Cheesy Potato and Beef Enchilada Bake Casserole

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 lb Yukon Gold or russet potatoes, thinly sliced
• 2 tbsp olive oil (plus extra for greasing)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tsp ground cumin, divided
• 2 tsp chili powder, divided
• 1/2 tsp smoked paprika
• 1 lb ground beef (80–90% lean)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 can (15 oz) black beans, drained and rinsed
• 2 1/2 cups red enchilada sauce (store-bought or homemade)
• 2 1/2 cups shredded Mexican blend or cheddar cheese, divided
• 1/2 cup sour cream or plain Greek yogurt (for serving)
• 2 tbsp chopped fresh cilantro (for garnish)
• 2 green onions, thinly sliced (for garnish)
• Lime wedges, for serving (optional)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Toss thinly sliced potatoes with olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, 1 tsp chili powder, and smoked paprika. Spread on 2 baking sheets and par-bake for 15 minutes.
• 2. While potatoes bake, cook ground beef and onion in a large skillet over medium-high heat until browned, 7–9 minutes. Drain excess fat if needed, then stir in garlic, remaining salt, pepper, cumin, and chili powder. Cook 1–2 minutes more.
• 3. Add enchilada sauce, diced tomatoes with green chilies, and black beans to the skillet. Simmer 5 minutes to thicken slightly, then remove from heat.
• 4. To assemble, layer half the potatoes in the baking dish, top with half the beef mixture, then 1 cup shredded cheese. Repeat with remaining potatoes, beef, and 1 more cup cheese.
• 5. Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil, sprinkle remaining 1/2 cup cheese over the top, and bake uncovered 10–15 minutes, until bubbly and browned in spots.
• 6. Let rest 10 minutes. Top with dollops of sour cream, cilantro, and green onions. Serve warm with lime wedges if desired.

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Why You’ll Love This Recipe

• Big, cozy comfort: all the flavors of cheesy beef enchiladas in an easy layered casserole.
• Potatoes stand in for tortillas for a hearty, stick-to-your-ribs fusion twist.
• Everything bakes in one pan, perfect for family dinners, potlucks, or meal prep.
• Customizable heat level and easy to adapt for picky eaters or different proteins.

Grocery List

• Produce: Yukon Gold or russet potatoes, yellow onion, garlic, cilantro, green onions, lime (optional)
• Dairy: Shredded Mexican blend or cheddar cheese, sour cream or plain Greek yogurt
• Pantry: Olive oil, kosher salt, black pepper, ground cumin, chili powder, smoked paprika, red enchilada sauce, canned diced tomatoes with green chilies, canned black beans
• Meat: Ground beef (80–90% lean)

Full Ingredients

For the Spiced Potatoes

• 2 lb Yukon Gold or russet potatoes, scrubbed and thinly sliced into 1/8–1/4-inch rounds (about 4–5 medium potatoes)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika

For the Beef Enchilada Filling

• 1 lb ground beef (80–90% lean)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano (Mexican oregano if available; optional but recommended)
• 2 1/2 cups red enchilada sauce (about 20 oz; canned or homemade)
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 can (15 oz) black beans, drained and rinsed

For Assembly & Topping

• 2 1/2 cups shredded Mexican blend or cheddar cheese, divided
• Olive oil or nonstick spray, for greasing the baking dish
• 1/2 cup sour cream or plain Greek yogurt, for serving
• 2 tbsp chopped fresh cilantro, for garnish
• 2 green onions, thinly sliced, for garnish
• Lime wedges, for serving (optional but brightens the flavors)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 375°F (190°C) with a rack in the center. Grease a 9×13-inch (or similarly sized) baking dish with a light coating of olive oil or nonstick spray to prevent sticking and make serving easier later.

While the oven heats, scrub the potatoes well and pat them dry. You can peel them if you prefer a smoother texture, but leaving the skins on adds flavor, color, and nutrients.

Step 2: Slice and pre-bake the spiced potatoes

Using a sharp knife or mandoline, slice the potatoes into 1/8–1/4-inch rounds. Try to keep the slices as even as possible so they cook at the same rate. Place the sliced potatoes in a large bowl.

Drizzle the potatoes with 2 tbsp olive oil, then sprinkle over 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Toss with your hands or tongs until all slices are evenly coated.

