Beef Enchilada Casserole
A simple layered beef enchilada casserole made with seasoned ground beef, red enchilada sauce, corn tortillas, and plenty of cheddar cheese. It bakes into a saucy, cheesy family dinner with bubbly edges and classic Tex-Mex flavor.
INGREDIENTS:
1 1/2 lb ground beef 80/20 preferred
1 tsp salt optional
10 oz red enchilada sauce mild or medium
10 to 12 small corn tortillas about 6-inch size
3 cups shredded cheddar cheese plus more if desired
DIRECTIONS:
Preheat the oven to 375°F and grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef for 7–10 minutes, breaking it into crumbles, until no pink remains.
Drain excess liquid or grease if needed.
Season the beef with salt if using.
Stir the red enchilada sauce into the beef until evenly coated.
Arrange 5–6 corn tortillas in the bottom of the prepared baking dish, tearing them as needed to cover most of the surface.
Spread half of the beef mixture over the tortillas.
Sprinkle half of the shredded cheddar cheese over the beef.
Add another layer of corn tortillas.
Spread the remaining beef mixture over the tortillas.
Top with the remaining cheddar cheese.
Cover loosely with foil, tenting it slightly so it does not stick to the cheese.
Bake covered for 15 minutes.
Remove the foil and bake uncovered for 10–15 minutes, until bubbling around the edges and lightly browned on top.
Let the casserole rest for 10 minutes before slicing and serving.