Beef Enchilada Casserole Recipe, 5Ingredient Simple

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This bold-fla­vored, hearty and cheesy Beef Enchi­la­da Casse­role recipe is one you’ll def­i­nite­ly want in your reg­u­lar meal rota­tion. It’s super easy, has only 5 ingre­di­ents and is quick to prep and get in the oven. Plus this enchi­la­da bake is also a dish that can eas­i­ly be frozen and baked lat­er. How great is that, to have a meal already pre­pared if unex­pect­ed guests arrive or when you need a dish to take to a potluck? Just thaw and pop it in the oven.

My home­made enchi­la­da sauce def­i­nite­ly brings the heat to this dish. It’s deli­cious­ly spicy. If you like milder sauce, you can cut the chipo­tle in half or if you have a favorite brand of canned sauce, that works, too. Remem­ber the items you choose to dress and serve the casse­role, like sour cream, can def­i­nite­ly tone down the spici­ness, as well. Get cre­ative and suit your fam­i­ly’s tastes.

Table of Contents

A Note About Enchilada Sauces

Canned enchi­la­da sauces can vary wide­ly in fla­vor and spice-lev­el. Please don’t expect to get the same scrump­tious fla­vor results I get in this beef enchi­la­da recipe, if you use a canned sauce you’re not famil­iar with. I make my own sauce for 2 impor­tant rea­sons: 1) I know it will be the same con­sis­tent fla­vor & heat every time and 2) that my fam­i­ly loves the fla­vor. Choose your sauce accord­ing to your own fam­i­ly’s tastes. And, if your fam­i­ly has a favorite enchi­la­da sauce, THAT is the one to choose for this enchi­la­da bake recipe.

The Ingredients

• corn tor­tillas
• home­made enchi­la­da sauce (or canned enchi­la­da sauce)
• ground beef, browned and drained
• Mex­i­can blend cheese, grated
• frozen corn
• option­al gar­nish­es: sour cream, cilantro, green onion, toma­to, avocado

How to Assemble a Beef Enchilada Casserole

1. Brown ground beef in a *12″ cast iron skil­let. Drain and set it aside until you’re ready to assem­ble the beef enchi­la­da casse­role recipe.
2. If you’re not using store-bought sauce, now is the time to make my enchi­la­da sauce.
3. Arrange corn tor­tillas in the bot­tom of an ungreased * 9x13 bak­ing pan. (Inci­den­tal­ly, I have baked this in both a glass bak­ing dish and a met­al one. They both worked, but after test­ing both, I pre­fer the shape and width of the met­al pan, for nicer slices and more ten­der edges on the casserole.)
4. Driz­zle enchi­la­da sauce over the tortillas.
5. Sprin­kle ground beef over the sauce.
6. Dis­trib­ute the frozen corn ker­nels over the meat lay­er and then cheese over the corn.
7. Repeat the entire process, to cre­ate a sec­ond lay­er: tor­tillas, sauce, meat, corn & cheese.
8. For the final lay­er, arrange tor­tillas over the top.
9. Spread enchi­la­da sauce over the top and sprin­kle with cheese.
10. Bake.

The Recipe

How to Serve Enchilada Casserole

Our favorite top­pings for this yum­my enchi­la­da bake are sour cream, cilantro, green onion and toma­toes. Avo­ca­do and limes would also be super tasty.

As a side dish, my rec­om­men­da­tion is some­thing quick and easy, like my 10 Minute Mex­i­can Rice and a cool, crisp green salad.

Ok, now, it’s your turn. Make an easy deli­cious Mex­i­can sup­per to share with your favorite peo­ple. You’ve got this! And I’ve got your back!

More Great Casserole Recipes

If you love casseroles and how they can make get­ting din­ner on the table so quick and easy, be sure to check out some of these favorites:

• Ham­burg­er Casserole
• Thanks­giv­ing Casserole
• Tater Tot Casse­role Supreme
• Baked Spaghet­ti

Mexican Fusion Recipes to Make you Swoon

Birria Pizza

This mind-blow­ing bir­ria piz­za recipe from Jenn, over at Cook What You Love, is going to become a sta­ple in your meal rota­tion. It’s fabulous!

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