Enchilada Casserole

I was born and raised in the Midwest and, aside from the ‘ope’ that you hear every time I get too close to someone or something while walking, the main way that I let my Midwestern roots shine is in my casseroles.

I love casseroles, you guys. Like, L.O.V.E. them.

Between our tater tot casserole as a main dish and our hashbrown casserole as a favorite side dish, we do casseroles quite often.

It should come as no surprise that we’ve married our other favorite (Mexican flavors!) with our love of casseroles…and now we have this enchilada casserole recipe!

It has everything we love about enchiladas, seasoned beef, plenty of cheese, and a flavorful red enchilada sauce, but it’s all baked up with pasta instead of tortillas into some weird Midwestern conglomeration of goodness that the whole family adores.

We started with our cream cheese enchiladas and used beef instead of chicken and egg noodles instead of tortillas as the inspo for this recipe and I must say – total win! This one is on repeat in my house.

♥ What We Love About This Recipe:

• Flavor: This is pure comfort food and you’ll love all the flavors! The green chiles and hot sauce add just the right amount of heat. The beef is savory, and there is lots of melty cheese!
• Customize: You can serve this however you like with all of your favorite toppings! Sour cream, more cheese, homemade guacamole, pico de gallo… or switch it up with different ground meats. Spicier peppers work too if you like the extra heat. Make this recipe your own!
• Meal Prep: This beef enchilada casserole reheats very well, making this one great for meal prep! Store in the fridge for up to 5 days and reheat in the microwave.

Ingredient Notes:

Ground Beef – We start with lean beef here, but you can swap in ground turkey or chicken if you prefer.

Veggies – We’re stirring in onion, corn, and diced green chiles. The corn adds the perfect pop of sweetness!

Seasoning – I’m keeping the enchilada seasoning blend for this recipe nice and simple with just a mix of chili powder, cumin, and salt.

Dairy – We’re keeping things creamy by stirring in a combo of cream cheese and sour cream and then it all gets topped off with shredded cheese!

Enchilada Sauce – You can use any bottled or jarred variety of enchilada sauce from the store or feel free to make your own. This homemade enchilada sauce recipe was designed for low carb but you could easily just swap the sweetener for real sugar.

Hot Sauce – When it comes to any Mexican inspired recipes we prefer to use Cholula Hot Sauce! Feel free to use any variety that you like, mild or extra hot and spicy if you want to up the heat in this recipe.

Egg Noodles – We’re using dried egg noodles as the base for our casserole. While any type of pasta should work, we love egg noodles in this one.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions:

Brown the beef in a skillet and then stir in the seasonings and cream cheese.

While the beef is cooking, boil the egg noodles according to the package directions.

Add everything to a mixing bowl and give it a big stir to combine.

Dump this in a baking dish, top with cheese, and bake for about 15 minutes.

Storage:

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Or click to check out all of our casserole recipes!