Weeknight Cheesy Enchilada Bake.
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 is so delicious, completely with homemade enchilada sauce, green chiles, corn, tortillas and monterey jack cheese. It’s baked until melty and bubbly and cheesy and it tastes like an absolute dream. Heaven on a fork!
Or heaven on a chip?
I freaking love this meal. It reminds me a lot of my one pot nachos – the flavors are similar. The flavor is very familiar, nostalgic and overwhelmingly enjoyed. It tastes like a cheesy enchilada in the best way possible.
There are so many versions of recipes like this. I even have a few here on the site – like this chicken enchilada skillet.
This version with ground beef (or turkey!) may be my favorite. The flavor is out of this world and it’s easy.
Now, when I tell you it’s easy, I should tell you this: I make my own enchilada sauce. I can’t help it – we love it and the sauce in the can is just not the same. This does add an extra element of cooking at the beginning of the recipe, but it’s not difficult.
That being said, you could totally skip that part and use a can or jar of enchilada sauce that you love. No biggie!
To start, I brown the ground beef. Once browned, I remove it from the pan and make the sauce in the same pan. Just make sure the pan is 1. large enough and 2. oven-safe. That way, you’re good to use the one pan!
The enchilada sauce itself only takes about 15 minutes. Once it’s done, I put in some torn or cut tortillas, the ground beef, some frozen corn (it will easily cook in the oven!) and a can of diced green chiles.
SO EASY.
The reason I like to make my own sauce is also because I can control the heat. Feel free to add more spices or cayenne pepper (I’m a baby) to satisfy your heat craving.
I mix that all up then I top with a layer of the tortilla pieces. Next, a big shower of freshly grated cheese (it melts the best!). Finally, it goes into the oven for a nice little nap.
It comes out all cheesy and warm and perfect. I like to top mine with chopped tomatoes, green onions and fresh cilantro. You could even add some shredded lettuce if you’d like.
This is one of those ultimate comfort food meals. It’s like a casserole in a skillet and you spoon it into a bowl… and eat! It’s just cozy. Comforting. Crush some chips on top or even use them to scoop this up.
I make it over and over. Going to go make it right this minute!
Weeknight Cheesy Beef Enchilada Bake
Cheesy Beef Enchilada Bake
Ingredients
- 1 pound ground beef
- kosher salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ 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 degrees F.
- Heat a large (12-inch) oven-safe skillet or dutch oven over medium heat and add the ground beef. Season all over with salt and pepper. Cook until browned all over, using a meat chopper or wooden spoon to break the meat into small crumbles. Once browned, transfer the meat to a plate.
- Now make the sauce! Add the olive oil to the same skillet over medium heat. When it’s hot, whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients (stock, tomato sauce, paste and spice) and whisk together, bringing the mixture to a simmer. Add a big pinch of salt and pepper. Reduce the heat to low and cook for 5 more minutes. Taste and add more salt, pepper or spices as needed.
- To the skillet with the sauce, add in half of the tortilla pieces. Add in the ground beef, frozen corn and diced green chiles. Add a sprinkling of the cheese. Use kitchen tongs or a large spoon to mix everything together, making sure it’s all evenly dispersed.
- Top with the remaining tortilla pieces. Add the remaining cheese on top.
- Bake for 20 to 25 minutes, until warm and cheesy and bubble. Remove from the oven and top with tomatoes, cilantro and green onions. Serve!
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6 Comments on “Weeknight Cheesy Enchilada Bake.”
I made this last night with ground turkey. It was delicious ! Making the sauce in the same pan allows the dish to come me together in under 30 minutes. The bake time is perfect for clean up. Will definitely make again!
Such a great recipe, like all of them you have. Great flavor, even better the next day! I might add a few more tortillas my next go around. But that is just my personal preference. Thank you!
As soon as I saw the video on this one, I knew I had to make it. Fantastic. My husband doesn’t prefer Tex-mex (insane, right?) and he loved this. The homemade enchilada sauce is so good. Will be added to our rotation!
Yummy! I was feeling lazy and didn’t remove the beef from my pan. Used lean beef and once browned sprinkled in the flour and kept going. Didn’t add the evoo. Turned out so delish and easy! I’ll be sure to have some sour cream handy next time to serve with. Thanks Jess!
Absolutely delicious! I’ll never buy enchilada sauce again because this was so easy to make (my 7 year old daughter actually made the sauce herself with a little help) and so much better than store-bought. I ended up using ground turkey instead of ground beef because it’s what we had on hand, but used the recipe as written otherwise. A new staple for our house!
Great mea, with lots of flavors and we eat it with some nacho chips for added crunch.