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Beef enchilada casserole is simple, requires no rolling, and is a comforting family favorite—perfect for weeknights!
If you love these cheesy, delicious enchiladas in casserole form, be sure to check out Chicken Enchilada Casserole.
A Tasty Twist to Love!
Enchiladas are one of my favorite dinner recipes, they are most-requested at our house and by guests! This beef enchilada casserole is no exception.
It’s just a layered version, similar to our Ground Beef Enchiladas. Enjoy this tasty twist, perfect for any Mexican dinner spread!
Why we love them:
- An easy change-up. Using the layering method just makes this easier!
- Mouth watering. How can you not love something that contains Flour Tortillas, beans, cheese, and SO much flavor?!
- Feed a large group. It makes a 9×13 pan that is great for feeding crowds.
- Double it. This is a perfect recipe to double and freeze for later.
A Handful of Ingredients
- flour tortillas – fajita size. Use corn tortillas for a gluten-free version.
- lean ground beef – if you use a higher fat content, drain excess oil.
- Taco Seasoning – homemade or store-bought
- black beans
- red enchilada sauce – homemade or store-bought
- onion
- frozen corn
- cheddar cheese – shredded
- tomatoes
- cilantro
Additional Toppings
Try black olives, shredded lettuce, red onions, green onions, avocado or Guacamole, sour cream, or Homemade Salsa.
How to Make Enchilada Casserole
- BEEF. Brown ground beef with onions in a large skillet. Drain off any fat. Mix in the taco seasoning, black beans, and frozen corn.
- PREP. Preheat the oven to 350°F. Spray a 9×13 inch casserole dish with oil and add ½ cup enchilada sauce.
- LAYER. Arrange 3 tortillas 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 casserole sit 5-10 minutes before slicing. Garnish with tomatoes, cilantro, and sour cream.
Recipe Tips
- Tortillas. We recommend dipping corn tortillas in the sauce before layering them to make them more soft and pliable in this dish.
- No need to cook the tortillas (unless using store-bought uncooked tortillas). They will soften and taste amazing as they bake.
- Make it mild. Choose a mild enchilada sauce and go easy on the mild taco seasoning.
- Spice it up. Increase the amount of hot taco seasoning, stir in chili powder, use hot enchilada sauce, jalapenos or hot sauce.
- Serving suggestions. Try pairing this with Homemade Spanish Rice Recipe, Taquitos, Black Bean and Corn Salsa, Chicken Tacos, Canned Refried Beans, or Cilantro Lime Rice.
Storing Info
- Make ahead of time. Make as instructed, cover tightly with foil or saran wrap, and place in the fridge for up to 24 hours before baking.
- FREEZE. Place it in a freezer-safe dish, cover it with foil tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- You may need to add a few extra minutes to the cooking time and may need to add more cheese on top.
- STORE. Place the already-cooked recipe for enchilada casserole in an air-tight container in the fridge for up to 4 days.
- Reheat in the microwave.
For More Mexican Recipes:
Beef Enchilada Casserole Recipe
Beef enchilada casserole is simple, requires no rolling, and is a comforting family favorite—perfect for weeknights!
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
For the 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 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 minutes before slicing. Garnish with tomatoes, cilantro, and sour cream.
Video
Nutrition
Calories: 287kcal, Carbohydrates: 20g, Protein: 23g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 786mg, Potassium: 446mg, Fiber: 4g, Sugar: 5g, Vitamin A: 830IU, Vitamin C: 5.7mg, Calcium: 222mg, Iron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We double this and keep one in the freezer. Eat, convenient and tastes great!