Beef Enchilada Cheddar Casserole

My youngest declared this dinner a spectacular mistake after I accidentally doubled the cheese while testing recipes one exhausted Tuesday. The enchilada sauce had splattered on my favorite apron and I was already thirty minutes behind schedule, but the kitchen smelled like cumin and comfort. That night everyone went back for seconds and my accidental casserole became the most requested meal in the house.

I brought this to a neighbors potluck last winter and watched three different people ask for the recipe before dessert even appeared. One friend admitted she normally hates enchiladas because rolling individual tortillas feels like too much work, but this method changed her entire weeknight cooking game.

Ingredients

• 1 lb lean ground beef: The foundation that gives this casserole its hearty staying power
• 1 medium yellow onion, diced: Sweetness that balances the spices beautifully
• 2 cloves garlic, minced: Add this right after the onions so it does not burn
• 1 tsp ground cumin: The earthy backbone of the flavor profile
• 1 tsp chili powder: Provides gentle warmth without overwhelming heat
• ½ tsp smoked paprika: Deepens the color and adds subtle complexity
• ½ tsp dried oregano: A classic Mexican seasoning that ties everything together
• ½ tsp salt: Enhances all the other flavors
• ¼ tsp black pepper: Just enough brightness to cut through the richness
• 2 cups red enchilada sauce: Homemade is lovely but a good quality store bought version works perfectly
• ¼ cup water: Thins the beef mixture just enough for easy layering
• 8 small flour or corn tortillas: Corn gives authentic texture while flour stays more tender
• 2 cups shredded sharp cheddar cheese: Sharp cheddar provides the best flavor contrast
• ½ cup shredded Monterey Jack cheese: Optional but adds lovely creaminess to the top layer
• Fresh toppings: Cilantro tomato and green onions add bright contrast to the rich casserole

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9x13 baking dish with a little oil or cooking spray

Brown the beef:

Cook the ground beef in a large skillet over medium heat for about 5 minutes breaking it up as it browns then drain any excess fat

Build the flavor base:

Add the diced onion and cook 3 minutes until softened then stir in the garlic for just 1 minute more

Add the spices:

Sprinkle in cumin chili powder smoked paprika oregano salt and pepper stirring constantly for 1 minute until fragrant

Make the filling:

Pour in 1 cup enchilada sauce and the water then simmer 3 minutes until slightly thickened

Start layering:

Spread ¼ cup sauce on the bottom of your baking dish then arrange 4 tortillas overlapping as needed

Add half the filling:

Spoon half the beef mixture over the tortillas and sprinkle with 1 cup cheddar cheese

Repeat the layers:

Add the remaining tortillas then the rest of the beef mixture followed by another cup of cheddar

Finish and bake:

Pour the remaining enchilada sauce over everything top with Monterey Jack if using cover with foil and bake 20 minutes

Get that golden top:

Remove foil and bake 10 more minutes until cheese is bubbly and starting to turn golden brown

Rest and serve:

Let the casserole sit 10 minutes before slicing so the layers set then add fresh toppings and sour cream

Save to Pinterest

This casserole saved my dinner plans during that chaotic month when both kids had sports practice every single evening. I could assemble it in the morning let it sit in the fridge and just pop it in the oven when we walked through the door tired and hungry.

Make It Ahead

Assemble the entire casserole up to 24 hours in advance cover tightly and refrigerate. You may need to add 5 to 10 minutes to the covered baking time since it will be cold going into the oven.

Freezing Instructions

Wrap the unbaked casserole in plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness beautifully while Mexican rice or refried beans make it a feast.

• Warm some extra tortillas on the side for soaking up any sauce
• Serve with cold beer or a fruity red wine
• Set out a toppings bar so everyone can customize their portion

Save to Pinterest

There is something deeply satisfying about a casserole that feeds people well and asks for so little in return.

Recipe FAQs

→ What type of cheese works best for this casserole?

Sharp cheddar cheese provides a rich, tangy flavor that melts beautifully. Monterey Jack can be added for extra creaminess.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or chicken can be used as lighter alternatives without compromising flavor.

→ How can I make this dish gluten-free?

Use corn tortillas instead of flour tortillas and verify that the enchilada sauce is gluten-free.

→ What spices give this casserole its distinctive flavor?

Cumin, chili powder, smoked paprika, and oregano create a warm, aromatic profile complementing the beef and sauce.

→ Is it possible to add vegetables to the layers?

Absolutely, ingredients like black beans or corn can be mixed into the beef mixture for added texture and flavor.