This Ground Beef Enchilada Casserole is made with only 6 ingredients and comes together quickly for a fast and extra delicious dinner perfect for a busy night.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 216kcal
Ingredients
1.25poundslean ground beef
½oniondiced
10ouncesred enchilada sauce(1 can)
1.5cupsshredded cheddar cheese
4ounceschopped green chiles(1 can)
8corn tortillas(or 12 street taco sized corn tortillas)
Instructions
Preheat oven to 425˚F.
Cook the ground beef and onion in a large skillet over medium high heat until the beef is cooked through and the onion is clear. Drain any excess fat.
Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. Mix to combine.
In a 8x8 casserole dish, pour the reserved enchilada sauce and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.
Add half the beef mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese.
Bake for 20 minutes, or until the edges are bubbling and the casserole is hot throughout.
Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.
Notes
Substitutions:
Lean Ground Beef – using a leaner meat will result in less fat and liquid when cooking. It will also keep the casserole from becoming too greasy and will be more hearty. Substitute ground turkey for an even leaner and more healthy version of this baked enchiladas casserole.
Onion – white onions are traditional for Mexican cuisine but sweet, yellow, or red would also work.
Cheese – Sharp cheddar is my cheese of choice because has a stronger flavor a not as greasy as other cheeses. Mexican blend, colby jack, or Monterey jack cheese could be used as well.
Corn tortillas – Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best.
Flour tortillas can be substituted but it will not of the same taste and texture as the corn shells.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store.
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: This recipe freezes well. It can be frozen up to 3 months in advance or after cooking. See “how to freeze” section in original post for full instructions.How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.