Steak Enchilada Casserole

If you love enchiladas but don’t have the time or patience to roll each one individually, this Steak Enchilada Casserole is a game changer. Think of it as the ultimate Mexican comfort food — tender pieces of steak, smothered in rich enchilada sauce, layered with soft tortillas, cheese, and beans, then baked until bubbly and golden.

Each bite bursts with flavor — smoky steak, melted cheese, spicy sauce, and hearty layers that remind you of a warm, comforting Mexican feast. It’s like lasagna meets enchiladas, but with all the zesty and savory notes that make Mexican cuisine so irresistible.

Why I Love This Recipe

I absolutely love this recipe because it combines everything I adore about Mexican food — the smoky spice of chili, the tender texture of perfectly cooked steak, and the creamy layers of melted cheese and tortillas.

The best part? It tastes even better the next day as the flavors continue to blend beautifully. It’s a cozy, hearty, and deeply satisfying dish that I find myself coming back to again and again.

Why It’s a Must-Try Dish

• Effortless but impressive — all the flavor of enchiladas with minimal prep.
• Perfect for family dinners or parties — one pan serves everyone.
• Customizable — use your favorite protein, sauce, or toppings.
• Freezer-friendly — great for make-ahead meals.
• Cheesy, hearty, and comforting — everything you want in a casserole!

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6–8 servings
• Calories: ~520 kcal per serving

Course and Cuisine

• Course: Main Course / Dinner
• Cuisine: Mexican-American

Ingredients

For the Steak:

• 1 lb (450g) flank steak or sirloin, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

For the Casserole:

• 2 cups red enchilada sauce (store-bought or homemade)
• 10 corn or flour tortillas, cut into halves or quarters
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen or fresh corn
• 1 small onion, diced
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
• 1/4 cup chopped cilantro (for garnish)

Optional Toppings:

• Sour cream
• Avocado slices or guacamole
• Sliced jalapeños
• Diced tomatoes
• Fresh lime wedges

Cooking Directions (Overview)

1. Prepare and season the steak.
2. Cook the steak until browned and juicy.
3. Layer tortillas, enchilada sauce, steak, beans, and cheese in a baking dish.
4. Bake until hot and bubbly.
5. Garnish and serve with your favorite toppings.

Step-by-Step Preparation Method

Step 1: Prepare and Cook the Steak

1. In a bowl, toss sliced steak with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice.
2. Heat a skillet over medium-high heat.
3. Sear the steak for about 3–5 minutes, until browned and just cooked through.
4. Remove from heat and set aside.

Step 2: Prepare the Baking Dish

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with oil or nonstick spray.

Step 3: Assemble the Casserole

1. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
2. Layer tortilla pieces to cover the bottom.
3. Add half the cooked steak, half the black beans, half the corn, and half the onion.
4. Pour over more enchilada sauce and sprinkle half the cheese.
5. Repeat the layers — tortillas, remaining steak and fillings, sauce, and the rest of the cheese.

Step 4: Bake the Casserole

1. Cover the dish with foil and bake for 20 minutes.
2. Remove foil and bake uncovered for another 10 minutes, until cheese is melted and bubbly.
3. Let it rest for 5–10 minutes before slicing to help it set.

Step 5: Garnish and Serve

1. Sprinkle chopped cilantro and drizzle extra enchilada sauce if desired.
2. Serve warm with sour cream, avocado slices, or jalapeños.
3. Pair it with Mexican rice or a simple salad for a full meal.

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How to Serve

Serve your Steak Enchilada Casserole straight from the oven, topped with:

• A dollop of sour cream
• A handful of fresh cilantro
• Sliced avocado or guacamole
• Lime wedges on the side for brightness

It’s perfect with a side of Spanish rice, refried beans, or a crisp Mexican slaw.

