Beef Enchilada Casserole cooks in one pot to make the perfect quick and easy meal for back-to-school and those busy weeknights. It takes your favorite enchiladas and creates a casserole with ground beef, enchilada sauce, tortillas, vegetables and cheese. The kids and adults go crazy for this! 

BEEF ENCHILADA CASSEROLE

Casseroles are my favorite thing to make during the week and my whole family loves them too.

They are so easy and can feed a crowd. If you like traditional enchiladas this casserole is for you.

The Ohio Beef Council and I are teaming up to bring you this enchilada casserole  just in time for school to start. 

This is the perfect easy mexican food for a  weeknight meal on busy nights.

It is easy, packed with flavor and it cooks in one pot or skillet. You can’t beat a recipe that is easy to clean-up.

In my house we love enchiladas and often rotate between these Easy Vegetarian Enchilada Recipe, Chicken Enchiladas and Beef Enchiladas.

You can use my Homemade Enchilada Sauce in this recipe or use your favorite store-bought.

I also like using my homemade enchilada sauce in other dishes like these Chicken Enchilada Sliders, Chicken Enchilada Soup and this One Pot Chicken Enchilada Pasta.

WHAT INGREDIENTS DO YOU NEED FOR THIS BEEF ENCHILADA CASSEROLE

GROUND BEEF

TACO SEASONING {STORE-BOUGHT OR USE MY HOMEMADE TACO SEASONING}

ENCHILADA SAUACE {HOMEMADE OR YOUR FAVORITE STORE-BOUGHT}

DICED TOMATOES

GREEN CHILIES

TORTILLAS

SHREDDED CHEESE

HOW TO MAKE THIS GROUND BEEF ENCHILADA CASSEROLE

Preheat the oven to 350 degrees F.

COOK THE BEEF: In a large skillet or pot heat 2 Tablespoons of olive oil over medium-high heat.

Add the ground beef and cook for 8-10 minutes, breaking the beef into crumbles and stirring occasionally.

Remove the beef from the skillet with a slotted spoon and pour off the drippings. Add the meat mixture back into the skillet.

ADD THE SEASONING, SAUCE AND TOMATOES: Add the taco seasoning, enchilada sauce, diced tomatoes and green chiles and simmer for another 2 minutes over medium heat.

LAYER THE CASSEROLE: Remove the skillet or pot from the heat and place half of the beef mixture in a bowl. Spread the ground beef mixture that is remaining in the pot evenly so it covers the bottom of the skillet or casserole dish.

Use half of the cut tortilla strips and place a layer of tortillas across the beef mixture. 

Place the remaining beef mixture on top of those tortilla strips and sprinkle half the cheese on top of that. Then place the remaining tortilla strips in a layer on the cheese followed by the remaining cheese.

BAKE THE CASSEROLE: Bake the enchilada casserole in the skillet or oven safe pot for 15 minutes, or until the cheese bubbles and the tortilla strips are starting to crisp.

GARNISH: Remove from the oven and garnish with the freshly chopped fresh cilantro, tomatoes, avocado, a dollop of sour cream and the diced red onion. Serve warm with mexican rice.

WAYS TO MODIFY THIS EASY BEEF ENCHILADA CASSEROLE RECIPE

SPICE: If you like heat and spice in your food try chopping up jalapeños or adding some hot sauce. You also can use cayenne pepper or chili powder to add more rich, spice. 

PROTEIN: You could swap the the beef for sausage, ground chicken, ground turkey or ground pork.

TORTILLAS: For a healthier enchilada use whole wheat tortillas or gluten-free tortillas. You also can try corn tortillas.

TOPPINGS: You can add your favorite toppings on the casserole. Some I like are avocado, cilantro, tomatoes or salsa. I love adding salsa like pico de gallo, guacamole, salsa verde, pickled red onions or cowboy caviar.

SAUCE: You can use a red enchilada sauce or a green enchilada sauce.

BEANS: You can use black beans, kidney beans, red beans or pinto beans. Sometimes I will also do a layer of refried beans. 

CHEESE: There are a lot of cheese options. Try a mexican cheese blend, monterrey jack cheese, sharp cheddar, cheddar cheese, pepper jack, cojita or colby.

VEGETABLES: I love adding chopped up veggies to the mixture that goes in the enchiladas. Try any bell pepper, poblano, zucchini, black olives, yellow onion, sweet bell peppers, red onion, green onions, poblano peppers, sweet potatoes, diced green chiles or carrots. 

HOW TO STORE THE LEFTOVERS

Store the leftovers in the fridge in an airtight container.

When ready to heat leftovers it works best to reheat in the oven to crisp up the tortilla strips again but not necessary, you can use the microwave and reheat it for 2-3 minutes, or until heated through.

OTHER BEEF RECIPES YOU MIGHT LIKE: 

BEEF ENCHILADAS

EASY BEEF GYRO 

MEXICAN ZUCCHINI 

SPAGHETTI PIE

CHILI CON CARNE

BEEF TACO DIP 

GRILLED CARNE ASADA

Thanks to the Ohio Beef Council for sponsoring today’s post! As always, opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.