Beef Enchilada Casserole Cheese

The first time I made this casserole, I was running late for a potluck and threw everything together in a panic. My friend Maria took one bite and asked for the recipe before she'd even finished chewing. That's when I knew this messy, layered masterpiece was worth keeping in the regular rotation.

I started making this every Tuesday when my nephew began staying over after football practice. He'd walk through the door already asking what smelled so good, and the way his eyes lit up when I pulled that bubbling dish from the oven became the highlight of my week.

Ingredients

• Ground beef: I've learned that going too lean makes the filling dry, so a little fat here actually helps keep everything moist
• Yellow onion and garlic: These build the aromatic foundation, so don't rush them, they need time to soften and sweeten
• Spice blend: The smoked paprika is what sets this apart from standard taco seasoning, giving it that authentic depth
• Red enchilada sauce: Look for one with chilies listed early in the ingredients for the best flavor
• Black beans: They stretch the meat and add protein while making the dish feel more substantial
• Corn tortillas: I prefer them here because they soften beautifully without turning gummy like flour sometimes can
• Cheddar and Monterey Jack: This combo gives you sharpness plus that perfect melt factor
• Olive oil: Helps the onions cook evenly and keeps everything from sticking
• Fresh garnishes: They're optional but they add brightness that cuts through all that rich cheese

Instructions

Get your oven ready:

Preheat to 375°F and grab a 9x13 baking dish, giving it a quick coat of cooking spray or a rub of oil

Build your flavor base:

Warm the olive oil in your skillet and cook those onions until they're soft and translucent, then add garlic for just 30 seconds so it doesn't burn

Brown the beef:

Add the ground beef and break it up with your spoon, letting it cook through completely, then drain any excess fat if there's a lot pooling

Season it up:

Sprinkle in all those spices, cumin, chili powder, smoked paprika, salt, and pepper, stirring so every bit of beef gets coated

Add the beans and chilies:

Toss in the drained black beans and those green chilies if you're using them, letting everything mingle for just a couple minutes

Start layering:

Spread a thin layer of enchilada sauce on the bottom of your dish, then arrange 4 tortillas, overlapping them to cover the surface

Build the first layer:

Pile on half the beef mixture, then shower it with 3/4 cup cheddar and half cup Monterey Jack, and drizzle more sauce over the cheese

Repeat and top:

Do it all again with the remaining tortillas, beef, sauce, and finish with all the remaining cheese on top

Bake covered first:

Cover tightly with foil and bake for 20 minutes, letting everything steam and meld together

Get that golden top:

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

Patience pays off:

Let it rest for 10 minutes before serving, this helps the layers set so you get clean squares instead of a messy slide

Save

My neighbor asked to trade a container of this for her famous banana bread, and now it's become a weekly swap that we both look forward to. Some dishes just bring people together like that.

Making It Your Own

Sometimes I'll add a layer of corn or diced bell peppers between the tortillas for extra texture and sweetness. My sister likes to mix in some chorizo with half the beef for a spicier kick.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness beautifully. I'll often serve it with warm tortillas on the side and let everyone add their own sour cream and extra hot sauce.

Storage And Meal Prep

This casserole freezes surprisingly well, so I often double the recipe and stash one away for those nights when cooking feels impossible. Just wrap it tightly before freezing and thaw overnight in the refrigerator.

• Reheat individual portions in the microwave with a damp paper towel on top
• For the whole dish, cover with foil and warm at 350°F until heated through
• Add a sprinkle of fresh cheese before reheating to refresh the texture

Save

There's something deeply satisfying about a dish that brings this much joy to the table with such humble ingredients. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I substitute the beef with another protein?

Yes, ground turkey or chicken can be used as alternatives, offering a lighter flavor while maintaining the dish’s heartiness.

→ How do I make the casserole spicier?

Use a hot enchilada sauce or add diced jalapeños to increase the heat and enhance the smoky spice profile.

→ What tortillas work best in this dish?

Both corn and flour tortillas can be used, though traditional corn tortillas add authentic texture and flavor.

→ Can I prepare this casserole in advance?

Yes, you can assemble it ahead of time and refrigerate for a few hours before baking, which helps the flavors meld together.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge and consume within three days for best freshness.