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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Hi Jenn – I saw in one of your answers that canned tomatoes wouldn’t work. Since we’re not in tomato season at the moment, I wondered if drained, canned whole tomatoes (in the weight specified in the recipe) might be ok? I’m sorry if this question is duplicative, I just wanted to make sure! Thanks so much, I love your blog.
Hi Aly, I’ve given this some thought and while I think fresh tomatoes would definitely be better than canned here, you could probably get away with canned. (I know that fresh tomatoes are out of season, but think that if your grocery store has them, even out of season fresh tomatoes would be better than canned.) If you use canned, you won’t need to roast them with the onions and garlic; just add them to the food processor after the onions and garlic are out of the oven. Please LMK how it turns out if you try it!
There is some work involved with this recipe but it is 100% worth it.
After studying the recipe I reduced the amount of salt called for and I still found it salty. Next time I will reduce it by 60% and season to taste. I also cooked it in a smaller pan. I recommend using a bit of the sauce in the bottom of the pan before the first layer of tortillas. It keeps them pliable.
I made this over the weekend with refried black beans as a side. We all liked it and went back for seconds. I was especially pleased to make a sauce from scratch and it wasn’t too labor intensive or time consuming. I think it would be easy to make on a weekday because it’s casserole style instead of individual enchiladas.
Tried this last night. Everybody loved it! And so easy to make in advance; will definitely try it again!
Delicious! My family loved this dish and I will include the recipe on my “company worthy” list.
I used ground elk instead of beef but that is the norm in my kitchen with a hunting husband!
This recipe so was easy to make. By roasting the vegetables, it gave the dish a very authentic flavor. I can’t wait until the next get together so more people can enjoy this dish.
We made this tonight with ground chicken (had beef last night) and it was a big hit! I will make a little more sauce next time as nearly ran out. Definitely a keeper! Got the cookbook too and have been enjoying, thanks so much!
I had guest for a weekend, so decided to go with Mexican lasagna, Mexican wedding cookies and white sangria. My mother in law does not like spice so I went with ancho chili powder and it was a great hit. The people who like spicier added salsa on top of it. Thank you! Great recipes. I bought you book because, your recipient just amazing. Beef satay with peanut butter sauce…. was so good. Hint hint! Go buy book so Jeniffer can keep sharing her recipes. Incredible.
Hi Jenn. I didn’t read all the reviews, but I would like to make this using equal parts ground beef and ground turkey. Has anyone tried this? More importantly, do you think it would work, and would I still use the baking soda tenderizer?
Thx-Gretchen
Hi Gretchen, I think using 1/2 turkey and 1/2 ground beef would work. And I will still add baking soda to the ground beef (just cut the amount to 1/4 tsp). Hope you enjoy!
I made this for my family last night and it was amazing! I used the meat from a small grocery store rotisserie chicken instead of the ground beef and WOW! I would like to make this for a crowd. Can I double and/or triple and should I simply double and/or triple all ingredients? Also the chicken came nicely seasoned should I add anything else?
Hi Nikki, glad you liked this and the chicken sounds like a nice twist! Yes, you can double this and would simply need to double all the ingredients. (I’d recommend assembling them in two separate 9×13-inch baking dishes so they bake evenly.)
I don’t ever post reviews but made this for the family and they loved it. Didn’t change a thing, it was delicious!
Delicious! My first recipe from your site but not the last! Looking forward to getting your book. I would like to swap out chicken for the beef. I am wondering how much chicken I should prepare for this recipe. Also, did you buy the pre-shredded Mexican blend cheese or did you shred it yourself?
Hi Denise, So glad you enjoyed it! If you’re planning to use ground chicken, use the same amount. If you’re planning to use cooked chicken, I’m guessing you’ll need about 3 cups of shredded meat. And I use the pre-shredded – makes it easy. 🙂
Absolutely delicious!!! Followed the recipe to a tee for last night’s dinner. My family said that it was better than a fine Mexican restaurant. Jennifer, I am so grateful for your website and cookbook.
