Stacked Beef Enchiladas (AKA Mexican Lasagna)
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With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a huge family-pleaser.
You know when you make a dish for the first time and your whole family loves it, and you’re thrilled because you’ve found a new recipe to add to your repertoire forever? That’s how I felt the first time I cooked these hearty stacked beef enchiladas. With layers of corn tortillas, spicy ground beef, roasted tomato salsa, and cheese, it’s a cross between traditional beef enchiladas and lasagna — yet easier to make than both. It’s a great make-ahead dish for a potluck or big family dinner. And if you prepare the sauce in advance, it’s doable on a weeknight, too.
Table of Contents
What You’ll Need To Make Stacked Beef Enchiladas
- Ground Beef: The main protein that fills the layers of the enchiladas. 90% lean beef is ideal for its lower fat content while still providing rich flavor (with extra lean beef, there is no need to drain the fat).
- Baking Soda: Used for tenderizing the beef.
- Tomatoes, Onions, Garlic: These ingredients are used to create a vibrant and rich sauce, essentially a roasted tomato salsa.
- Cumin, Cayenne Pepper, Chipotle Chili Pepper: This spice trio infuses the dish with earthy, spicy, and smoky notes, giving the enchiladas bold Mexican flavor.
- Cilantro: Adds a pop of herbal freshness and color.
- Yellow Corn Tortillas: The foundation for the stacked enchiladas, these tortillas are cut into quarters for easy layering.
- Mexican Blend Cheese: A mix of cheeses that includes cheddar and Monterey Jack, this blend melts beautifully, creating gooey, stretchy layers that bind the enchiladas together.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Tenderize the Beef
To begin, mash the ground beef and the baking soda in a large bowl and let sit on the counter for about 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender.
Step 2: Make the Sauce
Toss the tomatoes, onions, and garlic with the vegetable oil directly on a foil-lined baking sheet.
Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula).
Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky — then toss in the cilantro leaves.
Pulse until the cilantro is chopped. Set the sauce aside.
Step 3: Make the Beef Filling
Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes.
Add the chili powder, cumin, and salt. Cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
Step 4: Assemble the Casserole
Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9×13-inch glass or ceramic baking dish. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won’t cook through.) Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly.
Spoon half of the beef (and any juices) over the tortillas, followed by half of the sauce.
Sprinkle 1/3 of the cheese over the sauce.
Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas. Spread the reserved cup of sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top.
Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
Slice the stacked enchiladas into squares and serve.
Video Tutorial
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Stacked Beef Enchiladas (AKA Mexican Lasagna)
With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a huge family-pleaser.
Ingredients
For the Beef
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil
- 1½ teaspoons ground chipotle chile pepper (see note)
- 2½ teaspoons ground cumin
- ¾ teaspoon salt
For the Sauce
- 4 large vine-ripened tomatoes (about 1.3 lb), quartered
- 2 medium yellow onions, cut into ½-inch wedges
- ¼ cup vegetable oil
- 6 cloves garlic, peeled
- 2 teaspoons salt
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ cup cilantro leaves
For Assembling
- 10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
- 4 cups (12 oz) shredded Mexican blend cheese
Instructions
- In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
- While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
- Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
- To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
- Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
- Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
- Note: Ground chipotle chile pepper is smoky and hot and makes this dish a little spicy. For a milder dish, replace the ground chipotle chile pepper with ground ancho chili pepper, which isn't as hot.
- MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 491
- Fat: 32 g
- Saturated fat: 11 g
- Carbohydrates: 21 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 30 g
- Sodium: 608 mg
- Cholesterol: 96 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this last night for the second time and it was devoured. I added a jalapeño to the veggies before broiling but otherwise followed the recipe exactly. I served it with the scallion and basil corn salad, which was also delicious. My family loves your recipes and I can’t wait for the cookbook. Thanks!
We have been making Jenn’s recipes for awhile now and always love them! I was encouraged to finally leave a review due to the mixer giveaway. Her recipes consistently work well for my husband and I who are young-ish professionals looking for delicious but practical dinners!
