Cheesy Beef Enchilada Casserole (Oven‑Baked Family Favorite)

Cheesy beef enchilada casserole turns all the flavors of classic beef enchiladas into an easy, crowd‑pleasing baking‑dish dinner. Instead of stuffing tortillas one by one and frying them, you quickly fill and roll (or layer) flour or corn tortillas with a seasoned beef mixture, smother them in enchilada sauce, and blanket everything in cheese. The result is a bubbling, golden pan loaded with tender tortillas, saucy beef, and melty cheese scattered with colorful bell pepper and herbs—perfect for busy weeknights and potlucks.

Ingredients

Beef filling

• 1 pound ground beef

• 1 small onion, finely diced

• 2–3 cloves garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked or sweet paprika

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 1 can (10 oz) diced tomatoes with green chilies, drained (optional)

For assembling

• 2 cans (10 oz each) red enchilada sauce, or about 2 1/2 cups homemade

• 8–10 medium flour tortillas (or corn tortillas for a more traditional flavor)

• 2 cups shredded Mexican blend or cheddar cheese

• 1 cup shredded Monterey Jack or mozzarella

• 1 red bell pepper, finely diced (for topping)

• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Make the Beef Filling

1. Heat a large skillet over medium‑high heat.

2. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink; drain excess fat if needed.

3. Stir in diced onion and cook 3–4 minutes until softened.

4. Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook 1 minute to bloom the spices.

5. Stir in drained tomatoes with green chilies if using; simmer a couple of minutes until thick. Taste and adjust seasoning.

You want a flavorful, slightly saucy mixture that will keep the enchiladas moist without making them soggy.

2. Prep Tortillas and Pan

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9×13‑inch baking dish.

3. Spread 1/2 cup enchilada sauce over the bottom of the dish.

4. Warm tortillas briefly in the microwave (wrapped in a damp towel) to make them more flexible.

3. Fill and Roll (or Layer)

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