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Layered Ground Beef Enchilada Bake - A Cozy, Crowd-Pleasing Weeknight Dinner

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.