When it comes to weeknight dinners, nothing beats the comforting and satisfying taste of a warm, cheesy casserole. Enter Beef Enchilada Casserole—a delightful twist on traditional enchiladas that’s perfect for the whole family. This recipe combines layers of flavorful beef, melty cheese, and delicious sauces, all topped off with corn tortillas for an irresistible meal that’s easy to prepare and sure to please.
Why You’ll Love This Casserole:
- Quick and Easy: With just a few simple steps, you can have this casserole ready to bake in under 40 minutes.
- Packed with Flavor: The combination of spices, green chilis, and two types of sauces creates a depth of flavor that makes each bite a delight.
- Comfort Food: This meal is a comforting delight that the whole family will love!
Here are the Main Ingredients you will need for this Casserole:
Step-by-Step Instructions:
Preheat the oven to 425°F (220°C)
In a large skillet over medium-high heat, cook the ground beef until nearly browned. Drain any excess fat.
Add the diced onion and bell pepper to the skillet, cooking until the vegetables are softened and the beef is fully cooked. Season with salt, pepper, ground cumin, chili powder, and garlic powder.
Reduce heat to low and stir in the canned green chilis, the enchilada sauce, and 2/3 of the green Mexican sauce. Mix in the frozen cauliflower rice until well combined.
In a 9×13 casserole dish, pour the reserved ⅓ cup of green Mexican sauce and spread it evenly over the bottom.
Layer 4 corn tortillas over the sauce, followed by half of the beef-vegetable mixture. Sprinkle half of the shredded cheese on top.
Add another layer of 4 corn tortillas, followed by the remaining beef mixture and the rest of the cheese.
Bake for 20 minutes, or until the edges are bubbling and the cheese is melted and golden.
Garnish with sliced green onions, diced tomatoes, or an extra drizzle of green Mexican sauce, if desired (not included in macros).
Serve and enjoy!
Recipe Notes and Modifications:
- Add a dash of smoked paprika for a subtle smokiness.
- For a dairy-free option, use a dairy-free shredded cheese that melts well or you can mix in some nutritional yeast to add a cheesy flavor without the dairy.
- I love these baking dishes from amazon as they come with a lid and make storage easy!
- Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
Other Recipes you May Enjoy:
This Beef Enchilada Casserole is not only a crowd-pleaser but also a fantastic way to sneak in some extra veggies and protein. It’s easy to prepare, flavorful, and perfect for busy weeknights or meal prepping for the week ahead. Next time you’re in need of a comforting and delicious dinner, give this casserole a try—you won’t be disappointed!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Beef Enchilada Casserole
8
Servings10
minutes30
minutes389
kcal325
40
minutesTo track this recipe on My Fitness Pal, search TBB Beef Enchilada Casserole
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
900 g raw extra-lean ground beef
180 g white onion, diced (1 medium)
150 g bell pepper, diced (1 medium)
113 g (4oz) canned green chilis
280 ml green Mexican sauce, divided (about 1 and ¼ cup)
400 ml red enchilada sauce (1 can)
500 g frozen cauliflower rice (about 4 cups)
8 corn tortillas
200 g light Tex-Mex or double cheddar shredded cheese (about 1 and 3/4 cup)
1 tsp ground cumin
½-1 tsp chili powder (depending on spice preference)
1 tsp garlic powder
Salt and pepper, to taste
Directions
- Preheat the oven to 425°F (220°C)
- In a large skillet over medium-high heat, cook the ground beef until nearly browned. Drain any excess fat.
- Add the diced onion and bell pepper to the skillet, cooking until the vegetables are softened and the beef is fully cooked. Season with salt, pepper, ground cumin, chili powder, and garlic powder.
- Reduce heat to low and stir in the canned green chilis, the enchilada sauce, and 2/3 of the green Mexican sauce. Mix in the frozen cauliflower rice until well combined.
- In a 9×13 casserole dish, pour the reserved ⅓ cup of green Mexican sauce and spread it evenly over the bottom.
- Layer 4 corn tortillas over the sauce, followed by half of the beef-vegetable mixture. Sprinkle half of the shredded cheese on top.
- Add another layer of 4 corn tortillas, followed by the remaining beef mixture and the rest of the cheese.
- Bake for 20 minutes, or until the edges are bubbling and the cheese is melted and golden.
- Garnish with sliced green onions, diced tomatoes, or an extra drizzle of green Mexican sauce, if desired (not included in macros).
- Serve and enjoy!
Recipe Notes & Modifications
- Add a dash of smoked paprika for a subtle smokiness.
- For a dairy-free option, use a dairy-free shredded cheese that melts well or you can mix in some nutritional yeast to add a cheesy flavor without the dairy.
- I love these baking dishes from amazon as they come with a lid and make storage easy!
- Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
- Serving Size: 325g
- Total number of serves: 8
- Calories: 389kcal
- Carbohydrates: 23.7g
- Protein: 33.6g
- Fat: 17.9g
- Fiber: 3.5g
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