Recipe: Easy Layered Beef Enchilada

Last night I made this fairly fast dinner that Ben loved. The recipe is my mom’s, which she developed when I was a kid and had no time to make me a lasagna from scratch (as a kid, lasagna was my favorite thing to eat, and I’m still partial to it). It’s not lasagna, it’s not a dish you serve to company, but it’s very tasty and great for a simple meal at home with the family.


  • 2 lbs of ground beef
  • 4 cloves of garlic (minced)
  • 2 packets of taco seasoning
  • 1.5 medium onions (diced)
  • 1 large bell pepper (diced)
  • 16 oz of tomato sauce
  • corn tortillas
  • 6 oz of grated Monterey Jack cheese (personal favorite is from Cabot Cheese)


(pre-heat oven to 350 degrees F)

  1. Brown the ground beef with the minced garlic. Drain the fat.
  2. Mix the taco seasoning with some water. Stir. Add to ground beef and mix well. Set beef aside.
  3. Saute the diced onions and bell pepper until softened.
  4. Spread a thin layer to tomato sauce on the bottom of a 9.2 x 9 x 3.8 Pyrex bakeware.
  5. Layer corn tortillas on the bottom. Because the Pyrex is rectangular and the tortillas are circular, I fold and rip the tortillas into pieces so that I have a somewhat even layer of tortilla all over the bottom.
  6. Spread another thin layer of sauce on top.
  7. Spread half of the ground beef mixture in the pan.
  8. Spread half of the onion and bell pepper mixture over the beef.
  9. Sprinkle some grated cheese over the previous layer.
  10. Drizzle some tomato sauce over the layer.
  11. Spread another layer of corn tortillas over this making sure that the entire layer is covered by tortilla.
  12. Repeat steps 6-11 again.
  13. Now you have the final top layer. Spread the rest of the tomato sauce on the top layer.
  14. Spread the rest of the grated cheese.
  15. Place the bakeware into a pre-heated 350F oven until the cheese has melted and turned in a golden brown color (15-20 mins).

One of my favorite childhood restaurants in Southern California has their own version of layered enchilada. They add black beans and corn to the beef mixture. I’m sure that those would be a fabulous addition to this homemade version.

I served this last night with some braised Swiss chard. Ben was a happy guy.

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