Beef Enchilada Bake

There’s just something about a cheesy, saucy casserole that makes any dinner feel like a warm hug—and this Beef Enchilada Bake delivers that and more. If you love traditional enchiladas but don’t always have the time (or patience) to roll each one individually, then this recipe is going to be a game-changer for your weeknight dinners.

It’s everything we love about enchiladas—spiced ground beef, rich enchilada sauce, melty cheese—all layered up lasagna-style with tortillas. Less rolling, more layering, and a whole lot of flavor. I’ve made this dish more times than I can count, especially when I need something hearty that feeds a crowd or guarantees leftovers that taste just as good the next day (if not better).

Whether you’re meal prepping for a busy week or hosting a casual dinner with friends, this bake hits the mark every time. It’s cozy, easy to customize, and always gets rave reviews from the table. Let’s dive right into how to make it!

Why You’ll Love This Beef Enchilada Bake

• Layered like lasagna, but with Tex-Mex flair – no need to roll tortillas

• Family-friendly and super satisfying

• Perfect for leftovers – reheats beautifully

• Easy to customize – swap proteins, add veggies, go spicy!

Ingredients You’ll Need

Here’s what you’ll need to get started:

• 1 pound ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon paprika

• Salt and black pepper, to taste

• 1 can (10 ounces) red enchilada sauce

• 1 can (10 ounces) diced tomatoes with green chiles, drained

• 1 can (15 ounces) black beans, drained and rinsed

• 2 cups shredded cheddar or Mexican blend cheese

• 8 corn tortillas, cut in halves or quarters

• Fresh cilantro, sour cream, or green onions for garnish (optional)

Pro Tip: I personally love using corn tortillas for that classic enchilada taste, but if you have flour tortillas on hand, go ahead and use them. They’ll work just fine and hold up well in the layers.

STEP 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray or a touch of oil to make cleanup easier.

STEP 2: Cook the Beef and Aromatics

In a large skillet over medium heat, brown the ground beef along with the diced onion. Cook until the meat is no longer pink and the onion is nice and soft. This usually takes about 6-7 minutes.

Then, stir in the minced garlic, chili powder, cumin, paprika, salt, and pepper. Let that cook for another minute or so until it’s super fragrant. You’ll know it’s ready when your kitchen starts to smell like taco night!

STEP 3: Add the Sauce and Fillings

Once your spices are cooked in, it’s time to build more flavor. Stir in the enchilada sauce, the drained diced tomatoes with green chiles, and the black beans. Let everything simmer together for about 5 minutes so the flavors can meld a bit. Then remove it from heat.

This beef mixture is the heart of your bake—it’s smoky, hearty, and just the right amount of spicy. And with the black beans mixed in, you’ve got added fiber and protein to round it all out.

STEP 4: Begin the Layering Process

Spread a thin layer of your beef mixture in the bottom of your prepared baking dish—this helps prevent the tortillas from sticking.

Next, lay down a layer of corn tortillas, covering the surface as best you can. You can cut the tortillas into halves or quarters to fit your dish—it doesn’t have to be perfect!

Spoon more of the beef mixture over the tortillas, then sprinkle with a generous handful of shredded cheese. Repeat the layering process—tortillas, beef mixture, cheese—until everything is used up. You’ll want to finish with a final layer of cheese on top (because, let’s be honest, that bubbly golden top is the best part).

Alright, now that your enchilada bake is fully layered and looking amazing, it’s time to pop it in the oven and let that cheese get all melty and delicious. But before we do, let’s talk through the final steps of the recipe—and then I’ll share a few tips and ideas for how to make this dish your own. Whether you like it spicy, veggie-packed, or loaded with extra cheese, this recipe is super versatile.

Let’s get back into it!

STEP 5: Cover and Bake

Once everything is layered in your baking dish, cover it tightly with foil. This traps in moisture and helps everything cook evenly.

Bake at 375°F for 20 minutes, covered. Then, carefully remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and just starting to turn golden around the edges.

Your kitchen is going to smell incredible at this point. The spices, the cheese, the sauce—it all comes together into this warm, comforting, can’t-wait-to-eat kind of dinner.

STEP 6: Let It Rest Before Serving

Once the enchilada bake is out of the oven, you might be tempted to dive right in—but don’t skip this next step. Let it rest for at least 10 minutes before slicing and serving. This helps the layers set a bit so everything holds together when you cut into it.

Think of it like lasagna—it’s always better when it has a chance to cool slightly and firm up.

Optional Garnishes (Highly Recommended!)

This dish is fantastic as-is, but a few fresh toppings really take it over the top. Here are some of my favorites:

• Chopped fresh cilantro – adds a pop of color and brightness

• Sour cream or Greek yogurt – creamy and cool, perfect for balancing spice

• Sliced green onions or diced avocado – for texture and freshness

• A few dashes of hot sauce – if you like it fiery

Serve it with a simple green salad or some chips and salsa on the side, and dinner is done.

Helpful Tips & Easy Variations

One of the best things about this Beef Enchilada Bake is how easy it is to tweak based on what you have in your fridge or pantry. Here are a few ways to mix it up:

Make It Spicier

• Use spicy enchilada sauce instead of mild.

• Add chopped jalapeños to the beef mixture.

• Stir in some canned chipotle peppers in adobo for smoky heat.

Swap the Protein

• Ground turkey or chicken works beautifully in place of beef.

• For a vegetarian version, use more beans or sautéed veggies like mushrooms, zucchini, or bell peppers.

Add More Veggies

• Mix in frozen corn, diced bell peppers, or even spinach to sneak in extra nutrients.

• Roasted sweet potatoes are a surprisingly delicious add-in too.

Change the Cheese

• Cheddar and Mexican blend are go-to options, but feel free to try Monterey Jack, Pepper Jack, or even a bit of crumbled queso fresco on top after baking.

Make It Ahead

• You can fully assemble the bake ahead of time, cover it, and refrigerate for up to 24 hours before baking.

• If baking straight from the fridge, add an extra 10 minutes to the bake time to ensure it’s heated through.

Freezing Instructions

Want to freeze for later? You absolutely can.

• Assemble the bake in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze unbaked.

• When ready to cook, thaw in the fridge overnight and bake as directed.

• Or, bake it first, portion it into individual servings, and freeze for quick lunches or dinners.

This is one of those meals that keeps on giving—it reheats so well and tastes just as good (if not better) the next day. I always try to stash a few slices in the freezer for those nights when cooking feels like too much.