Ground Beef Enchilada Lasagna with Homemade Enchilada Sauce
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This Ground Beef Enchilada Lasagna is what I make when I want something cozy, cheesy, and crowd-pleasing without the hassle of rolling a dozen enchiladas. It’s layered like a lasagna but packed with all the bold, saucy flavor of your favorite beef enchiladas. Everything bakes together in one dish: ground beef, onions, peppers, corn, tortillas, and plenty of melted cheese, and comes out bubbling and golden in under an hour.
I love this recipe because it’s one of those meals that looks impressive but is secretly really simple. It’s perfect for feeding a group, storing leftovers for lunch, or just making a regular Tuesday feel like something special. Plus, that homemade enchilada sauce totally takes this dish to the next level!
Why You’ll Love Ground Beef Enchilada Lasagna
- Lasagna Vibes, Taco Taste: It layers like lasagna but tastes like your favorite cheesy, beefy enchiladas and honestly, that’s a beautiful thing.
- Leftovers You’ll Actually Want: Somehow this gets even better the next day which makes it perfect for lunch or midnight fridge raids.
- No Rolling Required: Forget the fussy step of rolling enchiladas one by one. You just stack and bake, which feels like winning.
- Saucy in All the Right Ways: That homemade enchilada sauce soaks into the tortillas and gives every bite major flavor.
- Feeds a Crowd Without Stress: I’ve made this for game nights, birthdays, and last-minute dinners and it always disappears fast.
Ingredients Needed To Make Ground Beef Enchilada Lasagna
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Ground beef
- Onion
- Green bell pepper
- Diced tomatoes
- Kosher salt
- Black pepper
- Frozen corn
- Shredded cheddar cheese
- Burrito tortillas or taco-size tortillas
- Homemade enchilada sauce
- Butter
- All-purpose flour
- Chicken stock
- Chili powder
- Garlic powder
- Onion powder
- Ground cumin
- Smoked paprika
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Ground Beef Enchilada Lasagna
- Make the enchilada sauce in a saucepan and set it aside.
- Cook the ground beef in a large skillet until browned, then add the onion and pepper and cook until soft.
- Stir in the tomatoes and let the mixture simmer until it thickens slightly.
- Mix in some of the enchilada sauce and remove the pan from heat.
- In a baking dish, layer tortillas, meat mixture, corn, more tortillas, the rest of the meat and corn, then finish with tortillas, sauce, and cheese.
- Bake until the top is bubbly and golden, then let it cool for a few minutes before serving.
Commonly Asked Questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey works great if you want a slightly lighter version. Just make sure to season it well since it has a milder flavor than beef.
What kind of tortillas should I use?
Flour tortillas work best here because they hold up well in layers without breaking apart. You can use burrito-size for fewer layers or taco-size for a thicker stack.
Do I have to make the enchilada sauce from scratch?
You don’t have to, but the homemade version adds a lot more flavor and takes just a few minutes to make. If you’re short on time, a good-quality jarred sauce will still work.
Can I add beans or other veggies to the filling?
Absolutely. Black beans, pinto beans, zucchini, or green chiles would all mix in nicely with the beef and add extra texture and flavor.
How do I store and reheat leftovers?
Let the lasagna cool completely, then cover it and store it in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.
Can I freeze this?
Yes, this freezes really well. Wrap it tightly and freeze before or after baking. Thaw in the fridge overnight and bake or reheat as usual.
What should I serve with this?
Mexican rice, a simple green salad, or chips and salsa all pair well with this dish. It’s hearty enough to stand on its own, but sides never hurt.
Ground Beef Enchilada Lasagna
Equipment
- 10” round oven-safe skillet (2 ½” deep) or 9×13 casserole dish
- Wooden spoon or spatula
- Baking tray (to catch spills)
- Measuring spoons and cups
Ingredients
- 1 lb ground beef
- 1 large onion diced
- 1 green bell pepper diced
- 14 oz can diced tomatoes
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 6 large burrito tortillas or 10–12 taco-size tortillas
- 1 batch homemade enchilada sauce see separate recipe below
Homemade Enchilada Sauce
- 2 tbsp butter
- 1 tbsp all-purpose flour or 1.1 GF flour
- 2 ½ cups chicken stock
- 1 ½ tbsp chili powder
- ¼ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp smoked paprika
Instructions
Make the Enchilada Sauce and set it aside (see below for recipe).
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the chicken stock until smooth.
- Stir in the spices: chili powder, garlic powder, onion powder, cumin, salt, and smoked paprika.
- Simmer for 5–7 minutes until slightly thickened.
- Remove from heat and use immediately, or store in an airtight container in the fridge for up to 5 days.
Ground Beef Enchilada Lasagna
- Preheat oven to 400°F.
- In a large skillet, cook the ground beef over medium heat until browned.
- Add the diced onion and green pepper. Cook until the onion becomes translucent.
- Stir in the diced tomatoes and cook until most of the liquid reduces.
- Add 1 cup of enchilada sauce to the beef mixture. Stir to combine and remove from heat.
In your baking dish, begin layering:
- First layer: tortillas
- Second layer: ½ meat mixture + ½ cup frozen corn
- Third layer: tortillas
- Fourth layer: remaining meat + remaining corn
- Final layer: tortillas + remaining enchilada sauce + shredded cheese
- Place the dish on a baking tray and bake for 20–25 minutes, or until the cheese is melted and slightly crisp on top.
- Let cool for about 5 minutes before slicing. Enjoy!
Nutrition
Every time I make this enchilada lasagna, it somehow feels like way less work than it should be for something this good. It feeds a bunch of people, makes awesome leftovers, and always gets a ton of compliments. I’ve thrown it together for casual dinners and weekend hangouts and it never lets me down. Just layer it up, bake, and let the oven do the rest.