Easy Oven-Baked Beef Enchilada Casserole

When you are craving the rich, bold, comforting flavors of classic beef enchiladas but do not have the patience for the meticulous rolling, stuffing, and assembly, there is a brilliant kitchen shortcut waiting for you: the Oven-Baked Beef Enchilada Casserole. Often lovingly referred to as "stacked enchiladas" or "enchilada lasagna," this dish delivers everything you love about the traditional Mexican favorite—seasoned ground beef, melty cheese, and saucy tortillas—layered beautifully into an easy-to-slice comfort meal.

It is the perfect recipe for busy weeknights, potlucks, or meal-prep Sundays. It reheats beautifully, bubbles up into golden perfection in the oven, and can easily be customized to suit your family’s exact spice tolerance.

The Ultimate Flavor Blueprint: Ingredients You Need

To make a truly phenomenal enchilada casserole, the secret lies in building bold layers. Here is what you will need to gather for your grocery list:

• Ground Beef: One to one and a half pounds of lean ground beef (90/10 or 80/20 works great; just ensure you drain any excess fat after browning).

• Enchilada Sauce: Two standard 10-ounce cans (or one large 28-ounce can) of red enchilada sauce. Look for a brand that matches your heat preference, whether mild, medium, or hot.

• Tortillas: 10 to 12 corn tortillas. While flour tortillas can be used, traditional corn tortillas provide that authentic texture and structural integrity that holds up beautifully against the heavy sauce without getting soggy.

• Cheese: Two to three cups of shredded cheese. A Mexican blend, Colby Jack, or a mix of sharp Cheddar and Monterey Jack will melt into that perfect, gooey blanket.

• The Aromatics & Spices: One small diced yellow onion, a packet of your favorite taco seasoning (or a DIY blend of chili powder, cumin, garlic powder, and oregano), and a splash of water.

Step-by-Step Guide: How to Layer and Bake: 

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