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Easy Layered Beef Enchilada Recipe

Updated on January 14, 2013
Slice into a wedge of layered beef enchilada, a quick and easy dinnertime recipe.
Slice into a wedge of layered beef enchilada, a quick and easy dinnertime recipe. | Source

Steak Enchilada Casserole

Casserole enchilada recipes are by and large much easier than traditional enchilada recipes.

That being said, you don't have to sacrifice flavor and taste just because you use a quick and easy recipe. This is especially true if you use wholesome ingredients.

This recipe originally called for ground sirloin. However, this author did not have any on hand but did have some strips of grilled steak in the freezer. Substitution is a great way to make recipes your own and discover what works best when you don't have a certain ingredient. Cooking is like science--experiment and see what you come up with!

Ground turkey or chicken can also be used for this recipe wherease chunks or strips or chunks of poultry would also work. Substitute chicken broth for the beef.

You could also use vegetable broth for any of the broth if wanting to revamp this recipe to a vegetarian version. Any type of beans such as white kidney, pinto, black beans, red beans or regular kidney beans could be substituted for the meat portion. Use low-sodium and always rinse beans and drain thoroughly before adding.

Lean shredded pork is also a great substitute for beef. You could use any kind of broth to accent the pork.

For extra protein, you can add black beans or another kind of beans to any meat or poultry version of the filling. This is just one more version of this quick and easy recipe for enchiladas.

For added nutrition, use whole wheat tortillas (see recipe below for homemade) or other healthy low-fat, low-calorie, high fiber 8-inch tortillas or wraps.

4 stars from 1 rating of Easy Layered Beef Enchilada

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4 servings

Ingredients for Steak Enchilada Casserole

  • 2 cups lean cooked steak
  • 1 cup chopped sweet onions
  • 1 clove minced garlic
  • 1 tablespoon homemade taco seasoning
  • 1 tablespoon butter or margarine
  • 1-1/2 tablespoons unbleached flour
  • 1 cup fat free, low sodium beef broth
  • 1 14-ounce can no added salt tomato sauce
  • 4 8-inch uncooked tortillas
  • 1/2-1 cup shredded lower fat cheeses, (I used white cheddar, cheddar and pepperjack combined)


  • Green chilies
  • Salsa verde
  • Pico de gallo
  • Sour cream
  • Green onions
  • Chopped black olives
  • Guacamole--mock guac or regular

Steak Layered Enchiladas

Nutrition Facts
Serving size: 1 slice or 1/4 of casserole
Calories 377
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 7 g35%
Unsaturated fat 5 g
Carbohydrates 32 g11%
Fiber 4 g16%
Protein 30 g60%
Cholesterol 76 mg25%
Sodium 650 mg27%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Instructions for Making Easy Beef Enchilada Casserole

  1. Preheat oven to 400 degrees. Spray 9 or 10-inch pie plate with cooking spray or olive oil spray. Set aside. Grate cheese into bowl and set aside.
  2. Chop steak into bite-size pieces. Spray nonstick large skillet with cooking spray or olive oil spray. Add onions and garlic. Saute until just opaque. Add in steak pieces. Mix to warm. Reduce heat to low.
  3. In medium saucepan, melt butter or margarine over medium to medium low heat. Sprinkle with the unbleached flour to make a roux, stirring constantly. (You are making a gravy here) Remove from heat. Gradually add broth a little at a time and continuing stirring. Return to medium heat. Add taco seasoning and tomato sauce. Bring to a slow boil and cook for 2 minutes, occasionally stirring.
  4. Add 1-1/2 cups of enchilada sauce/brown sauce mixture to the onions, garlic and beef pieces. Mix thoroughly.
  5. Add 1 tortilla to bottom of pie plate. Sprinkle 1 cup of the beef mixture on top of the tortilla. Sprinkle with about 1/8 to 1/4 cup of cheese. Repeat the layer 2 more times. End with tortilla on top.
  6. Ladle enchilada sauce mixture over the top of the last tortilla. Sprinkle with cheese. Cook in 400 degree oven uncovered for 10-15 minutes, checking in the last 5 minutes to make sure cheese has melted.
  7. Allow to stand for 5-10 minutes. Cut into 4 wedges. Serve with sour cream, more enchilada sauce, guacamole. Top with green onions and olives if desired.