This was a great change to both a lasagna, and Mexican tacos. The flavours were great and the texture delicate. I adjusted the recipe by putting both the meat and sauce (still taking out 1 cup) together to help the flavours come together. Plus I needed to run and pick up my son while I was making this, so it helped with refrigerator space. I also added one canned chipotle pepper and juice in with the sauce as I didn’t have chipotle chili powder. The roasted tomato, onion and garlic sauce I will make again as a warm salsa! Yippee!
Delicious! I will definitely be making this again. We topped each serving with sour cream and thinly cut scallions! Yum!
Hi Jenn,
Anxious to try your Mexican Lasagna.
I was just curious if I could use your baking soda hamburger mix when bbqing hamburgers? Thank you!!!!!!
Hi Cheryl, With things like burgers and meatloaf, bread crumbs and/or eggs are often added (which will tenderize them), so the baking soda isn’t necessary.
Can flour tortillas be used ?
Hi Desiree, I think corn tortillas work much better here. That said, some readers have commented that they’ve use flour tortillas with success.
Hi Jenn, I’m not usually a reviewer, but wanted to report that this recipe works with two cans of diced tomatoes (no fresh tomatoes on hand). I apologize for reviewing with changes, but hope this may help others: I drained both cans into my food processor, then roasted the drained canned tomatoes with the onions, garlic and olive oil. After processing the roasted vegetables as written, I added a tiny squeeze of honey and gave it a quick pulse. This seemed to dissipate the very slight “canned” aftertaste.
This was our twin daughters’ requested birthday dinner meal, along with the chocolate lover’s birthday cake from your cookbook. They loved everything! Thank you for all your recipes (which we enjoy often), but especially today, for helping me to have a fun and delicious birthday party in these challenging days – you are a real blessing. ❤️
So glad you enjoyed it and that the canned tomatoes worked out nicely — thanks for reporting back (and hope your daughters had a great birthday)! 🙂
Wow, Jenn, I am so glad to have found this post as I am always looking for something new to try. And this Mexican Lasagna recipe you shared is delicious in every bite! We can just make the beef in advance, leave it chilled for later, and then do the assembling and the sauce when you are ready. Thanks for sharing this!
I made this after having leftovers of Jenn’s roasted salsa. The flavors were very good, though my salsa was quite spicy so hubby & son couldn’t eat it. Loved the tenderized hamburger & it froze well, making nice lunches for work.
Was excellent – Only a little changes. Made half again sauce, added black beans & black sliced olives to beef.
All went well very good dish, sauce is excellent. use it now in other Tex-Mex dishes.
A delicious recipe that my family loves! I made it gluten free by using white corn tortillas and dotted some sour cream around on the layers to add a bit more moisture as gluten free tortillas tend to be drier. Yummo! Thanks Jen.
Great flavors but kind of a goopy mess. I cut (spooned) it up into individual leftover portions and maybe it will be better as leftovers. Question: If I rolled the meat filling up in the corn tortillas and covered the enchiladas with the (awesome) sauce and cheese, then baked it, would I get good results? Don’t get me wrong, I love your recipes, and this is the first one that was, well, underwhelming.
Hi Pam, I’m sorry you found this to be less than great! Yes, I think your idea of wrapping up the filling and baking it would work. I’d love to hear how it turns out if you try it!
Delicious! I prepped the sauce and meat over the weekend and put it together after work for dinner that night. Flavor is delicious – can taste the caramelized veggies from the sauce. Next time I may try a vegetarian version with beans or roasted peppers and squash. I love that I can prep it before hand and bake it a few days later – a must for a working mom.
This was so good and a huge hit with my family! Didn’t change a thing because you don’t need to with Jenn’s recipes! Jenn, I am a huge fan. You are my go-to for everything and I love your cookbook as well. I pre-ordered it months ago and was so happy to get it yesterday. I can’t wait to dig in. Thanks for all you do!
So glad you enjoyed it (and thanks for your support with the cookbook)! ❤️
So yummy! I made with ground elk as we don’t eat beef, and cut back the salt a little. Made the recipe exactly (except above note) and it was a hit! Next time I make it I will make a little more sauce, 1/2 recipe more or so. Thanks much Jen, for another great dinner.