This stacked enchilada recipe is just fantastic. We made a few substitutions however. We subbed cooked brown rice for the tortillas (trying to make a little healthier and neither of us like the texture of corn tortillas). Also used about 2/3 of the cheese and used all cheddar. It still baked up and held together like it does in her photos, after letting it sit for 10 mins. We also squeezed lime on our individual portions after cooking. It tasted so fresh and wholesome! Would also consider making with ground chicken instead of beef and adding chopped chipotle peppers in adobo into the salsa to punch up the chipotle flavor. Will definitely make again!
P.S. Cannot wait for the cookbook.
This dish was easy to put together and delicious. I really loved the flavours. I did use parsley instead of cilantro (my husband dislikes it much that he claims he is allergic to it 🙂 )and I only had flour tortillas on hand instead of corn. I found the new technique for broiling the veggies so outstanding that I have been using it to make a thick sauce and add it to all kinds of things like fish and chicken. I used it to make chicken salad with rotisserie chicken and apples. Thank you so much for for the food and the techniques.
This was excellent! The amount of sauce was perfect, and the flavours are amazing. It freezes and thaws/ reheats very well (as individual servings). I eat mine with sliced avocado, a little sour crean and hot sauce. It will be a regular in my kitchen.
I followed the recipe to the letter and it was excellent. This recipe has inspired me to try to make a “Mexican quiche,” similar to chili rellenos. I’m thinking cheesy egg custard, onions/shallots, roasted green chilis and a tortilla base filled out with some corn masa flour.
This was a very fun dish that all of my family enjoyed. My “critics” said this could definitely become part of our regular rotation of dishes. For some reason I ended up using 6 tortillas for each layer. Seemed to cover better. I had also made a bit of extra sauce since I started with two pounds of tomatoes. That turned out to be the perfect amount of that delicious sauce for us. Overall an easy dish that did take me, start to finish, a bit longer than noted on the recipe. Made it in the AM and baked it later that day for supper.
Another hit for Jen! Homemade sauce was delish! Followed as directed but added a adobo chili to meat mixture to add a kick. Another Keeper!
Question: Does the baking soda make the beef have an odd smell when cooking?
I didn’t notice a smell before cooking, now the smell is funky.
Hi Terri, It definitely shouldn’t.
Delicious! My whole family (picky 8 yr old included) gave this casserole a thumbs up…and it was pretty easy too. Going into the rotation!
For the first time, this was not something that worked for our tastes. The tortilla’s overwhelmed the taste profile, and the sauce was also a bit off. Threw the whole thing away, regrettably—but this is a first for us—otherwise, we always LOVE Jen’s recipes
Made this instead of tacos for a weeknight meal. Very easy and delicious. Everyone loved it. We followed the recipe exactly, and dressed ours with shredded lettuce, fresh salsa, sour cream & extra cilantro. Will definitely be making this again. Delicious as leftovers for lunch too.
I made this with two pounds of turkey, but otherwise as directed. So easy and tasty! Even the sauce would not put me off on a weeknight, as it just involves whacking chunks of veggies under the broiler. Yum.
don’t you think this recipe has too many calories and fat? The percent of fat looks much more than 30%, right?
Hi Ellen, While I’ve only made this with full-fat cheese and 90% lean ground beef, you could reduce the fat in this by using lower fat versions of both of them. And regarding the nutritional information, because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. Hope that clarifies. 🙂
Hi Jenn,
Can’t tell if you’re using the crispy Mission corn tortillas or the soft ones that tear quite easily. Just want to be sure before I make this delicious looking dish tomorrow morning for my husband’s birthday party. Love your recipes! Thanks,
Barbara
Hi Barbara, Definitely the soft ones. Hope you enjoy it!
I tried this for the first time and omg it was a hit. I did substitute drained diced tomatoes for a more tomatoey sauce!
