Beef Enchilada Cheddar Casserole (Printable Version)

A savory casserole blending ground beef, enchilada sauce, tortillas, and sharp cheddar cheese for a filling dinner.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced

→ Spices

04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Sauces & Liquids

10 - 2 cups red enchilada sauce
11 - ¼ cup water

→ Tortillas

12 - 8 small flour or corn tortillas (6-inch)

→ Cheeses

13 - 2 cups shredded sharp cheddar cheese
14 - ½ cup shredded Monterey Jack cheese (optional)

→ Toppings

15 - ¼ cup chopped fresh cilantro
16 - 1 medium tomato, diced
17 - ½ cup sliced green onions
18 - Sour cream, to serve

# Method:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - Heat a large skillet over medium heat. Add the ground beef and cook for approximately 5 minutes, breaking it apart with a spatula as it browns. Drain any excess fat if needed.
03 - Add the diced onion to the skillet and cook for 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly to coat the meat mixture evenly and cook for 1 minute to bloom the spices.
05 - Pour in 1 cup of enchilada sauce and the water. Reduce heat to low and simmer for 3 minutes, stirring occasionally, until slightly thickened. Remove from heat.
06 - Spread ¼ cup of the remaining enchilada sauce evenly across the bottom of the prepared baking dish.
07 - Arrange 4 tortillas over the sauce, overlapping slightly to cover the bottom. Spread half of the beef mixture evenly over the tortillas, then sprinkle with 1 cup of cheddar cheese.
08 - Layer the remaining 4 tortillas on top, followed by the remaining beef mixture and another 1 cup of cheddar cheese. Pour the remaining enchilada sauce over the top, spreading to cover completely. Sprinkle with Monterey Jack cheese if using.
09 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
10 - Remove the foil and return to the oven for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
11 - Let the casserole rest for 10 minutes before slicing to allow layers to set. Garnish with fresh cilantro, diced tomato, and green onions. Serve with sour cream on the side.

# Chef's Tips:

01 -
  • It delivers all the comfort of rolled enchiladas without the tedious work of individually filling and folding each tortilla
  • The layers create this perfect texture where the tortillas soften just enough while still holding their structure
  • Leftovers reheat beautifully, making it one of those rare dishes that might actually taste better the next day
02 -
  • The resting period is not optional, cutting too soon will make everything slide apart
  • Corn tortillas need to be warmed slightly before layering or they will crack and break
  • If the top is browning too fast, tent it loosely with foil for the remaining bake time
03 -
  • Shred your own cheese from blocks, pre-shredded cheese contains cellulose that prevents smooth melting
  • Warm your tortillas in a dry skillet for 15 seconds each before layering to prevent cracking
  • Let the beef mixture cool slightly before assembling so the layers do not slide around

Go Back