I’m always on the lookout for dishes that combine convenience with mouth-watering flavor, and this Mexican Beef Enchilada Bake hits all the right notes.
Imagine layers of seasoned ground beef, black beans, and melty Wisconsin cheese nestled between soft flour tortillas, all smothered in rich enchilada sauce.
It’s like traditional enchiladas but without the fussy rolling—perfect for busy weeknights when I want something that feels homemade but without keeping me in the kitchen for hours.
Wondering what makes this version so special?
Why You’ll Love This Beef Enchilada Bake
- Authentic flavors made simple – This recipe delivers all the rich, seasoned taste of traditional Mexican enchiladas without the time-consuming rolling process, making it perfect for busy weeknight dinners.
- Kid-approved comfort food – The familiar combination of seasoned ground beef, melted cheese, and soft tortillas creates a cozy casserole that even picky eaters will devour.
- Budget-friendly family meal – Ground beef and basic pantry ingredients stretch to feed a crowd without breaking the bank, making it an economical choice for large families.
- Meal prep champion – This hearty bake tastes even better the next day, providing delicious leftovers for lunches or easy reheating for another dinner.
- Customizable to your taste – Easily adjust the spice level, swap in different proteins, or add extra vegetables to suit your family’s preferences and dietary needs.
What Ingredients are in Beef Enchilada Bake?
My beef enchilada bake brings together the bold flavors of traditional Mexican cuisine with a Wisconsin twist that my family loves.
This hearty casserole combines seasoned ground beef, soft tortillas, and plenty of cheese in a format that’s much easier than rolling individual enchiladas.
The best part? I can adapt many of these ingredients to include locally-sourced Wisconsin products, which always makes mealtime more meaningful for me and my daughters.
- 1½ pounds ground beef (locally raised Wisconsin beef when possible)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2-3 tablespoons homemade taco seasoning (or 1 packet store-bought)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 8-10 flour tortillas (corn tortillas work too)
- 3 cups Wisconsin cheese (a mix of cheddar and Monterey Jack)
- 1 can (4 oz) diced green chiles (optional for heat)
- ½ cup sour cream (from a local Wisconsin dairy)
- Fresh cilantro, chopped tomatoes, and avocado for garnish
- Salt and pepper to taste
When shopping for this recipe, I always try to prioritize ingredients from our local farmers’ markets or Wisconsin producers. The quality of the beef makes a huge difference in the final flavor, and Wisconsin cheese—well, there’s simply nothing better for creating that perfect melty, gooey texture that my kids go crazy for.
Feel free to adjust the spice level to suit your family’s preferences; my 5-year-old prefers it mild, while my 9-year-old has developed quite a taste for heat.
And remember, the enchilada sauce is the heart of this dish, so choose a good quality one or, if you’re feeling ambitious like I sometimes am, make your own from scratch with roasted tomatoes and dried chiles.
How to Make This Beef Enchilada Bake
Making this enchilada bake is straightforward enough that my daughters can help with parts of the preparation, which makes dinner time a family affair.
Start by browning 1½ pounds of ground beef in a large skillet over medium heat, breaking it up as it cooks. Once it’s about halfway done, add the diced onion and continue cooking until the beef is no longer pink and the onion has softened. Toss in 3 cloves of minced garlic and cook for another minute—that fragrant smell will start to fill your kitchen, trust me.
Drain any excess fat (a step I never skip, even with leaner Wisconsin beef), then sprinkle in 2-3 tablespoons of taco seasoning, stirring to coat everything evenly.
Next comes the layering, which is where this dish shines compared to traditional rolled enchiladas. Preheat your oven to 350°F and grab a 9×13 baking dish. Pour a thin layer of enchilada sauce on the bottom, then arrange a layer of tortillas, overlapping slightly to cover the surface.
Spoon half the seasoned beef mixture over the tortillas, then add half the drained black beans, a generous drizzle of enchilada sauce, and about a cup of that beautiful Wisconsin cheese blend. Repeat these layers once more, finishing with a final layer of tortillas, the remaining sauce, and the rest of the cheese. If you’re using the 4-oz can of green chiles, you can scatter those throughout the layers for extra flavor and a bit of heat.
Cover the dish with foil and bake for about 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and just starting to brown on top. This final uncovered bake is essential for developing that slightly crispy cheese top that creates such a wonderful texture contrast.
Let the enchilada bake rest for about 5-10 minutes before serving—I know it’s tempting to dig right in, but this rest time helps everything set up properly. Serve each portion with a dollop of Wisconsin sour cream, a sprinkle of fresh cilantro, and some chopped tomatoes and avocado.
My 7-year-old always requests extra cheese on top of hers, while my 9-year-old loves adding a few pickled jalapeños for extra kick.
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Beef Enchilada Bake Substitutions and Variations
This enchilada bake welcomes your personal touch, which is part of what makes it such a weeknight winner in our house.
Want to lighten things up? Ground turkey or chicken works beautifully instead of beef. My Wisconsin roots compel me to suggest local cheeses—a sharp cheddar from Carr Valley or creamy brick cheese makes all the difference.
For a vegetarian version, swap in black beans and roasted vegetables. Spice-wise, you can dial the heat up or down. My daughters prefer it mild, but I sometimes make a separate “grown-up” portion with extra jalapeños.
The recipe’s flexibility is honestly what keeps it in our regular rotation.
What to Serve with Beef Enchilada Bake
Three perfect sides elevate this enchilada bake from simply delicious to memorable meal territory. My Wisconsin twist on a classic Mexican dish pairs beautifully with a crisp cilantro-lime slaw using locally grown cabbage. The cool crunch balances the rich, spicy bake.
I always include a simple black bean and corn salad with honey from my neighbor’s apiary—the sweetness cuts through the savory enchiladas perfectly.
And for my daughters? A side of Mexican rice with hidden veggie bits. They think they’re getting away with something, but I’m sneaking in those nutrients.
For the perfect Wisconsin pairing, serve with a cold Spotted Cow beer (my favorite) from New Glarus Brewing—its smooth, refreshing taste complements the spicy enchiladas beautifully.
Or top the bake with shredded Wisconsin aged cheddar for an extra layer of local flavor that melts into pure comfort.
Final Thoughts
After perfecting your sides, let’s talk about what makes this enchilada bake so special in my kitchen.
This dish brings together my Midwest roots and love for Mexican flavors, creating the perfect family-friendly comfort food. My daughters, even the picky one, clean their plates when I serve this.
What I appreciate most is its versatility—you can swap ground beef for local Wisconsin turkey, add seasonal veggies, or experiment with artisanal cheeses from our local creameries.
The make-ahead option is a lifesaver on busy weeknights.
Bottom line? This enchilada bake isn’t just dinner; it’s a celebration of flavors that brings everyone to the table.