Went out and bought the Chiplotle Chili powder just for this. But it needed some more spice. I didn’t realize the chipotle was somewhat sweet tasting. We squeezed on some lime to bring out the flavor. Next time I would use jalapenos in the salsa or regular chili powder for more flavor. It was still delicious and family loved it but we felt it needed more. This recipe is a good use for older dry corn tortillas.
Made this for dinner tonight and it was a huge hit!! Used turkey instead of beef and it was absolutely delicious! I have made several of your recipes now and been very happy with all of them. I recommend your site to friends and just preordered your book. Thanks for making cooking enjoyable again.
So glad you enjoyed, Amy…and thank you for supporting me! 🙂
I’m keen on making thi recipe for approximately 20 people but am wondering if I can use 4 metal 9”x13” metal pans not glass ones. Is this advisable?
Sure, Laura – that’s perfectly fine. Hope everyone enjoys!
Thank you for the recipe and advice. The metal pans worked great and the food was well received. No leftovers!!! Also for others reference, I used 5.5” tortillas and cut them in half only. Each layer took 5.5 whole tortillas. So a total of 16.5 5.5” tortillas did the trick for each pan.
(I’m so looking forward to your cookbook and thank you again for bringing us along with you.
This is definitely a great family meal! My son didn’t love it but he is rather picky. I used a mix of chipotle and ancho to avoid making it overly spicy for the kiddo. Loved the salsa on it’s own before adding to the casserole. Will make again.
Made this for the Super Bowl and it is delicious. My kids ate several helpings. The sauce is so great that next time I would 1.5 the amount as it gets absorbed into the tortillas while cooking. Plus you can dip chips into what you don’t use–it’s that great.
Made this and the family loved it. Adding the baking Soda to the beef was a new technique for me and it really made for delicious, moist ground beef. I used two lbs of ground beef only because this was how I had it packaged. I served it with guacamole and sour cream. Really delicious and a definite keeper. Thanks Jenn for another great recipe.
I made this for Super Bowl Sunday- it was a hit! I have never used chipotle chili powder before- the flavor is great and everyone loved the kick it gives the dish! I’m so glad I hunted it down! Thanks, Jenn for another great recipe!
This is SO YUMMY!!!
When I first looked at this recipe in your email, Jenn, I didn’t get excited. Admittedly, it didn’t appeal to me. Not a huge fan of making lasagne or enchiladas. I thought I should give it a try, seeing as literally EVERYTHING I’ve made from your site has been fantastic and my weeks meals are mainly made up of your recipes. This exceeded my expectations on so many levels! I’m eating leftovers for lunch right now and honestly…. I’m in heaven!! I did make some substitutions, as I live in Australia and some things are unavailable here. I ended up using just over 1lb beef and added a can of drained black beans in with the beef mixture. I added 4 small jalapeños from my garden into the salsa. Jack cheese and Mexican cheese blends are hard to find here so I ended up using a 50/50 mix of shredded mozzarella and grated sharp cheddar. It turned out amazing!!! I will absolutely make this again a and again 🙂 If you’re wondering if you should make this, do it!!! Thank you Jenn!!
Another victory! My casserole suspicious boys ate this without any anxiety, raised eyebrows or preconsumpton dissection. They have deemed it worthy enough to enter the rotation of make ahead foods to eat as their “First Dinner” when they arrive home from school or sports. Thank you, AGAIN, Jenn!
This was the best casserole I have ever had! The tomatoe sauce absolutely makes it and thank you for the tip about baking soda with the beef. It turned out juicy, firm and so yummy! Another Jenn Segal winner!
Hi Jenn, Love your site & am excited to try out this new recipe for my family. We’re currently in Australia & I can find Mission White corn tortillas but not yellow ones – do you think that will be a suitable substitution??? This may be a dumb question but I really don’t buy corn tortillas so don’t know if the difference we’ll matter. Let me know & I’ll add my updated review after – thanks!!!
Hi Tracy, Yellow corn tortillas have a bit more flavor but white will definitely work – I’ve made it both ways. Hope your family enjoys it!