Chop onions and garlic.
Chop onions and garlic. | Source

Dice onions and garlic.

Chop pieces of steak into bite-size pieces or cut into very thin strips
Chop pieces of steak into bite-size pieces or cut into very thin strips | Source

Cut steak into small bite-size pieces or cut into thin slivers

If substituting ground meats, cook separately and drain off all fat.

If using cooked turkey, chicken or pork, cut into bite-size pieces or thin strips.

If using a vegetarian option such as beans, rinse thoroughly and drain of excess water.

Using cooking spray or olive oil, cook until onions and garlic are just opaque.
Using cooking spray or olive oil, cook until onions and garlic are just opaque. | Source

Saute diced sweet onions and minced garlic until just starting to soften (called turning opaque).

Add chopped beef to onion mixture.
Add chopped beef to onion mixture. | Source

Add chopped beef to sweet onion and garlic mixture in skillet. Heat through. Reduce heat to low and keep warm.

Melt butter, add flour.
Melt butter, add flour. | Source

Melt butter. Add flour, stirring constantly. Remove from heat when bubbly.

This is called making the roux--or a gravy--by combining butter and flour.

Slowly add beef broth.
Slowly add beef broth. | Source

Slowly add beef broth, stirring constantly to keep from lumping. Return to low heat, stirring occasionally.

Homemade taco seasoning is easy to make.
Homemade taco seasoning is easy to make. | Source

Add taco seasoning mix.

Bring to boil for 2 minutes, stirring occasionally.
Bring to boil for 2 minutes, stirring occasionally. | Source

Add tomato sauce. Bring to a boil and cook 2 minutes, stirring occasionally. This is your enchilada homemade sauce.

Add sauce to meat mixture in skillet.
Add sauce to meat mixture in skillet. | Source

Add 1-1/2 cups of enchilada sauce to meat mixture in the skillet. Combine thoroughly. Separate out mixture into 3 approximately equal portions in pan.

Line pie plate with one 8-inch tortilla.
Line pie plate with one 8-inch tortilla. | Source

Spray pie plate with cooking spray. Place one 8-inch uncooked tortilla in bottom of pie plate.

Place one-third of meat mixture on top of tortilla.
Place one-third of meat mixture on top of tortilla. | Source

Spoon one-third of the meat and sauce mixture on top of the tortilla in pie plate. Repeat x2 more layers.

Top enchilada "pie" with last tortilla.
Top enchilada "pie" with last tortilla. | Source

Place last (4th) tortilla on top of last layer.

Top with enchilada sauce
Top with enchilada sauce | Source

Ladle on enchilada sauce to cover top tortilla.

Sprinkle cheese on top.
Sprinkle cheese on top. | Source

Sprinkle cheese blend on top of enchilada sauce.

Bake, let sit and serve--yum!
Bake, let sit and serve--yum! | Source

Bake at 400 degrees for 10-15 minutes or until cheese melts. Let sit 5-10 minutes and cut into 4 wedges and serve.

Homemade Whole Wheat Flour Tortillas

Makes 18 tortillas.


  • 1 cup unbleached flour
  • 4 cups whole wheat bread flour or pastry flour
  • 1/2 cup shortening
  • 2 teaspoons salt (or to taste)
  • 1-1/2 cups boiling water
  • Additional flour for rolling


  1. In large bowl, combine flours and salt. Rub shortening in by hand until mixture is texture of oatmeal (or use pastry blender).
  2. Make a well in center and pour in boiling water. Mix with a fork until all water is mixed with the flour mixture. Sprinkle with a little extra flour.
  3. Knead until dough no longer sticks to your hands. Dough will be smooth. Make 18 balls roughly golf ball size--or about 2 ounces each. Place balls on a tray and cover with dishcloth. Let stand for 1 hour or up to 8 hours from preparing.
  4. Heat griddle or large nonstick skillet over high heat. On lightly floured surface, roll out each tortilla. Make them as thin or thick as you would like. "Fry" one at a time--no grease or oil is required. Place on for 10 seconds and if you see a bubble on the top, flip to the other side. Let it cook there for 30 seconds, then flip over again and cook that side for 30 seconds.
  5. Roll each tortilla as you wait for the other one to cook. Repeat until all balls have been cooked.

