Beef Enchilada Layered Bake (Printable)
Layers of seasoned ground beef, corn tortillas, cheese, and enchilada sauce baked to a savory finish.
# What You Need:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Sauces
09 - 2 cups red enchilada sauce
→ Other
10 - 10 small corn tortillas (6-inch)
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - Cooking spray or oil for greasing
→ Toppings (optional)
14 - 1/2 cup sour cream
15 - 1/4 cup chopped fresh cilantro
16 - 1 small avocado, diced
17 - 2 green onions, sliced
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large skillet over medium-high heat, brown ground beef, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
03 - Add chopped onion to skillet; cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper; cook 1 minute until fragrant.
04 - Stir in 1/2 cup enchilada sauce to beef mixture, then remove skillet from heat.
05 - Spread 1/2 cup enchilada sauce on bottom of prepared baking dish.
06 - Arrange 5 tortillas over sauce, tearing to fit as necessary.
07 - Spread half of beef mixture over tortillas. Sprinkle with 1 cup cheddar and 1/2 cup Monterey Jack cheese.
08 - Repeat layering with remaining tortillas, beef mixture, 1/2 cup enchilada sauce, and remaining cheese.
09 - Pour remaining 1/2 cup enchilada sauce evenly over top layer; sprinkle with any reserved cheese.
10 - Cover dish with foil and bake 20 minutes. Remove foil and bake uncovered an additional 10–15 minutes until cheese is bubbly and golden.
11 - Let casserole rest 5–10 minutes before slicing.
12 - Top with sour cream, cilantro, diced avocado, and sliced green onions as desired. Serve warm.
# Expert Suggestions:
01 -
- It feeds a crowd without requiring you to hover over the stove like a nervous parent.
- Every bite has that perfect balance of spice, cheese, and meat layered together so nothing feels heavy.
- You can prep everything before the oven does the real work, leaving you free to actually enjoy your guests.
02 -
- Don't skip draining the beef—excess fat will make the casserole greasy and cause the tortillas to slide around instead of staying layered.
- Taste your enchilada sauce before using it; if it's already salty, go easy on the added salt in the beef mixture.
- The rest time after baking is not optional—it's the difference between a casserole that holds together and one that becomes sauce with chunks.
03 -
- Shred your own cheese if you have time—pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly as freshly grated.
- If your baking dish seems shallow and you're worried about overflow, place it on a baking sheet before it goes in the oven; saves your oven floor and your sanity.