Beef Enchilada Casserole


Beef Enchilada Casserole

This deliciously versatile beef enchilada casserole is quick and easy to prepare, full of flavor, and loaded with shredded cheese. Try this 5-star beef enchilada recipe for your next family dinner and watch them devour it in delight. It is so finger-licking-good you will be adding the recipe to your cookbook!

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What you need:

Enchilada sauce

Ground beef


Taco seasoning




and more...

Olive oil

Cook the chopped onion and garlic in a large skillet for 5 minutes until soft.


Add ground beef to the skillet over medium heat, occasionally stirring to break up the ground beef until it has browned and cooked. Then mix in the taco seasoning, chipotles, adobo, salt, and pepper to taste for 4 more minutes to infuse the beef. Add the tomato paste and 1 cup of water to the skillet and let it simmer for 5 minutes until the liquid evaporates.


Leave the ground beef mixture for a moment and heat the small saucepan with oil over medium heat, and quickly fry the corn tortillas for 20 seconds on each side. Remove each corn tortillas to a plate with a paper towel to take off the excess oil.


In a medium bowl, add the remaining red enchilada sauce, then dip the corn tortillas a few times to coat it, and place each on the cutting board. Place a generous portion of the meat mixture in the middle of a corn tortilla, roll it up, and place it on the bottom of the prepared baking dish seam side down. Continue doing this with the remaining corn tortillas.


Pour the remaining red enchilada sauce over the rolled enchiladas. Make sure the enchilada sauce covers in between and over the corn tortillas.


Top with the shredded cheese and bake uncovered in the hot oven for 20 minutes. Remove the beef enchilada casserole from the oven when the cheese is melted, and the enchilada sauce is bubbling.


Leave the casserole dish to cool for 5 minutes and then serve with chopped fresh cilantro.


Add your favorite toppings to the beef enchilada casserole like sliced green onions, diced green chilies, diced tomatoes, or sliced olives.

Cooking Tips

Instead of softening the corn or flour tortillas in hot oil ready for rolling, you can heat up the remaining enchilada sauce and then dip the corn or flour tortillas in 10 seconds to soften them.


You can use any shredded cheese for this recipe, although I recommend using intensely flavored cheese like shredded sharp cheddar cheese or Monterey jack cheese.


For fuller-sized ground beef enchiladas, add extra ground beef and shredded cheese and then roll them up.


Ready to  make this?


More Enchilada Recipes

Enchilada Sauce

Enchiladas Verdes with Chicken

Whole Enchilada Pie