Beef enchiladas casserole looks simple, but there’s one technique that makes or breaks it: building tight layers so the tortillas stay soft without turning soggy. Once you get that down, this becomes one of those no-stress dinners you can throw together on a weeknight and actually trust to come out right every time.
When I first started making this, I treated it like lasagna and piled everything in loosely. The result was dry edges, oily corners, and tortillas that slid around when I cut into it. Now I’m much more intentional about how I handle the tortillas, the beef mixture, and the sauce. I spread the filling all the way to the edges, use just enough enchilada sauce per layer, and press everything down slightly before baking. It takes maybe 30 extra seconds, but it completely changes the texture.
If you’ve ever ended up with rubbery tortillas or a greasy casserole, this recipe will walk you through exactly how to avoid that. We’re talking browned (not gray) beef, properly seasoned with taco seasoning, and tortillas that bake up soft and sliceable. It’s the kind of meal that feeds a crowd, reheats well, and doesn’t chain you to the stove. Once you understand the layering technique, you can swap in different cheeses, sauces, or even proteins and still get a solid, family-friendly result.
Make Beef Enchiladas Casserole
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
The Simple Ingredients You’ll Need
- 2 pounds ground beef
- 1/2 cup yellow onion, diced
- 1/4 cup taco seasoning
- 2 cups enchilada sauce (red)
- 6 flour tortillas, 8-inch size
- 12 ounces cheddar cheese, shredded
- 1/4 cup water (for the seasoning step)
- Nonstick spray or a little oil for greasing the baking dish
How to Make It
- Preheat your oven to 350°F (175°C). Lightly grease an 11×9-inch casserole dish with nonstick spray or a thin layer of oil so the tortillas don’t stick.
- Set a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up with a spoon or spatula as it browns. You want the beef mostly browned with very little pink left before adding the onions.
- Add the diced onion to the skillet and continue cooking for another 3 minutes, stirring often, until the onions start to soften and the beef is fully browned.
- Sprinkle the taco seasoning over the beef and onion mixture. Pour in 1/4 cup water and stir well to coat everything evenly. Let it cook for about 5 more minutes, stirring occasionally, until most of the liquid has simmered off. The mixture should look moist but not soupy. Turn off the heat.
- Pour 1/2 cup of the enchilada sauce into the bottom of your greased casserole dish. Spread it out into a thin, even layer. Lay two flour tortillas on top, slightly overlapping, so they cover the bottom. If the edges curl, press them down lightly into the sauce.
- Spoon about one-third of the seasoned beef mixture over the tortillas and spread it all the way to the edges for even layers. Drizzle 1/2 cup of enchilada sauce over the beef, then sprinkle 1 cup of shredded cheddar cheese on top. Try to keep the layers level; this helps the casserole bake evenly and slice cleanly.
- Place two more tortillas over the cheese to form the second layer. Repeat with another one-third of the beef, 1/2 cup enchilada sauce, and 1 cup cheddar cheese.
- Add the final two tortillas on top to create the last tortilla layer. Spread the remaining beef evenly over the tortillas, pour the rest of the enchilada sauce over the top, and finish with the remaining shredded cheddar cheese. Gently press down with a spatula to compact the layers slightly.
- Cover the casserole dish tightly with aluminum foil, making sure the foil doesn’t touch the cheese if you can avoid it. Bake covered for 30 minutes. This lets the tortillas soften and the flavors meld without drying out.
- Carefully remove the foil and return the dish to the oven. Bake uncovered for another 10 minutes, or until the cheese is fully melted and the edges are bubbling. If your oven runs hot, start checking around the 7–8 minute mark so the cheese doesn’t over-brown.
- Take the casserole out of the oven and let it rest for at least 10 minutes before slicing. This rest time helps the layers set so you can cut neat squares without everything sliding apart.
Choosing the Right Tortillas
For this beef enchiladas casserole, standard 8-inch flour tortillas work best because they stay soft and flexible after baking. They layer easily without cracking and give you that cozy, comfort-food texture kids usually prefer. If your tortillas are stiff from the fridge, stack them on a plate and microwave for 20–30 seconds under a slightly damp paper towel to soften them. Soft, pliable tortillas are crucial or you’ll get dry, tough bites around the edges. You can use low-carb or whole wheat tortillas, but keep in mind they sometimes absorb sauce faster, so you may want to add an extra couple of tablespoons of enchilada sauce if the layers seem dry before baking.
