Beef Enchilada Bake

Love the flavors of traditional enchiladas but short on time? This Beef Enchilada Bake takes all the best parts—savory ground beef, rich enchilada sauce, melted cheese—and turns them into a single, crave-worthy casserole. No rolling or fuss required! Serve it up with a side of refried beans or a crisp green salad for a complete meal.

Ingredients

• Beef Filling
  • 1 pound (about 450 g) ground beef
  • 1 small onion, finely chopped
  • 1 bell pepper (any color), chopped (optional)
  • 1 tablespoon olive oil (if needed)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• Enchilada Sauce & Layers
  • 1 (10-ounce) can red enchilada sauce (mild, medium, or hot)
  • 8 small flour tortillas (or corn tortillas, if preferred)
  • 2 cups shredded Mexican cheese blend (or cheddar/jack mix)
  • 1 (4-ounce) can diced green chiles (optional, for extra kick)
• Optional Toppings
  • Sliced green onions
  • Chopped fresh cilantro
  • Sliced jalapeños
  • Sour cream or Greek yogurt
  • Diced tomatoes

Instructions

1. Cook the Ground Beef

1. Preheat your oven to 375°F (190°C).
2. Warm a skillet over medium heat. If your ground beef is very lean, add a tablespoon of olive oil.
3. Add chopped onion and bell pepper (if using) to the hot skillet. Sauté for 3–4 minutes until softened.
4. Add ground beef and break it up with a spatula. Cook until browned (about 5–7 minutes).
5. Stir in garlic, chili powder, cumin, salt, and pepper. Cook for another minute until fragrant.

2. Assemble the Bake

1. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish (or similar).
2. Place 2 tortillas over the sauce, overlapping slightly if needed.
3. Spoon a portion of the beef mixture on top of the tortillas.
4. Drizzle or spoon a bit more enchilada sauce over the beef, followed by a sprinkle of shredded cheese.
5. Add diced green chiles if desired for extra heat.
6. Repeat these layers (tortillas, beef, sauce, cheese) until you’ve used up all the tortillas and beef.
7. Top the final layer with a generous amount of cheese and any remaining enchilada sauce.

3. Bake

1. Cover the dish with foil. Bake for 15 minutes.
2. Remove foil and continue baking for another 10–15 minutes, or until the cheese is melted and bubbly.
3. Let the casserole rest for 5 minutes before slicing.

4. Garnish & Serve

1. Top with sliced green onions, chopped cilantro, fresh jalapeños, or any preferred garnish.
2. Serve hot and enjoy with sour cream, Greek yogurt, or extra enchilada sauce on the side.

FAQs

1. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well in enchiladas and add an authentic flavor. Just warm them slightly before layering to prevent cracking.

2. What if I don’t have enchilada sauce on hand?
You can use canned tomato sauce with a little extra chili powder, cumin, and garlic powder in a pinch. Or try homemade enchilada sauce for a fresher taste.

3. Can I make it ahead of time?
Yes! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Bake as directed, adding a few extra minutes if it’s going into the oven cold.

4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.