Easy Beef Enchilada Bake Recipe  

Achieve all the deeply savory, fiercely comforting magic of authentic baked enchiladas with zero tedious rolling. By treating the tortillas like lasagna noodles and building massive, flat layers of meat, sauce, and cheese, you create a towering, highly scoopable casserole.

Ingredients

• The Sturdy Canvas: 10 to 12 soft corn tortillas (cut perfectly in half).

• The Savory Core: 1 ½ pounds lean ground beef and ½ yellow onion (diced).

• The Rich Bath: 1 large can (28 oz) premium red enchilada sauce.

• The Melty Canopy: 3 cups freshly shredded Mexican-blend or Monterey Jack cheese.

• The Fresh Garnish: Chopped cilantro and sliced black olives.

Instructions

1. The Oven Prep: Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish.

2. The Meat Sear: Heat a large skillet over medium-high heat. Brown the ground beef and diced onion completely. Drain the fat. Stir in exactly ½ cup of the enchilada sauce into the meat to keep it incredibly moist.

3. The Strategic Build: Spread a thin layer of enchilada sauce across the bottom of the baking dish. Arrange a single, slightly overlapping layer of the halved corn tortillas to cover the bottom entirely.

4. The Heavy Layering: Spoon half of the saucy ground beef over the tortillas. Pour one-third of the remaining enchilada sauce over the meat, then blanket it with 1 cup of the shredded cheese. Repeat this exact sequence: tortillas, remaining beef, sauce, and cheese. Top with one final layer of tortillas, the last of the sauce, and the remaining shredded cheese. 

1. The Golden Bake: Bake uncovered for 25 to 30 minutes until the edges are violently bubbling and the cheese is spectacularly melted and deeply golden. Let the casserole rest for 10 minutes to set before slicing into massive squares.