Enchiladas are one of our all-time FAVORITE dinners. They are a top request at our house, and this beef enchilada casserole is no exception!
Today’s recipe is similar to our Ground Beef Enchiladas, but it’s a layered version. Not only is it just as delicious, but the layering method makes it even easier (it’s prepped in only 15 minutes!)
Plus, this casserole is packed with our favorite Mexican flavors. It’s cheesy, saucy, and layered with bold Mexican flavors for an easy family dinner. With seasoned ground beef, black beans, corn, tortillas, and plenty of melted cheddar, this baked casserole delivers all the flavor of enchiladas without the rolling.
If you love hearty dinners like this, be sure to try our Taco Casserole, Mexican Lasagna, and Chicken Enchiladas.
Why we think you’ll love it:
- Extra quick and easy. No rolling required, just layer and bake.
- Feed a large group. It makes a 9×13 pan that is great for feeding crowds.
- Double it and save some for later. This is a perfect recipe to double and freeze for later – a tasty freezer meal for busy nights!
Beef Enchilada Casserole Ingredients
Casserole
- Fajita size tortillas (9, cut in half): Creates the layered base that mimics classic enchiladas. Use store-bought or Homemade Flour Tortillas, or corn tortillas for a gluten-free version.
- Lean ground beef (1 pound): Provides hearty, savory protein. If you use a higher fat content, drain excess oil.
- Taco seasoning (2 tablespoons): Adds bold flavor quickly and easily. Use Homemade Taco Seasoning or store-bought.
- Black beans (1 can, 15-ounce, drained and rinsed): Adds texture and extra protein.
- Red enchilada sauce (2 cups): Keeps the casserole saucy and flavorful. Use homemade or store-bought.
- Onion (1 cup, diced): Adds sweetness and depth to the beef mixture.
- Frozen corn (1 cup): Adds slight sweetness and texture contrast.
- Cheddar cheese (2 cups, shredded): Melts into gooey layers and creates a bubbly top.
Toppings
- Diced tomatoes (½ cup): Adds freshness and color when serving.
- Chopped cilantro (3 tablespoons): Adds a bright finishing touch.
- Optional toppings: sour cream, black olives, shredded lettuce, red onions, green onions, avocado or Guacamole, or Homemade Salsa
How to Make Beef Enchilada Casserole
PREP. Brown ground beef with diced onions in a large skillet. Drain off any fat. Mix in taco seasoning, drained black beans, and frozen corn.
Preheat the oven to 350°F. Spray a 9×13 inch casserole dish with cooking spray and add red enchilada sauce.
LAYER. Arrange 3 tortilla halves on the bottom, followed by ½ of the beef mixture, about ½ cup cheese, ½ cup enchilada sauce, and then 3 more tortillas. Repeat and then finish with 3 more tortillas, remaining enchilada sauce, and cheese.
BAKE. Cover and bake for 25 minutes. Remove foil and bake for 5 more minutes until cheese is fully melted and begins to brown.
GARNISH + SERVE. Let the casserole sit 5-10 minutes before slicing. Garnish with ½ cup of tomatoes, 3 tablespoons of cilantro, and sour cream.
Kristyn’s Recipe Tips
- If using corn tortillas, dip them in enchilada sauce before layering them to make them softer and pliable in this dish.
- Drain the ground beef well to avoid excess grease.
- Spread sauce evenly so the tortillas soften properly.
- Covering while baking keeps everything tender and melty.
- Let the casserole rest for a few minutes before slicing for cleaner pieces.
Beef Enchilada Casserole Recipe
Equipment
Video
Ingredients
- 9 tortillas fajita size, cut in half
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups red enchilada sauce
- 1 cup onion, diced
- 1 cup frozen corn
- 2 cups cheddar cheese, shredded
Toppings
- ½ cup tomatoes, diced
- 3 tablespoons cilantro, chopped
Instructions
- Brown ground beef with onions in a large skillet. Drain off any fat. Mix in the taco seasoning, black beans, and frozen corn.
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with oil and add ½ cup enchilada sauce.
- Arrange 3 tortillas on the bottom, followed by ½ of the meat, about ½ cup cheese, ½ cup enchilada sauce, and 3 more tortillas. Repeat and then finish with 3 more tortillas, remaining enchilada sauce, and cheese.
- Cover and bake for 25 minutes. Remove foil and bake for 5 more minutes until cheese is fully melted and begins to brown.
- Let the casserole sit 5-10 minutes before slicing. Garnish with tomatoes, cilantro, and sour cream.
Notes
- If using corn tortillas, dip them in enchilada sauce before layering them to make them softer and pliable in this dish.
- Drain the ground beef well to avoid excess grease.
- Spread the sauce evenly so the tortillas soften properly.
- Covering while baking keeps everything tender and melty.
- Let the casserole rest for a few minutes before slicing for cleaner pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make as instructed, cover tightly with foil or plastic wrap, and place in the fridge for up to 24 hours before baking.
To freeze, wrap with aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Store leftovers in an airtight container(s) in the fridge for up to 4 days, or freeze for 2-3 months. Thaw if needed and reheat in the microwave.
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This recipe was first shared January, 2019.
We double this and keep one in the freezer. Eat, convenient and tastes great!