This beef and cheese enchilada casserole layers seasoned ground beef, tomato sauce, and Monterey Jack cheese for authentic Mexican flavor without rolling individual enchiladas. It's a streamlined casserole version that delivers the same comfort in a fraction of the time.
Delivery in as fast as one hour.*
Prices vary by store
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Heat vegetable oil in a large skillet over medium heat until shimmering. Add onion and 1/2 tsp salt. Saute until softened, about 3 minutes. Add garlic and ground beef. Cook for 5 minutes, breaking up beef into small pieces with a spoon until no longer pink.
Add tomato paste, chili powder, cumin, and cook, stirring constantly, until dark brown, about 30 seconds. Stir in 3/4 cup water, increase heat to high and bring to a boil. Simmer for 2 minutes, mashing beef with a spoon until thick.
Remove from heat and stir in 1/2 cup shredded cheese and pickled jalapeños. Grease a Suvie pan with cooking spray. Arrange 2 tortillas on the bottom of the pan, tearing small pieces off a third tortilla to fill in the gaps. Spoon beef filling over the tortillas.
Arrange remaining 2 tortillas on top of the beef, tearing the rest of the torn tortilla into pieces to fill in any gaps. Sprinkle remaining 1 1/2 cups cheese over the tortillas. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule.
Bake at 325°F for 35 minutes in bottom zone. Remove pan from Suvie. Let casserole cool for 10 minutes before cutting into slices with a serrated knife. Garnish with cilantro leaves.
Cover and refrigerate up to 4 days, or freeze up to 3 months. Reheat covered at 350°F until warmed through, about 15–20 minutes from cold.
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cook time.
Oaxaca, quesadilla, or a blend of cheddar and mozzarella work well. Avoid pre-shredded varieties if possible, as they melt less smoothly.
Yes, but the flavor and texture will differ. Flour tortillas are softer and milder; corn stays closer to traditional enchilada taste.
Bake until the cheese is bubbly and lightly browned at the edges, and a knife inserted in the center comes out hot.
Yes. Use two baking dishes or one large dish; baking time may increase by 5–10 minutes depending on depth and oven.
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