Beef Enchilada Casserole Cheddar

The first time I made this, I was running late and trying to feed a table full of hungry friends who'd been stuck in traffic for two hours. The kitchen was already a disaster, and I frantically started throwing ingredients into a skillet without any real plan. When that casserole came out bubbling and golden, everyone went quiet for exactly thirty seconds before someone asked for seconds. Now it's the dish I make when I want people to feel instantly at home.

Last winter my neighbor came over unexpected while this was in the oven, and she literally stood in my kitchen inhaling the air like she was trying to capture the scent. We ended up eating it standing up at the counter because neither of us wanted to wait for it to finish cooling properly. Now whenever she smells cumin and chili powder coming from my apartment, she texts me asking if she should bring plates.

Ingredients

• Ground beef: The fat here adds flavor so don't go extra lean, and drain after browning to keep the casserole from getting greasy
• Shredded cheddar cheese: Buy a block and grate it yourself because pre-shredded has anti-caking agents that prevent smooth melting
• Sour cream: Adds this cool tangy element that cuts through the rich beef and spicy sauce
• Onion and garlic: The foundation, so take the time to cook them properly until soft and fragrant
• Diced green chilies: Even if you think you don't like them, they add this subtle brightness without actual heat
• Red enchilada sauce: Pick a brand you'd happily eat on its own because it really shines through here
• Corn tortillas: Yellow ones have slightly more flavor than white, and they soften beautifully in the sauce
• Olive oil: Helps cook the onions without burning them, and keeps the beef from sticking
• Ground cumin and chili powder: The classic Tex-Mex pairing that makes everything taste like comfort food
• Smoked paprika: This adds this incredible depth that people can never quite put their finger on
• Salt and pepper: Taste as you go because the enchilada sauce might already be salty
• Fresh cilantro and green onions: The pop of fresh color and brightness makes it look like you tried harder than you did

Instructions

Heat the oven:

Get it to 375°F and let it fully preheat while you work, because a hot oven start helps those tortillas soften properly

Cook the aromatics:

Heat the olive oil in a large skillet over medium heat, cook the onion until soft and translucent, about 3 minutes, then add the garlic for just 1 minute so it doesn't get bitter

Brown the beef:

Add the ground beef and break it up with your spoon, cooking until it's completely browned and no longer pink, about 5 to 7 minutes, then drain off the excess fat

Add the spices:

Stir in the cumin, chili powder, smoked paprika, green chilies if you're using them, and salt and pepper, then cook for 1 minute until everything smells incredibly fragrant

Start layering:

Spread a thin layer of enchilada sauce across the bottom of your 9x13 baking dish so the tortillas don't stick, then place 4 tortillas over the sauce, overlapping them as needed to cover the bottom

Build it up:

Add half the beef mixture, sprinkle with one third of the cheddar, dollop half the sour cream around, and drizzle with more sauce

Repeat the layers:

Do it all again with 4 more tortillas, the rest of the beef, another third of the cheese, remaining sour cream, and more sauce

Finish it off:

Top with the last 4 tortillas, pour the remaining enchilada sauce over everything so all the tortillas are covered, and sprinkle with the rest of the cheddar

Bake covered:

Cover tightly with foil and bake for 20 minutes so everything steams together and the tortillas soften

Get it bubbly:

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

The hardest part:

Let it sit for 5 to 10 minutes before cutting, otherwise it'll slide apart when you try to serve it

Save

My dad came to visit last month and watched me assemble this, then asked why I didn't just make regular enchiladas. When I served it and he took that first bite, he literally stopped mid-chew and said oh, I get it now. Sometimes the messier, deconstructed version hits differently than the neat rolled ones.

Make It Your Own

Ground turkey or chicken work beautifully here if you want something lighter, just add a little extra olive oil since they're leaner than beef. I've also made this with leftover shredded roast chicken after taco night, and honestly, that version might be even better because the meat is already seasoned.

The Heat Factor

This recipe lands on the milder side, which I love because it means kids and sensitive eaters can enjoy it too. If you want to crank it up, use spicy enchilada sauce, throw in some diced jalapeños with the onions, or serve hot sauce on the side so everyone can customize their own heat level.

Sides That Complete the Meal

A simple green salad with lime dressing cuts through the richness beautifully. Warm refried beans on the side make it feel even more like a restaurant meal. Keep extra sour cream and hot sauce on the table so people can doctor their portions.

• Guacamole adds this cool creamy element that balances everything
• Spanish rice soaks up any extra sauce on your plate
• A cold beer or crisp white wine pairs perfectly with the spicy, cheesy flavors

Save

There's something about pulling this bubbling, golden dish out of the oven that makes people feel taken care of. Food this simple shouldn't taste this good, but here we are.

Recipe FAQs

→ What type of cheese is used in this casserole?

Shredded cheddar cheese is layered throughout, providing a rich and melted topping.

→ Can I substitute the ground beef with another meat?

Yes, ground turkey or chicken can be used as alternatives for a leaner option.

→ How are the spices incorporated into the dish?

Ground cumin, chili powder, and smoked paprika are toasted with cooked ground beef to infuse deep Tex-Mex flavors.

→ What is the best way to achieve a crispy top layer?

Bake covered first to meld flavors, then uncover for the last 10 minutes to let the cheese become bubbly and lightly golden.

→ Are the tortillas soft or crispy in the final dish?

The corn tortillas soften as they absorb the sauce and juices, creating tender layers throughout the casserole.

→ Can this dish be made spicier?

Adding sliced jalapeños or choosing a spicy enchilada sauce can increase the heat level to suit your preference.