Best Beef Enchilada Casserole Recipes

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9x2-inch baking dish.
• In large skillet, melt butter over medium heat.
• Cook onion and garlic about 5 minutes, or until tender.
• Add ground beef, chili powder, salt and red pepper.
• Cook until beef is brown and crumbly; drain.
• Stir in soup and green chiles; set aside.
• Line prepared baking dish with 6 corn tortillas.
• In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
• Spread bean mixture onto tortillas.
• Evenly sprinkle with 1 cup cheese.
• Layer 6 more tortillas.
• Cover with meat mixture.
• Evenly sprinkle with 1 cup cheese.
• Layer remaining 6 tortillas.
• Evenly spoon remaining can of enchilada sauce onto tortillas.
• Sprinkle with remaining 2 cups cheese.
• Bake for 25 minutes or until hot and bubbly.
• Garnish with sliced black olives and bell pepper curls, if desired.

GROUND BEEF ENCHILADA CASSEROLE

Steps:

• Set oven to 400 degrees.
• Grease an 11 x 7-inch casserole dish.
• In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
• Season with seasoned salt and black pepper to taste then transfer to a large bowl.
• Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
• Transfer to prepared baking dish.
• Cover and bake for about 30 minutes.
• Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
• Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
• Serve with toppings.

GROUND BEEF ENCHILADA CASSEROLE

Steps:

• In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes. , Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13x9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture. , Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese., Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE

Steps:

• In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
• Cook over medium heat until heated through
• Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
• Place 1 tortilla in casserole and cover with prepared sauce from pan.
• Sprinkle small layer of cheese over sauce.
• Place another tortilla over sauce and continue layering until last tortilla is on top.
• Pour remaining sauce over complete casserole and cover the top with remaining cheese.
• Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
• Let sit about 10 minutes to allow to set before serving.
• Top with sour cream if desired.

BEEF AND CHEESE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees . Spray 8-inch square baking dish with no-stick cooking spray; set aside. Brown ground beef with onion in large nonstick skillet over medium-high heat, about 5 minutes.
• Stir in 2 cups water, Knorr® Rice Sides™ - Beef flavor and red pepper and cook according to package directions, stirring in zucchini during last 2 minutes of cook time. Remove from heat; stir in all but 1/2 cup enchilada sauce.
• Arrange 3 tortillas in baking dish, tearing 1 in half to cover bottom. Spread 1/2 of rice mixture over top, then top with 3 tortillas and remaining rice mixture. Top with remaining tortillas; spread with remaining 1/2 cup sauce and sprinkle with cheese.
• Bake 25 minutes until bubbly around edges. Let stand 10 minutes before serving.

BEAN-AND-BEEF ENCHILADA CASSEROLE

Steps:

• In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
• In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
• Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
• Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

BEEF ENCHILADA CASSEROLE LOW CARB VERSION

Steps:

• 1. Preheat oven to 350 degrees. Spray a 2.75 quart baking dish with cooking spray and set aside. In a small bowl, mix spices together and set aside.
• 2. Brown ground beef and onion together and drain well, getting out as much grease as possible. Return to pan and add spices and about 1/4 cup of enchilada sauce. return to heat and simmer for about 5 minutes.
• 3. Cut tortillas into fourths. Spread a few tablespoons of red enchilada sauce in the bottom of the baking dish. Layer a few slices of the tortillas just to cover the bottom. Add 1/2 of the ground beef mixture and 1/2 cup of shredded cheese. Cover with another layer of tortillas. Add a few tablespoons of red enchilada sauce. Layer remaining ground beef, 1/2 cup of cheese. Top with remaining tortilla slices, remaining shredded cheese and pour the remaining red enchilada sauce evenly over the top.
• 4. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Let stand for about 5 minutes before cutting. Serve with sour cream, Spanish rice and your favorite side dishes.
• 5. Here is the nutritional information.

CHEESY BEEF ENCHILADA CASSEROLE

Steps:

• 1. Crumble and saute meat with onion and garlic till browned in a cast iron skillet (or equivalent) Add the taco seasoning according to the packet instructions
• 2. Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
• 3. In a separate bowl, beat eggs, add the cottage cheese and set aside
• 4. LAYER in 9x14 baking dish: 1/3 meat, 1/2 of jack cheese, 1/2 cottage cheese, 1/2 tortillas REPEAT: ending with meat on top
• 5. Sprinkle top with cheddar cheese and Spanish olives
• 6. Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
• 7. Use the sour cream as a garnish when serving. Serve with fresh green salad to complete the meal.
• 8. NOTE: I often use a 15 oz can of tomato sauce rather than the tomato paste and water because it speeds things up and tastes just as good.

FREEZER FRIENDLY BEEF ENCHILADA CASSEROLE

Steps:

• Brown meat and onion in large skillet.
• Meanwhile, prepare sauce: In medium bowl, combine red and green enchilada sauces, sour cream and cream or milk. Whisk together until well blended and smooth.
• Drain meat and return to pan. Add dry taco seasoning, salt, pepper, green chiles, green chile salsa, and water. Mix well, cover, simmer for 15 minutes. Check to see that most of the water has been absorbed, but do not allow the meat to become dry. Adjust seasonings if needed.
• In foil and plastic wrap lined 9x13 baking dish, pour 3/4 cup of sauce on bottom of dish to cover. Place half of the tortillas in single layer on sauce. Top with half meat mixture, the sprinkle with cheese. Repeat tortilla/meat/cheese layers. Pour remaining sauce over layers and top with cheese. Cool enchiladas completely. Wrap and freeze.
• To serve, thaw completely and bake at 350 degrees for 18 to 20 minutes until cheese is bubbly and heated through.
• Serve with lettuce, tomato, guac, sour cream if desired.