Refrigerate unused tortillas or freeze in zip-lock bags.

Make Your Own Taco Seasoning

This recipe can be put together in any amount in minutes.

Store in an airtight container, put in decorative bottles and share with friends and family, or keep in freezer.

Note: Part means equal amounts--so if you make a batch with 1 part of chili powder, that can be 1 cup or 1/2 cup. Then add the other ingredients in proportion to whatever "part" you have decided on--so if making a huge batch 1 cup of chili powder, through onion powder and 1/4 to 1/2 cup crushed red pepper flakes. But if making smaller batch (half the big batch) then use 1/2 cup of all through ingredients through onion powder and 1/8 to 1/4 cup crushed red pepper flakes. Part means proportionate measure in this case.


  • 1 part chili powder
  • 1 part ground cumin
  • 1 part garlic powder
  • 1 part onion powder or dried minced onion
  • 1/4 to 1/2 part crushed red pepper flakes

  • 1/4 to 1/2 part dried oregano
  • 1/4 to 1/2 part paprika
  • salt or pepper to taste
  • 1/4 part cornstarch, optional (gives it a slight thickening ability)


  1. Mix together all ingredients by whisking or shaking in large container.
  2. Use 1-3 tablespoons of the mixture for recipes calling for a packet of Taco Seasoning Mix.

The beauty of this recipe is that you can control everything--the amount of spice, the amount of salt and pepper, and not use any chemical ingredients like MSG, BHT and partially hydrogenated fats.

Different Recipe--Quick & Easy Too


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    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Thanks Wabash Annie--enjoy~

    • wabash annie profile image

      wabash annie 5 years ago from Colorado Front Range

      This recipe sounds delicious ... I have bookmarked it to make very soon. Thanks for sharing it!

    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Not too bad, Om--me too--and I liked this one because it was an all in 1 pie plate kinda deal--nice and round and perfect for wedgies~ I mean wedges!

    • Om Paramapoonya profile image

      Om Paramapoonya 5 years ago

      Looks super delicious! And less than 400 calories? Not bad at all. My husband would love this. He enjoys any food that is meaty, cheesy and garlicky! Thanks for the recipe, Audrey :)

    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Indeed--I believe in the healing properties of steak~ And if it's easy...oh yeah~

    • drbj profile image

      drbj and sherry 5 years ago from south Florida

      Anything with steak, garlic and onions is my kind of meal, Audrey, and also good for you. Trust me. Thank you for this very intriguing and easy recipe - the best kind. Hasta la vista, baby!

    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Thanks, VC--enjoy~

    • vocalcoach profile image

      Audrey Hunt 5 years ago from Idyllwild Ca.

      Oh yummy! Audrey, you have given me the recipe from heaven. I can't tell you how much I love Enchiladas. A big thanks to you and voted up and everything else!

    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Lela--I hear ya--always on the lookout for new and improved. Enjoy~

    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      Love enchiladas. The last few times I've tried to make them, they just didn't taste right. I need a new recipe, obviously. I'll give this one a shot.

    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Good to see you, Virginia--I don't have any problem getting anyone to eat mexican at my house--unfortunately for me, when I go back--it's usually gone~ I need to make two. I think this would be a great recipe to revamp for spinach enchiladas, one of my fav's--thanks for the idea!

    • VirginiaLynne profile image

      Virginia Kearney 5 years ago from United States

      Terrific recipe! Love the fact you gave the taco seasoning too. I make up my own but don't really know the right ingredient mix. I'm going to try yours. I love this stacked enchilada idea--I think it would be great for a vegetable one too. Unfortunately, I can only get half the family to eat Mexican food, even though we actually live in Tex-Mex country (and I'm from Southern California and grew up eating almost all Mexican food). Even so, I'm actually making enchilada soup right now and may try this tomorrow--for me at any rate!