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Mexican Enchilada Casserole With Ground Beef and Velveeta

Mexican Enchilada Casserole is a cheesy ground beef dish that is full of fiesta flavor. The delicious cheese sauce is really the star of this dish. I’m sharing all the keys to success for a perfect family meal.

Mexican Enchilada Casserole

This Mexican Enchilada Casserole is one of a handful of recipes that I wrote down when I moved away from home to attend college.

I still have the little yellow recipe box with the carefully printed family recipes.

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I have loved this recipe for many years. Now my family loves it too and I’m so glad we get to share it with you and your family.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

Mexican Enchilada Casserole

🔑 Key to Success #1 – Use Lean Ground Beef and Season It Well

This recipe starts with lean ground beef. I like to use 97% lean ground beef if I can find it.

Brown the meat in a skillet over high heat until it is fully cooked through.

Be sure to use a wooden spoon or wooden turner to break up the meat as it cooks.

A wooden turner is essentially a wooden spoon that has a flat edge on it.

The flat edge is perfect for breaking up meat while it is cooking.

After the beef has been cooked, drain it well.

I have an over-the-sink strainer that I use when draining meats and many other things.

I use this thing all the time and I’ve had it forever.

But I have my eye on this collapsible plastic/rubber over-the-sink strainer because it takes up much less space in the cabinet when it is stored.

After the meat is drained, return it to the skillet and add a packet of taco seasoning mix.

You can make your own seasoning blend if desired!

You might need to add a couple tablespoons of water to make the taco seasoning blend into the meat.

Mexican Enchilada Casserole

🔑 Key to Success #2 – Roll Meat and Cheese in Tortillas

I use soft taco-sized flour tortillas in this Mexican Enchilada Casserole.

The main reason behind choosing this size is that they fit perfectly in a 9×13-inch baking dish.

You can use 8 to 10 flour tortillas, depending on how much meat and cheese you want to put into each one.

I generally use 8 tortillas because that’s the amount that fits in my dish.

Place about 2 tablespoons of seasoned beef and 2 tablespoons of shredded cheese on each tortilla then roll up tightly.

Place the rolled tortillas side-by-side in the greased baking dish.

I like to use Mexican blend cheese that has Monterey Jack, cheddar, asadero, and queso quesadilla cheeses.

I have also used only cheddar cheese and it is great as well.

You can use any type of cheese that you like.

Mexican Enchilada Casserole

🔑 Key to Success #3 – Make the Creamy Sauce

The sauce for this Mexican Enchilada Casserole is absolutely delicious.

It’s a mixture of Velveeta cheese, cream of mushroom soup, and evaporated milk as well as a can of Ro-tel tomatoes with green chiles.

The Velveeta cheese makes this sauce super smooth and silky.

Use a sharp knife to cut the Velveeta into cubes so that it will be easier to melt into the sauce.

Mexican Enchilada Casserole

Cream of mushroom soup adds a nice creaminess to the sauce.

The evaporated milk adds a lot of flavor and richness to the sauce.

If you don’t have any evaporated milk, you can use 1 1/2 cups of regular milk instead.

Heat the sauce in the microwave on HIGH power, stirring often.

I heat the sauce for 2 minutes then stir it really well and put it in for another 2 minutes.

Continue heating until all the Velveeta cheese is melted and the sauce is hot.

Heating the sauce in the microwave reduces the amount of time the casserole needs to heat in the oven.

After the cheese is melted, add in the whole can of Ro-tel tomatoes with green chiles. Y

ou will add the juice from the can as well.

Mexican Enchilada Casserole

You can add the Ro-tel before heating the sauce, but I often find that frequently stirring breaks up the tomatoes into smaller pieces.

Having smaller pieces of tomatoes is not a bad thing, but I prefer to have large pieces.

Pour the hot sauce all over the top of the rolled tortillas in the baking dish.

Some of the sauce will get down into the sides of the pan and all between the tortillas.

