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Easy beef enchilada casserole is the ultimate "lazy" success story. It was clearly invented by someone who grew tired of rolling individual enchiladas and realized that stacking everything like a lasagna is faster and often tastes better. By layering seasoned ground beef, pinto beans, and flour tortillas with a duo of sharp and creamy cheeses, you create a hearty, Mexican-inspired meal that feeds a crowd without the hour-long prep. It takes just 20 minutes to assemble and 30 minutes to bake, making it the perfect solution for when you need a homemade-looking dinner on a tight schedule.
My neighbor Karen is notoriously competitive about her "authentic" Mexican cooking. When she saw me bring a layered casserole to a potluck, she scoffed that "real" enchiladas must be rolled. I watched her take a tiny polite bite, go silent for ten seconds, and then immediately serve herself a massive second helping. Her husband later told me she’s been making this exact "inferior" layered version at home ever since, though she calls it 'Enchilada Pie' to save face.
Master Your Ingredients
- Ground Beef: Use two pounds of lean ground beef. It provides the hearty base of the casserole. Be sure to drain the fat thoroughly after browning to prevent a greasy finished dish
- Flour Tortillas: Six large tortillas provide the structure. Flour tortillas hold up well to the sauce and become soft and pillowy when baked
- Cheese Duo: Hand-shredded Cheddar and Monterey Jack are essential. Pre-shredded cheese is coated in starch that prevents it from melting into that signature smooth, gooey layer
- Enchilada Sauce: One 19-ounce can of red enchilada sauce. Look for a brand with a deep red color and a balance of chili spice and tang
- Pinto Beans: One can, rinsed and drained. These add bulk and traditional flavor. Rinsing is the secret to maintaining the right casserole consistency
- Taco Seasoning: Two packets (2 oz) provide that classic, familiar spice profile that everyone loves in a Mexican-style casserole
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Assembling Your Casserole
- Preparing the Beef:
- Brown the beef with a diced onion in a large skillet. Drain the excess grease—this is vital to avoid a soggy casserole. Add the taco seasoning, a splash of water, green chiles, and a quarter cup of enchilada sauce. Simmer for 5 minutes until the mixture is saucy and cohesive.
- Building the Layers:
- Spread half a cup of sauce on the bottom of a 9x13 dish. Lay down two tortillas (tear them to fit gaps). Layer with half the beef, half the beans, and a third of your cheese. Drizzle with a bit more sauce. Repeat this process for a second layer.
- The Final Topping:
- Place the final two tortillas on top. Cover generously with the remaining cheese and a final drizzle of enchilada sauce. This top layer will become bubbly and caramelized in the oven.
I first made this when my mother-in-law gave me four hours' notice for a dinner visit. I was panicking and needed something that looked intentional but used only pantry staples. When she asked for the recipe after her second helping, I realized that as long as it tastes this good, nobody cares that you just stacked ingredients in a pan instead of rolling them for an hour.
Creative Variations
Switch to ground turkey or chicken for a lighter profile. Use black beans instead of pinto for a different color and flavor. For an extra kick, swap the Monterey Jack for Pepper Jack cheese or add extra diced jalapeños into the beef mixture. You can even use corn tortillas if you prefer a more traditional corn-forward flavor and slightly firmer texture.
Storage and Reheating
This casserole keeps beautifully in the fridge for up to 4 days. Reheat individual squares in the microwave for 2 minutes or the whole dish in a 325°F oven (covered) for 20 minutes. It also freezes well; simply assemble, wrap tightly in foil, and freeze for up to 3 months. Thaw in the fridge before baking as directed.
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This easy beef enchilada casserole proves that the best meals don't have to be complicated. It delivers all the nostalgic, comforting flavors of traditional enchiladas with a fraction of the work. Whether it’s a weeknight save or a potluck centerpiece, this layered "enchilada thing" is guaranteed to be the most requested recipe in your rotation.
Frequently Asked Questions
- → Can I use corn tortillas instead of flour?
- Yes! Corn tortillas work great and make it gluten-free. They might break apart more easily when layering, but the flavor is authentic and delicious.
- → Can I make this ahead of time?
- Absolutely! Assemble the whole casserole up to a day ahead, cover tightly, and refrigerate. Just add 10 extra minutes to the bake time if starting from cold.
- → Can I freeze this casserole?
- Yes! You can freeze it unbaked or baked. Wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- → What can I use instead of ground beef?
- Ground turkey, chicken, or even plant-based ground meat all work great. You could also make it vegetarian by skipping the meat and doubling the beans.
- → How spicy is this?
- It's pretty mild as written. The heat level depends on your enchilada sauce and whether you add jalapeños. Use mild, medium, or hot sauce depending on your preference.
- → Why should I hand-shred the cheese?
- Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. Hand-shredded cheese gets nice and gooey. It's worth the extra minute.