Enchilada Casserole is a comforting family favorite meal, perfect for weeknights. The layers of tortillas, ground beef, beans, corn, and cheese, all smothered in red enchilada sauce will have you coming back for seconds!
Cheesy, delicious beef enchiladas in casserole form! We love that this Mexican recipe is simple, requires no rolling and is filled with so many ingredients. Be sure to check out another favorite – Chicken Enchilada Casserole.
beef Enchiladas in Casserole form
I don’t think I could ever get sick of Mexican food. You?
So what makes this different than regular enchiladas? Well, really it’s just how it’s assembled. This has all the same elements of regular beef enchiladas but instead of filling and rolling each enchilada you are layering all the ingredients in a baking dish multiple times. It’s like lasagna!
How to make Enchilada Casserole:
First, you need to get your meat ready. In a large skillet, brown up your beef along with the onions until tender (or if your kids are picky, you can just use onion powder). Then drain off any grease and sprinkle with taco seasoning. You’ll then mix in the drained and rinsed black beans and the frozen corn. This takes less than 10 minutes and then you can assemble the casserole.
You’ll first start assembling by lightly coating your baking dish with cooking spray. This makes it easier to get slices of the casserole out as well as making the pan easier to clean.
Begin your layers by first pouring in a little enchilada sauce. I prefer (and highly recommend) making enchilada sauce from scratch. It tastes way better than what you buy in a can.
Next, you’ll cut 3 tortillas in half and then arrange them in the bottom of the pan, covering it evenly. Layer on half of your meat filling followed by ½ cup shredded cheese and then ½ cup enchilada sauce. Repeat the layering and then end with a layer of tortillas, enchilada sauce and then cheese.
To cook, cover the pan with foil and then bake for 25 minutes. Remove the foil and cook for another 5 minutes to let the cheese melt completely and start to brown. Remove the casserole from the oven and let it sit for 5-10 minutes before slicing and dishing up.
Casserole questions answered
Which toppings are best for this recipe? The options for garnishing this casserole are endless! You can top it with tomatoes, olives, cilantro, green onions, avocado, red onions, shredded lettuce, sour cream, salsa…
What will you put on top of yours? I personally LOVE cilantro so I almost always garnish every Mexican dish with it. It’s refreshing and adds a pretty pop of color.
Can you make this with corn tortillas? You can definitely use corn tortillas in this casserole. We just recommend that you dip them in to the sauce before layering them to make them more soft and pliable in this dish.
Can you make enchilada casserole ahead of time? Yes, indeed! Just make as instructed and cover with foil or saran wrap tightly and place in the fridge for up to 24 hours before baking.
Can you freeze this? Most casseroles are great to freeze! Just place in a freezer safe dish, cover with foil tightly and place in the freezer for up to 3 months. Let thaw overnight in fridge before baking.
You may need to add a few extra minutes to the cook time and may need to add more cheese on top. To store the already cooked enchilada casserole, just place in an air-tight container in the fridge for up to 4 days. Reheat in the microwave.
We hope you love this cheesy enchilada casserole. Just know it can be modified to how you like it with the kinds of meats, beans and veggies used in it. 😉
What to serve with enchilada casserole:
FOR MORE MEXICAN DISHES, CHECK OUT:
- Black Bean and Sweet Potato Enchiladas
- Honey Lime Chicken Enchiladas
- Creamy Chicken Enchiladas
- Mexican Lasagna
- Chicken Chimichangas
- Taco Casserole
Enchilada Casserole Recipe
- 9 tortillas fajita size cut in half
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1 can black beans drained, rinsed
- 2 cups enchilada sauce
- 1 cup onion diced
- 1 cup frozen corn
- 2 cups cheddar cheese shredded
For the Toppings:
- 1/2 cup tomatoes diced
- 3 tablespoons cilantro chopped
- 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 degrees F. Spray a 9x13 inch baking dish with oil and add 1/2 cup enchilada sauce.
- Arrange 3 tortillas on the bottom followed by 1/2 of the meat, about 1/2 cup cheese, 1/2 cup enchilada sauce, and then 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 casserole sit 5-10 minute before slicing. Garnish with tomatoes, cilantro, and sour cream.