Made this today. Unfortunately I didn’t love it. It was on the dry side and something about the flavors was off. Not sure if it was the sauce or the meat but we didn’t like it. 😕
Made these for my cousin on the way to meet her new baby! I have to say, I thought the sauce fell into the category of “Aint nobody got time for that”….but I followed the steps anyway. And then I tasted it……..(insert Homer Simpson Drool). Now I understand. I will be making this again next week for a trip to the mountains. That sauce is EVERYTHING, and it makes the entire dish REALLY tasty. I will be doubling the recipe for sure! Thank you for another reliable, tasty hit!
A flavorful recipe and very easy to put together. My son was in town on business; I wanted to make something that could be prepared ahead of time and refrigerated. He loved the spicy flavors and I loved the simplicity! Thanks Jenn. This is a keeper!
Hi Jenn, I want to make a veg enchilada instead of beef.Can you please provide an alternate recipe for that? Thanks!
I’ll add that to my list for sure – meanwhile, you could definitely replace the beef with black beans and sautéed veggies (peppers, squash, etc.).
I made this last night- I loved it! You are my go to when I want to try something new. I have made my own red sauce/enchilada sauce for Mexican- food but I have a hard time reproducing (consistency). I am always looking for some other sauce. My original sauce required heating, soaking blending/pureeing whole dried peppers- it is good, but I don’t know enough about individual ingredients to be consistent. I realize this is not the same type of sauce, but I really like the idea of a sauce made with tomatoes and onions roasted (with the seasonings). Healthy and easy. I am one of those picky eaters who doesn’t like tomatoes, but I like tomato sauce. I just made sure I pureed it smooth. It had great flavors. I read other reviews- it is just 2 of us, so I split the ingredients to a “use” portion and a freeze portion. I didn’t change anything else. I am excited to get to eat this again next week or the week after!
This was simple to assemble and had so much flavor! Because we are a small household, I divided the ingredients between two smaller pans and froze one, then refrigerated the other to bake the next day. It was delicious! I have yet to make a recipe from your site that we didn’t love- thank you!!! Can’t wait for your cookbook!!!
My husband asked me how I thought of such an amazing dish – I really wanted to keep the secret to myself but deep down he already knew the answer so I said, “Once Upon Chef Jen!” We typically do not use corn tortillas because in our experience they tear so easy no matter what I do to prepare them. This was the perfect way to use them. Thanks again for making me look amazing. Do yourself a favor and try it – easy, delicious and fun!
I’ve made several of your recipes in the last two weeks. Usually I hunt recipes for a special occasion. Yours are always a hit with a crowd. Lately though I just needed a pick me up from the usual rotation of meals. This one did not disappoint. It taste great and goes a long way since it’s so filling! A side salad is all that’s needed!
Followed the directions to a T and it was loved by all. So easy but tastes like you put a lot of work into it.
Just made this dish on Saturday for a family gathering with a Mexican theme. It was perfect, delicious and very popular. It was gone all too quickly. We also had rice, tacos, refried beans and fajitas. I followed the recipe using the chipotle seasoning and it was not too spicy. Even my 1 year old granddaughter loved it. Loved making the sauce!
Made it exactly as written & it turned out divine! The homemade enchilada sauce was incredibly flavorful, and it was so much fun to make!
I made this exactly as written and it was easy and delicious. The salsa was fresh and a welcome change from the usual enchilada sauce. Frozen leftovers warmed up well and the layers stayed intact. Another winner!
Really delicious, budget friendly and easy to make! I used a can of diced tomatoes (drained well) because I didn’t have any fresh tomatoes on hand and it turned out beautifully. Whole family loved it. Thank you Jenn!
Another keeper! I only had red onions on hand, so that is what I used. I brought this to a small group gathering and everyone enjoyed it – served with Mexican rice and beans. Several friends asked for the recipe (as usual with Jenn’s recipes). Thank you!
Loved this recipe. ❤️Charing the veggies make for a deeper richer flavor. Adding baking soda to beef was new to me…but think it is great to make meat more tender. I added some black beans to the meat mixture for more fiber. Served with sliced avocado, hot sauce, sour cream and lots of sliced lettuce.
I made this and it is a keeper for sure. It’s very good, easy, and flexible. We had leftovers and they are in the freezer. I absolutely loved the balance of all the ingredients and I had them all on hand. There is an after kick, but the cheese mellows it out for those who don’t like the spicy side of it. Love it and so versatile.
