Ingredients (Serves 6–8)

  • 1½ pounds ground beef (80/20 preferred for flavor)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups red enchilada sauce (homemade or high-quality store-bought)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 10–12 corn tortillas
  • 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2–3 fresh jalapeños, thinly sliced
  • 2 tablespoons chopped fresh cilantro (optional)
  • Nonstick cooking spray or oil for greasing

Ingredient Selection Tips

Using freshly grated cheese is strongly recommended. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Corn tortillas offer a more authentic flavor and hold up better than flour tortillas during baking.

Choose jalapeños with smooth, glossy skin for the best flavor. Removing the seeds will significantly reduce heat if you prefer a milder dish.

Step-by-Step Instructions

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch glass or ceramic baking dish and set it aside.

Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Once the beef is fully cooked, drain excess fat to prevent a greasy casserole.

Add the diced onion to the skillet and cook for 3–4 minutes until softened and translucent. Stir in the garlic and cook for an additional 30 seconds, just until fragrant.

Season the beef mixture with cumin, chili powder, smoked paprika, salt, and pepper. Stir thoroughly to evenly distribute the spices.

Pour in 1½ cups of the enchilada sauce and simmer for 5 minutes. This allows the flavors to meld and slightly thickens the mixture.

Assembling the Casserole

Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place a single layer of tortillas over the sauce, tearing them as needed to cover the surface completely.

Add one-third of the beef mixture over the tortillas, followed by a generous layer of shredded cheese. Repeat the layers two more times, finishing with tortillas, sauce, and cheese on top.

Arrange the sliced jalapeños evenly across the surface. This ensures every serving receives balanced heat.

Baking Instructions

Place the casserole uncovered in the preheated oven. Bake for 30–35 minutes, or until the cheese is fully melted and bubbling with golden-brown edges.

For a deeper crust, broil the casserole for 2–3 minutes at the end of baking, watching closely to prevent burning.

Once baked, remove from the oven and allow the casserole to rest for at least 10–15 minutes. This step is essential for clean slicing and proper texture.

Garnishing and Serving

Before serving, sprinkle chopped fresh cilantro over the top for brightness and color. Serve warm with optional accompaniments such as sour cream, sliced avocado, or a simple green salad.

This casserole pairs exceptionally well with Spanish rice or roasted vegetables.

Storage and Make-Ahead Tips

This dish stores beautifully. Leftovers can be refrigerated in an airtight container for up to four days. Reheat gently in the oven or microwave until warmed through.

For make-ahead convenience, assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding an additional 5–10 minutes to account for the chilled temperature.

Freezing Instructions

This casserole is freezer-friendly. Assemble fully, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking.

Nutritional and Practical Benefits

This dish is protein-rich, filling, and customizable. You can substitute ground turkey, add black beans, or incorporate roasted vegetables for variation without compromising structure.

The layered format also makes it ideal for large gatherings, potlucks, or family dinners.