Beef Enchilada Casserole Cheddar

The first time I made this casserole was on a rainy Tuesday when rolling individual enchiladas felt like too much work. My kitchen smelled incredible within minutes of the beef hitting the skillet with those spices. When I pulled it from the oven bubbling and golden, I realized sometimes the shortcut versions taste even better than the original recipe.

My sister came over unexpectedly that night and we stood at the counter eating straight from the baking dish with forks. She asked for the recipe before she even finished her first serving. Now its what I make when I need to feed a crowd without spending hours in the kitchen.

Ingredients

• 1 lb lean ground beef: I like 90/10 lean so there is less fat to drain but still plenty of flavor
• 1 medium yellow onion diced: This adds sweetness that balances the spices perfectly
• 2 cloves garlic minced: Fresh garlic makes such a difference here do not use the jarred stuff
• 1 tsp ground cumin: The earthy backbone of the dish
• 1 tsp chili powder: Use a good quality chili powder for better color and flavor
• ½ tsp smoked paprika: This adds a subtle smoky depth that people notice but cannot quite place
• ½ tsp dried oregano: Mexican oregano is traditional but regular works perfectly fine
• ½ tsp salt: Adjust this based on how salty your enchilada sauce is
• ¼ tsp black pepper: Freshly ground makes a noticeable difference
• 2 cups red enchilada sauce: I make my own but a good store bought brand like Hatch works beautifully
• ¼ cup water: This thins the beef mixture just enough so it coats the tortillas evenly
• 8 small flour or corn tortillas: Corn gives a more authentic flavor but flour stays softer in the casserole
• 2 cups shredded sharp cheddar cheese: Sharp cheddar has more flavor so you can use less cheese overall
• ½ cup shredded Monterey Jack: This melts beautifully and adds creaminess
• ¼ cup chopped fresh cilantro: The fresh herb cuts through all the rich cheese
• 1 medium tomato diced: Adds a bright acidic contrast to the cheesy layers
• ½ cup sliced green onions: These add a mild bite that complements the beef
• Sour cream: Essential for serving it cools everything down nicely

Instructions

Get your oven ready:

Preheat to 375°F and give your 9x13 baking dish a light coating of oil or cooking spray

Brown the beef:

Cook the ground beef in a large skillet over medium heat breaking it up with your spatula until it is no longer pink which takes about 5 minutes

Add the aromatics:

Toss in the diced onion and let it soften for 3 minutes then stir in the garlic for just 1 minute until fragrant

Build the flavor base:

Sprinkle in all your spices cumin chili powder smoked paprika oregano salt and pepper and stir constantly for 1 minute so they bloom in the hot pan

Make the beef filling:

Pour in 1 cup of enchilada sauce and the water then let everything simmer together for 3 minutes before removing from heat

Start layering:

Spread ¼ cup of enchilada sauce on the bottom of your prepared baking dish so the tortillas do not stick

First layer goes down:

Arrange 4 tortillas over the sauce overlapping them as needed then spread half the beef mixture and sprinkle with 1 cup of cheddar

Repeat the pattern:

Add the remaining tortillas the rest of the beef and another cup of cheddar then pour all the remaining enchilada sauce over the top

Add the final cheese:

Sprinkle the Monterey Jack over everything if you are using it

Bake covered:

Cover tightly with foil and bake for 20 minutes so everything heats through and the tortillas steam soft

Get it golden:

Remove the foil and bake another 10 minutes until the cheese is bubbling and starting to turn golden in spots

The resting period:

Let the casserole sit for 10 minutes before slicing this is crucial for clean portions

Finish with toppings:

Scatter cilantro tomato and green onions over the top and serve with sour cream on the side

Save

Last winter my neighbor brought over a pot of her mother is rice and beans to go with this casserole. We sat at my kitchen table until midnight eating and talking about our families. Food has a way of bringing people together like that.

Making It Your Own

I have made this with ground turkey when I was trying to eat lighter and honestly no one noticed the difference. Black beans or corn mixed into the beef add texture and make it go further. Sometimes I throw in a diced jalapeno if I want extra heat.

Prep Ahead Strategy

You can assemble the entire casserole the day before and keep it covered in the refrigerator. Add 5 to 10 minutes to the covered baking time since it will be cold. I have also frozen the assembled unbaked casserole for up to a month just thaw overnight before baking.

Serving Ideas

A simple green salad with lime vinaigrette cuts through the richness perfectly. Mexican rice or refried beans turn it into a complete meal. For a crowd I set up a toppings bar so everyone can customize their portion.

• Warm your tortillas in the microwave for 20 seconds before layering so they are pliable
• If the cheese is browning too fast tent the dish with foil for the last few minutes
• The casserole tastes even better the next day so do not hesitate to make it ahead

Save

There is something about a bubbling pan of cheesy beef and tortillas that makes people feel at home. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas work well as a gluten-free alternative and add authentic texture to the dish.

→ How can I make this dish spicier?

Increase the chili powder or add chopped jalapeños to the meat mixture for more heat.

→ Is it possible to substitute ground beef?

You can swap ground beef with turkey or chicken for a lighter version while keeping the flavors rich.

→ Can I prepare this ahead of time?

Yes, assemble the layers in advance and refrigerate. Bake when ready for fresh, bubbly cheese.

→ What are good toppings to serve with this casserole?

Fresh cilantro, diced tomatoes, sliced green onions, and a dollop of sour cream complement the flavors nicely.

→ Can I add vegetables for extra texture?

Adding black beans, corn, or diced bell peppers to the beef mixture provides added texture and flavor.