Have some ground beef and don’t know what to do with it? Well, I have you covered with this fast and easy Smoked Beef Enchilada Casserole. Just like a traditional enchilada, you get the beefy filling and corn tortilla’s but this time all layered like a lasagna.

For more Mexican inspired grilling recipes, try my smoked mexican style pulled pork or try these marinated steak tacos with homemade tortilla’s.

Ingredient List for Smoked Beef Enchilada Casserole.

• Ground beef: for the mix I used an 80/20 lean to fat ratio. This gives the meat a little more fat and keeps it from becoming too dry and crumbly. If you are looking for a leaner option, select beef with higher lean % or use ground turkey or chicken.

• Corn tortillas: I used corn tortillas, but these can be replaced with flour tortillas if preferred.

• Enchilada sauce: a tomato-based sauce that has a mild to high spice level. If you have a hard time finding enchilada sauce, used canned tomato sauce and mix in taco seasoning.

• Diced tomatoes: I went with canned diced tomatoes with green chilis for a little more flavor. Freshly chopped tomatoes will work for a fresher balance.

• Beans: slightly sweet and earthy, these add protein and fiber to the recipe. You can also use pinto or kidney beans.

• Onion: adds crunch and savoriness to the beef when sautéed together.

• Cheese: I used shredded Mexican cheese blend. Pick cheese that melts easily. A sharp cheddar, Monterey jack or even pepper jack will be great in this recipe.

• Seasoning: I used taco seasoning to bring the entire dish together. A simpler substitute can be basic salt, pepper, cumin and some paprika.

Start by cooking the beef and onions.

Before we start mixing all the smoked beef enchilada casserole ingredients together, you need to cook the meat. I used my Weber griddle for this cook, but this step can be replicated in a cast iron skillet over the stop top at home.

Preheat the griddle to a medium high heat and place the entire beef brick on the oiled flat top. Press down to build a crust. Let it cook whole for 2 minutes while the crust continues to build without burning. Flip the ground beef block onto the other side and repeat the process.

Take half an onion, dice into small pieces and throw it on the grill next to the beef. Toss the onion allowing it to sauté and cook through.

Using a griddle spatula, start breaking apart the beef until you have small crumbly pieces. Season the beef with Dad’s Taco Seasoning and continue flipping allowing the meat to cook through.

Once the beef is cooked and onions are translucent, mix the ingredients together and transfer them to a large mixing bowl.

Dad’s Seasonings

Must have grillin seasonings!

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Time to add the beef enchilada ingredients together.

It’s time to finally put all the smoked beef enchilada casserole ingredients together. In the same mixing bowl as the cooked beef, add drained black beans, diced tomatoes with green chili, minced garlic and half a can of the enchilada sauce. Add more taco seasoning and a pinch of salt for flavor. Mix the ingredients together.

How to keep the casserole from being soggy.

The smoked beef enchilada casserole calls for a lot of ingredients that are very wet. This may cause the casserole to get soupy and soggy if not done properly. To reduce sogginess, make sure to:

• Limit the amount of liquid you use. The only wet ingredient should be the enchilada sauce.
• Drain all the liquid from the canned products. Make sure to squeeze out all liquid.
• Toast up tortillas before making the enchilada lasagna layers. The crust will build a barrier against all the moisture.
• Cool off the beef mixture before building the casserole lasagna dish and baking it.

Assemble and smoke the beef enchilada casserole.

Based on the serving size of this smoked beef enchilada casserole, I recommend using an 9×9 square baking dish. This will allow you to build at least 2 layers of the enchilada lasagna.

Instead of greasing the baking dish, add 2 tablespoons of the enchilada sauce as the first layer. Next, place corn tortillas covering the bottom of the dish. One layer is all you need.

Get a hefty scoop of the beef enchilada mix and build a 1-inch layer. Cover with shredded cheese and repeat the process until you run out of the mixture.

