Grill-Baked Beef Enchilada Casserole

If you love the idea of a hearty casserole at the campground but don’t want to heat up the RV, this Grill-Baked Beef Enchilada Casserole is the answer. Cooked in a disposable foil pan over indirect heat, this meal delivers all the flavors of classic beef enchiladas with a fraction of the work. It’s perfect for seasonal campers, RV travelers, and anyone looking to turn their grill into an outdoor oven.

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Grill-Baked Beef Enchilada Casserole

A foil-pan enchilada casserole cooked over indirect grill heat. Perfect example of using the grill as an outdoor oven.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 pound lean ground beef
• 1 small onion diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 10-ounce can red enchilada sauce
• 6 small flour tortillas cut into strips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 4-ounce can diced green chiles, drained

Method

 

Prepare the Beef

1. Heat a skillet over medium heat.
2. Brown the ground beef and onion until the beef is cooked through.
3. Drain excess grease if necessary.
4. Stir in chili powder, cumin, garlic powder, and salt.

Assemble the Casserole

1. Spray an 8 x 8-inch disposable foil pan with cooking spray.
2. Spread a few spoonfuls of enchilada sauce on the bottom.
3. Layer half of the tortilla strips in the pan.
4. Add half of the beef mixture.
5. Sprinkle with half of the green chiles.
6. Pour over half of the remaining enchilada sauce.
7. Top with half of each cheese.
8. Repeat the layers with the remaining tortillas, beef, chiles, sauce, and cheese.

Grill-Bake

1. Preheat a gas grill for indirect cooking to approximately 350°F.
2. Turn off one side of the grill and place the foil pan on the unlit side.
3. Close the lid and cook for 35–40 minutes, or until bubbly and heated through.

Serve

1. Let stand for 5 minutes before serving.
2. Serve with a simple salad, tortilla chips, or campground corn on the cob.

Notes

Storage & Reheating Tips

• Store leftovers in a covered container in the refrigerator for up to 3 days.
• Reheat individual portions in a skillet or microwave.

This casserole can be assembled at home, refrigerated in the cooler, and baked at the campground later the same day.