This casserole is hearty, cheesy, and incredibly easy to prepare. Instead of rolling individual enchiladas, everything is layered together for a quicker and more convenient meal. It’s packed with bold Tex-Mex flavor, customizable with your favorite toppings, and great for feeding a crowd. Leftovers also taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Onion
Garlic
Enchilada sauce
Corn tortillas or flour tortillas
Shredded cheddar cheese
Monterey Jack cheese
Black beans
Diced green chilies
Taco seasoning
Olive oil
Salt
Black pepper
Fresh cilantro
Directions
Preheat the oven to 375°F and lightly grease a baking dish.
Heat olive oil in a skillet over medium heat.
Cook the onion until softened, then add the garlic.
Add the ground beef and cook until browned. Drain excess grease if needed.
Stir in taco seasoning, black beans, green chilies, and part of the enchilada sauce.
Spread a small amount of enchilada sauce in the bottom of the baking dish.
Layer tortillas over the sauce, followed by the beef mixture and shredded cheese.
Repeat the layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake until hot and bubbly.
Remove the foil during the final minutes of baking to brown the cheese slightly.
Garnish with fresh cilantro and serve warm.
Servings and timing
This recipe serves about 6 to 8 people.
Prep time: 15 minutes Cook time: 35 to 40 minutes Total time: About 55 minutes
Variations
Use ground turkey or shredded chicken instead of beef.
Add corn, jalapeños, or bell peppers for extra flavor and texture.
Use pepper jack cheese for a spicy kick.
Swap red enchilada sauce for green enchilada sauce.
Top with sour cream, avocado, or sliced olives before serving.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the casserole in the oven at 350°F until heated through.
This casserole can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make Beef Enchilada Casserole ahead of time?
Yes, assemble it ahead and refrigerate until ready to bake.
What tortillas work best?
Corn tortillas are traditional, but flour tortillas also work well.
Can I freeze this casserole?
Yes, it freezes very well both before and after baking.
How spicy is this recipe?
It is usually mild to medium, but you can adjust the spice level easily.
Can I use store-bought enchilada sauce?
Yes, store-bought sauce works perfectly for convenience.
What cheese works best?
Cheddar, Monterey Jack, or a Mexican cheese blend are all great choices.
Can I make this low carb?
Yes, use low-carb tortillas or replace tortillas with thin zucchini slices.
What sides go well with this casserole?
Mexican rice, salad, guacamole, or refried beans pair nicely.
How do I keep the casserole from becoming soggy?
Lightly fry the tortillas first or avoid using too much sauce.
Can I add vegetables?
Yes, bell peppers, corn, onions, and spinach are excellent additions.
Conclusion
Beef Enchilada Casserole is a comforting, cheesy, and flavor-packed dinner that’s easy enough for busy weeknights while still satisfying enough for special gatherings. With its hearty layers of beef, tortillas, sauce, and melted cheese, this casserole is guaranteed to become a family favorite.
Beef Enchilada Casserole is a cheesy layered Tex-Mex dinner made with seasoned ground beef, tortillas, enchilada sauce, beans, and melted cheese. This easy family casserole is packed with bold flavor and perfect for busy weeknights, meal prep, or casual gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:35–40 minutes
Total Time:55 minutes
Yield:6–8 servings
Category:Main Course
Method:Baked
Cuisine:Mexican-Inspired
Ingredients
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
2 cups enchilada sauce
8 corn tortillas or flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can black beans, drained and rinsed
1 can diced green chilies
1 packet taco seasoning
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Fresh cilantro for garnish
Instructions
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat.
Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
Stir in taco seasoning, black beans, diced green chilies, and 1 cup of enchilada sauce. Simmer for 2 to 3 minutes.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Layer tortillas over the sauce, followed by the beef mixture and shredded cheeses.
Repeat the layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake for 25 to 30 minutes until hot and bubbly.
Remove the foil during the last 5 to 10 minutes to lightly brown the cheese.
Garnish with fresh cilantro and serve warm.
Notes
Corn tortillas provide a more traditional enchilada flavor.Pepper Jack cheese adds extra spice and flavor.Add corn, jalapeños, or bell peppers for extra texture.Lightly frying tortillas before layering can help prevent sogginess.Top with sour cream, avocado, green onions, or olives before serving.
