Layered Beef Enchilada Casserole

Ground beef seasoned with classic Tex-Mex spices, enchilada sauce, salsa, and corn tortillas are stacked in a casserole dish and topped with cheddar cheese then baked to perfection. Serve with sour cream and guacamole for a perfect weeknight family meal. Ready in 30 minutes.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 300kcal

Author Anne Clark

Equipment

Large Saute Pan
measuring cup(s)
measuring spoons
Casserole dish

Ingredients

1 pound ground beef
¾ cup salsa
10 ounces red enchilada sauce
½ cup water
1-2 tablespoons Taco seasoning mix (such as Old El Paso) Or use the homemade seasoning mix below
8 white corn tortillas, divided
1 cup shredded cheddar cheese, divided use more cheese if desired

Homemade Taco Seasoning Mix (only use this if you are NOT using the packet of taco seasoning mix.

1 teaspoon dried cilantro
1 teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon smoked paprika

Instructions

Preheat oven to 350 degrees F. Spray a 1.5-quart round casserole dish with non-stick spray (or 8-inch square pan).
Slice the corn tortillas into 3 strips each. TIP: stack the tortillas and use a pizza cutter to slice them. This step is why we may refer to this as lazy enchiladas if you don't have the time to stuff and roll each tortilla!
In a large saute pan, cook and break up the ground beef until no longer pink. The texture should be finely ground (no big chunks of meat). Drain off the fat.
Add the salsa, enchilada sauce, water, and the pre-made taco seasoning mix OR the homemade taco seasoning. Stir well. Simmer uncovered 5 minutes. Taste test and add more salt if desired.
To the casserole dish, add half the sliced corn tortillas, half the meat sauce, then half the cheese. Repeat layer of tortilla strips, meat sauce, and cheese.
Bake uncovered for 15 minutes.

Notes

Use restaurant-style chunky salsa. Serve with traditional sides like sour cream, guacamole, sliced jalapenos, or diced tomatoes.
Cover and refrigerate leftovers for up to 3 days.
Cutting the tortillas into strips before preparing this layered enchilada casserole makes it much easier to scoop and serve. Stack the tortillas and use a pizza cutter to slice them.
To double the recipe, use a 9" x 13" baking dish, and bake as directed.
Use shredded chicken or brisket for an amazing change of pace.
Add in more ingredients! Try a layer of drained corn or black beans.

Nutrition