Let me tell you about the dish that literally saved a friendship. I’d promised my bestie I’d cook dinner, completely forgetting she was coming over during the busiest week of my year. As 6 PM approached and panic set in, I frantically searched my kitchen and found ground beef, tortillas, and a few canned goods. This beef enchilada bake was born from desperation but became an instant classic when my friend not only forgave my frazzled state but asked for the recipe before she’d even finished her first serving. This casserole-style enchilada bake delivers all the flavors of traditional rolled enchiladas but with about half the effort – perfect for those nights when you want something that tastes like you put in way more work than you actually did. Ready to add this weeknight miracle to your dinner rotation?
Why This Beef Enchilada Bake Will Rock Your World
This isn’t just any Mexican-inspired casserole – it’s the perfect solution for enchilada cravings when you don’t have time for all that rolling and stuffing. The layers of seasoned ground beef, corn tortillas, and two kinds of cheese get bathed in a rich, slightly spicy enchilada sauce that infuses everything with authentic flavor. As it bakes, the tortillas soften into tender layers reminiscent of a Mexican lasagna, while the top gets perfectly golden and crispy around the edges. The best part? It comes together in about 15 minutes of prep time, with the oven doing the rest of the work. It’s also endlessly customizable, makes amazing leftovers, and freezes beautifully for future dinner emergencies. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this enchilada bake delivers maximum flavor with minimum effort.
Beef Enchilada Bake
Equipment
- Large skillet
- 9×13 baking dish
Ingredients
For the beef mixture
- 1.5 pounds ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (4 oz) diced green chiles
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1/2 teaspoon salt (adjust if your taco seasoning contains salt)
- 1/4 teaspoon black pepper
For the enchilada sauce
- 2 cans (10 oz each) red enchilada sauce (or 2.5 cups homemade)
- 1/2 cup chicken broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
For assembly
- 12 corn tortillas (6-inch), quartered
- 3 cups shredded Mexican cheese blend, divided (or equal parts cheddar and Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed1 cup frozen corn kernels, thawed
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Optional toppings: sour cream, diced avocado, sliced green onions, diced tomatoes, sliced black olives
Instructions
Step 1: Prep Work
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- In a small bowl, combine the enchilada sauce ingredients (enchilada sauce, broth/water, cumin, and oregano). Stir well and set aside.
Step 2: Cook the Beef Mixture
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add diced onion and cook for 2-3 minutes until beginning to soften.
- Add ground beef and break it apart with a wooden spoon. Season with salt and pepper.
- Cook until beef is no longer pink, about 5-7 minutes, stirring occasionally.
- Add minced garlic and taco seasoning. Cook for another minute until fragrant.
- Stir in the diced green chiles and remove from heat. Drain excess fat if necessary.
Step 3: Layer the Enchilada Bake
- Start with spreading 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
- Arrange 1/3 of the quartered tortillas in the dish, overlapping slightly to cover the bottom.
- Top with half of the beef mixture, spreading it evenly.
- Sprinkle with half of the black beans and half of the corn.
- Add 1 cup of shredded cheese and 2 tablespoons of chopped cilantro.
- Pour 3/4 cup of enchilada sauce over everything.
- Repeat for the second layer: 1/3 of the tortillas, remaining beef, remaining beans and corn, 1 cup cheese, 2 tablespoons cilantro, and 3/4 cup sauce.
- For the top layer: Place the remaining tortilla quarters, pour the remaining enchilada sauce, and finish with the remaining 1 cup of cheese.
Step 4: Bake to Perfection
- Cover the baking dish with aluminum foil (tent it slightly so it doesn't stick to the cheese).
- Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly, and the edges are beginning to brown.
- Allow to rest for 5-10 minutes before serving. This helps it set up a bit so it's easier to cut and serve.
- Garnish with additional cilantro and your choice of toppings. Serve warm and watch it disappear!
Notes
- Tortilla tip: Corn tortillas provide more authentic flavor, but flour tortillas work too. If using flour, you might need fewer as they’re typically larger.
- Make ahead magic: You can assemble the entire dish up to 24 hours ahead and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
- Freezer friendly: This enchilada bake freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before baking.
- Spice control: As written, this recipe is mildly spicy. For more heat, add a diced jalapeño to the beef mixture or use hot enchilada sauce. For less heat, look for mild enchilada sauce.
- Sauce selection: Red enchilada sauce is traditional, but green enchilada sauce works deliciously as well for a different flavor profile.
Common Mistakes to Avoid
- Skipping the rest time. I know it’s tempting to dig right in, but letting the enchilada bake rest for 5-10 minutes helps it set up, making it much easier to serve neat portions rather than a collapsed mess.
- Using stale tortillas. Since the tortillas are a key structural element, make sure they’re fresh and pliable. Stale tortillas can remain tough even after baking in the sauce.
- Drowning the casserole in sauce. While you want everything moist and flavorful, too much sauce can make the final dish soggy. The sauce should coat the ingredients, not swimming in liquid.
Variations & Customizations
- Chicken Version: Substitute 3 cups of shredded rotisserie chicken for the ground beef for an equally delicious but different flavor profile.
- Vegetarian Delight: Skip the beef and double up on beans – try a combination of black beans and pinto beans. Add some sautéed bell peppers, zucchini, and mushrooms for extra flavor and texture.
- Breakfast Enchilada Bake: Add 6 scrambled eggs to the filling ingredients and use breakfast sausage instead of ground beef. Top with sliced avocado and serve with salsa for an amazing brunch option!
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works well as a lighter alternative. Since they’re leaner, you might want to add a tablespoon of olive oil to the meat while cooking to keep it moist.
What sides go well with this enchilada bake?
A simple green salad with lime vinaigrette, cilantro lime rice, or Mexican street corn (elote) all make perfect companions. For drinks, try a classic margarita or horchata!
My family doesn’t like corn/beans/etc. Can I leave them out?
One of the beauties of this recipe is its flexibility! Feel free to omit or substitute any of the fillings based on your family’s preferences. More cheese is always a good replacement option!
Final Thoughts
There’s something wonderfully satisfying about a dish that delivers maximum flavor with minimum effort. This beef enchilada bake checks all the boxes – it’s crowd-pleasing, budget-friendly, and requires no special culinary skills to pull off successfully. Whether you’re feeding a hungry family on a busy weeknight, looking for freezer-friendly meal prep, or need a dish that travels well for potlucks, this recipe has your back. The combination of seasoned beef, zesty sauce, and melty cheese creates a comfort food experience that feels special enough for company but easy enough for everyday. Now that’s what I call a weeknight dinner victory!
