Beef Enchilada Layered Dish (Printable)

Layered ground beef, tortillas, enchilada sauce, and cheese baked for a flavorful Mexican-inspired dinner.

# What You Need:

→ Meat

01 - 1 lb ground beef (85% lean)

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Spices & Seasonings

04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Pantry

09 - 2 cups red enchilada sauce (homemade or store-bought)
10 - 8 small (6-inch) corn or flour tortillas, cut into halves or quarters
11 - 1 cup canned black beans, drained and rinsed (optional)
12 - 1 cup frozen corn kernels, thawed (optional)

→ Dairy

13 - 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ Garnishes (optional)

14 - Sliced green onions
15 - Chopped fresh cilantro
16 - Sour cream
17 - Sliced jalapeños

# How to Make It:

01 - Set the oven to 375°F.
02 - Cook ground beef in a large skillet over medium heat, breaking it up with a spoon until browned, about 5 minutes. Drain excess fat if necessary.
03 - Add chopped onion and cook until softened, approximately 3 minutes. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper and cook for 1 minute until fragrant.
04 - Incorporate black beans and corn if using, and cook together for 2 minutes. Remove skillet from heat.
05 - Spread 1/2 cup enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
06 - Place one-third of the tortillas over the sauce, overlapping slightly.
07 - Top tortillas with half of the beef mixture, then sprinkle 2/3 cup of shredded cheese over it.
08 - Drizzle 1/2 cup of enchilada sauce over the cheese layer.
09 - Add another layer of tortillas, remaining beef mixture, 2/3 cup cheese, and 1/2 cup sauce.
10 - Place the last tortillas layer, remaining sauce, and the remaining shredded cheese on top.
11 - Cover the dish with foil and bake for 20 minutes. Then remove foil and bake an additional 10 to 15 minutes until the cheese is bubbly and golden.
12 - Allow the casserole to rest for 10 minutes before slicing. Garnish with green onions, cilantro, sour cream, and jalapeños as desired.

# Expert Tips:

01 -
  • It comes together in under an hour with minimal hands-on time, leaving you free to actually enjoy the process instead of stress about it.
  • Leftovers taste even better the next day, which means you get to eat well without cooking again immediately.
  • The layering feels fancy but it's really just beef, sauce, tortillas, and cheese—no technique required, just assembly.
02 -
  • The 10-minute rest at the end is not optional—skipping it means your casserole crumbles into charming but messy pieces instead of clean slices.
  • Don't be shy with the cheese; it's what binds the layers together and makes each bite rich and cohesive.
  • If your casserole looks a little soupy when it comes out of the oven, that's actually correct; it firms up as it rests.
03 -
  • Shred your cheese fresh if you have time—pre-shredded cheese has anti-caking agents that make it melt less smoothly than whole blocks.
  • If you prefer heat, use hot enchilada sauce or add diced jalapeños directly to the beef mixture; the casserole's structure means spice distributes evenly throughout.

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