Beef Enchilada Casserole Cheese (Print version)

Layers of seasoned beef, tortillas, and melted cheese baked for a satisfying Tex-Mex main meal.

# What you'll need:

→ Meats

01 - 1 lb ground beef (80/20 recommended)

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Spices

04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Sauces

10 - 2 cups red enchilada sauce

→ Casserole Layers

11 - 8 corn tortillas (6-inch), quartered
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Garnishes

14 - 1/4 cup chopped cilantro
15 - 1/2 cup sliced green onions
16 - Sour cream, for serving

# Method:

01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula (about 5 minutes). Drain excess fat if needed.
03 - Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook for 1 minute until fragrant.
04 - Pour in 1 cup of enchilada sauce and stir to combine. Remove from heat.
05 - Spread 1/4 cup enchilada sauce in the bottom of a 9x13-inch baking dish.
06 - Layer one-third of the tortilla pieces over the sauce. Top with half the beef mixture, then sprinkle with a mix of cheddar and Monterey Jack cheese (about 1/3 of the total cheese).
07 - Add another layer of tortillas, the remaining beef, and another third of the cheese.
08 - Top with final layer of tortillas, remaining enchilada sauce, and the rest of the cheese.
09 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
10 - Let rest for 10 minutes before slicing. Garnish with cilantro, green onions, and serve with sour cream if desired.

# Expert advice:

01 -
  • Everything you love about enchiladas but way faster since you skip the rolling step entirely
  • The cheese gets this incredible bubbly golden crust on top that people will fight over
  • Leftovers actually taste better the next day if they last that long
02 -
  • Letting it rest for 10 minutes is not optional or you will have a messy slide instead of neat squares
  • Quarter the tortillas rather than leaving them whole because they layer more evenly and every bite gets the perfect ratio
  • The bottom layer of sauce prevents the tortillas from getting soggy while absorbing flavor
03 -
  • Taste your enchilada sauce before you start and if it seems bland add some extra spices to the beef
  • Grating your own cheese instead of buying pre-shredded makes a huge difference in how well it melts

Go back