Beef Enchilada Casserole Cheese

The first time I made this casserole, my apartment building smelled so good that my neighbor knocked on my door asking what restaurant I ordered from. That moment of honest confusion from someone who could smell the layers of spiced beef, melted cheese, and warm tortillas through the hallway has made this my go-to for feeding crowds ever since.

Last winter when my sister was recovering from surgery, I brought over a pan of this casserole. She called me two days later admitting she ate half of it by herself in one sitting because it was so comforting and easy to reheat between naps. Sometimes food is medicine, especially when it involves this much cheese.

Ingredients

• Ground beef: The 80/20 ratio gives you the best flavor and keeps the beef mixture juicy without being too greasy
• Yellow onion: Finely chopped so it melts into the beef rather than having distinct chunks
• Garlic: Fresh minced garlic makes such a difference here compared to powder
• Chili powder: This provides the backbone of flavor so do not be tempted to reduce it
• Cumin: Essential for that authentic Tex-Mex flavor profile
• Smoked paprika: Adds a subtle smoky depth that makes people ask what your secret ingredient is
• Dried oregano: Mexican oregano is traditional but regular works perfectly fine
• Red enchilada sauce: A good quality sauce makes all the difference so taste it first
• Corn tortillas: Quartering them creates the perfect texture and they hold up better than flour in this layered dish
• Cheddar and Monterey Jack cheese: This combo gives you sharp flavor plus incredible melt
• Cilantro and green onions: Fresh toppings cut through the richness and brighten everything

Instructions

Preheat and prep:

Get your oven to 375°F so it is ready when you are and grab your 9x13 baking dish

Brown the beef:

Cook the ground beef in a large skillet over medium heat for about 5 minutes until browned and drain any excess fat

Add the aromatics:

Stir in the chopped onion and cook for 3 minutes until softened then add garlic and all the spices cooking for 1 minute until fragrant

Make the filling:

Pour in 1 cup of enchilada sauce and stir to combine then remove from heat

Start the layers:

Spread 1/4 cup of enchilada sauce on the bottom of your baking dish then add one third of the tortilla pieces

Build it up:

Top with half the beef mixture and about one third of the cheese then repeat the tortilla beef cheese layers

Finish it off:

Add the final layer of tortillas remaining enchilada sauce and the rest of the cheese

Bake covered:

Cover with foil and bake for 20 minutes then remove foil and bake another 10 minutes until the cheese is bubbly and golden

The waiting game:

Let it rest for 10 minutes before slicing which is absolutely crucial for clean squares

Garnish and serve:

Top with cilantro and green onions then serve with sour cream if you like

Save

My friend Mark came over for dinner once when I was experimenting with this recipe and took three servings before admitting it was better than the enchiladas at his favorite Tex-Mex place downtown. That kind of compliment from a guy who takes his Mexican food seriously is pretty much the highest praise I could ask for.

Make It Your Own

Ground turkey or chicken work perfectly here if you want something lighter. I have made this with both and honestly no one notices the difference with all those spices and cheese involved.

Spice Level Adjustments

If you want more heat add diced jalapeños when you cook the onions or use a hot enchilada sauce. My sister loves it spicy and will even add a dash of cayenne to the beef mixture.

Perfect Pairings

A cold light lager or a classic margarita cuts through the richness beautifully. For sides keep it simple with some Mexican rice or a crisp green salad with lime vinaigrette.

• Double the recipe and bake in two pans so you can freeze one for later
• The leftovers reheat perfectly so this is excellent for meal prep
• Warm any leftover sour cream slightly before serving so it melts into the casserole

Save

There is something about pulling this bubbling golden casserole out of the oven that makes a regular Tuesday night feel like a celebration. Hope it brings as much comfort to your table as it has to mine.

Recipe FAQs

→ What type of beef works best for this dish?

Ground beef with an 80/20 fat ratio is ideal to keep the layers moist and flavorful without excessive grease.

→ Can flour tortillas be used instead of corn?

Yes, flour tortillas can be used but will add gluten and slightly change the texture compared to traditional corn tortillas.

→ How can I make this dish spicier?

Adding chopped jalapeños or opting for a hot enchilada sauce will increase the heat and depth of flavor.

→ What cheeses are recommended for layering?

A combination of shredded cheddar and Monterey Jack melts well and balances sharpness with creaminess.

→ Is there a way to lighten this casserole?

Substitute lean ground turkey or chicken for beef and consider using low-fat cheese options without compromising taste.