These Lazy Enchiladas turn the classic enchilada into an easy layered casserole made with crunchy tortilla chips, seasoned ground beef, enchilada sauce, and plenty of melted cheese. Instead of rolling individual tortillas, everything is layered in a baking dish and baked until hot, bubbly, and golden.

Why You’ll Love This Recipe

• No tortilla rolling: Layer everything in a baking dish instead of assembling individual enchiladas.
• Quick assembly: The filling comes together on the stovetop while the oven heats.
• Cheesy and saucy: Enchilada sauce keeps the layers flavorful while melted cheese creates a golden topping.
• Crunchy tortilla-chip texture: Tortilla chips add a convenient alternative to traditional tortillas.
• Easy family dinner: The recipe is simple to customize with your favorite toppings and level of spice.
• Great for busy nights: Most of the work is browning the meat and layering the ingredients.

Ingredients

For about 6 servings:

• 1 pound lean ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (19 ounces) red enchilada sauce
• 8 ounces tortilla chips
• 2 cups shredded Mexican-blend cheese or cheddar-Monterey Jack cheese
• 2 green onions, sliced
• 2 tablespoons chopped fresh cilantro, optional
• Sour cream, optional, for serving

Ingredient Notes

Ground beef: Lean ground beef works well because it provides plenty of flavor without making the casserole overly greasy. Drain excess fat after browning if needed.

Tortilla chips: Choose sturdy tortilla chips rather than very thin chips. They hold up better beneath the sauce and filling.

Enchilada sauce: Red enchilada sauce gives the casserole its classic flavor and color. Mild, medium, or hot sauce can be used depending on your preference.

Cheese: A Mexican cheese blend, cheddar-Monterey Jack blend, or a combination of cheddar and Monterey Jack melts well over the casserole.

Black beans and corn: Both add texture and make the filling more substantial. Drain them thoroughly before adding them.

How to Make Lazy Enchiladas With Tortilla Chips

1. Prepare the Oven and Baking Dish

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

Gather the tortilla chips, shredded cheese, enchilada sauce, and prepared filling ingredients so the casserole can be assembled quickly once the beef mixture is ready.

2. Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a spatula as it browns.

Add the diced onion and cook for another 3–4 minutes, until softened. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper and cook for about 30 seconds.

Drain excess grease if necessary.

3. Add the Beans and Corn

Stir the drained black beans and corn into the seasoned beef mixture. Cook for 2–3 minutes, stirring occasionally, just until everything is hot and evenly combined.

4. Build the Tortilla Chip Layers

Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.

Add a layer of tortilla chips, breaking a few larger chips into smaller pieces where needed to cover gaps. Spoon about half of the beef mixture over the chips, drizzle with enchilada sauce, and sprinkle with about one-third of the cheese.

Repeat the layers with the remaining tortilla chips, beef mixture, sauce, and cheese, finishing with a generous layer of cheese on top.

5. Bake Until Hot and Bubbly

Cover the baking dish loosely with aluminum foil and bake at 375°F for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is completely melted, the sauce is bubbling around the edges, and the casserole is hot throughout.

For extra browning, broil for 1–2 minutes, watching carefully so the cheese doesn’t burn.

6. Rest and Add Toppings

Remove the casserole from the oven and let it rest for 5 minutes. This short pause allows the hot layers to settle and makes the casserole easier to serve.

Top with sliced green onions and chopped cilantro if desired. Serve with sour cream on the side.

Recipe Tips

• Use sturdy tortilla chips. Very thin chips can soften quickly under the sauce and may lose their structure before the casserole is finished.
• Drain the beans and corn well. Extra liquid can make the layers wetter than intended.
• Don’t oversauce each layer. The chips need enough sauce for flavor, but too much liquid can make them soggy.
• Let the beef brown. Proper browning adds deeper savory flavor than simply cooking the meat until no longer pink.
• Rest before serving. A few minutes makes the casserole easier to portion and keeps the layers from sliding apart immediately.
• Broil carefully. If you want darker cheese, stay nearby because the topping can brown very quickly.

How to Keep Tortilla Chips From Getting Too Soggy

The tortilla chips will naturally soften as they absorb the enchilada sauce, which gives the casserole a softer enchilada-like texture. For more contrast, use thick, sturdy chips and avoid adding excessive sauce between layers.

You can also reserve a small handful of tortilla chips and add them over individual servings just before eating for extra crunch.

Variations and Substitutions

Ground turkey: Replace the ground beef with ground turkey. Because turkey is leaner, add a little extra olive oil if the skillet becomes dry.

Shredded chicken: Use cooked shredded chicken instead of ground beef. Toss it with the spices and a small amount of enchilada sauce before layering.

Vegetarian: Leave out the meat and increase the black beans, corn, and add sautéed bell peppers or zucchini.

Spicier version: Use hot enchilada sauce and add diced jalapeño or extra chili powder.

Cheese options: Monterey Jack, pepper Jack, cheddar, or a Mexican cheese blend can all work.

Extra crunch: Add crushed tortilla chips over individual portions immediately before serving rather than baking them into the casserole.

What to Serve With Lazy Enchiladas

These enchiladas are substantial on their own, so fresh or simple sides balance the rich, cheesy casserole.

• Fresh avocado and tomato salad
• Mexican-style rice
• Simple green salad
• Cilantro-lime slaw
• Refried or seasoned black beans
• Fresh pico de gallo

Storage and Reheating

Refrigerator

Transfer cooled leftovers to an airtight container and refrigerate for 3–4 days.

The tortilla chips will soften further after refrigeration, but the casserole will still reheat well.

Freezer

For best texture, freeze individual portions in airtight freezer-safe containers for up to 2 months. The tortilla chips will become softer after freezing and thawing, so freezing is best if convenience is more important than crunch.

Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual servings in the microwave in short intervals until hot throughout. For a larger portion, cover with foil and warm in a 350°F oven until heated through.

Add fresh tortilla chips, green onions, or cilantro after reheating to restore some texture.