Beef Enchilada Bake Recipe

Name: Beef Enchilada Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 large bell pepper, diced (any color); 1 pound ground beef; 1 (15 ounce) can chili beans; salt and pepper to taste; 1 teaspoon cumin; 1 (15 ounce) can red enchilada sauce, divided; 12 corn tortillas; 12 ounces shredded Mexican Blend Cheese, divided; Cilantro; Sour cream

Cook Time: 35 minutes

Ingredients

2 teaspoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 large bell pepper, any color, diced
1 pound ground beef
1 (15 ounce) can chili beans
Salt and pepper to taste
1 teaspoon ground cumin
1 (15 ounce) can red enchilada sauce, divided
12 corn tortillas
12 ounces Mexican blend shredded cheese
Cilantro, for garnish (optional)
Sour cream, for garnish (optional)

Directions

Preheat the oven to 375F (190C).
Heat a large skillet over medium heat. Add olive oil, followed by the chopped onions. Saut for 2 to 3 minutes until the onions begin to soften.
Add the diced bell pepper and continue sauting for another 1 to 2 minutes. Then add the minced garlic and saut for about 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking up the meat with a spatula, until browned and crumbly, about 10 minutes. Drain any excess grease.
Stir in the chili beans, seasoning with salt, pepper, and cumin. Add 1 cup of the enchilada sauce, reduce the heat to medium-low, and simmer, uncovered, for 5 minutes.
While the beef mixture simmers, spread the remaining enchilada sauce evenly on the bottom of a 10x8-inch baking dish.
Using a sharp knife, carefully cut a straight edge off one side of each tortilla. Arrange 4 tortillas in the baking dish, placing the cut edges facing the sides of the dish.
Spread half of the beef mixture over the tortillas, then sprinkle with 3 ounces of shredded cheese.
Place another layer of tortillas on top of the beef mixture, followed by the remaining beef mixture and another 3 ounces of cheese.
Repeat the layering process, finishing with the remaining shredded cheese on top. Cover the dish with foil.
Bake the casserole in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is lightly browned.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
Garnish with sour cream and chopped cilantro, if desired.

Nutrition Facts (per serving)

Calories: 665
Total Fat: 35g (45% Daily Value)
Saturated Fat: 16g (82% Daily Value)
Cholesterol: 128mg (43% Daily Value)
Sodium: 1465mg (64% Daily Value)
Total Carbohydrates: 45g (16% Daily Value)
Dietary Fiber: 8g (28% Daily Value)
Total Sugars: 11g
Protein: 42g (84% Daily Value)
Vitamin C: 31mg (35% Daily Value)
Calcium: 482mg (37% Daily Value)
Iron: 5mg (29% Daily Value)
Potassium: 839mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Story and Culture Behind Beef Enchilada Bake

The beef enchilada bake is a modern adaptation of traditional Mexican enchiladas, which have roots dating back to the Aztec civilization. Originally, enchiladas were simple corn tortillas rolled around fish or vegetables and covered with chili sauce. As Spanish influence spread across Mexico in the 16th century, new ingredients like beef, cheese, and various spices were incorporated, creating the rich, hearty versions we know today. The baked style of enchiladas, such as in this recipe, emerged as a convenient way to prepare large meals for families, combining layers of tortillas, seasoned meat, beans, and melted cheese in one dish.

Regional Variations

Different regions of Mexico have distinct takes on enchiladas. In the north, beef is commonly used, often paired with red chili sauces, while southern regions favor chicken or cheese with green or mole sauces. Tex-Mex cuisine in the United States has popularized the casserole-style enchilada bake, layering ingredients in a baking dish rather than rolling individual tortillas. This adaptation allows for easier serving and a more substantial, comforting meal, appealing to family-style dining.

How It Differs from Similar Dishes

While tacos and burritos also use tortillas and similar fillings, enchiladas are uniquely defined by their sauce-covered presentation. Unlike burritos, which are wrapped and eaten by hand, enchilada bakes are layered and baked, often with melted cheese on top, creating a unified dish that is sliced and served. This distinguishes it from skillet-style casseroles and makes it a visually appealing centerpiece for the table.

Where Its Commonly Served

Beef enchilada bake is frequently served at family dinners, casual gatherings, and potlucks. Its layered format makes it ideal for feeding multiple people with minimal effort. Its also a favorite in Tex-Mex restaurants, where it is often paired with sour cream, guacamole, and fresh cilantro for added flavor. The dishs versatility means it can appear as a weeknight dinner or a festive dish at celebrations.

