Easy Ground Beef Enchilada Casserole

So much can be said about enchiladas. Ground meat cooked to perfection wrapped by a flour tortilla and bathed in the most flavorful enchilada sauce, topped with melted cheese. The first bite is so good. You can feel all the flavors melting in your mouth.

The only downside is having to wrap all those tortillas one by one. But, if you make a baked enchilada casserole, all that work is gone.

You can make a layered enchilada casserole with flour tortillas and add all the fillings you want.

I kept mine simple by just using ground beef and corn and buying canned enchilada sauce to make this an easy, simple meal that can be on the dinner table in just a matter of minutes. Sometimes you don’t have time to make everything from scratch.

ENCHILADA CASSEROLE INGREDIENTS:

• Ground beef: I like to use lean ground beef. We are already adding fat with the cheese, so we can avoid adding more by using 90% lean ground beef.
• Enchilada sauce: you can make your own if you wish, but I feel it is unnecessary since the store-bought sauce is good enough, and we don’t want to waste time. This is all about making things easier for us.
• Salsa: you can find fresh-made salsa in your local grocery store in the refrigerated products section, and it is so good—no need to waste time chopping anything.
• Flour tortillas: this dish is definitely better with soft flour tortillas instead of corn. The flour tortillas absorb the meat sauce so much better, making slicing and serving this dish easier.
• Corn: you can use frozen or fresh corn. It gives this dish a sweetness and bites that make it so delicious.
• Shredded Cheddar cheese: I always recommend shredding the cheese yourself. Pre shredded cheese contains flour and anticaking agents to prevent it from sticking, and it doesn’t melt the same as freshly shredded cheese.

HOW TO MAKE ENCHILADA CASSEROLE?

1. Preheat the oven to 350F. Using a large skillet, brown the ground beef until no pink is left.
2. Add the enchilada sauce and salsa and mix well. Set aside.
   
3. Spray the bottom of a 9 x 13-inch casserole dish with cooking spray and layer two tortillas at the bottom
4. Spoon ⅓ of the meat mixture over the tortillas.
   
5. Sprinkle 1 cup of corn evenly over meat sauce
6. Top with ⅓ of the shredded Cheddar cheese
7. Repeat layers ending with tortillas, meat sauce, and cheese and bake for 30 minutes or until cheese is melted and bubbly.

WHAT TO SERVE WITH ENCHILADA CASSEROLE?

I like to serve my casserole with a side salad of sliced avocado, sliced tomatoes, and red onion with a honey-lime dressing with a bit of cumin to keep with the southwestern flavors, but any salad of your choice will do. Try Healthier Waldorf salad or homemade creamy caesar salad dressing and best-tossed salad.

CAN YOU FREEZE ENCHILADA CASSEROLE?

You can, yes, assemble the casserole and freeze it without baking it. Wrap it in plastic wrap and aluminum foil and keep it frozen for up to 3 months.

When you are ready to bake it, thaw it in the fridge overnight and take it out 30 mins before baking it. Bake it as you would normally do for 30 mins in a preheated 350F oven until cheese is melted.

CAN I MAKE ENCHILADA CASSEROLE AHEAD OF TIME?

Yes, you can keep the unbaked, fully assembled casserole in the fridge for up to 3 days and then bake it.

You can also make it ahead of the meat sauce and keep that in the fridge and assemble the casserole whenever you are ready to bake it.

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Easy Ground Beef Enchilada Casserole

So much can be said about enchiladas. Ground meat cooked to perfection wrapped by a flour tortilla and bathed in the most flavorful enchilada sauce, topped with melted cheese.

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Course: Casserole, Main Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Ingredients

• 1 pound ground beef (90% lean)
• 1 can (10 ounces) enchilada sauce
• 1 cup salsa
• 6 flour tortillas (10 inches)
• 4 cups shredded cheddar cheese
• 2 cups fresh or frozen corn

Instructions

• Preheat the oven to 350F. Using a large skillet, brown the ground beef until no pink is left.
• Add the enchilada sauce and salsa and mix well. Set aside
• Spray the bottom of a 9 x 13-inch casserole dish with cooking spray and layer two tortillas at the bottom
• Spoon ⅓ of the meat mixture over the tortillas
• Sprinkle 1 cup of corn evenly over meat sauce
• Top with ⅓ of the shredded Cheddar cheese
• Repeat layers ending with tortillas, meat sauce, and cheese and bake for 30 minutes or until cheese is melted and bubbly.

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