Ground Beef Enchilada Casserole with Corn Tortillas

One-pan comfort that doubles as weeknight dinner and weekend showstopper, this Ground Beef Enchilada Casserole with Corn Tortillas is layered, cheesy, and full of bright toppings. It’s the sort of recipe you’ll make when you want something cozy but not fussy: browned beef spiced simply, stacked with corn tortillas, drenched in red enchilada sauce, and baked until bubbling. Once it comes out of the oven, assembly is finished with chopped tomatoes, creamy diced avocado, a dollop of cool yogurt, and a shower of fresh cilantro for balance.

Why this casserole works

The texture play is what sells this dish. Crisped tortilla edges meet soft, sauce-soaked centers and a layer of melted colby jack throughout. The beef is seasoned just enough to stand up to the bold enchilada sauce but still pairs perfectly with fresh toppings. It’s straightforward, family-friendly, and easy to scale up when you’re feeding a crowd.

Ingredients

• 1 Tbsp avocado oil or olive oil
• ½ small yellow onion, finely chopped
• 1 pound ground beef*
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• ½ cup broth or water**
• ½ tsp sea salt, to taste
• 1 15-oz can red enchilada sauce
• 12 corn tortillas***
• 8 ounces colby jack cheese, grated
• Fresh tomatoes, chopped
• Ripe avocado, diced
• Sour cream or plain Greek yogurt
• Fresh cilantro

Notes on ingredients

Use a neutral oil like avocado oil or a light olive oil for browning the aromatics and beef. If you prefer an even lighter finish, the broth option keeps the dish moist while limiting extra fat. The recipe calls for colby jack for its mild, melty character; you can substitute another melty cheese if needed. Choose corn tortillas that are pliable; if they’re very dry, warm them briefly to prevent cracking during assembly.

Equipment

• Large skillet (12-inch works well)
• 9×13-inch baking dish
• Cutting board and knife
• Measuring cups and spoons
• Grater for cheese

Step-by-step instructions

The directions below rewrite and clarify the original steps while keeping the same order and ingredient amounts. Follow them in sequence for best results.

1. Preheat and prep: Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish if desired, or leave it ungreased if your enchilada sauce will cover the bottom.
2. Sauté aromatics: Heat 1 Tbsp avocado oil or olive oil in a large skillet over medium heat. Add ½ small yellow onion, finely chopped, and cook, stirring occasionally, until the onion is softened and translucent, about 3–4 minutes.
3. Brown the beef: Add 1 pound ground beef to the skillet with the softened onion. Break the meat into pieces with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat from the pan if there’s a large amount; leave a small bit for flavor if you like.
4. Add garlic and chili powder: Stir in 4 cloves garlic, minced, and 1 Tbsp chili powder. Cook for 30–60 seconds, just until fragrant. Be careful not to burn the garlic—stir continuously during this step.
5. Moisten the mixture: Pour in ½ cup broth or water and stir to combine, scraping any browned bits from the bottom of the skillet. Simmer for 1–2 minutes so the flavors blend and the mixture loosens slightly.
6. Season: Sprinkle ½ tsp sea salt over the beef mixture, then taste and adjust if you want a bit more salt. Keep in mind the canned enchilada sauce can add sodium later.
7. Add enchilada sauce: Pour the entire 15-oz can of red enchilada sauce into the skillet with the beef mixture. Stir until the beef is evenly coated and the sauce is heated through, about 1–2 minutes.
8. Layer the casserole — first layer: Place 3 corn tortillas in the bottom of the prepared 9×13-inch baking dish. They can overlap slightly to form an even base. Spoon about one-third of the saucy beef mixture over the tortillas and spread it into an even layer.
9. Add cheese: Sprinkle roughly one-third of the grated 8 ounces colby jack cheese over the beef layer, distributing it evenly.
10. Repeat layers: Add another layer of 3 corn tortillas on top of the cheese, then spoon another third of the beef-and-sauce mixture over the tortillas. Sprinkle another third of the colby jack cheese. Repeat once more with 3 corn tortillas, the remaining beef mixture, and another third of the cheese.
11. Top layer of tortillas and cheese: Finish by placing the last 3 corn tortillas over the top layer of beef mixture and sprinkle the remaining colby jack cheese evenly across the entire casserole.
12. Bake: Place the 9×13-inch dish in the preheated oven and bake at 375°F (190°C) for 20–25 minutes, or until the cheese is fully melted, bubbling, and lightly golden on top.
13. Rest before serving: Remove the casserole from the oven and let it rest for 5–10 minutes. This short rest helps the layers set and makes slicing cleaner.
14. Garnish and serve: Cut the casserole into portions and top each piece with chopped fresh tomatoes, diced ripe avocado, a spoonful of sour cream or plain Greek yogurt, and a sprinkle of fresh cilantro. Serve hot.

