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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.
This makes the perfect dinner recipe!
we love mexican food. This looks so simple and delicious! it’s on the menu for this week! Thanks
I love new ways of making the same thing. This was a delicious version Of enchiladas. Thanks for sharing!
Mexican food is a staple in our home. Its even better when I can pile it in one dish. Quick and convienent. So much to Like about this recipe!
One of our favorite dinners. So easy too,.
Everything I love about Enchiladas in on big cheesy dish! LOVE this recipe!
Oh my, such an amaaazing dish!! my family would love it!
My family could eat this every night! great recipe!
A real family favorite. There is never leftovers when I serve this!
All my favorite ingredients in one dish! This looks amazing! we love making Mexican food, so this will be a great addition!