Our family enjoyed this casserole tonight! Yummy! Easy to make & packs a good flavour punch. I did 1tsp of regular chili powder & 1/2tsp of ancho to ensure my kiddies could handle it & they ate it up no problem!
Fantastic! It’s only the two of us so the ability to freeze a portion is an added plus. One question though, what is the purpose of mixing the baking soda and the ground beef?
Hi Suzon, The baking soda is a tenderizer – it keeps the beef from drying out. Glad you enjoyed it!
Delicious! Really enjoyed by my whole family. Thanks!
Thanks for adding the tomato weight and quantity of sauce to the recipe. I’m adding some chicken stock for leftovers which should moisten it a little. (BTW, the Italian wedding soup was yummy.)
This was awesome! The roasted vegetables really made it hearty and tasty and we all loved it!
Another massive hit with my Family Jenn so once again a big thank you. I have made so many of your recipes and always know that they will be a huge success and enjoyed by all! Im in the UK so used 2 x 400g packs of beef, plus extra tomatoes, large onions and more garlic and tossed in the spices for grilling. Also used mild chilli powder (2 tsp), as young daughters don’t like too much heat. Only needed 8 x 8″ tortillas for the 3 layers. We’re only 4 so will be having seconds for tonight’s dinner – can’t wait!
I followed the directions exactly and must admit I was quite disappointed in the results. The casserole was extremely dry. There was not enough moisture to soften the tortillas. Perhaps, there should be an indication of how much sauce there should be after roasting and blending since tomatoes vary so much in size. The flavor was ok. Glad I made it today instead of taking it to a Super Bowl party Sunday. I’ll make something different. This is probably the first real failure I’ve had with your recipes. I’ve made dozens and dozens and everything else has been a thumbs up. I won’t give up though. The cilantro lime corn I made to go with it was divine.
So sorry this didn’t work out for you! You should have about 2-3/4 cups sauce, which is plenty to soften the tortillas, especially with all the cheese. I’ve added the weight for the tomatoes – hope that helps next time!
Hi Jenn,
I’m eager to make this. I have ample supply of regular chili powder, plus a couple of cans of chipotles. Can I get the same flavor and texture you’re after by chopping up a chipotle and adding that to the food processor, and/or perhaps spooning in a bit of the juice from the can?
Chuck
Sure, Chuck – the recipe is really flexible. I love the smoky, spicy flavor of chipotle chili powder but you can use regular, too. Hope you enjoy it!
I can’t find 8” corn tortilla, only the smaller ones which is almost 5 1/2”. How many to use if I can’t find a place that sells the 8”?
Sure, Renee – it’s perfectly fine to use smaller tortillas. I’m guessing you’ll need 12 to 14 but it doesn’t need to be too exact. Just create slightly overlapping layers similar to the photos and it’ll be fine.
I made this last night and it was wonderful. My partner took a bite and said, Mmmm, this is good! Then was silent for a bit and said, “Wow, this is really good”.. love how the corn flavor is bright from the corn tortillas. I wouldn’t recommend using flour tortillas at all.
I would have like more sauce. I used 4 tomatoes but only had one onion. Perhaps that was the problem. I grilled them and it was awesome. Next time I’ll use more tomatoes and the extra onion for sure.
Made this last night for the family…everyone loved it! It was easy to put together and the roasted vegetable sauce was flavourful. I used 6 tomatoes, 2 medium onions and close to a bulb of garlic…I also increased the chili powder. Jenn – you are a masterful chef…Italian Meatloaf, Caesar salad dressing, Beef & Barley Soup, sloppy joes, every recipe I have tried has been phenomenal!
I made these last night and all I can say is it was a bit hit…so yummy! Roasting of the vegetables made all the difference in the world when it came to the taste and depth of flavor. Another home run again, Jen!!
Delicious, delicious, delicious! Such an easy step-by-step recipe to follow with delicious ending. I added a layer of refried beans after the first sprinkling of cheese, and everything was so creamy, melty, good. Thank you, Jenn!
Love that idea, Jami. Glad you liked it!