Interesting Facts

Enchiladas are believed to be over 500 years old, evolving from simple tortilla-based foods eaten by the Aztecs.
The word enchilada comes from the Spanish verb enchilar, meaning to season with chili.
Baking enchiladas in a casserole format became popular in the U.S. during the mid-20th century as a way to simplify meal preparation.
Modern variations may include beans, corn, or even vegetarian fillings, demonstrating the dishs adaptability.
Layered enchilada bakes are especially popular in colder months due to their hearty, warming qualities.

Overall, the beef enchilada bake offers a delicious combination of tradition, regional flavors, and convenience, making it a beloved dish that bridges authentic Mexican cuisine with modern comfort food practices.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Beef Enchilada Bake Recipe

Yes, you can use flour tortillas if you prefer. Just be aware that they may alter the texture slightly, as corn tortillas provide a more authentic flavor for enchiladas.

Yes, you can prepare the dish ahead of time. Assemble the casserole, cover it with foil, and refrigerate it for up to 24 hours before baking. When you're ready to bake, just allow it to rest at room temperature for about 10-15 minutes before cooking.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the casserole for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.

Yes, you can freeze the uncooked casserole. Assemble it completely, but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed.

Yes, you can substitute the ground beef with ground turkey, chicken, or even a plant-based protein like crumbled tofu or tempeh for a vegetarian version. Adjust the seasoning to your taste.

The level of spice in this recipe depends on the type of red enchilada sauce you use. For a milder flavor, choose a mild sauce. If you prefer more heat, you can opt for a hot enchilada sauce or add chili powder or jalapeños.

Absolutely! Feel free to add more vegetables, such as zucchini, corn, or black beans, to make the dish more colorful and nutritious.

A Mexican blend cheese works best for this recipe because it melts beautifully and provides a great balance of flavor. However, you can use other cheeses like cheddar or Monterey Jack if you prefer.

To reheat, cover the leftovers with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat individual servings in the microwave for 1-2 minutes.

This dish pairs well with a simple side of rice, Mexican street corn, or a fresh green salad. For added flavor, top with sour cream, salsa, or guacamole.

Comments

SereneSpud2242

10/06/2025 01:52:54 PM

Delicious, savory flare and easy to make! Also, almost GONE!

Ray

08/03/2024 10:22:05 PM

This is a 5-Star delight even while I was a bit baffled by the tortilla placement instructions. I improvised by ignoring the instruction to cut one side and just overlapped tortilla the length of the baking dish I had (9"X13" instead of "10X8"). The rest was smooth sailing. I don't know how the author achieve a golden glow to the recipe since the 12 oz enchilada sauce I used made the whole thing an appetizing red. I topped it with sour cream and fresh cubed tomatoes. I absolutely love this dish. My photo shows it placed in a regular 10" dinner plate so we had some very large helpings of it and, Oh! I was sorely tempted to go back for more. My Mexican food skills got a giant ego boost with this very tasty recipe. I'm so grateful to have found it.

RD Fifield

11/09/2024 02:34:03 AM

Family loved it! I used minced garlic paste. A half can of black beans. Green instead of red sauce. 1.25 instead of a pound Easy to follow instructions, wife and family loved it!😊

SmartBagel1020

04/11/2025 10:45:28 PM

Easy to make, and delicious!

Kimberly Hundley

03/30/2025 03:10:01 AM

I made this for my guy... Minus a couple things I didn't have but I used others to make up for it. It is absolutely delicious. Thank you

Donald Lewis

10/26/2024 08:48:44 PM

I came, I cooked, I conquered.

BriskDish8997

10/11/2024 02:11:41 AM

My family loved this recipe. Makes the best leftovers too

andrea presser

09/18/2024 04:52:00 PM

Was a very tasty meal. Very easy to prepare.

RubyOil4296

08/07/2024 12:14:52 AM

Great flavor and very easy to make.

Kathy Wyatt

07/23/2024 10:00:09 PM

I didn’t have corn tortillas so I used low carb flour tortillas instead. It was excellent! My boyfriend who usually doesn’t eat Mexican food went back for seconds. 😊

Julia Denett

07/20/2024 11:01:40 PM

I make nearly the same casserole except I use flour tortillas and simply fole them for the straight edges. So delicious! Thank you for sharing.

SwiftCrab5776

07/03/2024 08:37:37 PM

godly

Low Country Shrimp and Potato Salad Recipe

audio version

Cook Time: 10 minutes

Low Country Shrimp and Potato Salad Recipe

View Recipe