This cheesy beef enchilada bake is a cozy, comforting weeknight meal. Homemade enchilada sauce, ground beef, corn, green chiles, tortillas and cheese make this extra delicious. Leftovers are great too!
This is the ultimate weeknight meal.
This beef enchilada bake combines a rich, homemade enchilada sauce with seasoned ground beef, corn, green chiles, torn corn tortillas and plenty of Monterey Jack cheese. It bakes until everything is melty, bubbly and perfectly comfort-food worthy — savory, satisfying and simple to pull together.
Or heaven on a chip?
I love this dish. It brings to mind familiar, nostalgic flavors — similar to one-pot nachos — and hits that cozy, cheesy spot everyone loves. There are lots of variations, including skillet versions, but this one with ground beef (or turkey) might be my favorite because it’s hearty and so flavorful.
You can streamline the recipe by using a store-bought enchilada sauce, but I prefer making my own because the texture and flavor are better — and I can control the spice level. The sauce is uncomplicated and only adds about 15 minutes to the prep time.
To keep cleanup easy, brown the ground beef in a large, oven-safe skillet or Dutch oven, then remove it and make the sauce in the same pan. Whisk a roux of olive oil and flour until golden, then add chicken stock, tomato sauce, tomato paste and spices; simmer briefly to meld the flavors. Season to taste.
Once the sauce is ready, stir in half of the torn tortilla pieces, the browned beef, frozen corn and diced green chiles. Add a handful of freshly grated Monterey Jack and gently fold everything so it’s evenly combined. Top with the remaining tortilla pieces and the rest of the cheese, then transfer the skillet to the oven.
So easy.
The beauty of making the sauce yourself is being able to adjust the heat and seasoning. Add more chili powder or a pinch of cayenne if you like extra spice, or keep it milder — the dish is forgiving and customizable. Freshly grated cheese melts better than pre-shredded, so grate your own if you can.
After baking for about 20–25 minutes, the casserole will be warm, bubbly and golden. I like to finish it with chopped tomatoes, sliced green onions and fresh cilantro for brightness; shredded lettuce also makes a nice crunchy topping. Serve with chips for scooping or spoon it into bowls for a cozy dinner.
This skillet-style enchilada bake is ultimate comfort food — like a cheesy, saucy casserole you can serve straight from the pan. It’s simple enough for weeknights and makes great leftovers for lunches or an easy reheat-and-eat dinner the next day.
I make this all the time — it’s reliable, crowd-pleasing and quick. Time to make another batch!
Weeknight Cheesy Beef Enchilada Bake
Cheesy Beef Enchilada Bake
6
Ingredients
- 1 pound ground beef
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 12 (4-inch) corn tortillas, cut or torn into pieces
- 1 (7-ounce) can diced green chiles
- 1 cup frozen corn
- 8 ounces Monterey Jack cheese, freshly grated
- Chopped tomatoes, for topping
- Sliced green onions, for topping
- Fresh cilantro, for topping
Instructions
- Preheat the oven to 375°F.
- Heat a large (12-inch) oven-safe skillet or Dutch oven over medium heat and add the ground beef. Season with salt and pepper and cook until browned, breaking the meat into small crumbles. Transfer the browned beef to a plate.
- Make the sauce: add the olive oil to the same skillet over medium heat. When hot, whisk in the flour and cook until golden brown, about 2 minutes. Whisk in the chicken stock, tomato sauce, tomato paste and spices, bring to a simmer, then reduce the heat to low and cook 5 more minutes. Taste and adjust seasoning.
- Into the skillet with the sauce, add half of the torn tortilla pieces, then the ground beef, frozen corn and diced green chiles. Sprinkle in some of the cheese and gently mix to combine, ensuring everything is evenly distributed.
- Top with the remaining tortilla pieces, then scatter the remaining cheese on top.
- Bake 20 to 25 minutes, until hot, bubbly and the cheese is melted. Remove from the oven and top with chopped tomatoes, cilantro and sliced green onions. Serve warm.
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LOOK AT THAT.