Tips and variations

• Make it extra saucy: If you prefer a moister casserole, add an extra ¼ cup broth or water to the beef mixture before assembling.
• Crunchy top: For a crispier top, broil the assembled casserole for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
• Vegetable boost: Stir in 1 cup of drained canned corn or diced bell pepper with the beef mixture for extra color and texture.
• Cheese swap: Monterey Jack or a mild cheddar work well in place of colby jack.
• Make-ahead: Prepare through step 11, cover with foil, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time.

Serving suggestions

This casserole pairs beautifully with a simple green salad dressed lightly with lime and olive oil, a side of pickled jalapeños, or a scoop of cilantro-lime rice. Leftovers reheat well in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for single portions.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To freeze, cool the casserole completely, cover tightly with foil and plastic, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition and serving size

Exact nutrition depends on brands and portion sizes, but this casserole serves about 6 and delivers a satisfying balance of protein, carbs, and fat. To lighten it up, use the broth option and low-fat yogurt for topping; to enrich it, serve with extra cheese or guacamole.

Final thoughts

This Ground Beef Enchilada Casserole with Corn Tortillas brings weekday simplicity and weekend comfort together. It’s reliably crowd-pleasing, easy to adapt, and enjoys the magic of being even better the next day. Keep the toppings fresh and bright to cut through the richness, and enjoy warm slices straight from the dish.

Ground Beef Enchilada Casserole with Corn Tortillas

A layered, family-friendly enchilada casserole made with seasoned ground beef, corn tortillas, enchilada sauce, and melty cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp avocado oil or olive oil
• 1/2 small yellow onion finely chopped
• 1 pound ground beef *
• 4 cloves garlic minced
• 1 Tbsp chili powder
• 1/2 cup broth or water **
• 1/2 tsp sea salt to taste
• 1 15-oz can red enchilada sauce
• 12 corn tortillas ***
• 8 ounces Colby Jack cheese grated
• fresh tomatoes chopped, for topping
• ripe avocado diced, for topping
• sour cream or plain Greek yogurt for topping
• fresh cilantro for topping

Equipment

• 13 x 9-inch casserole dish
• Large Skillet
• Spatula
• Cutting Board
• Knife
• Cheese grater

Method

 

1. Preheat the oven to 350°F (175°C) and lightly spray a 13 x 9-inch casserole dish with cooking spray.
2. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the finely chopped 1/2 small yellow onion and sauté until softened, about 3–4 minutes.
3. Add 1 pound ground beef and break it into small pieces with a spatula. Cook until mostly browned, then drain excess fat if desired.
4. Stir in the 4 minced garlic cloves, 1 Tbsp chili powder, 1/2 cup broth or water, and 1/2 tsp sea salt. Bring to a boil, then simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thickened.
5. Spread 1/4 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
6. Layer four corn tortillas over the sauce, allowing slight overlap as needed.
7. Spread half of the seasoned ground beef over the tortillas, drizzle with 1/2 cup enchilada sauce, and sprinkle with one-third of the grated 8 ounces Colby Jack cheese.
8. Add another layer of tortillas, spread 1/2 cup enchilada sauce over them, top with the remaining meat, and sprinkle with a second third of the cheese.
9. Place the remaining tortillas on top, spread the remaining enchilada sauce evenly, and top with the remaining cheese.
10. Bake on the center rack for 20–25 minutes, until the cheese is melted and bubbly.
11. Let the casserole rest at least 10 minutes before slicing to allow it to set.
12. Top servings with diced tomatoes, diced avocado, sour cream or Greek yogurt, and fresh cilantro as desired.

Notes

• Use lean ground beef (90/10 or leaner) or drain fat if using fattier beef.
• Broth options include beef, chicken, vegetable, or water.
• Small flour or low-carb tortillas can be substituted for corn tortillas.
• You can increase the ground beef to 2 pounds for a meatier casserole.
• Grate cheese while the beef cooks to save time.