This beef enchilada casserole is a weeknight work horse. I’ve made it twice in the last month and we’ve enjoyed each serving.
I cook the beef and simmer it with the seasoned tomato sauce on lazy Sunday evenings. Then layering the beef with tortillas and cheese I store the ready-to-bake casserole in the fridge, giving us something delicious to anticipate come Monday night (…and Tuesday…and Wednesday – thanks to leftovers!).
Working full time in the hustle of Silicon Valley means our weeknight meals have to be planned. Most weeks, Kenny and I have strategized exactly what we’re going to eat each night so we can shop, cook, store, and reheat accordingly.
Most of our scheming leads to plans of meals that are comforting, high in protein, and delicious. This recipe lets us enjoy all the flavors of enchiladas without having to roll individual servings. We just layer the flavors, lasagna style, and bake everything together in a casserole dish.
I love this recipe because served alongside veggies (or a green salad) it’s completely balanced and totally delicious. This beef enchilada casserole is a favorite in the Campos house and I hope you’ll love it too!
Be sure to pin this post to make your next weeknight meal easy, wholesome, and delicious!
⅓ cup sliced green onions, the dark and light green parts
Guacamole and sour cream to serve (optional)
Heat olive oil in a shallow dutch oven over medium heat until the oil starts to ripple, about 3 minutes.
Add the onion and ½ teaspoon salt.
Cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
Add the ground beef and increase the heat to high.
Brown the beef while you break the meat up into small pieces using a wooden spoon. Cook until the meat is no longer pink, 6-8 minutes.
Reduce the heat to medium, add to the meat 2 teaspoon salt, cumin, garlic powder, smoked paprika, chili powder, cayenne pepper, and tomato paste. Stir to combine and cook until the tomato paste is dark red, 3-5 minutes.
Add the tomato sauce to the meat. Fill the empty tomato sauce can with filtered water (about 15 ounces) and add to the beef.
Add the green chilis bring to a boil then lower heat to low and simmer until the sauce has thickened and the flavors are well combined, 15-20 minutes.
Taste the sauce at this point and add some salt if necessary.
Preheat the oven to 375 degrees.
Assemble the casserole in a 9X13 inch casserole dish:
Spread a thin layer of sauce over the bottom of the dish. Layer 4-5 tortillas across the bottom of the dish, cutting some tortillas in half and placing cut edges against the sides of the casserole dish.
Spread ⅓ of the sauce over the tortillas, top with ⅓ of the cheese, ⅓ of the olives, and ⅓ of the sliced green onions.
Top with another layer of tortillas and spread ½ of the remaining sauce over the tortillas. Sprinkle ½ of the remaining cheese, ½ of the remaining olives, and ½ of the remaining green onions over the meat sauce.
Complete the final layer of meat sauce, cheese, olives, and green onions. Cover the dish with aluminum foil and bake in the oven until the cheese has melted, about 20 minutes.
Remove the casserole from the oven and let it sit for 10 minutes before cutting into the casserole.
Cut into square pieces, like lasagna, and serve with guacamole and sour cream as desired.