This Enchilada Bake combines steak, cheese, and a creamy filling for a hearty dinner in 30 minutes.

This Steak Enchilada Bake is cheesy, creamy, and insanely delicious, with tender steak in every bite. I love all the textures and flavors – the combination of the crunchy Frito crust, creamy sour cream sauce, tender beef, and fresh garnishes is a winner every time!

steak enchilada bake on a plate.

I love making enchilada casseroles- switching them up with different proteins is so easy! This steak enchilada bake is a twist on my chicken enchilada casserole and I’m honestly struggling to decide which is my favorite. They’re both so, so good.

The steak elevates it, and it pairs perfectly with the chili-spiced sour cream filling and all of the melted cheese. Of course, there are plenty of crunchy Fritos – it’s always my kid’s favorite part!

a close-up shot of the casserole getting scooped up with a spoon.

It’s a family-friendly meal and perfect for weeknights. You can have it on the dinner table in 30 minutes! It’s also a great make-ahead dinner – prep it in the morning, leave it in the fridge, and then pop it in the oven before dinner. So easy and so delicious.

overhead shot of some casserole being scooped out of the pan.

Ingredients

  • Olive oil
  • Cubed steak – any steak you like will work!
  • Salt and pepper
  • Red enchilada sauce
  • Sour cream
  • Cream of chicken
  • Cumin
  • Chili powder
  • Fritos corn chips
  • Shredded Mexican cheese blend
  • Shredded cheddar cheese
  • Chopped lettuce and tomatoes for serving

How to Make Enchilada Bake with Steak

In a medium skillet, heat the olive oil over high heat. Add the cubed steak and season it with salt and pepper. Cook until the steak pieces are slightly seared and cooked to your preference.

the filling being mixed in a bowl.

Mix the enchilada sauce, sour cream, cream of chicken, cumin, chili powder, Mexican blend cheese, and cheddar cheese in a medium bowl.

the steak added to the filling.

Add the cooked steak and stir until well combined.

Fritos in a baking dish.

Place the corn chips in a 9×13″ baking dish.

the steak filling in the baking dish.

Spread the filling over the top of the chips.

cheese sprinkled over the top of the casserole.

Sprinkle more shredded cheese over the top of the filling.

overhead shot of the finished steak enchilada bake.

Bake the steak casserole uncovered at 350°F for 20-25 minutes or until warm, bubbly, and cheese is melted on top.

close-up shot of the steak bake in a baking dish.

Garnishes

  • This steak enchilada bake is delicious and served right from the baking pan, but I love to add some garnishes just like regular enchiladas.
  • Try some diced avocado or a scoop of guacamole.
  • Add a spoonful of sour cream.
  • Chopped tomatoes are so delicious.
  • Some crispy shredded or chopped lettuce for a crunchy texture.
a plate of the final dish.

Can you make it ahead?

Yes, it’s the perfect meal to prep for dinner or share with a family who might need a hot meal.

Assemble the enchilada, bake it as instructed, and then cover it with foil. Please keep it in the refrigerator for up to a day. When you’re ready to bake it, uncover and bake it at 350°F until it’s hot and bubbly.

How long do leftovers keep?

Store them in an airtight container and keep them in the refrigerator for up to three or four days. Reheat them in the microwave for a leisurely lunch or dinner.

More Family-Favorite Dinner Ideas

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collage image of steak enchilada casserole

Easy Steak Enchilada Bake

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 8
Calories: 597 kcal
This Enchilada Bake combines steak, cheese, and a creamy filling for a hearty dinner that's ready in 30 minutes.
steak enchilada casserole on a plate.
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Ingredients
 

  • 1 tablespoon olive oil
  • 2 pounds steak of your choice cut into cubes
  • salt and pepper to taste
  • 15 ounces red enchilada sauce
  • 1 cup sour cream
  • 10.5 ounces cream of chicken
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 10.25 ounces Fritos chips about 6 cups
  • 1 3/4 cup shredded Mexican blend cheese
  • 3/4 cup shredded cheddar cheese
  • 1/2 head of lettuce chopped, for topping
  • 1 roma tomato chopped, for topping

Instructions
 

  • Preheat oven to 350°F.
  • In a medium skillet heat olive oil on high heat. Add cubed steak, season with salt and pepper. Cook until pieces are slightly seared and cooked to your preference.
  • In a medium bowl mix together enchilada sauce, sour cream, cream of chicken, cumin, chili powder, 3/4 cup Mexican blend cheese, 3/4 cup cheddar cheese, and steak. Stir together until well combined.
  • In a 9×13" pan, pour Frito chips in the bottom, add steak mixture on top of the chips, and then sprinkle remaining 1 cup cheese on top. Bake uncovered for 20-25 minutes or until warm and bubbly and cheese is melted on top.
Calories: 597kcalCarbohydrates: 31gProtein: 36gFat: 38gSaturated Fat: 13gTrans Fat: 1gCholesterol: 114mgSodium: 1199mgPotassium: 511mgFiber: 3gSugar: 5gVitamin A: 1312IUVitamin C: 3mgCalcium: 358mgIron: 3mg
steak enchilada casserole on a plate.
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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13 Comments

  9. 5 stars
    Wow, the easy steak enchilada bake was a total hit at our family dinner! It’s so great to have found a new family favorite that’s both delicious and hassle-free!

    Reply

  10. 5 stars
    Everyone loved this dish, the steak was tender and the sauce was perfectly spicy. Plus, it was super easy to make, which was great for a busy night.

    Reply
4.79 from 14 votes (4 ratings without comment)

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