There’s something about a good ground beef enchilada casserole that takes me right back to those warm kitchens of my childhood, where food was more than just a meal — it was a way we spoke love. Mama Lu didn’t fuss much over fancy dishes, but she had a way of turning everyday ingredients into something comforting and unforgettable. This casserole? It reminds me of those Sunday dinners, when the house smelled like a blend of spices, melted cheese, and memories, all wrapped up in a skillet.

Why You’ll Love This Ground Beef Enchilada Casserole

Growing up in the Blue Ridge Mountains, dishes like this were anchors on our family table — easy enough to whip up after a hard day, but rich with flavor and heart. This ground beef enchilada casserole is the kind of recipe that feels like a warm hug, perfect for feeding a crowd or tucking into leftovers the next day. It’s layered with tender beef, spicy sauce, and gooey cheese, creating that classic comfort food combo that’s both familiar and satisfying.

What I love most about this casserole is how it bridges generations. Mama Lu never measured a thing, just poured and stirred with a knowing hand. I’ve carried that spirit with me out west, tweaking this dish just enough to fit modern kitchens while keeping that homegrown soul intact. Whether you’re a seasoned cook or just starting, this casserole is forgiving, hearty, and downright delicious.

Ingredients You’ll Need for This Ground Beef Enchilada Casserole

Ingredients for The Ultimate Ground Beef Enchilada Casserole Recipe You Need to Try

1 pound ground beef (grass-fed if you can find it)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 (10-ounce) can red enchilada sauce (or homemade if you have it)
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and black pepper, to taste
8 small flour or corn tortillas (corn tortillas give a more authentic touch)
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional but recommended)
1/2 cup sour cream, for serving
1 fresh lime, cut into wedges, for garnish

If you’re looking to swap things up, ground turkey or chicken work well in place of beef, and for a vegetarian twist, try black beans or sautéed mushrooms. Mama Lu often improvised with whatever was on hand, and that’s part of this dish’s charm.

Nutrition Facts

Calories: Approximately 420 per serving (serves 6)
Protein: 28 grams
Fat: 22 grams
Carbohydrates: 25 grams
Fiber: 3 grams
Sugar: 4 grams
Sodium: 720 milligrams

These numbers vary depending on your choice of tortillas and cheese, but they give a good ballpark. This casserole packs a solid protein punch, balanced by the richness of the cheese and the warmth of spices, making it a satisfying meal that stays true to its comfort food roots.

The Ultimate Ground Beef Enchilada Casserole Recipe You Need to Try

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Learn how to make delicious ground beef enchilada casserole. Easy recipe with step-by-step instructions.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Cooking
Cuisine: International

Ingredients

Scale

1 pound ground beef (grass-fed if you can find it)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 (10-ounce) can red enchilada sauce (or homemade if you have it)
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and black pepper, to taste
8 small flour or corn tortillas (corn tortillas give a more authentic touch)
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional but recommended)
1/2 cup sour cream, for serving
1 fresh lime, cut into wedges, for garnish

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to keep things from sticking.
In a large skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon until browned and cooked through, about 7-8 minutes.
Add the chopped onion and garlic to the skillet. Sauté until softened and fragrant, about 3-4 minutes. Mama Lu always said, “The smell of onions cooking is the smell of a meal coming together.”
Stir in the enchilada sauce, diced green chilies, cumin, smoked paprika, chili powder, salt, and pepper. Let this simmer gently for 5 minutes so the flavors meld.
Warm the tortillas slightly in the microwave or on a dry skillet for a few seconds each. This makes them more pliable and easier to layer without cracking.
Spread a thin layer of the meat sauce on the bottom of your prepared baking dish. Layer 3-4 tortillas on top, overlapping slightly if needed.
Spoon a third of the meat sauce over the tortillas, then sprinkle generously with both cheddar and Monterey Jack cheeses.
Repeat layering two more times — tortillas, meat sauce, cheese — finishing with a top layer of cheese.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Let the casserole rest for 5-10 minutes before serving. This step is crucial; it helps everything set up and makes cutting easier.

When I first made this for my Portland friends, I watched them dig in with wide eyes and full hearts, reminding me how food connects us no matter where we land. Mama Lu’s spirit lives in these layers — simple, soulful, and always made with a pinch of salt and a whole lot of love.

