Layered Ground Beef Enchilada Bake – A Cozy, Crowd-Pleasing Weeknight Dinner
This layered ground beef enchilada bake brings all the comfort of classic enchiladas without the fuss of rolling each tortilla. It comes together in a casserole dish with simple layers of saucy beef, soft tortillas, melty cheese, and a few pantry staples. The result is cozy, hearty, and perfect for a family dinner or a game-day spread.
You get bold flavor, easy assembly, and a dish that reheats like a dream. If you love enchiladas but want a faster, more forgiving method, this bake is your new go-to.
Layered Ground Beef Enchilada Bake - A Cozy, Crowd-Pleasing Weeknight Dinner
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the beef: In a large skillet over medium-high heat, add the ground beef and cook, breaking it up, until browned and no longer pink, about 5–7 minutes.Drain excess fat if needed.
- Add aromatics and spices: Stir in the diced onion and cook until softened, about 3 minutes. Add garlic, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.Season with salt and pepper.
- Stir in chilies and sauce: Add the green chilies and 1 1/2 cups of the enchilada sauce. If using, fold in black beans and corn. Simmer 2–3 minutes to meld flavors.Remove from heat. Stir in chopped cilantro.
- Soften tortillas (optional but helpful): Lightly brush a skillet with oil and warm tortillas 15–20 seconds per side until pliable. This helps prevent tearing and improves texture.
- Layer the bake: Spread 1/4 cup enchilada sauce on the bottom of the baking dish.Arrange a single layer of tortillas (tearing as needed) to cover the surface. Spoon over half the beef mixture, sprinkle with a third of the cheese. Repeat with another tortilla layer, remaining beef, and another third of the cheese.Finish with a final tortilla layer, the remaining enchilada sauce, and the last of the cheese.
- Bake: Cover with foil and bake for 15 minutes. Remove foil and bake 10–12 more minutes, until the cheese is melted and bubbly. For a golden top, broil 1–2 minutes, watching closely.
- Rest and serve: Let the bake rest 10 minutes for cleaner slices.Top with extra cilantro, then serve with sour cream, green onions, diced tomatoes, avocado, and lime wedges.
Why This Recipe Works
- Layering saves time: Stacking tortillas and filling is quicker than rolling individual enchiladas, and you still get that familiar taste.
- Balanced flavor: Seasoned ground beef, enchilada sauce, onions, and green chilies create a savory base with a mild kick that appeals to most palates.
- Great texture: A mix of corn tortillas and cheese holds the bake together and keeps it from getting soggy, while a final broil gives a toasty top.
- Make-ahead friendly: You can assemble it earlier in the day and bake when ready, or bake and reheat for meals throughout the week.
- Flexible ingredients: Swap in beans, veggies, or different proteins without losing the spirit of the dish.
Ingredients
- 1 pound (450 g) ground beef (80–90% lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies, drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups red enchilada sauce (homemade or store-bought), plus extra for serving
- 10–12 corn tortillas (6-inch)
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 cup canned black beans, rinsed and drained (optional)
- 1 cup frozen corn, thawed (optional)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Neutral oil (for lightly softening tortillas, optional)
- For serving: sour cream or Greek yogurt, sliced green onions, diced tomatoes, avocado or guacamole, lime wedges
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the beef: In a large skillet over medium-high heat, add the ground beef and cook, breaking it up, until browned and no longer pink, about 5–7 minutes.Drain excess fat if needed.
- Add aromatics and spices: Stir in the diced onion and cook until softened, about 3 minutes. Add garlic, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.Season with salt and pepper.
- Stir in chilies and sauce: Add the green chilies and 1 1/2 cups of the enchilada sauce. If using, fold in black beans and corn. Simmer 2–3 minutes to meld flavors.Remove from heat. Stir in chopped cilantro.
- Soften tortillas (optional but helpful): Lightly brush a skillet with oil and warm tortillas 15–20 seconds per side until pliable. This helps prevent tearing and improves texture.
- Layer the bake: Spread 1/4 cup enchilada sauce on the bottom of the baking dish.Arrange a single layer of tortillas (tearing as needed) to cover the surface. Spoon over half the beef mixture, sprinkle with a third of the cheese. Repeat with another tortilla layer, remaining beef, and another third of the cheese.
Finish with a final tortilla layer, the remaining enchilada sauce, and the last of the cheese.
- Bake: Cover with foil and bake for 15 minutes. Remove foil and bake 10–12 more minutes, until the cheese is melted and bubbly. For a golden top, broil 1–2 minutes, watching closely.