Make-Ahead and Freezing Tips
This casserole is very make-ahead friendly, which is exactly what you want on a busy weeknight. To prep ahead, assemble the whole dish up to the point of baking, then cover tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, pull it from the fridge while the oven preheats and add 5–10 extra minutes to the covered bake time since it’s starting cold. For freezing, assemble the casserole in a freezer-safe dish, wrap with plastic wrap and then foil, and freeze for up to 2 months. Bake from frozen, covered, at 350°F; plan on 25–35 extra minutes and don’t skip checking the center to be sure it’s hot and bubbly before serving.
Easy Add-Ins and Swaps
Once you’ve nailed the basic technique, this beef enchiladas casserole is easy to customize. Stir in a can of drained black beans or pinto beans with the beef to stretch the protein and add fiber. A cup of frozen corn, green chilies, or diced bell peppers can go in with the onions to sneak in extra veggies. Swap some or all of the cheddar for pepper jack or a Mexican blend if you like more heat. If you prefer corn tortillas, you can use them, but briefly warm them and add a little extra sauce between layers so they don’t crack or dry out. You can even replace part of the ground beef with ground turkey; just make sure to taste and adjust seasoning, since turkey can be milder.
Frequently Asked Questions (FAQ)
How do I keep the casserole from getting greasy?
If your beef enchiladas casserole turns out greasy, it’s usually because of excess fat from the ground beef. Use 90% lean beef or higher, or if you’re using a fattier blend, drain off most of the grease after browning and before adding the seasoning. Also, avoid adding extra oil to the pan. Stick to the listed cheese amount and spread it evenly rather than piling it in a few spots, which can cause oily pools on top.
Why are my tortillas turning soggy or mushy after baking?
Soggy tortillas usually mean there was too much sauce or the casserole sat too long before baking. Measure the enchilada sauce so each layer only gets what’s called for, and don’t pour extra “just in case.” The sauce should lightly coat each layer, not drown it. Also, let the casserole rest only about 10–15 minutes after baking; if it sits covered for a long time, steam can over-soften the tortillas and make the texture mushy.
Can I halve the recipe, and how should I adjust the pan size and bake time?
Yes, you can absolutely halve this recipe for a smaller household. Use about 1 pound of ground beef, half of all the other ingredients, and switch to an 8×8-inch or 9×9-inch baking dish. Layer the ingredients in the same order, still aiming for three tortilla layers. Baking time will be slightly shorter: start checking about 5–10 minutes earlier in both the covered and uncovered stages. The casserole is done when the center is hot and the cheese is fully melted and bubbling around the edges.
Beef Enchiladas Casserole
Equipment
- large skillet
- 11x9-inch casserole dish
- Spatula or wooden spoon
Ingredients
- 2 pounds ground beef
- 1/2 cup yellow onion diced
- 1/4 cup taco seasoning
- 2 cups enchilada sauce
- 6 8-inch flour tortillas
- 12 ounce cheddar cheese shredded
Instructions
- Heat the oven to 350°F (175°C) and grease an 11x9-inch baking dish.
- Place a large skillet over medium-high heat and brown the ground beef until mostly cooked, about 5 minutes; break it up as it cooks.
- Add the diced onion to the skillet and continue cooking for about 3 minutes, until the onion softens and the beef is fully browned.
- Stir in the taco seasoning and 1/4 cup water, combine well, and simmer until most of the liquid evaporates, roughly 5 minutes.
- Spread 1/2 cup of enchilada sauce across the bottom of the prepared casserole dish, then lay two tortillas over the sauce to form the first layer.
- Spoon one-third of the seasoned beef over the tortillas, drizzle with another 1/2 cup of enchilada sauce, and sprinkle with 1 cup of shredded cheddar.
- Add two more tortillas to create the next layer, then repeat with another third of the beef, 1/2 cup sauce, and 1 cup cheese.
- Top with the final two tortillas, spread the remaining beef over them, pour the leftover enchilada sauce across the top, and finish by sprinkling on the remaining cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbling. Let rest a few minutes before serving.