Steps to Create Your Ground Beef Enchilada Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to keep things from sticking.
In a large skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon until browned and cooked through, about 7-8 minutes.
Add the chopped onion and garlic to the skillet. Sauté until softened and fragrant, about 3-4 minutes. Mama Lu always said, “The smell of onions cooking is the smell of a meal coming together.”
Stir in the enchilada sauce, diced green chilies, cumin, smoked paprika, chili powder, salt, and pepper. Let this simmer gently for 5 minutes so the flavors meld.
Warm the tortillas slightly in the microwave or on a dry skillet for a few seconds each. This makes them more pliable and easier to layer without cracking.
Spread a thin layer of the meat sauce on the bottom of your prepared baking dish. Layer 3-4 tortillas on top, overlapping slightly if needed.
Spoon a third of the meat sauce over the tortillas, then sprinkle generously with both cheddar and Monterey Jack cheeses.
Repeat layering two more times — tortillas, meat sauce, cheese — finishing with a top layer of cheese.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Let the casserole rest for 5-10 minutes before serving. This step is crucial; it helps everything set up and makes cutting easier.

Tips for Making the Best Ground Beef Enchilada Casserole

Don’t skip the resting time. Like most casseroles, it needs a few minutes to cool and settle so it holds together when served.
Use fresh spices. The cumin and smoked paprika make a big difference. I keep mine in small airtight jars — a habit Mama Lu taught me — to keep flavors bright.
Try homemade enchilada sauce. If you have the time, it’s worth making from scratch. It brings a fresh, vibrant layer that canned can’t quite match.
Pick your cheese wisely. A blend of sharp cheddar and Monterey Jack gives both flavor and meltability. Don’t skimp on the cheese; it’s part of what makes this dish sing.
Customize your heat level. Add more chili powder or fresh jalapeños if you like it spicy. I remember Mama Lu’s subtle ways of adding heat that always left you wanting more, never overwhelmed.
Use fresh tortillas. Day-old tortillas can crack and dry out, so fresh or warmed tortillas work best.

Serving Suggestions and Pairings

Final dish - The Ultimate Ground Beef Enchilada Casserole Recipe You Need to Try

This casserole shines on its own but also loves a sidekick. Growing up, we’d often round out meals with whatever was fresh from the garden or pantry. I like to serve this with a crisp green salad tossed in a light vinaigrette to cut through the richness. A scoop of cool sour cream and a squeeze of fresh lime add brightness and balance.

For a touch of nostalgia, try pairing it with a side of black beans or Mexican-style rice. Cornbread is another favorite from Mama Lu’s kitchen — her skillet cornbread was legendary and always welcomed alongside any hearty dish. And if you’re feeling indulgent, a little guacamole or pickled jalapeños on the side can add layers of flavor and texture.

Storage and Reheating Tips

One of the best things about ground beef enchilada casserole is the way it tastes just as good (if not better) the next day. After dinner, let the leftovers cool to room temperature, then cover tightly with foil or transfer to an airtight container.

Store in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through.
Microwaving works in a pinch, but the oven helps keep the cheese melty and the edges nice.
You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.

Leftovers like this remind me of those slow, simple days at the farmhouse, where food was a way to hold family close even when we were miles apart. It’s a gift to have a dish that travels well through time and taste.

Frequently Asked Questions

What are the main ingredients for ground beef enchilada casserole?

The main ingredients for ground beef enchilada casserole include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make ground beef enchilada casserole?

The total time to make ground beef enchilada casserole includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make ground beef enchilada casserole ahead of time?

Yes, ground beef enchilada casserole can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with ground beef enchilada casserole?

ground beef enchilada casserole pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is ground beef enchilada casserole suitable for special diets?

Depending on the ingredients used, ground beef enchilada casserole may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This ground beef enchilada casserole is more than just a recipe — it’s a little slice of the Blue Ridge Mountains, a taste of Mama Lu’s kitchen, and a testament to the power of food to bring people together. When I make it now, far from that white farmhouse, I’m reminded that the best meals are the ones made with heart, memory, and a touch of soul.

So whether you’re feeding family, friends, or just yourself, this casserole offers comfort without fuss, flavor without complexity, and a chance to create your own food memories. Give it a try, add your own special twist, and make it a new tradition — just like we did back home, where every meal was a story waiting to be told.