BEEF AND BEAN ENCHILADA CASSEROLE

Steps:

• 1. (if serving right away): Preheat the oven to 350 degrees F. Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray. 2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside. 3. In a medium bowl, whisk together the sour cream, flour and garlic powder. 4. Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover the bottom (overlapping is fine). Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with plastic wrap and refrigerate up to 24 hours before baking. 5. To bake: Remove plastic wrap, cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese and bake 5 minutes or so more, until the cheese is nice and bubbly. Serve immediately. Tips: *If you are preparing this recipe as gluten-free, be sure to use brands of pinto beans, enchilada sauce and corn tortillas that are known to be GF. Use an alternative thickener in place of the all-purpose flour- such as cornstarch or a GF flour blend. *Suggestions for additional layers: corn, olives, feta cheese *Change-it-Up: Sub canned chili beans for the pinto beans (undrained). Source: RecipeGirl.com (adapted from Better Homes and Gardens)

TURKEY (OR BEEF) ENCHILADA CASSEROLE

Steps:

• In a large saucepan coated with nonstick cooking spray, cook the turkey (or beef), green pepper, onion, and garlic over medium heat until meat is no longer pink.
• Stir in the beans, salsa, tomato sauce, stewed tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
• Spread 1 cup meat sauce into a 13x9 inch baking dish coated with nonstick cooking spray. Top with six tortillas, covering the sauce.
• Spread half of the remaining meat sauce onto tortillas; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
• Cover and bake at 350 for 20 minutes.
• Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

KEVIN'S FAMOUS BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil.
• Sautee Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned. Turn off heat and set aside to cool.
• Sautee Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned. Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan.
• Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool.
• Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika.
• Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.

BEAN AND BEEF ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. 2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, garlic powder, corn, and beans. Set aside. 3. Pour enough enchilada sauce into the baking dish to just cover the bottom. 4. Place half of the tortillas in the bottom of the prepared dish (overlapping is fine). Top with half of the meat mixture and drizzle 1/2 of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with foil and refrigerate up to 24 hours before baking. 5. Bake covered for 40 minutes. Uncover, sprinkle with cheese, and bake 5 minutes or so more, until the cheese it nice and bubbly. Serve immediately. **Can be served on a bed of lettuce and topped with sour cream, guacamole, and chopped tomatoes.

SHREDDED BEEF ENCHILADA CASSEROLE

Steps:

• FOR BEEF Heat olive oil in a large skilled. Mix chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Rub spice mixture all over roast. Sear roast in the olive oil on all sides. Remove roast and place in crockpot. Saute green chiles and jalapeno for 1-2 minutes. Add beef broth and deglaze pan. Pour beef broth mixture over roast. Add beer. Cover and cook on low setting, 8-10 hours or until meat shreds easily. Remove roast from crock pot, trim fat, and shred. Refridgerate beef broth until fat floats to top. Skim fat, then add remaining beef broth mixture to shredded beef. FOR ENCHILADAS Preheat oven to 375 degrees. In a skillet, blend enchilada sauce with sour cream; heat until simmering. Remove from stove. Dip tortillas, one at a time, in sauce mixture. Set aside and let stand to soften. Add olive oil to a skillet over medium heat, add onions and sauté until golden brown. Add garlic and cook for 1-2 min. Add black beans to onion mixture. Salt to taste, then set aside. Lightly grease 9x13 casserole dish. Line bottom of pan with 6 tortillas. Layer 3 cups shredded beef mixture over tortillas. Pour black bean mixture over beef. Sprinkle 1.5 cups cheese over beans. Layer 6 remaining tortillas over top. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake, uncovered, 20-25 minutes.

LOW FAT BEEF AND SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
• Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
• Return the beef to the skillet.
• Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
• Spray a 13x9 pan with cooking spray.
• Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef.
• Bake at 350°F for about 30 minutes.
• Remove from oven and top with grated cheese.
• Let set 5-10 minutes, then top with fresh chopped cilantro and serve.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• 1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes
• 2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
• 3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

BEEF AND BEAN ENCHILADA CASSEROLE

Steps:

• 1. Pre-heat oven at 350 degrees Brown ground beef with onion .. drain excess grease. Using approx a 9 x 12 baking dish spread approx 1/2 cup of enchilada sauce with back of spoon about bottom of baking dish ( you might have to add a couple extra tbs ) place corn tortillas (over lapping a bit) over sauce enough to cover bottom of baking dish, spoon 1/2 of beef mixture over tortillas. Add chili beans with sauce in spoonfuls to beef (beans won't cover all of the beef), spoon over approx 1/2 cup of enchilada sauce, sprinkle entire bag of Mexican/taco cheese ( you can use less).. add another layer of tortillas, add remaining beef , remaining enchilada sauce (hold back some if too much) and sprinkle Colby-Monterey Jack cheese over entire casserole. (you can use less)
• 2. Place casserole in oven , bake for approx 30 minutes or until cheese begins to bubble and brown . Remove from oven let cool a few minutes before cutting into , top with favorite garnishes. Serve with fried or Spanish rice on side.
• 3. Suggestion: Try a bit of Western dressing over lettuce garnish. It's really good !! Note: place garnishes in divided serving tray .. makes it easier to pass around / help self.

KEVIN'S FAMOUS BEEF ENCHILADA CASSEROLE

Steps:

• 1.Preheat oven to 350F 2.Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil. 3.Sauté Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned. Turn off heat and set aside to cool. 4.Sauté Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned. Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan. 5.Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool. 6.Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika. 7.Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.