I’ll double the ingredients so we have leftovers
Bonny Dallman says
I’m so going to try this.
barbara Bush says
Made this for the 2 of us-cut recipe in little more than half-added some mashed bl.beans to layers. Sprinkled cumin over meat when saute.Extra water and used 4 white tortillas. Topped with s.cream& prepared avocado and cilantro.Yumm
Deborah says
I’m so glad you liked it!
Dacia Denison says
Can you sub flour tortillas instead of corn? Wanting to make this tonight, but only have flour tortillas on hand. Thanks!
Deborah says
I have not tried flour tortillas, so I can’t say for sure, but I’m guessing it would work!
Kathy Peters says
So good! And so easy to make! I doubled the recipe and used a 13×9 pan for our weekly family dinner. Everyone loved it so much!
Judy Sanders says
Did I miss the measurements on the ingredients?
Deborah says
Hi Judy – there is a recipe card in the post with the full recipe including ingredients and instructions. It is after the post and the photos but before the comments.
Phyllis Wells says
It was simple and delicious! Making again for family get-together.
bob says
3/4 cup of water seems to be way too much :/
Lisa Roberson says
Can you make it up and put in the fridge and cook he next day?
Bev Svobodny says
I’m wondering the same thing. I imagine the tortillas might get a little soggy but I will give it a try.
Deborah says
I agree – I think the tortillas might get soggy, but it might not be too bad. If you try, let me know how it turns out!
Chelsea says
Sounds so yummy, can’t wait to make! What is your favorite enchilada sauce and thick and chunky salsa?!