Beef & Cheese Enchilada Casserole (Low-Carb)

Beef & Cheese Enchilada Casserole – our go-to Mexican casserole! Cheesy quesadillas smothered in beefy enchilada sauce and cheese. Everyone cleaned their plate and went back for seconds!! Ground beef, taco seasoning, Rotel, enchilada sauce, cream cheese, pepper jack cheese, low-carb tortillas, and Mexican cheese blend. Great flavor and so easy to make! Top with your favorite taco toppings for a meal better than any restaurant.

plate of enchiladas with baking dish in the background

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Easy Mexican Casserole

This Beef & Cheese Enchilada Casserole is a family favorite! Cheesy quesadillas smothered in beefy enchilada sauce and more cheese. YASSS!!! One bite and you will be blown away. This is comfort food at its best. Top the casserole with your favorite taco toppings and enjoy!

The best part about this recipe is that it is super easy to make low-carb and keto-friendly with low-carb tortillas and low-carb enchilada sauce. We aren’t on a low-carb or keto diet, but we always make the low-carb version of this casserole. It tastes great and saves on calories too!

enchilada on a spatula in a baking dish

How to Make Beef & Cheese Enchilada Casserole

This casserole is easy to make with only a few simple ingredients. Start with browning some ground beef in a skillet. Drain the fat. Add a packet of taco seasoning and water. Simmer until the liquid is absorbed. Add a can of enchilada sauce and Rotel diced tomatoes and green chiles. Simmer for 5 minutes. Remove from heat. Spread half of the sauce in the bottom of a baking dish.

Spread cream cheese on top of small flour tortillas. Top the cream cheese with shredded cheese. Fold tortillas in half. Place folded tortillas on top of the meat sauce; pour remaining sauce over the top of the tortillas. Top the sauce with more shredded cheese. Cover with aluminum foil and bake for 20 to 25 minutes.

  • I use La Banderita Snack Size Low-Carb flour tortillas in this dish.
    • You can use any tortilla that you prefer. Flour or corn both work fine.
  • For a low-carb dish, use a low-carb enchilada sauce. Look for sauces with no sugar added such as Rosarita Enchilada Sauce, El Pato, or La Victoria Enchilada Sauce.
  • I use a Mexican cheese blend in the tortillas. Feel free to use any cheese that you enjoy. Cheddar, Monterey Jack, or pepper jack cheese are all delicious.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • Feel free to add vegetables to the tortillas – onions, peppers, diced green chiles, tomatoes, corn, black beans are all great.
  • Is Beef & Cheese Enchilada Casserole spicy? We did not think this dish was spicy. If you are worried about the heat, use a can of MILD Rotel diced tomatoes and green chiles or a can of plain diced tomatoes.
  • For a lower calorie option, substitute ground turkey.
plate of beef enchiladas topped with sour cream and salsa

What to Serve with Beef Enchilada Bake

This casserole is always a hit. SO much better than the Mexican restaurant!! We like to top the casserole with sour cream, salsa, and green onions. To really jazz this up, drizzle it with some of our Jalapeño Ranch Dip. YUM! We serve this tortilla bake with black beans and/or rice. For a low-carb side dish, try our Southwestern Green Beans. Add this to your menu ASAP. You won’t be disappointed!

Looking for more side dish ideas? Here are a few of our favorite recipes from the blog that go great with this Mexican casserole:

The ULTIMATE Queso

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scooping enchiladas from a baking dish

Beef & Cheese Enchilada Casserole

Yield: 6 people
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Beef & Cheese Enchilada Casserole – our go-to Mexican casserole! Cheesy quesadillas smothered in beefy enchilada sauce and cheese. Everyone cleaned their plate and went back for seconds!! Ground beef, taco seasoning, Rotel, enchilada sauce, cream cheese, pepper jack cheese, low-carb tortillas, and Mexican cheese blend. Great flavor and so easy to make! Top with your favorite taco toppings for a meal better than any restaurant.

Ingredients:

  • lb ground beef
  • 1 (1-oz) packet taco seasoning
  • ½ cup water
  • 1 (10-oz) can enchilada sauce
  • 1 (10-oz) can Rotel tomatoes and diced green chiles, undrained
  • 12 (6-inch) flour tortillas
  • 6- oz cream cheese
  • 2 cups shredded Mexican cheese blend

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.
  • Brown the ground beef in a skillet. Drain fat. Add a packet of taco seasoning and water. Simmer until the liquid is absorbed, about 5 minutes.
  • Add a can of enchilada sauce and Rotel diced tomatoes and green chiles to the skillet. Simmer for 5 minutes. Remove from heat. Spread half of the sauce in the bottom of a baking dish.
  • Spread cream cheese on top of small flour tortillas. Top the cream cheese with 2 cups of shredded cheese. Fold tortillas in half. Place folded tortillas on top of the meat sauce; pour remaining sauce over the top of the tortillas. Sprinkle the remaining cup of cheese on top of the sauce.
  • Cover and bake for 20 to 25 minutes.

Notes:

low carb tortillas
  • I use La Banderita Snack Size Low-Carb flour tortillas in this dish.
    • You can use any tortilla that you prefer. Flour or corn both work fine.
  • For a low-carb dish, use a low-carb enchilada sauce. Look for sauces with no sugar added such as Rosarita Enchilada Sauce, El Pato, or La Victoria Enchilada Sauce.
  • I use a Mexican cheese blend in the tortillas. Feel free to use any cheese that you enjoy. Cheddar, Monterey Jack, or pepper jack cheese are all delicious.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • Feel free to add vegetables to the tortillas – onions, peppers, diced green chiles, tomatoes, corn, black beans are all great.
  • Is Beef & Cheese Enchilada Casserole spicy? We did not think this dish was spicy. If you are worried about the heat, use a can of MILD Rotel diced tomatoes and green chiles or a can of plain diced tomatoes.
  • For a lower calorie option, substitute ground turkey.

Steph

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plate of enchiladas topped with sour cream and salsa

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Comments

  1. Made these beef and cheese enchiladas last night. So good! Was looking to change things up for dinner and still be low carb. Husband and kid approved. The only thing I changed was I rolled the low carb tortillas and only used nine. Will definitely make again.

  2. So good!!!! I ended up using only 4 of the Aldi Low Carb Flour Tortillas because they seemed to fill the 13×9, other than that everything was the same. Topped with cilantro, green onions, thinly sliced jalapeño and it was a meal all by itself, no side dish needed! Thank you., I have yet to make a recipe from you that we did not love enough to put on the rotation.

  3. Am I missing something? It says 12 six inch tortillas but instructions only talk about using 4 tortillas. Also, ½ of the meat sauce is used on the bottom but what about the rest? Are you supposed to layer the remaining meat sauce over the 4 folded tortillas? There needs to be some clarification.

    1. I don’t think you read the instructions. Nowhere does it say anything about 4 tortillas and step 4 tells you what to do with the sauce.

    2. Made this tonight. It was so good. I used the mild Rotel. It was just spicy enough bit not too much. I will make this again!

      1. lol… my brain read it as four too and I was so confused 🤣. I re-read it 3 times before I finally clued in I was reading it wrong! I can’t wait to try this recipe!

  4. ALL of these recipes will appear on my dinner table very soon. They present very well, prepared with ease and simply mouth watering. I don’t know which one to prepare for lunch/dinner first.

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