Recently I was craving Mexican food and thought of making enchiladas. I searched through my blog and was shocked to see that the only enchilada recipes I had were for chicken! It is time we remedied that so here is my Easy Beef Enchilada Casserole.
I love casseroles. Loaded with tons of ingredients, all melding together into something greater, often creamy and/or cheesy, what’s not to like. I love how easy they are to make and that they are usually even better the second day.
This Easy Beef Enchilada Casserole is just deconstructed enchiladas, layered instead of rolled and even simpler to make. You can add a can of refried beans to boost the protein content. Heat with a little water added and spread them over the tortillas as one of the layers.
This is a great meal to put together on a busy weeknight because you can have this on the table in under an hour. If you make the meat mixture ahead you can trim that to 30 minutes! And the flavors improve overnight, so feel free to make the whole casserole ahead and reheat. I would save the final topping of cheese and add that just before reheating so it is melty and luscious when you serve.
If you are feeding a larger gang of folks, feel free to double the recipe and make it in a 9×13-inch baking pan. It will take a little longer to heat all the way through, but it is worth it for your hungry gang.
The next time you are craving Mexican flavors, put this Easy Beef Enchilada Casserole together and enjoy every bite!
Have a wonderful weekend and I’ll see you back here next week for Chocolate Monday!
Key Ingredients for Easy Beef Enchilada Casserole:
- Ground beef
- Onion, garlic, mild green chiles
- Oregano, cumin, and taco seasoning (gluten-free if needed)
- Corn tortillas (gluten-free if needed)
- Red enchilada sauce (gluten-free if needed)
- Cheddar and Monterey Jack cheese
Can I use flour tortillas instead of corn?
Yes, absolutely! Use what you have on hand in this recipe. I use gluten-free corn tortillas but you can use whatever you prefer.
You can use larger tortillas – they will overlap more and be more filling than the mini street-size tortillas I used. You can also cut them in half to make them fit in the pan more easily if desired.
How to make Easy Beef Enchilada Casserole:
- Brown the beef with the onions; add the garlic, green chiles, oregano, and cumin then sprinkle with taco seasoning and toss to combine everything
- Layer the tortillas, meat mixture, enchilada sauce, and cheese in a 9-inch baking pan
- Bake at 350°F for about 30 minutes or until bubbling and heated through; wait 10 minutes before cutting and serving
Kitchen Tools I Use to Make This Recipe (affiliate links):
Watch out for gluten in the taco seasoning, corn tortillas, and red enchilada sauce. Be sure you’ve bought a certified gluten-free product in each case. I like Penzey’s or McCormick for seasonings, Mission brand corn tortillas, and Hatch Organic for the enchilada sauce.
Easy Beef Enchilada Casserole (Gluten Free)
Easy Beef Enchilada Casserole is loaded with delicious and easy to find ingredients, all melding together into something great, what's not to like. I love how easy they are to make and that they are delicious straight from the oven and even better the second day. You need to make this recipe soon!
- 1 lb ground beef
- 1/2 med onion, finely chopped
- 1 clove garlic, minced
- 1 (4 oz) can chopped mild green chiles, drained
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 2 tsp taco seasoning (I like Penzey's or McCormick)
- Kosher salt and freshly ground black pepper, to taste
- 12 mini street taco size corn tortillas, gluten free if needed
- 1 (15 oz; 425g) can red enchilada sauce (Hatch Organic brand is gluten-free)
- 4 oz cheddar cheese, grated
- 4 oz Monterey Jack cheese, grated
- Preheat the oven to 350°F.
- In a skillet, brown the ground beef with the onions. Add the garlic, chiles, oregano, and cumin. Sprinkle with the taco seasoning if using. Add salt and pepper to taste. Toss everything together. Remove from the heat.
- In a 9-inch square baking pan, place 4 of the tortillas and spread half of the meat mixture over the bottom layer. Cover with 4 more of the tortillas and drizzle on half of the enchilada sauce. Sprinkle with half the cheeses. Make another layer with the tortillas, meat mixture, enchilada sauce and finish with the cheeses.
- Bake for 20 to 30 minutes or until the casserole is bubbling at the edges and heated through. Remove from the oven and let sit for 10 minutes before cutting into squares and serving.
Amount Per Serving: Calories: 1196Total Fat: 68gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 231mgSodium: 2483mgCarbohydrates: 71gFiber: 10gSugar: 7gProtein: 74g
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