We love this dish and especially love the roasted salsa! I often make the salsa in big batches and freeze it to use in a variety of dishes. Can you please provide me with the approximate amount of salsa that is used to make this dish? That way, I can freeze an appropriate amount for this specific dish.
Thanks so much Jen, love, love your fantastic recipes!
KGP
So glad you like this! It’s about 2.5 – 3 cups of salsa. 🙂
I will definitely prepare this yummy dish again and again. It prompted me to to pre-order the new cookbook due in April.
I made a few changes to the recipe. Along with the tomatoes, garlic, and onion I added four tomatillos. They put a little more tang in the sauce.
I had trouble with the chipotle chile powder. I couldn’t find it and I didn’t think to use the canned in adobo sauce chipotles until a few days after making the dish. Instead I bought some dehydrated chipotle peppers at the Mexican grocery story with an eye to grinding them in a mortar and pestle. Unfortunately they were not dry enough to crush. So I cut them into small pieces and used those instead. It didn’t seem to detract from the recipe. I omitted the cilantro because my wife doesn’t care for it. Next time I’ll add it because I like it.
I never use pre-shredded cheese. It is ofter coated in corn starch and has an off taste to me. I had some sharp yellow and white cheddar that I grated by hand and subbed for the store bought Mexican mix. I like that better anyway. Sign me up for the drawing for the stand mixer.
I really liked the flavors of this, but it came out quite dry. I am wondering if I should have paid better attention to the weight of the tomatoes rather than just the number. I saw that some folks doubled the sauce, and I may try that. It ended up feeling more greasy with cheese and beef, than softened by the sauce. I love a good Mexican casserole recipe, so am hoping that with some modifications, this can be it.
I made this for my family and everybody loved it, even my nine year old daughter who doesn’t care for any type of Mexican food.
I did make two changes. We don’t eat red meat, so I used ground chicken instead. I also used ancho chile powder because I didn’t have Chipotle chili powder. The sauce doesn’t taste like what you normally think of as enchilada sauce, but that was not a bad thing. This was very fresh and different tasting which we all liked. It turned out great and I plan on making it again tonight. This time I am using the Chipotle chili powder because I would like it spicer.
I love your recipes! The pan-seared salmon with soy mustard glaze, thai minced chicken lettuce cups, and chocolate banana bread are a few of our favorites.
Yum! I made this to take over to a new mom and it was a hit. I used the 9ish by 13ish “lasagna” aluminum foil pan and it didn’t quite fill it, (but was still delicious) so might suggest doubling recipe for the foil pan and just putting what you don’t use in a smaller, maybe 8×8 dish for your own family.
You are my go to when I want a new dish! I have a handful of people I feel that are reliable and never let me down…and you are one of them. Their recipe was a great quick Mexican fix. I always adapt to my families taste and added a jalapeño and poblano to the sauce, as well as some chipotle paste for more of a smoky heat. Loved it! Thanks for sharing such great recipes.
This was delicious, and even the grandkids loved it. The second time I made it, I split the recipe in half and made half of it the original way, and the second half I made using chicken instead of beef, and I added some black beans and diced green chiles. The were both excellent. However, as my son-in-law said, “If I had to choose, I’d choose the original recipe.” Will be a regular for us!
I cook for a few people on the weekends as a side hustle, and picked this dish because your recipes are delicious and very reliable. This turned out just as flavorful as expected, but I will do a few things different next time.
My broiler isn’t working so I heated up a cast iron skillet and blackened my veggies that way. They didn’t get quite the same char as broiling would add, but I’ve made salsa verde this way and it works well. I also doubled the sauce and am really glad I did because it was still a bit dry – without doubling it there definitely wouldn’t have been enough. This was delicious and I won’t hesitate to make it again, but I’ll be certain to make even more sauce next time.
Love! Love! Love this recipe! The only change I made was to add a few more tortilla shells. My husband loves Mexican food and he says “this is a keeper”.
Jenn,
Your website/newsletter is lovely, non-pretentious, beautifully detailed & yummy. We’ve loved everything we’ve tried & enjoy all the tips. Our latest was the beef enchilada dish. Thank you so much for sharing the baking soda tip. Looking forward to crafting future recipes with your help.