Be sure to moisten all parts of the tortillas so that they will not dry out while baking.

Since the sauce is hot, you’ll only need to bake the casserole for about 25 minutes, just until it gets all hot and bubbly.

Mexican Enchilada Casserole

📌 Get the Printable Recipe for Mexican Enchilada Casserole

Save this Mexican Enchilada Casserole to your favorite Mexican Dinners board or your Taco Tuesday board.

Mexican Enchilada Casserole with Ground Beef
Mexican Enchilada Casserole

Mexican Enchilada Casserole

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Mexican Enchilada Casserole is a cheesy ground beef dish that is full of fiesta flavor. The delicious cheese sauce is really the star of this dish. I'm sharing all the keys to success for a perfect family meal.

Ingredients

  • 1 pound ground beef
  • 1 pkg taco seasoning
  • 8 flour tortillas, soft taco sized
  • 2 cups Mexican blend cheese, shredded
  • 16 oz Velveeta cheese
  • 1 can (12 oz) evaporated milk
  • 1 can (10 oz) cream of mushroom soup
  • 1 can (10 oz) Ro-tel tomatoes

Instructions

  1. Preheat oven to 350 degrees F. Grease 9x13-inch baking dish. Set aside.
  2. In medium skillet over high heat, brown ground beef. Drain beef well. Add taco seasoning. May need to add a few tablespoons of water.
  3. Place about 2 tablespoons of ground beef and shredded cheese on each tortilla. Roll up tightly and place side-by-side in greased baking dish.
  4. In large microwave-safe bowl, combine cubed Velveeta, evaporated milk, and mushroom soup. Microwave on high 2 minutes. Stir well. Continue heating and stirring until velveeta is completely melted and sauce is hot.
  5. Stir in Ro-tel tomatoes. Pour sauce mixture over the tortillas in baking dish, making sure tortillas are completely covered.
  6. Bake uncovered for 25-30 minutes until casserole is hot and bubbly.

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Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 62mgSodium: 1308mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 21g

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Jelissa

Wednesday 4th of October 2023

Can you freeze this meal with the sauce on top? I doubled the recipe cause I had 2 lbs of meat so I was planning to make one freezer meal, and so I also doubled the sauce without thinking that that part might not freeze well. Will the sauce be okay to freeze as well?

Jennifer

Wednesday 4th of October 2023

I have never tried freezing this dish. I would be concerned that the sauce might get a little grainy and separate. You might not notice if you put extra shredded cheese on top though. If you try it, let me know how it goes!

Rob

Saturday 15th of October 2022

You don't have to purchase any silly doo-dads to cook and strain the meat. All you have to do is use an old fashion potato masher to chop the meat and use paper towels to drain the meat. You never want to drain grease down your sink. "been there done that". It will cause problems.

Dona

Saturday 11th of June 2022

Can I leave out the Rotel as my hubby doesn't like tomatoes?

Jennifer

Saturday 11th of June 2022

Sure! You can leave out the Rotel. If you want the flavor but not the tomatoes, I recommend draining the can of Rotel and using the juice only. Or substitute a half cup of milk to prevent the sauce from being too thick without the extra liquid.

Beca

Thursday 12th of May 2022

Really Good but measurements are off. Way too much cheese. Found a similar recipe with the correct measurements

Linda

Friday 30th of September 2022

I totally agree. Then she didn’t make this recipe so move along!

Thursday 2nd of June 2022

@Beca, why can’t you just say it’s good and leave it at that without being so hateful!! So you found mother recipe? Good for you!!! Shine on!!

Jennifer

Thursday 12th of May 2022

The cheese is perfect for us!

Sherri

Wednesday 4th of May 2022

What if you are allergic to mushrooms? What is a good substitution?

Tuesday 24th of October 2023

@Jennifer, I'm going to try this tonight with chicken... can't wait!!

Jennifer

Wednesday 4th of May 2022

You can try a can of cheddar cheese soup or cream of chicken soup.

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