Arrange the potatoes in a single layer (a little overlapping is fine) on two lightly oiled baking sheets. Bake for 15 minutes, swapping the position of the trays halfway through. The potatoes should look slightly softened and just starting to turn tender; they will finish cooking in the casserole.

Step 3: Brown the beef with aromatics

While the potatoes are in the oven, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the beef into crumbles with a spatula, until the meat is browned and the onions are softened, about 7–9 minutes.

If there is a lot of excess fat in the skillet, drain off most of it, leaving about 1 tablespoon for flavor. Return the skillet to medium heat and add the minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp dried oregano. Cook, stirring constantly, for 1–2 minutes until the garlic is fragrant and the spices are toasted.

Step 4: Build the saucy enchilada beef mixture

Stir in the enchilada sauce, drained diced tomatoes with green chilies, and the drained, rinsed black beans. Mix well, scraping up any browned bits from the bottom of the skillet for extra flavor.

Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally. It should thicken slightly but still be nice and saucy. Taste and adjust seasoning if needed (more salt, pepper, or chili powder to taste). Remove the skillet from the heat.

Step 5: Layer the potatoes, beef, and cheese

Reduce the oven temperature if it has climbed above 375°F (190°C). To assemble the casserole, place half of the par-baked potato slices in the greased baking dish, overlapping them slightly to form a solid layer. Try to cover the entire bottom of the dish without large gaps.

Spoon half of the beef enchilada mixture over the potatoes and spread it into an even layer. Sprinkle with 1 cup of the shredded cheese.

Repeat with the remaining potatoes, then the rest of the beef mixture. Top with another 1 cup shredded cheese, reserving the last 1/2 cup for the final melt.

Step 6: Bake until bubbly and golden

Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 25 minutes to allow the potatoes to finish cooking and the flavors to meld.

Carefully remove the foil (watch for steam), sprinkle the remaining 1/2 cup cheese evenly over the top, and return the dish to the oven, uncovered. Bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly browned in spots and the casserole is piping hot all the way through.

Step 7: Rest, garnish, and serve

Remove the casserole from the oven and let it rest for at least 10 minutes. This short rest helps the layers set up a bit, making it much easier to cut clean slices.

Just before serving, spoon small dollops of sour cream or Greek yogurt across the top, then scatter over the chopped cilantro and sliced green onions. Serve warm, scooping generous portions, and offer lime wedges on the side so everyone can add a bright squeeze of citrus if they like.

Pro Tips

• Slice potatoes evenly: A mandoline makes quick work of slicing and keeps the potatoes uniform so they cook at the same rate and layer neatly.
• Season in layers: Taste the beef mixture before assembling. If it tastes bold and slightly salty, it will be perfect once combined with the mild potatoes and cheese.
• Do not skip pre-baking the potatoes: Par-baking prevents crunchy or undercooked spots and helps the casserole cook more evenly.
• Control the heat level: Use mild enchilada sauce and skip extra chili powder for a gentler dish, or add a pinch of cayenne or a chopped jalapeño to the beef for more kick.
• Let it rest: That 10-minute rest after baking is key for clean slices and prevents the layers from sliding apart on the plate.

Variations

• Smoky chipotle version: Add 1–2 minced chipotle peppers in adobo sauce to the beef mixture and use a smoky enchilada sauce. Top with a little crumbled queso fresco after baking.
• Chicken or turkey swap: Substitute ground chicken or turkey for the beef. Add 1 tbsp olive oil to the skillet if the meat is very lean so it does not dry out.
• Vegetarian enchilada bake: Omit the beef and use an extra can of black beans plus 1 cup corn kernels (frozen and thawed is fine). Increase the cheese slightly if you like a richer casserole.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave until hot, or rewarm a larger portion in a 350°F (175°C) oven, covered, for 20–25 minutes. For make-ahead, you can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When baking from cold, add an extra 10–15 minutes to the covered bake time. This dish also freezes well: wrap the unbaked or baked and cooled casserole tightly in a double layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking as directed.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 580 calories, 34 g fat, 18 g saturated fat, 38 g carbohydrates, 6 g fiber, 6 g sugar, 29 g protein, and 1,150 mg sodium. Actual values will vary based on specific brands of enchilada sauce, cheese, and other ingredients.