This ground beef enchilada layered casserole is an easy dinner recipe that is perfect for busy families during the school week.
You might also love our other recipes with tortillas including Ground Beef Enchiladas, Honey Lime Chicken Enchiladas, and Oven Baked Tacos.
This Beef Enchilada casserole recipe is the perfect homemade dinner for those nights you may be a bit short on time. This took me 30 minutes tops from first step to serving.
This truly is an easy enchilada casserole. I have tried other enchilada recipes that were more time consuming and did not deliver on taste like this one.
Tips for this Layered Beef Enchilada Casserole:
- I always use grass fed beef in my recipes. The taste of the beef is just better.
- Freshly shredded colby jack cheese will up the freshness factor on this yummy dish.
- Possible additions to this dish: chopped spring onions, sliced olives, and green chiles.
- Definitely serve the beef enchilada casserole slice with a dollop of sour cream and a couple squeezed of fresh lime juice. It really kicks up the flavor and makes it super creamy.
What I love about this casserole is how simple and quick it is to throw together without sacrificing any flavor. When my husband and son took their first bite, they said, “this is sooooo good.”
This really is a go to last minute midweek dinner. You should have it saved on your fast and delicious meal list.
This is definitely the best enchilada casserole I have found as of yet. Welcome to our family recipe vault, beef enchilada casserole.
Enjoy!
If you liked this, you might like:
Beef Enchilada Casserole
Ingredients
- 1 lb ground beef
- 1 tsp taco seasoning
- 1/4 tsp sea salt
- 1 10 oz can enchilada sauce
- 3/4 cup water
- 1/2 cup medium spicy thick and chunky fresh salsa
- 12 corn tortillas (6-inch)
- 1/4 cup fresh cilantro (chopped and divided)
- 1 cup shredded Colby Jack cheese
- sour cream and lime wedges
Instructions
Preheat oven to 350 degrees.
Heat a large skillet over medium-high heat and add ground beef, taco seasoning and salt.
Cook, breaking up and stirring the beef until the beef is browned and cooked through. Drain any fat.
Add the enchilada sauce, water and salsa. Bring to a boil. Cook for 4-5 minutes, until slightly reduced.
Remove from the heat.
Stack the corn tortillas and cut into 1-inch strips for easy layering in pan. Place tablespoon of butter in skillet on medium high heat. Once heated, fry the tortilla strips on each side for a few minutes, until they are slightly crispy. (this helps add more texture to the dish)
Place half of the tortilla strips in the bottom of either an 8x10 pan or a 9 inch deep dish pie dish.
Add half of the beef mixture, then sprinkle half of the cheese over the top. Sprinkle half of the chopped cilantro on top. Repeat the layers with the remaining tortillas, beef, cheese and cilantro.
Bake until the cheese is melted and bubbly. We cooked our casserole for 10 minutes and this was perfect.
Serve each slice with a dollop of sour cream and a lime wedge. Be sure to squeeze a little lime juice on your slice. It really kicks it up a notch. The sour cream mixed in creates a wonderful creaminess in the casserole.
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