Recipe Tips

• Don’t overcook the steak before baking — it will cook further in the oven.
• Use freshly grated cheese for the best melt.
• For extra flavor, add a layer of sautéed peppers or a splash of hot sauce.
• You can substitute corn tortillas for a more authentic texture or flour tortillas for a softer bite.
• Let the casserole rest before slicing — this helps the layers hold together.

Variations

1. Chicken Enchilada Casserole:
   Use shredded rotisserie chicken instead of steak.
2. Beef & Bean Casserole:
   Substitute ground beef for steak and add extra beans for heartiness.
3. Vegetarian Enchilada Casserole:
   Use sautéed mushrooms, zucchini, and bell peppers in place of meat.
4. Breakfast Enchilada Casserole:
   Layer scrambled eggs, sausage, and cheese with enchilada sauce for a brunch version.
5. Spicy Steak Version:
   Add diced jalapeños or a spoon of chipotle peppers in adobo sauce for heat.

Freezing and Storage

To Refrigerate:

• Store leftovers in an airtight container for up to 4 days.
• Reheat in the microwave or oven at 350°F (175°C) until warm.

To Freeze:

• Assemble the casserole but don’t bake it.
• Cover tightly with foil and freeze for up to 3 months.
• Bake from frozen at 375°F (190°C) for 45–50 minutes, or until fully heated.

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Mixing bowls
• Foil for covering
• Sharp knife for slicing

Conclusion

Steak Enchilada Casserole is a bold, comforting, and flavor-packed meal that delivers everything you love about Mexican food in one easy-to-bake dish. The tender steak, gooey cheese, and rich enchilada sauce combine into a mouthwatering casserole that’s perfect for weeknight dinners, potlucks, or celebrations.

It’s hearty, customizable, and oh-so-satisfying — a must-try recipe for anyone who loves bold, cheesy comfort food with a Tex-Mex twist.

Steak Enchilada Casserole

If you love enchiladas but don’t have the time or patience to roll each one individually, this Steak Enchilada Casserole is a game changer.

Author: Stella Parker Cuisine: American Course: Dinner

Print Recipe

Pin Recipe

Prep Time 25 mins Cook Time 30 mins Total Time 55 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Steak:

• 1 lb (450g)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• 1 of Juice lime

For the Casserole:

• 2 cups red enchilada sauce (store-bought or homemade)
• 10 corn or flour tortillas, cut into halves or quarters
• 1 can (15 oz)
• 1 cup frozen or fresh corn
• 1 small onion, diced
• 1 ¹⁄₂ cups shredded cheddar cheese
• 1 ¹⁄₂ cups shredded Monterey Jack or Mexican blend cheese
• ¹⁄₄ cup chopped cilantro (for garnish)

Optional Toppings:

• Sour cream
• Avocado slices or guacamole
• Sliced jalapeños
• Diced tomatoes
• Fresh lime wedges

Instructions

1. Step 1: Prepare and Cook the Steak : In a bowl, toss sliced steak with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Heat a skillet over medium-high heat. Sear the steak for about 3–5 minutes, until browned and just cooked through. Remove from heat and set aside.
2. Step 2: Prepare the Baking Dish : Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
3. Step 3: Assemble the Casserole : Spread a thin layer of enchilada sauce on the bottom of the baking dish. Layer tortilla pieces to cover the bottom. Add half the cooked steak, half the black beans, half the corn, and half the onion. Pour over more enchilada sauce and sprinkle half the cheese. Repeat the layers — tortillas, remaining steak and fillings, sauce, and the rest of the cheese.
4. Step 4: Bake the Casserole : Cover the dish with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes, until cheese is melted and bubbly. Let it rest for 5–10 minutes before slicing to help it set.
5. Step 5: Garnish and Serve : Sprinkle chopped cilantro and drizzle extra enchilada sauce if desired. Serve warm with sour cream, avocado slices, or jalapeños. Pair it with Mexican rice or a simple salad for a full meal.

Keywords: Steak Enchilada Casserole