Beef Enchilada Casserole Cheese

The rain was coming down sideways when my college roommate burst through the door with three grocery bags, declaring tonight needed to be Tex-Mex night. We had no idea what we were doing, just that we wanted something cheesy and warm that would feed the six people who somehow ended up in our tiny apartment. That chaotic night birthed this casserole, and I have been making it ever since.

Last winter my neighbor texted at 5pm asking if I had dinner plans because her family had been snowed in for three days and everyone was going stir crazy. I doubled this recipe and walked it over in my pajamas, and she told me later it was the first time her teenagers actually helped with cleanup without being asked. Food has this way of turning chaos into community.

Ingredients

• Ground beef: The foundation of our hearty filling, and I have learned that 80/20 fat ratio gives the best flavor without too much grease
• Onion and garlic: These aromatics create that irresistible smell that draws everyone into the kitchen
• Green chilies: Even if you think you do not like heat, these add a subtle depth that makes the whole dish sing
• Cumin and chili powder: The classic Tex-Mex duo that transports you straight to your favorite Mexican restaurant
• Smoked paprika: My secret weapon for that authentic smoked flavor without firing up the grill
• Red enchilada sauce: Homemade is wonderful, but a good store-bought version works perfectly for weeknight dinners
• Corn tortillas: They hold up better than flour in layered casseroles and develop this wonderful texture somewhere between soft and crispy
• Cheddar and Monterey Jack: This cheese combination gives you the sharpness you crave plus that incredible melt factor

Instructions

Preheat your oven and prepare the pan:

Set your oven to 375F and give a 9x13 baking dish a quick coat of cooking spray.

Cook the aromatics:

Warm olive oil in a large skillet and sauté the onion until it softens, then add garlic for just 30 seconds until fragrant.

Brown the beef:

Add ground beef and cook until completely browned, breaking it up as it cooks, then drain any excess fat.

Season the filling:

Stir in green chilies, cumin, chili powder, smoked paprika, salt and pepper, cooking for one minute to wake up the spices.

Start layering:

Spread half a cup of enchilada sauce on the bottom of your dish, then layer four tortillas overlapping slightly.

Add beef and cheese:

Top the tortillas with half the beef mixture, three quarters cup cheddar, and half a cup Monterey Jack.

Build the second layer:

Drizzle three quarters cup sauce over the cheese, then repeat with remaining tortillas, beef and most of the cheese.

Finish and cover:

Pour the remaining sauce over everything and sprinkle with the last of the cheese plus olives if using.

Bake covered first:

Cover tightly with foil and bake for 20 minutes so everything heats through and the tortillas soften.

Brown the cheese:

Remove foil and bake another 10 to 15 minutes until the cheese is bubbling and starting to turn golden in spots.

Let it rest:

This step is crucial, wait 10 minutes before serving so the layers set and you get clean servings instead of a messy scoop.

Save

My daughter requested this for her birthday dinner instead of cake, which tells you everything you need to know about how much she loves it. We made it together with her standing on a chair, and she was so proud telling everyone at the table that she helped make the cheese layer.

Make It Ahead

I have discovered this casserole actually tastes better when made the day before and refrigerated overnight. The flavors meld together and the tortillas absorb just enough sauce to become incredibly tender without falling apart.

Freezing Instructions

This freezes beautifully either before or after baking. I always make a double batch and freeze one unbaked, wrapped tightly in foil, for those nights when cooking anything feels impossible.

Serving Suggestions

A simple green salad with lime dressing cuts through the richness perfectly. I also love serving Mexican rice or refried beans on the side to make it feel like a complete fiesta.

• Warm your tortillas slightly before layering to prevent cracking
• Let the casserole cool for the full 10 minutes or it will slide apart when you serve it
• Set up a toppings bar with sour cream, extra cilantro and sliced jalapeños so everyone can customize

Save

There is something deeply satisfying about pulling a bubbling, cheese-topped casserole out of the oven and watching everyone gravitate toward the kitchen. This recipe has fed my family through busy weeknights, unexpected guests, and quiet Sundays when only comfort food will do.

Recipe FAQs

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas can substitute corn tortillas for a softer texture and milder flavor.

→ How can I make it spicier?

Add jalapeños, increase chili powder, or use a spicy enchilada sauce to enhance heat.

→ Is it possible to prepare it ahead?

Absolutely, assemble the layers and refrigerate before baking for convenient meal prep.

→ Can I substitute the beef with other proteins?

Ground turkey or chicken work well as alternatives without sacrificing flavor.

→ What are good side dishes to serve with it?

Complement it with Mexican rice, a fresh salad, or refried beans for a balanced meal.