Beef Enchilada Casserole Cheese (Print Page)

Layered tortillas with seasoned beef, enchilada sauce, and melted cheddar and Monterey Jack cheeses.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 (4 oz) can diced green chilies
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Sauce & Assembly

11 - 2 cups red enchilada sauce
12 - 8 corn or flour tortillas (6-inch)
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
15 - 1/4 cup sliced black olives
16 - 1/4 cup chopped fresh cilantro
17 - Sour cream for serving

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
03 - Add ground beef to the skillet. Cook, breaking up meat with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat.
04 - Stir in diced green chilies, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute to blend flavors. Remove from heat.
05 - Spread 1/2 cup enchilada sauce over the bottom of the prepared baking dish. Arrange 4 tortillas over sauce, overlapping slightly.
06 - Top tortillas with half of the seasoned beef mixture. Sprinkle with 3/4 cup cheddar cheese and 1/2 cup Monterey Jack cheese. Drizzle with 3/4 cup enchilada sauce.
07 - Layer remaining 4 tortillas over the first layer. Top with remaining beef, cheese, and another 3/4 cup enchilada sauce.
08 - Pour remaining enchilada sauce over the top. Sprinkle with any remaining cheese and black olives if using.
09 - Cover baking dish with aluminum foil. Bake for 20 minutes to heat through.
10 - Remove foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden brown.
11 - Let casserole stand 10 minutes before serving to set. Garnish with chopped cilantro and serve with sour cream if desired.

# Expert Tips:

01 -
  • This is the kind of comfort food that makes people linger around the table long after the plates are empty
  • You get all the enchilada flavor without the tedious rolling and individual assembly
  • It feeds a crowd and leftovers reheat beautifully for lunch the next day
02 -
  • I once skipped draining the beef and the casserole ended up greasy, so do not skip that step
  • Corn tortillas can crack when you layer them, just press them together and the sauce will soften them during baking
  • The resting period is not optional unless you want enchilada soup instead of a casserole
03 -
  • Mix a tablespoon of sauce into the beef before layering to keep it extra moist
  • Brush the top tortillas with a little oil before baking for golden crispy edges

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