Enchilada Casserole
This enchilada casserole layers seasoned ground beef, corn tortillas, red enchilada sauce, and loads of melty cheese inside a 9x13 baking dish, stacked up like a savory Tex-Mex lasagna. No rolling required!
Equipment
- 9x13-inch baking dish
- Large skillet or sauté pan
- Wooden spoon or spatula
- Shallow bowl - for dipping tortillas in sauce
- Aluminum foil
- Ladle or measuring cup
- Chef's Knife and Cutting Board
- Box grater - for shredding cheese from block
- Meat thermometer - optional
Ingredients
- For the Beef Filling
- 1.5 lbs ground beef - 680g, 85% lean recommended
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 cloves garlic - minced
- 15 oz refried beans - 425g, 1 can
- 1 cup chunky salsa - 240ml, mild, medium, or hot
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and black pepper - to taste
For the Casserole Assembly
- 2.5 cups red enchilada sauce - 590ml, store-bought or homemade
- 12 corn tortillas - 6-inch / 15cm
- 2 cups shredded sharp cheddar cheese - 225g
- 1 cup shredded Monterey Jack cheese - 113g
- cooking spray - as needed
Optional Toppings
- sour cream - for serving
- fresh cilantro - chopped, for serving
- sliced jalapeños - for serving
- diced tomatoes - for serving
- sliced black olives - for serving
- Guacamole - for serving
- Pico de gallo - for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a 9x13 inch baking dish with cooking spray.
- Cook ground beef over medium-high heat, breaking into crumbles. Add onion and cook until beef is browned and onion is softened, about 7-8 minutes. Add garlic and cook until fragrant.
- Drain excess fat. Reduce heat to medium. Add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 1 minute, stirring constantly.
- Stir in refried beans and salsa until well combined. Remove from heat and set aside.
- Pour ½ cup of enchilada sauce into the bottom of the baking dish. Spread to cover evenly.
- Dip each corn tortilla in the remaining enchilada sauce for 2-3 seconds per side. Arrange 6 tortillas over the sauce in the baking dish, overlapping edges as needed.
- Spread half the beef filling over the tortillas. Sprinkle with half of the cheddar and Monterey Jack cheeses.
- Arrange the remaining 6 sauce-dipped tortillas over the cheese. Top with remaining beef filling and remaining cheese.
- Cover with foil (spray underside with cooking spray to prevent sticking). Bake covered for 20 minutes.
- Remove foil and bake uncovered for 10-15 minutes, until cheese is bubbly and golden at the edges.
- Let rest for 5-10 minutes before slicing. Serve warm with desired toppings: sour cream, cilantro, jalapeños, tomatoes, or olives.
Notes
- Dipping: Dip tortillas for only 2-3 seconds per side. Over-soaking makes them too soft and causes sogginess.
- Draining beef: Drain excess fat thoroughly after browning to prevent a greasy casserole.
- Cheese tip: Shred cheese from a block for much smoother melting than pre-shredded bagged cheese.
- Make ahead: Assemble completely (unbaked), cover, and refrigerate for up to 24 hours. Add 5-10 minutes to covered baking time.
- Freezing instructions: Freeze unbaked casserole tightly wrapped for up to 3 months. Thaw overnight in fridge before baking.
- Swap the protein: Replace ground beef with 3 cups of shredded rotisserie chicken for a lighter version.
- Vegetarian option: Skip the meat and double the beans, adding sautéed peppers, zucchini, and corn.
- For extra heat: Add ¼ teaspoon cayenne pepper to filling and top with fresh jalapeños.
- Resting time: Don't skip the 5-10 minute rest before slicing — it lets the layers set for cleaner portions.
- Leftovers: Store in the refrigerator for up to 4 days. Reheat in oven at 350°F covered for 20-25 minutes.