Beef Enchilada Layered Casserole

There's something about the smell of ground beef browning in a hot skillet that brings everyone into the kitchen—it happened to me on a Wednesday night when I was scrambling to get dinner on the table before my neighbor dropped by with her kids. I had tortillas, enchilada sauce, and ground beef, so I decided to layer them into a casserole, and what came out of the oven was golden, bubbling, and somehow better than the sum of its parts. That meal fed us all, and it's been my go-to ever since.

I made this casserole for a potluck once and it arrived at the office still steaming, the cheese melted in golden patches across the top. By the time the meeting ended, the dish was empty, and three people asked me for the recipe. I realized then that comfort food doesn't need to be complicated—it just needs to deliver warmth and satisfaction.

Ingredients

• Ground beef (1 lb, 85% lean): The lean ratio keeps the casserole from becoming greasy, but don't stress about the exact percentage—use what you have.
• Yellow onion (1 medium, finely chopped): It softens into sweetness and forms the flavor base alongside garlic.
• Garlic (2 cloves, minced): Fresh is always better than powder here, especially since it cooks so briefly with the spices.
• Ground cumin (1 tsp): This is the backbone of the spice blend, warming and earthy.
• Chili powder (1 tsp): Adds depth and gentle heat without overwhelming the dish.
• Smoked paprika (1/2 tsp): A small amount brings complexity and a whisper of smoke.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season to taste—you can always add more at the end.
• Red enchilada sauce (2 cups): Store-bought works fine, but homemade tastes brighter and less salty.
• Corn or flour tortillas (8 small, 6-inch): Corn holds up better to moisture, but flour tortillas create a softer, richer layer.
• Black beans and frozen corn (1 cup each, optional): These add texture and heartiness—I never skip them.
• Mexican blend cheese (2 cups, shredded): A mix of cheeses melts more evenly than a single type.

Instructions

Heat your oven and start the beef:

Set the oven to 375°F. In a large skillet over medium heat, cook the ground beef until it's browned and crumbly, about 5 minutes, breaking it up as it cooks with the back of a spoon. If there's a lot of excess fat pooled in the pan, pour some of it off.

Build the flavor base:

Add the chopped onion and cook until it turns soft and translucent, about 3 minutes. Stir in the garlic, cumin, chili powder, paprika, salt, and pepper; let them sizzle together for about 1 minute until you can smell the spices blooming. This small moment matters—it releases all the flavor.

Add the vegetables:

Stir in the black beans and corn if you're using them, cook for 2 minutes, then remove everything from the heat. Let the mixture cool for just a minute while you start layering.

Sauce the bottom:

Spread about 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish. This prevents sticking and creates a flavorful base.

First layer:

Arrange 1/3 of the tortillas over the sauce, overlapping them slightly like roof shingles. Spoon half of the beef mixture over the tortillas, then sprinkle with about 2/3 cup of cheese.

Middle sauce and layer:

Drizzle 1/2 cup of sauce over this layer. Add another 1/3 of the tortillas, then the rest of the beef mixture, another 2/3 cup of cheese, and another 1/2 cup of sauce.

Top it off:

Finish with the final tortillas, remaining sauce, and the last of the cheese spread evenly across the top.

Bake covered, then uncovered:

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is bubbly and golden at the edges.

Rest before serving:

Let the casserole sit for 10 minutes—this allows it to set slightly and makes it easier to slice. Garnish with green onions, cilantro, sour cream, and jalapeños if you like.

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My brother-in-law asked for seconds and thirds the first time I served this, and then he tried to take the leftovers home. That's when I knew it had become more than just a weeknight dinner—it was the kind of food that makes people feel taken care of.

Why This Casserole Works

Layered casseroles are forgiving because the sauce keeps everything moist while the cheese binds it all together. The tortillas soften without falling apart, the beef stays flavorful, and the whole thing becomes greater than its ingredients. It's the kind of dish that teaches you how simple cooking can be when you understand the basic principle: good base, good layers, good heat.

Making It Your Own

Once you understand how this casserole works, you can start playing with it. Swap ground turkey or chicken for the beef, or use plant-based crumbles if that's what you prefer. The spice blend stays the same, but you can add more jalapeños if you like heat, or use a milder sauce if your family prefers it that way. Some nights I've added sautéed bell peppers or mushrooms just because they were in the fridge.

Storage and Serving Ideas

This casserole actually tastes better the next day when the flavors have had time to settle and meld. Refrigerate leftovers in an airtight container for up to 3 days, or freeze the whole thing (covered tightly in foil and plastic wrap) for up to 2 months. Reheat gently, covered with foil, in a 325°F oven until warmed through—rushing the heat can dry it out.

• Serve it with a simple green salad and warm flour tortillas on the side.
• Top individual servings with fresh cilantro, sliced jalapeños, and a dollop of sour cream.
• Leftovers make an easy lunch the next day, and they're actually easier to slice after they've had time to set.

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This is the kind of dish I make when I want to feel like I've done something good in the kitchen without spending all evening there. It brings people together, fills bellies, and leaves you with barely any cleanup—what more could you ask for?

Recipe Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey or chicken can be substituted for beef to lighten the dish while maintaining flavor.

→ How do I make the casserole spicier?

Use a hot enchilada sauce or add sliced jalapeños to the beef mixture for an extra kick.

→ What is the best tortilla type to use?

Corn tortillas offer a traditional texture and gluten-free option, while flour tortillas provide a softer bite.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and refrigerate before baking to save time on meal day.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.