Description
This Ground Beef Enchilada Casserole delivers all the bold, cheesy flavor of enchiladas without the hassle of rolling. It’s layered, hearty, and ready in under an hour—perfect for weeknight dinners or meal prep.
Ingredients
1 lb ground beef (80/20 blend for best flavor)
1 medium onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (10 oz) red enchilada sauce
1 can (10 oz) condensed cream of mushroom soup
1 can (4 oz) diced green chiles
6–8 corn or flour tortillas, cut into quarters
2 cups shredded Mexican blend cheese
Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Brown ground beef and onion in a skillet over medium-high heat. Drain excess grease.
3. Stir in garlic, taco seasoning, enchilada sauce, cream of mushroom soup, and green chiles. Heat through.
4. Layer half of the tortillas on the bottom of the baking dish.
5. Spread half of the beef mixture over the tortillas. Sprinkle with 1 cup cheese.
6. Repeat layers with remaining tortillas, beef mixture, and cheese.
7. Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
8. Let rest 5–10 minutes before serving. Top with desired garnishes.
Notes
Use 80/20 beef for the best flavor—lean beef can taste dry.
Letting the casserole rest prevents soggy layers and keeps slices neat.
Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
For spicier casserole, use hot enchilada sauce or add jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 4g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg