Name: Enchilada Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 medium onion, diced; 2 cups shredded cheddar cheese; 1 can (15 oz) enchilada sauce; 8 corn tortillas; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper to taste

Let Me Tell You About My First Enchilada Casserole

Okay, so here’s the deal: I didn’t grow up eating enchilada casserole. My family was more of a spaghetti-and-meatballs crowd (nothing wrong with that, right?). But one rainy Wednesday, I had leftover tortillas, a half block of cheese, and the general feeling that dinner should be less boring. Hence—I cobbled together what I now call my Enchilada Casserole. Honestly, the first attempt was, well, a bit of a mess. I charred the top, forgot to season the meat, and there may or may not have been a salsa incident (don’t ask). But ever since, this hodge-podge has become a regular in our home, and when I pull it out of the oven, even my pickiest eater does a happy little jig. Oh, and if you ever find yourself with way too many tortillas, this is the ticket.

Why I Keep Making This (And My Family Doesn’t Complain)

I make this enchilada casserole when I’m tired, when I want leftovers (sometimes I even hide a piece in the back of the fridge for myself), or when I’ve got friends coming over and don’t want to fuss around with rolling up a million individual enchiladas. It’s the cheesy, saucy, slightly messy answer to “what’s for dinner?” My family goes crazy for this because it’s loaded with cheese, and the edges get all crispy. Plus, I’ll admit, I’ve tried to make this “healthier” by sneaking in spinach—no one noticed, and I call that a win. Also, if you ever feel like dinner is just a game of ‘what can I smother in cheese?’—well, you’re in the right place.

Here’s What You’ll Need (And What You Can Get Away With Swapping)

1 pound ground beef (sometimes I use ground turkey if it’s on sale, or skip the meat for black beans if we’re being virtuous)
1 medium yellow onion, diced (red onion works, too, though my grandma would probably roll her eyes)
2 cloves garlic, minced (honestly, I use the jarred stuff half the time)
2 cups red enchilada sauce (homemade is great, but I almost always use store-bought)
8-10 corn tortillas (flour tortillas will do in a pinch, but they get a bit mushy—up to you!)
2 cups shredded cheddar cheese (or Monterey Jack, or whatever’s lurking in your cheese drawer)
1 can (15 oz) black beans, rinsed and drained (optional, but I like the texture)
1 cup frozen corn (or just more beans if you forgot to buy corn, which happens… often)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, jalapeños, or sliced green onions for topping (if you’re feeling fancy, or just trying to use up sad herbs)

How I Actually Make It (And What Usually Goes Wrong)

Preheat your oven to 375°F (190°C). Or, you know, somewhere close—my oven runs hot, so I knock it down a smidge.
Brown the meat: In a big skillet, cook your ground beef (or turkey, or skip it and go all-bean) over medium heat until it’s mostly brown. Toss in your diced onion and cook another few minutes until it’s soft. This is where I usually sneak a taste. Add the garlic and cook about 30 seconds (don’t let it burn, or it’ll taste bitter—learned that the hard way).
Add the flavor: Stir in cumin, chili powder, some salt and pepper, then the beans and corn. Give it a stir so it’s all cozy in there. If you’re in a rush, honestly just dump everything in and call it a day.
Layer the magic: In a 9×13 baking dish (or whatever ovenproof thing you have—I’ve used a deep cake tin in a pinch), spread a thin layer of enchilada sauce. Lay down enough tortillas to cover the bottom—tearing them to fit is totally fine. Spoon on half the meat mixture, drizzle with more sauce, sprinkle with cheese. Repeat: tortillas, meat, sauce, cheese. If you end up with extra cheese, well, you know what to do.
Bake uncovered for about 20-25 minutes, or until it’s bubbly and the cheese is getting that golden thing going. If you like extra crispy edges, broil for 2-3 minutes, but watch it like a hawk. (I once wandered off to answer the phone and came back to a cheese volcano. Don’t be me.)
Let it cool for a bit, slice and top with whatever fresh stuff you like. Oh, and if it looks a bit messy coming out? That’s normal. Actually, I think it tastes better the next day, but good luck saving any.

A Few Notes—Mostly Because I’ve Messed These Up Before

If your tortillas are falling apart, try toasting them a little first. I read that on Serious Eats and it actually helps.
Don’t skimp on the sauce. Dry casserole is just sad.
If you’re feeling spicy, toss in a can of diced green chiles. But, uh, don’t overdo it unless you want everyone sweating.

Other Versions I’ve Tried—Some Wins, Some Flops

Veggie: Swapped meat for sautéed peppers and zucchini. Pretty good! But maybe add extra cheese.
Breakfast: Once, I put scrambled eggs and breakfast sausage in there. It was… interesting. Not sure I’d do it again, but my brother-in-law loved it.
Super Spicy: Added chipotles in adobo. That one cleared my sinuses, I’ll say that.

What You’ll Need to Cook It (And What to Do If You Don’t Have Something)

Large skillet – or a saucepan if that’s what you’ve got
9×13-inch baking dish – but really, any oven-proof dish close in size will do (I once used a roasting pan—worked fine)
Sturdy spatula for scooping (or two big spoons, which is what I end up with when the dishwasher’s full)

Storing It (If There’s Any Left—Not Likely)

Technically, you can keep leftovers in the fridge for about 3 days, covered. But honestly, in my house it never lasts more than a day. If you want to freeze it, slice it up and wrap the pieces individually. Reheat in the oven or microwave (it’s a bit soggier from the microwave, but who’s complaining?).

How We Serve It Up at Home

Sometimes I just plop a big square onto a plate and call it done. But if the mood strikes, I’ll add a dollop of sour cream, a sprinkle of cilantro, maybe some sliced avocado if they’re not rock hard. My youngest insists on a side of tortilla chips to scoop up the cheesy bits that fall off. (Honestly, not a bad idea.)

What I Wish I’d Known—Pro Tips from My Small Kitchen

Don’t rush the layers. I once tried to cram everything in at once and it turned into tortilla soup. Not ideal.
Let it cool before slicing. If you cut it right away, it’ll just collapse. (Trust me, patience pays off.)
When in doubt, more cheese.

Questions I’ve Actually Gotten (And My Answers)

Can I use green enchilada sauce? Yep! The flavor’s a bit different, but honestly, I swap it in when that’s all I have.
Do you have to use corn tortillas? Not really, but like I said before, flour tortillas get a little mushy. Still tasty, just squishier.
Can I make this ahead? For sure. I sometimes assemble the whole thing in the morning and just bake it at dinnertime. Actually, I think the flavors mingle better that way.
Is this gluten free? If you use corn tortillas and check your sauce, it should be. But read those labels!
Can I double it for a crowd? Oh, 100 percent. Use a big ol’ roasting pan and just layer away. People love it at potlucks. (And if you need more potluck ideas, check out Simply Recipes—so many good ones!)

Anyway, if you give this a shot, let me know how it turns out. And if you end up with cheese in your hair (it happens!), just know you’re in good company.