Beef Enchilada Casserole Cheddar

The first time I made this casserole, my kitchen smelled like my favorite Tex-Mex restaurant on a Friday night. My roommate walked in, took a deep breath, and asked if we were having guests over. When I told her it was just Tuesday dinner, she hovered by the oven until those cheesy edges turned golden.

Last winter, my sister came over exhausted from a 60 hour work week. I pulled this bubbling dish from the oven, and she literally sank into her chair saying this was exactly what she needed. We ate straight from the baking dish while watching terrible movies, and she confessed it was better than anything shes had at restaurants.

Ingredients

• Ground beef: The foundation that carries all those warm spices, I like 8515 lean for flavor without too much grease
• Cheddar cheese: Sharp cheddar gives you that tangy punch mild just disappears into the layers
• Sour cream: This is the secret ingredient that cuts through the spice and makes every bite creamy
• Onion and garlic: Do not skip these, they build that authentic restaurant flavor base
• Diced green chilies: Even if you think you do not like heat, these add brightness without burn
• Red enchilada sauce: Look for one with ingredients you can pronounce, or make your own if you are feeling ambitious
• Corn tortillas: Yellow corn brings more flavor than white, and they hold up better in layered baking
• Ground cumin and chili powder: This dynamic duo is nonnegotiable for that TexMex soul
• Smoked paprika: Adds a subtle depth that makes people ask what your secret ingredient is

Instructions

Get your oven ready:

Preheat to 375F so you are not waiting once the layers are assembled

Bloom those aromatics:

Heat olive oil in a large skillet over medium heat, cook the onion until soft and fragrant, about 3 minutes, then add garlic for just 60 seconds

Brown the beef:

Add ground beef and cook until fully browned, breaking it up with your spoon, 5 to 7 minutes, drain any excess fat if there is a lot pooling

Wake up the spices:

Stir in cumin, chili powder, smoked paprika, green chilies if using, and salt and pepper, cook for 1 minute until the spices become fragrant

Start the foundation:

Spread a thin layer of enchilada sauce across the bottom of your 9x13 baking dish

Build your first layer:

Lay down 4 tortillas overlapping as needed, add half the beef mixture, one third of the cheese, and half the sour cream, drizzle with more sauce

Repeat the magic:

Another 4 tortillas, remaining beef, another third of cheese, remaining sour cream, and more sauce

Top it off:

Final 4 tortillas, remaining enchilada sauce, and the rest of that cheddar cheese on top

Bake covered:

Cover tightly with foil and bake for 20 minutes

Get the golden crust:

Remove foil and bake another 10 minutes until the cheese is bubbling with those gorgeous golden spots

The hardest part:

Let it stand 5 to 10 minutes before serving, this helps the layers set so you get neat servings instead of a delicious mess

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My dad usually insists on traditional rolled enchiladas, but after trying this version he admitted the casserole style might be his new favorite. Now he requests it for family gatherings instead of his usual taco bar setup.

Make It Your Own

Ground turkey or chicken work beautifully if you want something lighter, I have even used a plantbased crumble when my vegetarian niece visits. The seasonings carry whatever protein you choose.

Heat It Up or Cool It Down

My husband loves adding sliced jalapeos between layers, while I prefer milder green chilies. You can also choose a spicy enchilada sauce or add a dash of hot sauce to the beef mixture while it cooks.

Serve It Up

Guacamole and a simple green salad balance all that rich cheesiness perfectly. Sometimes I serve it with Mexican rice if I am feeling ambitious, but honestly this casserole is satisfying enough to stand alone.

• Fresh cilantro adds brightness that cuts through the layers
• Sliced green onions bring a crisp contrast to the soft tortillas
• A squeeze of lime right before serving wakes everything up

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This recipe doubled my confidence in the kitchen because it is impossible to mess up but still tastes like something from a restaurant. Hope it becomes a weeknight hero at your house too.

Recipe FAQs

→ Can I substitute ground turkey or chicken?

Yes, ground turkey or chicken can replace beef for a lighter variation while maintaining similar flavors.

→ What kind of tortillas work best here?

Small corn tortillas are ideal for layering and provide authentic texture in this casserole.

→ How do I add extra spice to the dish?

Including sliced jalapeños or using a spicier enchilada sauce can increase the heat level.

→ Can this dish be prepared ahead of time?

Yes, assemble the layers and refrigerate before baking. Bake just prior to serving for best results.

→ What garnishes complement this casserole?

Fresh cilantro and sliced green onions add freshness and color to the rich casserole.