- Rest and serve: Let the bake rest 10 minutes for cleaner slices.Top with extra cilantro, then serve with sour cream, green onions, diced tomatoes, avocado, and lime wedges.
Keeping It Fresh
- Storage: Cool completely, then cover and refrigerate for up to 4 days. Keep toppings separate so they stay crisp.
- Reheating: Warm individual portions in the microwave (60–90 seconds) or reheat the whole dish covered at 325°F (165°C) for 15–20 minutes. Add a splash of sauce if it looks dry.
- Freezing: Assemble and freeze unbaked for up to 2 months.Thaw overnight in the fridge, then bake as directed. Baked leftovers also freeze well—wrap tightly and reheat covered until hot.
- Make-ahead tip: Assemble in the morning, cover, and refrigerate. Add 5–10 minutes to the bake time if going straight from cold.
Health Benefits
- Protein-rich: Ground beef provides protein to keep you full.Opt for lean beef or swap in ground turkey for a lighter version.
- Fiber boosts: Black beans and corn add fiber, which supports digestion and steady energy.
- Calcium from cheese: The cheese contributes calcium for bone health. Use part-skim cheese to reduce saturated fat if you prefer.
- Better sauces: Choosing a low-sodium enchilada sauce helps keep salt in check. You can also make your own to control ingredients.
- Fresh toppers: Avocado adds heart-healthy fats, while tomatoes and cilantro bring vitamins and antioxidants.
Pitfalls to Watch Out For
- Watery casserole: If your sauce is thin or you add too many wet ingredients, the layers can get soggy.Drain beans and chilies well and avoid over-saucing the middle layers.
- Underseasoned filling: Taste the beef mixture before layering. Adjust salt, pepper, and spice so the flavor stands out after baking.
- Tough tortillas: Corn tortillas can crack if used straight from the package. Briefly warm them so they’re pliable.
- Overbaking: Too long in the oven dries out the edges.Bake until just bubbly; a short broil is enough for browning.
- Skipping the rest: Cutting immediately leads to messy slices. A 10-minute rest helps the layers set.
Variations You Can Try
- Green enchilada bake: Swap red sauce for salsa verde and use pepper jack cheese for a tangy, slightly spicier twist.
- Turkey and zucchini: Use ground turkey and fold in sautéed zucchini and bell peppers for a lighter, veggie-forward option.
- Chipotle black bean: Add minced chipotle in adobo to the sauce and double the black beans for a smoky, semi-vegetarian bake.
- Breakfast style: Layer in scrambled eggs and chorizo with cheddar and top with pico de gallo.
- Gluten-free and dairy-light: Most corn tortillas are naturally gluten-free—confirm on the label. Use a lactose-free cheese or a reduced amount of sharp cheddar to keep flavor high with less cheese.
FAQ
Can I use flour tortillas instead of corn?
Yes, but expect a softer, more lasagna-like texture.
Corn tortillas hold up better and bring classic enchilada flavor. If using flour, reduce sauce slightly to avoid sogginess.
What’s the best cheese for melting?
Monterey Jack, Oaxaca, or a Mexican blend melt beautifully. Sharp cheddar adds flavor but can be a bit oily; mixing it with Jack balances things out.
Is this spicy?
It’s mild as written.
To increase heat, add cayenne, use hot green chilies, or spoon on sliced jalapeños before baking.
Can I make it vegetarian?
Absolutely. Skip the beef and use a mix of black beans, pinto beans, sautéed mushrooms, and peppers. Keep the seasoning the same and add a splash more sauce if needed.
How do I prevent the tortillas from getting mushy?
Warm them briefly in a dry or lightly oiled skillet and avoid over-saucing the middle layers.
Let the casserole rest before slicing so excess moisture redistributes.
What size pan should I use?
A 9×13-inch dish is standard. If you use a smaller pan, reduce the number of tortillas and layers to prevent overflow and uneven baking.
Can I add rice?
Yes. Stir in 1 to 1 1/2 cups cooked rice with the beef mixture for extra bulk.
Add a little more sauce so the bake doesn’t dry out.
What if I only have green enchilada sauce?
Use it. The flavor will be tangier and brighter. Pair with Monterey Jack or pepper jack and add a squeeze of lime at the table.
Final Thoughts
This layered ground beef enchilada bake checks all the boxes: easy assembly, bold flavor, and reliable results.
It’s flexible enough for weeknights but satisfying enough for company. With a few smart steps—season well, don’t oversauce, and let it rest—you’ll get clean layers and a bubbly, golden top. Keep this one in your rotation, and customize it to fit your taste and what you’ve got on hand.
It’s comfort food that’s simple, shareable, and always welcome at the table.
