Beef Enchilada Casserole Cheese

The first time I made this casserole, it was supposed to be traditional rolled enchiladas. My tortillas kept tearing, the filling was everywhere, and I finally just threw my hands up and layered everything like lasagna instead. That happy accident has now become the most requested dish at every family gathering and potluck I attend.

Last winter, my neighbor was going through a tough time and I brought over a pan of this casserole. She called me two days later to confess that she and her kids had finished the entire thing in 24 hours and the baking dish was still sitting on her counter because she could not bear to part with the last few cheese crusted corner pieces.

Ingredients

• 1 lb ground beef: I learned that draining the fat thoroughly prevents the bottom layer from getting soggy during baking
• 1 small onion and 2 cloves garlic: These aromatics create the foundation that makes the beef taste restaurant quality
• 1 tsp each cumin and chili powder plus 1/2 tsp smoked paprika: This spice blend hits that perfect balance without being overwhelming
• 2 cups red enchilada sauce: Homemade sauce is wonderful but do not stress about using store bought, just find one you like drinking straight from the jar
• 8 corn tortillas: Corn adds authentic flavor but flour works beautifully if that is what your family prefers
• 3 cups shredded cheddar and Monterey Jack: The cheddar brings sharpness while Monterey Jack melts into that gorgeous creamy layer

Instructions

Get your oven ready and prep the beef:

Preheat your oven to 375°F and grease a 9x13 inch baking dish. In a large skillet, cook the onion in olive oil for about 3 minutes until softened, then add garlic for 30 seconds more until fragrant.

Brown and season the meat:

Add the ground beef and cook for 5 to 6 minutes, breaking it up until browned completely. Drain the excess fat then stir in the green chilies, cumin, chili powder, smoked paprika, salt and pepper.

Start the layers:

Spread half a cup of enchilada sauce across the bottom of your prepared dish. Arrange 4 tortillas over the sauce, letting them overlap slightly like shingles on a roof.

Build the first layer:

Top the tortillas with half the beef mixture, three quarters cup of cheddar, and half a cup of Monterey Jack. Drizzle three quarters cup of sauce over this layer.

Repeat and finish:

Add the remaining tortillas, beef, cheeses, and another three quarters cup of sauce. Pour the remaining sauce over the top and scatter any leftover cheese plus olives across the surface.

Bake until bubbly:

Cover tightly with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes more until the cheese is bubbling and starting to turn golden in spots.

Let it rest:

This is the hardest part but wait 10 minutes before cutting so the layers set. Sprinkle with fresh cilantro and serve with sour cream on the side.

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My daughter now requests this for her birthday dinner every year instead of cake. Something about that combination of spices and cheese just hits different when you are six years old and apparently it beats dessert any day of the week.

Make It Ahead Like A Pro

I have discovered that assembling this casserole the night before actually improves the flavor. Cover tightly with foil and refrigerate, then add about 10 minutes to the baking time since it will be cold. The tortillas absorb some sauce overnight and become even more tender.

Perfect Pairings

A simple green salad with lime dressing cuts through all that rich cheese beautifully. Mexican rice or refried beans turn it into a complete meal that stretches to feed even more people than the recipe claims.

Freezing For Later

Wrap the assembled unbaked casserole tightly in plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. I always keep a backup pan in my freezer for those nights when cooking feels impossible.

• Label your frozen casseroles with baking instructions so you do not have to look up the recipe later
• Add a splash of extra sauce if reheating leftovers since the tortillas absorb moisture
• Individual portions reheat surprisingly well in the microwave for quick lunches

Save

There is something deeply satisfying about a casserole that brings everyone to the table faster than any dinner bell could. Hope this becomes one of those recipes your family asks for again and again.

Common Questions

→ What type of tortillas work best?

Both corn and flour tortillas can be used, though corn tortillas add a traditional Tex-Mex flavor and hold up well to the sauce.

→ Can I make this ahead of time?

Yes, assemble the layers and refrigerate before baking. When ready, bake as directed for a fresh, warm dish.

→ How can I add more heat?

Incorporate jalapeños into the beef mixture or choose spicy enchilada sauce for an extra kick.

→ Are there alternatives to ground beef?

Ground turkey or chicken can be substituted for a lighter version without sacrificing flavor.

→ What are good side dishes to serve alongside?

Traditional sides like Mexican rice or a fresh green salad complement this layered casserole beautifully.