Nothing is better than a skillet piled high with saucy meat, flour tortillas, and gooey cheese. This one-skillet ground beef enchilada casserole is perfect for family dinner!
Easy Ground Beef Enchilada Casserole
Stop the bus. Hold the phone. Wait right there, missy. I’m about to introduce you to your new favorite family dinner recipe and the best part is, I froze it and it totally worked so it’s also a freezer meal.
For a little while, Cade lived in Arizona where there’s a lot of Mexican-inspired foods, so I thought for sure he’d have some good recipes or a love of Mexican food when we got married, but he didn’t really. I mean, he loved to eat Mexican but he was more drawn to southern or Italian recipes.
The longer we’ve been married the more he has been pulled back over to Mexican food and this one-skillet ground beef enchilada casserole is for sure one of his new favorites.
Our good friend from Country Cleaver wrote a new cookbook called, Cast Iron Gourmet, and if you haven’t gotten it yet, you pretty much should. There’s a strawberry chocolate panini that is calling my name.
Oh!! And the pesto-and-mozzarella-stuffed dinner rolls look like gooey, cheesy, nuggets of awesomeness.
There’s everything from breakfast and sides to main dishes and desserts and I’m not kidding, I suddenly want to buy every cast iron skillet in every size and color.
If you haven’t cooked with cast iron before, well first of all you should stop reading this and buy our favorite Lodge Cast Iron skillet off of Amazon and get on that because the flavor and even cooking will sell you for life. But also, Megan covers everything you’ll need to know about it so you’ll never have any questions about what you’re doing.
Blast, I got off subject. Let’s chat more about this ground beef enchilada casserole, shall we?
Ground Beef Enchilada Casserole Ingredients
This Mexican casserole with tortillas is a cinch to make and requires very few ingredients. Here’s what all we used in this ground beef enchilada casserole recipe:
- Ground beef
- Taco seasoning
- Yellow onion
- Cremini mushrooms
- Red enchilada sauce
- Pinto beans
- Cheddar cheese
- Cotija cheese
- Flour tortillas
- Fresh cilantro
How to Make Ground Beef Enchilada Casserole
Here’s the deal, it’s all about the meat in the beginning. You just cook it up with seasonings then dump in things like onions, pinto beans and enchilada sauce and cook for 2-3 minutes until thick and bubbly.
Now you’ll stir in two kinds of cheese, and don’t even think about skipping the cotija. It adds a whole new level to the dish that I can’t possibly explain, so just trust me on it.
After everything is well combined, pour it all off into a bowl and add a spoonful back into the skillet, spreading it all over the bottom so the tortillas don’t stick. This is similar to a lasagna, so layer tortilla, sauce, we added extra cheese at this step but that’s not necessary.
Keep layering until you reach the top and then pop the sucker into the oven for about 20-25 minutes. It’s going to be glorious at this point.
You can top it with sour cream, Greek yogurt, crema, cilantro and even avocados would be good or just eat it as is. The best part, hands down is the crispy edges of tortilla and cheese. Ohhhhh mama!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! We have tested this recipe with both ground beef and ground turkey before and we loved them both. Use whichever you prefer.
Can I Make This Enchilada Casserole Vegetarian?
You might be able to, but we’ve only ever made it with ground meat. But I imagine you’d just add extra beans to make it a filling vegetarian meal.
How Long Will Ground Beef Enchiladas Keep in the Fridge?
This easy enchilada casserole will keep 3 to 5 days in the refrigerator.
How to Freeze Ground Beef Enchilada Casserole
To make freezer-ready enchilada casserole, assemble the casserole in a tin baking dish and then wrap the whole thing in plastic wrap. When you’re ready to enjoy the frozen casserole, heat it directly from frozen.
Tips for Making Ground Beef Enchilada Casserole
If desired, you could easily make this ground beef enchilada casserole gluten-free by using corn tortillas instead of flour. The texture of the dish may change slightly, but I imagine it’d still taste delicious!
Depending on the size of your cast iron skillet, your casserole may have more or less layers than ours did. A smaller skillet will require additional layers, and a larger skillet will require fewer layers. Either way works!
This ground beef enchilada casserole is essentially a meal in and of itself, but you may want to consider serving it with steamed rice or veggies to round things out.
More EASY BEEF RECIPES:
One-Skillet Ground Beef Enchilada Casserole
One-Skillet Ground Beef Enchilada Casserole
- 1 Pound Ground Beef
- 1 Package Taco Seasoning
- 1 Cup Yellow Onion, , chopped
- 1 Cup Cremini Mushrooms, , diced
- 2 Cups Red Enchilada Sauce
- 1 Can Pinto Beans, , drained but not rinsed, 15 ounce can
- 3 Cups Cheddar Cheese
- 1/2 Cup Cotija Cheese, , crumbled
- 5-6 Flour Tortillas
- Cilantro, , minced for garnish
- Mexican Crema, (Sour Cream or Plain Greek Yogurt may also be used)
- Heat the oven to 350 degrees F.
- Heat an 8-10 inch cast iron skillet over medium heat. See note below.
- Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
- Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
- Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
- Add in 2/3 of each cheese and stir to combine.
- Pour the mixture into a bowl and remove the skillet from the burner.
- Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don't burn.
- Place one tortilla into the skillet and cover with a spoonful of the sauce mixture.
- Add another tortilla and repeat the layering until you've used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
- Bake the casserole for 25-30 minutes and remove from the oven.
- Sprinkle with cilantro and add a dollop of sour cream if desired.
- Depending on the size of your tortillas you may need to change the size of your skillet.
This was pretty delicious! I followed the recipe except for adding a can of drained Rotel habanero tomatoes (as suggested by another reviewer), which spiced it up nicely. I used maybe six 8″ flour tortillas and an 8 high-sided pan, and it worked out to be a real casserole. Definitely one I’ll be making again!
Yay thank you so much! I’m so glad you enjoyed it Helen!
Can I add Ro-tel tomatoes?
Yes, that sounds delicious. I would drain them well so they don’t make the enchiladas too soggy. Enjoy! We would love to hear how it goes with Ro-tel added!
Could I use refried beans instead of those listed in recipe. Not a fan of those. Also, could I add in
a small can of corn? Recipe sounds amazing!!!!!!!
Yes absolutely to both the beans and the corn. Just be sure the canned corn is drained thoroughly! Enjoy!
Will it affect the recipe if I omit the mushrooms or should I sub. something else for them? Thank you! Looks delicious & can’t wait to try.
Hi Janet! No, you can just omit them!
To make the recipe gluten free you could substitute out the flour tortillas for the ones in the following link. Martina’s keto recipes have never let me down.
I’ve made one from page 117 of ’The Beginner’s Keto Diet Cookbook’ that doesn’t use almond flour and it was amazing.
If you want to freeze, what kind of a dish do you transfer it to? Is it hard to do that without ruining it?
If you freeze it, start it in a tin pan and then wrap the entire pan to freeze it.
hey girl- this is right up my alley! yummy!
Oh my, the photos in this post are life! Very eager to try this but dare I ask if the cotija cheese can be substituted with something else? Living in Europe makes it very hard for me to find certain ingredients and I find myself struggling with some recipes for lack of thereof. Please help! 🙂
Absolutely, you can skip it or use any other cheese you like.
Look at that slice of cheesiness! I’m converting to casserolism.