Mexican Ground Beef Enchilada Bake for Easy Family Dinners

You know those days when you crave all the cozy, cheesy goodness of enchiladas but don’t have the time or energy to roll each one? That’s where this Mexican Ground Beef Enchilada Bake comes in. It’s a classic Tex-Mex casserole that takes all the beloved flavors—savory ground beef, rich enchilada sauce, melty cheese, and soft tortillas—and layers them together for a deconstructed masterpiece. It’s a forgiving, one-dish wonder that’s all about maximum flavor with minimal fuss. Honestly, it’s the kind of meal that feels like a big, warm hug from my mama’s kitchen.

Why You’ll Love This Recipe

This recipe is a true weeknight hero. It uses simple, affordable ingredients you can find at any grocery store, and it comes together in under an hour from start to finish. We’re talking serious comfort food that your whole family will actually eat without a fuss. The layers of flavor are deep and satisfying, with a little kick from the chiles and plenty of gooey cheese. It’s endlessly adaptable, so you can make it spicier, lighter, or even sneak in extra veggies. And the best part? One baking dish means cleanup is a total breeze. So good.

Ingredients

• 1 tablespoon olive oil – For sauteing the aromatics.
• 1 yellow onion, diced – Adds a sweet, savory base note.
• 1 pound lean ground beef – The hearty, protein-packed star of the show.
• 2 tablespoons homemade taco seasoning (or 1 packet store-bought) – Provides that essential, warmly spiced flavor.
• 1 (10-ounce) can red enchilada sauce – The saucy, tangy binder that makes it an enchilada bake.
• 1 (4-ounce) can diced green chiles – Lends a mild, authentic pepper flavor without too much heat.
• 6 (6-inch) corn or flour tortillas, cut into quarters – The layers that soak up all the saucy goodness.
• 2 cups shredded Mexican cheese blend – Because what’s a bake without a glorious, melty cheese topping?
• Optional garnishes: chopped fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt – For serving and adding fresh, cool contrast.

Step by Step Method

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. This gets everything ready for our layered masterpiece.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll know it’s ready when your kitchen starts to smell amazing.
3. Add the ground beef to the skillet with the onions. Cook, breaking it up with a spoon, until it’s fully browned and no pink remains. This should take about 7-8 minutes. Drain off any excess grease.
4. Stir in the taco seasoning, enchilada sauce, and diced green chiles. Let the mixture simmer for 2-3 minutes until it’s heated through and wonderfully fragrant.
5. Now, let’s build those layers! Spread about a third of the meat sauce evenly on the bottom of your prepared baking dish. Top with half of the quartered tortillas, overlapping them slightly. Sprinkle with a third of the shredded cheese.
6. Repeat the layers: another third of the meat sauce, the remaining tortillas, and another third of the cheese.
7. Finish by spreading the final third of the meat sauce over the top, followed by the last of the cheese. This ensures every single bite is cheesy and delicious.
8. Bake, uncovered, for 20-25 minutes. You’re looking for the whole casserole to be bubbly around the edges and the cheese on top to be completely melted and maybe even a little golden in spots.
9. Take it out of the oven and let it sit for about 5-10 minutes before serving. This rest time lets everything set up so you get nice, clean slices. Top with your favorite garnishes and dig in!

Equipment Needed

You won’t need any fancy gadgets for this easy dinner idea. A large skillet for browning the beef, a standard 9×13 inch baking dish, a sharp knife for dicing, a cutting board, and a wooden spoon or spatula are all you need to get this healthy dinner recipe on the table.

Serving Ideas & Pairings

This bake is a complete meal all on its own, but I love rounding it out with a few simple sides. A crisp, refreshing romaine lettuce salad with a lime vinaigrette cuts through the richness perfectly. For a true Tex-Mex feast, serve it with a side of cilantro-lime rice or some quick-cooking black beans. And don’t forget those garnishes! A big handful of fresh cilantro, a cool dollop of sour cream, and some creamy sliced avocado make it look pretty and taste even better.

Creative Variations

This recipe is so, so adaptable. For a healthier twist, swap the ground beef for ground turkey or chicken. Want to pack in more veggies? Stir in a cup of frozen corn or black beans into the meat mixture, or even some finely chopped spinach. If your family loves heat, add a finely chopped jalapeño (seeds and all) when you cook the onions. You can even change up the tortillas—use whole wheat for extra fiber.

Storage Tips

Leftovers? No problem! Let the bake cool completely, then store it in an airtight container in the refrigerator. It will stay delicious for up to 4 days. To reheat, the microwave is quick for a single portion, but for the best results, warm it in a 350°F oven for about 15-20 minutes until heated through. This keeps the texture of the tortillas so much better.

Make-Ahead & Freezer

This is a fantastic make-ahead meal for busy weeks. You can assemble the entire casserole, cover it tightly with foil, and keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will be going in cold. To freeze, assemble the unbaked casserole in a freezer-safe dish, wrap it tightly in a couple layers of plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

Doneness Test

Figuring out when your Mexican Ground Beef Enchilada Bake is done is easy. The edges should be actively bubbling with sauce, and the cheese on top should be fully melted, gooey, and perhaps starting to get those lovely little browned spots. If you insert a knife into the center, it should come out hot to the touch. If the top is browning too quickly before the center is hot, just lay a piece of foil loosely over it for the remainder of the baking time.

FAQs

• Can I make this Mexican Ground Beef Enchilada Bake ahead of time? Absolutely! Assemble the whole thing, cover it, and pop it in the fridge for a day before baking. It’s one of the best easy weeknight dinners because you can do the work ahead of time.
• What’s the best cheese to use for a cheesy, melty topping? I’m a big fan of a pre-shredded Mexican blend for convenience, but a combination of cheddar and Monterey Jack cheese is a classic, delicious choice for any pasta dinner recipe or casserole.
• Is this recipe kid-friendly? It sure is! The flavor is bold but not overly spicy. If your kids are particularly sensitive, you can use a mild enchilada sauce and skip the green chiles for an easy healthy dinner everyone will love.
• Can I use corn tortillas instead of flour? You certainly can! Corn tortillas will give you a more traditional enchilada flavor and are often a healthier dinner idea. Just know they can be a bit more firm than flour tortillas once baked.