This one-skillet Beef Enchilada Casserole is cheesy, so easy to make, and absolutely delicious. Packed with protein and flavorful spices, it’s a delicious weeknight dinner!
The Best Healthy Beef Enchilada Casserole
When it comes to comfort food, a batch of enchiladas are definitely at the top of my list! For example, these Green Chicken Enchiladas are one of my (and my husbands!) absolute favorites. There’s planted of melted cheese, sauce, and flavorful spices…they just can’t be beat!
One thing I don’t always love about the enchiladas is the rolling process, and while always worth it, sometimes I just don’t have the time. That’s where this cheesy Beef Enchilada Casserole comes in!
This one skillet dish is made by simply combining all of the ingredients in one large skillet, topping with cheese, and then baking until perfectly melted and golden brown. It’s one of those recipes that perfect for a quick weeknight dinner and can be easily customized with whatever veggies you may have in the fridge!
Beef Enchilada Casserole Video
Reader Favorite Casseroles
- Turkey Enchiladas
- Vegetarian Enchilada Casserole
- Ground Turkey Shepherd’s Pie
- Green Chicken Enchilada Casserole
- Turkey Enchilada Skillet
- Roasted Vegetable Lasagna
Enchilada Casserole Ingredients
Ground Beef: I prefer lean ground beef for this recipe. I recommend choosing 90/10 or 97/3 ground beef.
Garlic & Onion: the combination of fresh garlic and onion creates a delicious base of flavor for the casserole.
Spices: you’ll need paprika, salt, pepper, cumin, dried oregano, and chipotle powder.
Green Chilies: one can of hatch green chilies helps to give the casserole some extra flavor.
Black Beans: you’ll need one can of black beans for this recipe that have been drained and rinsed.
Diced Tomatoes: you’ll also need one can of diced tomatoes.
Lime Juice: this adds some extra freshness and lime flavor to the enchilada casserole.
Red Enchilada Sauce: you’ll nee one cup of red enchilada sauce for this recipe. Just grab your favorite!
Tortillas: any 8-inch tortillas will work for this recipe! If you need to keep the recipe gluten free you can use corn tortillas (just be sure that no wheat is added) or your favorite gluten free brand.
Cheese: a super melty cheese is the key to bringing this delicious casserole together. I love using Colby-jack cheese for this recipe.
Substitutions and Additions
- Ground Beef – if you need to make a vegetarian version of this recipe, feel free to replace the ground beef with an extra can of black beans.
- Cheese – I love Colby-jack cheese in this recipe but you could also pepper jack or cheddar if you prefer. If you need to keep this recipe dairy free then you can use your favorite dairy free cheese substitute instead!
- Tortillas – if you do not need to keep this recipe gluten or grain free, feel free to use your favorite flour tortillas.
- Veggies – this casserole is very forgiving and a great way to use up any extra vegetables you may have in the fridge. Bell peppers, mushrooms, and fresh spinach could all be added!
- Enchilada Sauce – if you need to keep this recipe gluten free then be sure to grab a gluten free enchilada sauce.
- Canned Goods – need to keep this recipe on the lower sodium side? be sure to grab low-sodium or no salt added canned goods.
Helpful Kitchen Tools
How to Make This Beef Enchilada Casserole Recipe
Step One: Preheat your oven to 400 degrees.
Step Two: Heat a large skillet or pot over medium high heat.
Step Three: Once hot, add the avocado oil and then add the ground beef. Cook the ground beef until no longer pink, breaking it up as it browns. Once the ground beef has browned, add the diced yellow onion and sauté until the onion starts to become translucent. Next, add the minced garlic, lime juice, salt, pepper, dried herbs, and spices. Cook for another 1-2 minutes and then remove from the heat.
Step Four: Add the ground beef mixture, green chilies, black beans, diced tomatoes, lime juice, and enchilada sauce to a large mixing bowl and stir until well combined.
Step Five: Next add the tortilla quarters and gently stir until well combined.
Step Six: Transfer the enchilada mixture to the same skillet you used to cook the ground beef mixture. Spread the mixture into an even layer with the back of a spoon and top with shredded cheese.
Step Seven: Bake uncovered for 12-15 minutes or until bubbly and the cheese is golden and melty.
Step Eight: Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, red onion, lime wedges, and sour cream before serving.
My Favorite Tips and Tricks
- For the best results, I highly recommend shredding your own cheese instead of buying a pre-shredded bag of cheese. Pre-shredded cheese contains stabilizers and don’t melt as nicely as blocks of cheese that are hand shredded. To make things easier and save time, you can use a food processor to grate the cheese if you like.
- Be sure to let the casserole rest for a few minutes before serving. This will ensure that it holds together a bit better when serving.
- To get the casserole a bit more golden on top place it under the broiler for a bit.
- Want your casserole a bit more saucy? Feel free to use additional enchilada sauce.
How to Store
You can store any leftover casserole, tightly covered, in the fridge for up to three to four days.
Favorite Topping Ideas
There are so many ways you can top these enchiladas and they are all delicious.
Here are a few of my favorite topping ideas:Â
- sliced avocado
- chopped cilantro
- salsa verde or your favorite salsa of choice
- diced red onion
- fresh limes
- sliced jalapeno peppers
Can I Prep This Recipe in Advance?
Yes! If you like you can prepare this casserole up to a day in advance. Just assemble everything and then cover tightly with foil before placing in the fridge until you are ready to bake.
When you’re ready, remove the casserole from the fridge and place on the counter for 20 minutes and allow it to come to room temperature before popping in the oven to bake.
Recipes to Serve with this Beef Enchilada Recipe
- Cilantro Lime Coconut Rice
- Mexican Street Corn Salad
- Quick Pickled Onions
- Avocado Corn Salad
- Black Bean and Corn Salad
I hope you give this Gluten Free Enchilada Skillet a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Beef Enchilada Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This one-skillet Beef Enchilada Casserole is cheesy, so easy to make, and absolutely delicious. Packed with protein and flavorful spices, it’s a delicious weeknight dinner!
Ingredients
- 1 pound lean (93/7) ground beef
- 1/2 tablespoon avocado oil
- 1/2 cup diced yellow onion
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1 – 4oz can green chilis
- 1 – 15oz can black beans, drained and rinsed
- 1 – 15oz can diced tomatoes
- 1/4 cup lime juice
- 1 cup red enchilada sauce
- 6 tortillas, cut into quarters
- 6 oz Colby-jack cheese, shredded
- cilantro, for serving
- diced red onion, for serving
- lime wedges, for serving
- sour cream or Greek yogurt, for serving
Instructions
- Preheat your oven to 400 degrees.
- Heat a large skillet or pot over medium high heat.
- Make the Beef Enchilada Mixture: Once hot, add the avocado oil and then add the ground beef. Cook the ground beef until no longer pink, breaking it up as it browns. Once the ground beef has browned, add the diced yellow onion and sauté until the onion starts to become translucent. Next, add the minced garlic, lime juice, salt, pepper, dried herbs, and spices. Cook for another 1-2 minutes and then remove from the heat.
- Add the ground beef mixture, green chilies, black beans, diced tomatoes, and enchilada sauce to a large mixing bowl and stir until well combined.
- Next add the tortilla quarters and gently stir until well combined.
- Transfer the enchilada mixture to the same skillet you used to cook the ground beef mixture. Spread the mixture into an even layer with the back of a spoon and top with shredded cheese.
- Bake uncovered for 12-15 minutes or until bubbly and the cheese is golden and melty.
- Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, red onion, lime wedges, and sour cream before serving.
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â Eat Love Eat
