Enchilada casserole is the American version of Mexican food made easy and fast. You can find lots of enchilada casserole recipes out there, and there is no wrong way to make them. That’s the fun part about making enchilada casserole. You use what you have and the ingredients you like the most.
You can use beef, chicken, turkey, pork, chorizo, or whatever protein you like the most.
Every enchilada bake recipe is different and equally delicious! This one is cheesy, tangy, meaty, and just plain amazing. You might want to check out these as well: Beef Taco Casserole, Sour Cream Chicken Enchiladas, and Beef and Bean Enchiladas Recipe. They are all fantastic!
How To Make Enchilada Casserole?
(First, preheat the oven to 350 F.)
Make The Meat Sauce:
- Heat a large skillet over medium-high heat and cook the ground beef with the onion, bell pepper, and garlic until no pink is left on it.
- Pour in the chunky salsa and enchilada sauce. Mix in the refried beans, cumin, coriander, black olives, and jalapeno peppers. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Assemble The Casserole:
- Place half of the tortilla halves in the bottom of a 9 x 13-inch greased casserole dish.
- Spoon half of the meat mixture on top of the tortillas.
- Sprinkle one cup of shredded cheddar on top of the meat mixture. Repeat layers and cover the casserole with foil.
- Bake, covered, for 20 mins. Remove the foil and bake for 5 more minutes until the cheese is bubbly and melted.
How To Freeze Enchilada Casserole?
The best way to freeze this casserole is to assemble it, cover it with plastic wrap and foil, and freeze it for up to 4 months. Do not bake it before freezing it.
Once you are ready to serve it, thaw it overnight in the fridge and take it out 30 mins before baking it. Bake it according to the previous instructions. You can freeze it after baking it, too. It just won’t taste as fresh.
Substitutions and Variations:
- If you don’t eat beef, you can use ground chicken, turkey, or pork.
- Make a green enchilada casserole substituting the chunky salsa with green tomatillo sauce and using green enchilada sauce instead of red. I usually make it with ground chicken instead of beef.
- If you don’t have corn tortillas, use flour tortillas.
- Add more veggies like whole kernel corn, and instead of cheddar, use a Mexican cheese blend.
- Adding crumbled cotija cheese on top gives this casserole a great flavor. Cotija cheese is crumbly, salty, and delicious.
Other Beef Recipes You Might Enjoy!
Beef Enchilada Casserole
Making enchiladas casserole-style is time-saving and they turn out delicious!
Ingredients
- 1 lb lean ground beef
- ½ cup onion, finely chopped
- ¼ cup yellow bell pepper, chopped
- 2 garlic cloves, minced
- 1- 16 oz bottle of chunky salsa
- 1- 16 oz can refried beans
- 1- 10 oz can enchilada sauce
- ½ teaspoon dried cumin
- ½ teaspoon dried coriander
- ½ cup sliced black olives
- 1 teaspoon jalapenos, chopped (optional)
- 10- 6 inch corn tortillas, sliced in half and divided
- 2 cups sharp cheddar cheese, shredded and divided
- Sliced green onions for garnish
Instructions
- Preheat the oven to 350 F. Heat a large skillet over medium-high heat and cook the ground beef, onion, bell pepper and garlic until no pink is left on the meat.
- Pour in the salsa, enchilada sauce, refried beans, cumin, coriander, black olives and jalapenos. Bring to a boil, reduce heat and simmer for 5 minutes.
- Line a 9 x 13 inch greased baking dish with half of the corn tortillas.
- Spoon half of the meat mixture on top of the tortillas.
- Sprinkle one cup of shredded cheese over the meat mixture. Repeat layers and bake, covered, for 20 minutes. Take the foil off and bake 5 more minutes or until cheese is melted and bubbly.
Nutrition Information:
Amount Per Serving: Calories: 362Total Fat: 17.7gCarbohydrates: 27.6gProtein: 24.4g
