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beef enchiladas

Beef Enchilada Casserole

Course Main Course, Main Dish


  • 1 pound 95% lean ground beef
  • 1 tablespoon taco seasoning
  • 1 can enchilada sauce
  • 3/4 cup water
  • 1/2 cup salsa thick and chunky, medium heat
  • 12 tortillas (the original recipe called for yellow corn tortillas, but we used flour), cut into 1-inch strips
  • 1/3 cup cilantro snipped and divided
  • 2-3 cups Cheddar cheese shredded
  • sour cream
  • Lime wedges


  • In a large skillet, cook the ground beef and taco seasoning over medium-high heat for 8-10 minutes or until beef is no longer pink.
  • Add the enchilada sauce, water, and salsa to the beef.
  • Bring to a simmer* then remove from the heat.
  • Arrange one-third of the tortilla strips over the bottom of a round or square baking dish.
  • Top with one-third of the beef mixture and one-third of the cheese.
  • Sprinkle a tablespoon of cilantro over the cheese.
  • Repeat layers two more times.
  • Microwave the casserole on high for 3 to 5 minutes or until the cheese is melted. (That's not a typo. It really only takes a couple of minutes.)
  • Garnish with remaining cilantro.
  • Serve with sour cream and freshly cut lime wedges.


Don't skip the fresh lime! I think that's what made this casserole amazing.
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