Description
This cheesy enchilada bake recipe is the ultimate comfort food solution for busy families craving authentic Mexican flavors without the fuss. This easy casserole transforms traditional rolled enchiladas into a simple, crowd-pleasing dish that’s perfect for weeknight dinners or family gatherings. With layers of seasoned ground beef, creamy enchilada sauce, and melted cheese, this recipe delivers all the flavors you love in a convenient one-dish format.
Ingredients
- 2 pounds ground beef (80/20 blend for best flavor)
- 1 large yellow onion, diced (about 2 cups)
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (4 oz) diced green chiles
- 3 cups red enchilada sauce
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 12–15 corn tortillas (6-inch size)
- 4 cups Mexican cheese blend, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- Cook the Filling: Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking apart with a wooden spoon until browned. Add diced onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Season and Add Extras: Sprinkle taco seasoning over meat mixture and stir to combine. Add black beans, corn, and green chiles. Cook 2-3 minutes more until heated through. Remove from heat.
- Make Creamy Sauce: In a medium bowl, whisk together enchilada sauce, sour cream, and softened cream cheese until completely smooth.
- Warm Tortillas: Wrap tortillas in damp paper towels and microwave for 30-45 seconds to prevent cracking.
- Start Layering: Spread 1/2 cup of sauce mixture on bottom of prepared baking dish. Arrange 4-5 tortillas in a single layer, overlapping slightly.
- First Layer: Spread half of the beef mixture over tortillas. Pour 1 cup of sauce over beef, then sprinkle with 1 1/2 cups Mexican cheese blend.
- Second Layer: Add another layer of 4-5 tortillas, remaining beef mixture, 1 cup sauce, and 1 1/2 cups cheese.
- Final Layer: Top with remaining tortillas, rest of sauce mixture, and all remaining cheese (Mexican blend and sharp cheddar).
- Bake: Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until cheese is melted and golden.
- Rest and Serve: Let rest 10 minutes before serving. Garnish with fresh cilantro and green onions.
Notes
Make-Ahead Tips: Assemble completely up to 3 days ahead, cover tightly, and refrigerate. Add 10-15 extra minutes to baking time if starting cold.
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat covered at 350°F for 15-20 minutes.
Substitutions: Use ground turkey or chicken for leaner option. For vegetarian, substitute 2 cups cooked black beans and diced vegetables for meat.
Pro Tip: Toast taco seasoning in dry skillet for 30 seconds before adding to enhance flavors dramatically.
- Prep Time: 20
- Cook Time: 45
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 6
- Sodium: 920
- Fat: 26
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 32
- Cholesterol: 95
Keywords: cheesy enchilada bake recipe, easy enchilada casserole, Mexican baked enchiladas, cheesy beef enchilada bake, layered enchiladas, weeknight dinner, family meal, make ahead casserole