Ground Beef Enchilada Casserole

Amber Bracegirdle | Bluebonnet Baker

This ground beef enchilada casserole makes a great meal for the whole family. Because it cooks in one dish, clean-up is quick and easy too!

This ground beef enchilada casserole is one of those recipes that will become a family favorite that you just keep coming back to.

Ground Beef Enchilada Casserole

Not only will the delicious combination of Tex-Mex flavors appeal to everyone, but this recipe is so easy it is virtually foolproof! 

It is also very versatile and you can add some extra ingredients that your family might enjoy! Although this recipe doesn't call for beans, they make a great addition. Black beans are a good choice, or pinto beans.

You can also switch up the tortillas if you prefer. This recipe uses flour tortillas, although corn tortillas add a more authentic Mexican flavor. 

Enchilada Breakfast Casserole Picture

What to serve with your ground beef enchilada casserole

This is pretty much a complete meal just as it is, although it is extra special with some salsa on the side. Why not make your own with this salsa fresca recipe - it is full of bright, fresh flavors. 

Alternatively, serve it with a freshly tossed salad - or, if you have a particularly hungry family - a steaming bowl of Mexican rice!

Restaurant Style Mexican Rice Photo

How to store and heat any leftovers

In the unlikely event that any delicious casserole is left after your meal, you can put it into the refrigerator in a sealed container and store it for 3 to 4 days.

If you don't think you will have the chance to eat it in that time, place it in the freezer instead. You might prefer to freeze it in individual portions for family members to use as and when needed.

To thaw it out, simply place it in the freezer overnight. Reheat in the oven until completely heated through. Keep it covered with foil throughout or it may dry out. If you froze it into separate portions, they can be heated in the microwave - but do remember this may affect their texture.

If you have any non-meat eaters in the family, try this tasty Vegetarian Enchilada Casserole too!


Ground Beef Enchilada Casserole

    6 Servings


  • 1 1/2 pounds Lean Ground Beef
  • 1/2 cup Chopped Onion
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cumin
  • 4 ounces Chopped Black Olives
  • 8 ounces Tomato Sauce
  • 1 4 ounce can Diced Jalapeño Peppers
  • 6 Flour Tortillas
  • 8 ounces Shredded Mexican Cheese
  • 1/2 cup Water


  1. Preheat your oven to 400 F.
  2. Brown the ground beef with the onion in a large skillet, then drain.
  3. Add the salt, pepper, chili powder, cumin, olives, tomato sauce, and chile peppers and stir.
  4. Bring the mixture to a boil then remove it from the heat.
  5. Grease a 2 1/2-quart casserole and alternate layers of the meat mixture, lightly buttered tortillas and the cheese, finishing with the cheese on top.
  6. Add the water then cover with foil. Place in the oven for 30 minutes.
  7. You can garnish with your choice of chopped green onions, chopped tomatoes or ripe olives.
Source: The Spruce Eats
The Spruce Eats
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Amber Bracegirdle
Source: The Spruce Eats
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 287
Calories 468

% Daily Value*
Total Fat 36g
  Saturated Fat 9g
Sodium 676mg
Total Carbohydrate 6g
  Dietary Fiber 0g
  Sugars 2g
Protein 29g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

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