Don’t really care what the definition of an enchilada is because these are yum! Thanks for churning out another delicious recipe 😉
Love your recipes Jenn! I do notice that you use a lot of vegetable oil. I have been reading quite a bit saying it is not good for. I use olive oil instead. Just saying.
Hi Debi, I appreciate your feedback. I definitely think carefully about which oil I will use in a recipe; if I want something more mild tasting, I will generally go with vegetable oil. Feel free to replace it with olive oil if you prefer.
I mixed corn and flour tortillas! Turned out great! Also what about using 1/2 beef and 1/2 chorizo? By the way your recipes are always spot on the money! Thnx
Glad you enjoyed it, Jim – and I love the idea of replacing some of the beef with chorizo. Please lmk how it turns out if you try it.
Hi Jenn, with all due respect, but do you know the meaning for ‘enchilada’?
An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. (https://en.wikipedia.org/wiki/Enchilada)
And there’s no rolled tortillas nor chili pepper. When you use the tortilla in that way we call it chilaquiles. I love many of your recipes and I made some of them but also I like to say a constructive critic.
Hi Dan, I do love enchiladas! While I agree that “stacked” enchiladas are not authentic, they are definitely a thing — at least on the Internet! 🙂
Sadies in Albuquerque offers chicken enchiladas either rolled or stacked. They are yum, but very spicy with green chiles.
Eh, not a biggie. I lived in Cholula, Mexico and enchiladas were certainly rolled, but I had a roommate from Santa Fe and she made her enchiladas stacked (and with blue corn tortillas).
Hi Jenn-
This looks really good! What yould you think about substitiuting a fresh salsa from the supermarket (for example Jack’s Garden Fresh Gourmet medium) for your sauce? If you approve, about how many cups:)?
Hi Dawn, I’m not familiar with that brand so I really can’t say but as long as it’s a cooked salsa (not fresh), I think it could work. The recipe makes about 2-3/4 cups. I’d love to know how it turns out if you try it.
Can this be frozen? And would you freeze it before or after cooking? I’m looking for dishes to give to new parents. Any suggestions for great freezable dinner would be appreciated. Thanks!
Definitely — see the make-ahead/freezing instructions at the end of the recipe. Hope you enjoy it!
The recipe doesn’t say to drain the ground beef after cooking it. Is it really not necessary? Looking forward to making this – as with all of your recipes, I’m sure it will be delicious!
Hi Janice, Since the recipe calls for 90% lean ground beef, there is really not much to drain — promise!
Winner winner enchilada dinner! I love enchiladas but they’re kind of putsie.
Italian lasagna gets kind of boring. The only change I would make with these is adding some red chili peppers when roasting the onions for a little more zing.
I have a ton of ground Venison. What are your thoughts on subbing it in Lieu of the beef?
I think it’d work nicely, Michael. Please lmk how it turns out if you try it.
Turned out great. Paired it with some pintos simmered with halfway cooked bacon and jalapenos dashed with some Louisiana hot sauce and some Basmati rice infused with lime zest and Cilantro. Topped it with a little sour cream and salsa. Squeeze of lime wedge. Excellent! A little high maintenance but definitely worth it!
I’d love to make this. What can I sub for the cilantro?
Hi Michael, Totally fine to just omit it.
can you sub flour burritos? I happen to have some on hand.
Hi Cheryl, I don’t recommend it – the corn tortillas add really nice flavor and they have a heartier texture that holds up a little better. Sorry!
I just made this with flour tortillas and it was delicious.
My personal preference is for more heat, so I think next time I will double the chili called for and/or throw in some sliced jalapeños. Thank you for the recipe!
Hi Jenn!
I’ll be making this with ground turkey. Any need for the baking soda?
Hi Edi, You can omit it. I’d love to know how it turns out with turkey.
Hi, I just noticed that the recipe cuts out the onions when switching between metric and cup measurements.
Hi Trevor, So sorry, there was a glitch in the system and all the ingredients were jumbled – it has been corrected.