Top if all off with more shredded cheese and this casserole lasagna is ready to be smoked.

Smoke the beef enchilada casserole dish.

Preheat the grill to 350 degrees and set for indirect heat. I used my Weber Searwood Pellet Smoker. You can do the same with the oven.

Place the entire beef enchilada casserole on the grill uncovered and smoke for 20 minutes or until the cheese has melted evenly over the top.

Remember, at this point everything is cooked, all that is needed is for the filling to warm up and the cheese to melt.

Remove the smoked beef enchilada casserole from the grill and garnish with freshly chopped cilantro. Serve with some sour cream or sliced avocado and enjoy!

How to store smoked beef enchilada casserole leftovers?

If you are not done with the entire dish, place the leftovers into an airtight container and place it in the fridge. This delicious dish can be enjoyed for 3 days straight! Warm it up in the microwave and eat if for lunch the next day.

Can I meal prep ahead?

Yes, if you know you’ll be short on time to make dinner, cook the ground beef and onions the night before and mix in the remaining ingredients. Store them in the fridge overnight in an airtight container and just reheat the next day when assembling the casserole.

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Smoked Beef Enchilada Casserole

This Smoked Beef Enchilada Casserole is a delicious fast andeasy dinner solution with corn tortilla's all layered like a lasagna.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 26 minutes minutes

Servings 6 People

Calories 334kcal

Author Maciek Zurawski

Ingredients

• 1 lbs. Ground beef
• 1/2 Yellow onion
• 2 tbsp Taco seasoning
• 1 tbsp Minced garlic
• 8 oz Black beans can
• 10 oz Enchilada sauce
• 10 oz Diced tomatoes with green chilis
• 8 Corn tortillas
• Pinch of salt
• Fresh cilantro for garnish

Instructions

• Preheat the griddle to a medium high heat and place the entire ground beef brick on the oiled flat top. Press down to sear and build a crust.
• Let the beef cook whole for 2 minutes while the crust continues to build without burning. Flip the ground beef block onto the other side and repeat the process.
• Take half an onion, dice into small pieces and throw it on the grill next to the beef brick. Toss the onion allowing it to sauté and cook through.
• Using a griddle spatula, start breaking apart the beef until you have small crumbly pieces. Season the beef with 1 tbsp of taco seasoning and continue flipping allowing the meat to cook through.
• Once the beef is cooked and onions are translucent, mix the ingredients together and transfer them to a large mixing bowl.
• In the same mixing bowl as the cooked beef, add drained black beans, diced tomatoes with green chili, minced garlic and half a can of the enchilada sauce. Add more taco seasoning and a pinch of salt for flavor. Mix the ingredients together.
• Instead of greasing the baking dish, add 2 tablespoons of the enchilada sauce as the first layer.
• Next, place corn tortillas covering the bottom of the dish. One layer is all you need. Get a hefty scoop of the beef enchilada mix and build a 1 inch layer. Cover with shredded cheese and repeat the process until you run out of the mixture.
• Preheat the grill to 350 degrees and set for indirect heat.
• Place the entire beef enchilada casserole on the grill uncovered and smoke for 20 minutes or until the cheese has melted evenly over the top.
• Remove the smoked beef enchilada casserole from the grill, garnish with freshly chopped cilantro and serve. Add some sour cream or sliced avocado and enjoy.

Notes

If you are looking for a leaner protein options, select beef with higher lean % or use ground ground turkey, chicken or even chickpeas.

Replace corn tortilla’s with flour one’s if you need.

If you have a hard time finding enchilada sauce, used canned tomato sauce and mix in taco seasoning.

Pick cheese that melts easily. A sharp cheddar, Monterey jack or even pepper jack will be great in this recipe.

For optimal flavor, add a teaspoon of MSG to the beef mix. It helps elevate the flavor.

Nutrition

Calories: 334kcal | Carbohydrates: 29g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 693mg | Potassium: 487mg | Fiber: 6g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 3mg