Beef Enchilada Bake is a comforting, cheesy casserole that captures all the bold flavors of classic enchiladas with none of the hassle. This easy-to-make dinner features layers of spiced ground beef, tortillas, enchilada sauce, and melted cheese—all baked to bubbly perfection. It’s a family favorite that’s perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
This dish is a shortcut to all the deliciousness of traditional enchiladas without the time-consuming rolling. It’s easy to assemble, customizable to suit your taste, and ideal for meal prepping. Whether you’re feeding a crowd or just craving a hearty Tex-Mex meal, this bake has everything you need—savory beef, gooey cheese, and zesty sauce in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef
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1 medium onion, diced
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1 can (10 oz) enchilada sauce
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8–10 corn tortillas
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2 cups shredded cheddar cheese
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1 can (4 oz) diced green chilies
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1 cup sour cream (optional, for serving)
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Taco seasoning, to taste
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Olive oil or cooking spray
Directions
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Cook the Beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add onion, taco seasoning, and green chilies. Simmer for a few minutes.
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Preheat Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Layer the Casserole: Spread a thin layer of enchilada sauce at the bottom. Layer with tortillas, half the beef mixture, and a portion of cheese. Repeat, finishing with a top layer of cheese.
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Bake: Cover with foil and bake for 20–25 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
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Serve: Let cool slightly before slicing. Serve with sour cream, guacamole, or fresh cilantro if desired.
Servings and Timing
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Servings: 6–8
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
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Swap ground beef for ground turkey, chicken, or plant-based meat.
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Mix in black beans or corn for added texture.
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Use flour tortillas for a softer bite or a low-carb version.
Storage/Reheating
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Cool completely, wrap tightly, and freeze for up to 3 months.
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Reheat: Bake at 350°F for 15–20 minutes from the fridge, or 45–60 minutes from frozen (covered with foil).
FAQs
Can I make Beef Enchilada Bake ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking.
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well and provide a softer texture.
What cheese is best for this recipe?
Cheddar, Monterey Jack, or a Mexican blend are all great choices.
Is this recipe spicy?
It has mild heat from the chilies, but you can adjust spice levels by adding hot sauce or jalapeños.
Can I make this vegetarian?
Yes, swap beef for beans, lentils, or a meat substitute.
How do I keep the bake from getting soggy?
Use a light layer of sauce and avoid overstuffing with wet ingredients.
What can I serve with this casserole?
Pair it with Mexican rice, refried beans, or a fresh green salad.
Can I add vegetables to the layers?
Absolutely—bell peppers, spinach, or zucchini are great additions.
Do I need to cover the casserole while baking?
Yes, cover with foil for the first 20–25 minutes to keep it moist, then uncover to brown the top.
Can I double the recipe?
Yes, just use a larger baking dish or two 9×13 pans.
Conclusion
Beef Enchilada Bake is the ultimate weeknight comfort food—quick to prepare, endlessly customizable, and crowd-pleasing. Whether you’re making it for a family dinner or prepping meals ahead, this casserole delivers bold flavor with minimal effort. Give it a try, and it might just become your new go-to Tex-Mex favorite.
Print
Beef Enchilada Bake
- Total Time: 50 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
Beef Enchilada Bake is a hearty, cheesy casserole packed with bold Tex-Mex flavors. Made with layers of seasoned ground beef, enchilada sauce, corn tortillas, and gooey cheese, this easy bake is perfect for busy weeknights, meal prep, or feeding a hungry crowd. All the flavor of enchiladas, none of the rolling—just layer, bake, and enjoy!
Ingredients
1 lb ground beef
1 medium onion, diced
1 can (10 oz) enchilada sauce
8–10 corn tortillas
2 cups shredded cheddar cheese
1 can (4 oz) diced green chilies
1 cup sour cream (optional, for serving)
Taco seasoning, to taste
Olive oil or cooking spray
Instructions
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Cook the Beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add diced onion, taco seasoning, and green chilies. Simmer for a few minutes until the onion softens.
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Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Assemble the Bake: Spread a thin layer of enchilada sauce at the bottom of the dish. Layer with tortillas, then half the beef mixture, and a layer of cheese. Repeat layers, finishing with a top layer of cheese.
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Bake: Cover with foil and bake for 20–25 minutes. Uncover and bake for another 10 minutes until bubbly and golden on top.
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Serve: Let cool slightly before slicing. Top with sour cream, guacamole, or chopped cilantro if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months.
Reheat: Bake at 350°F until warmed through—15–20 minutes from the fridge or 45–60 minutes from frozen (covered with foil).
Variations: Swap beef for turkey or plant-based meat, and mix in corn or black beans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Pasta
- Method: Baking
- Cuisine: Tex-Mex
