Enchilada Casserole



  • 2 lbs ground beef
  • 1 can enchilada sauce (28 oz can)
  • 2-3 cups shredded cheese (cheddar, Mexican blend, or your choice)
  • 1/2 diced onion
  • 1 packet taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • Corn Tortillas


1. Prepare the Enchilada Sauce:

  • In a small pot, warm the enchilada sauce over low heat.
  • Add garlic powder, onion powder, salt, and pepper to the sauce. Adjust the seasoning according to your taste preference. If you prefer spicier sauce, you can add more chili powder at this stage. Keep the sauce warm on low heat while you prepare the rest of the casserole.

2. Cook the Ground Beef:

  • In a large skillet, brown the ground beef over medium-high heat until fully cooked and no longer pink. Drain excess fat.
  • Return the cooked meat to the stove over low heat. Add diced onions and stir until the onions are softened.

3. Season the Meat:

  • Add the taco seasoning to the meat mixture.
  • Pour about 1/4 cup of water into the skillet to help the seasoning mix well with the meat. Stir until the meat is well-coated with the seasoning. Simmer for a few minutes to let the flavors meld together. Remove from heat.

4. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

5. Assemble the Casserole:

  • Line a baking dish with foil. Spoon a small amount of enchilada sauce onto the bottom of the dish, just enough to cover it lightly.
  • Dip each corn tortilla into the warm enchilada sauce, coating both sides lightly. You can also use a brush for a neater application.
  • Arrange the dipped tortillas in the bottom of the baking dish, overlapping them slightly to cover the entire bottom.
  • Add a layer of the seasoned ground beef and sprinkle a generous amount of shredded cheese over the meat.
  • Repeat the layers: dipped tortillas, meat, and cheese until you reach the top of the dish. Ensure that the top layer is covered with cheese, leaving no gaps to prevent the meat from drying out.

6. Bake the Casserole:

  • Cover the casserole dish with foil and bake in the preheated oven for 15 minutes.
  • After 15 minutes, remove the foil and bake for an additional 5 minutes or until the cheese on top is melted and bubbly, and the casserole is heated through.

7. Serve and Enjoy:

  • Remove the enchilada casserole from the oven and let it cool slightly before serving.
  • Cut into portions and serve hot. You can garnish with chopped fresh cilantro, sliced green onions, or a dollop of sour cream if desired.

Enjoy your delicious homemade enchilada casserole! ❤️


1. What is an Enchilada Casserole? Enchilada casserole is a layered Mexican dish made with similar ingredients as traditional enchiladas. It typically includes layers of corn tortillas, seasoned meat (such as beef, chicken, or pork), cheese, enchilada sauce, and various toppings. It is baked until bubbly and served in slices, similar to lasagna.

2. Can I make Enchilada Casserole ahead of time? Yes, you can prepare enchilada casserole ahead of time. You can assemble the casserole and refrigerate it, covered, for up to 24 hours before baking. This makes it a convenient dish for meal prep or for entertaining guests.

3. Can I freeze Enchilada Casserole? Yes, enchilada casserole can be frozen. After assembling the casserole, cover it tightly with plastic wrap and aluminum foil, then freeze. It can be stored frozen for up to 2-3 months. To reheat, thaw the casserole in the refrigerator overnight and bake it at the recommended temperature until heated through.

4. What kind of meat can I use in Enchilada Casserole? You can use various meats in enchilada casserole, including ground beef, shredded chicken, shredded pork, or even a combination of different meats. Vegetarian versions can be made using black beans, refried beans, or vegetables as a meat substitute.

5. Can I make Enchilada Casserole with corn tortillas or flour tortillas? Traditionally, corn tortillas are used in enchilada casserole. Corn tortillas hold up better during baking and provide a more authentic texture. However, you can use flour tortillas if you prefer their taste and texture. Just keep in mind that flour tortillas might become softer and more tender during baking.

6. How can I make Enchilada Casserole gluten-free? To make enchilada casserole gluten-free, use corn tortillas instead of flour tortillas. Additionally, ensure that the enchilada sauce and other ingredients you use are gluten-free. Many store-bought enchilada sauces contain gluten, so it’s essential to check the labels.

7. What toppings can I add to Enchilada Casserole? Common toppings for enchilada casserole include chopped fresh cilantro, sliced green onions, diced tomatoes, sliced black olives, diced avocados, sour cream, and shredded lettuce. You can customize the toppings based on your preference.

8. Can I make Enchilada Casserole spicy or mild? Yes, you can adjust the spice level of enchilada casserole to your preference. If you prefer a milder dish, use a mild enchilada sauce and reduce the amount of spices used in the meat filling. For a spicier version, use hot enchilada sauce and add extra chili powder, cayenne pepper, or chopped jalapeños to the filling.

9. How long does Enchilada Casserole last in the refrigerator? Enchilada casserole can be stored in the refrigerator for 3-4 days if properly covered. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the fridge.

10. Can I use store-bought enchilada sauce or should I make it from scratch? You can use store-bought enchilada sauce to save time, and there are many good-quality options available. However, if you prefer a homemade sauce, you can certainly make it from scratch using ingredients like tomatoes, chili powder, garlic, and spices. Homemade sauce allows you to adjust the flavors to your liking.

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