This hearty Beef Enchilada Casserole layers seasoned ground beef, black beans, and melty cheese between soft corn tortillas for a cozy, family-style dinner. It delivers all the bold flavors of classic enchiladas in an easy, bake-and-serve casserole that’s perfect for busy weeknights or casual gatherings. Serve it hot with cool sour cream and fresh cilantro on top.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce (red)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the black beans, enchilada sauce, diced tomatoes (with their juices), chili powder, cumin, salt, and pepper. Bring to a gentle simmer and cook for about 5 minutes to let the flavors meld. Taste and adjust seasoning, if needed.
- Spread a thin layer of the beef mixture over the bottom of the prepared baking dish.
- Arrange 4 corn tortillas over the beef mixture, tearing them if necessary to fit in an even layer.
- Spoon half of the remaining beef mixture over the tortillas and spread it evenly. Sprinkle with 1 cup of shredded cheese.
- Repeat with the remaining 4 tortillas, the rest of the beef mixture, and finish with the remaining 1 cup of cheese on top.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Transfer the casserole from the oven and let it rest for 5–10 minutes to set for easier slicing.
- Garnish the top with chopped fresh cilantro. Cut into squares and serve warm with sour cream on the side.
Variation
- Swap the ground beef for ground turkey or shredded rotisserie chicken for a lighter twist.
- Add 1 cup of frozen corn kernels or diced bell peppers to the filling for extra color and sweetness.
- Make it extra cheesy by adding a layer of cheese between the tortillas and beef mixture, or topping with crumbled queso fresco after baking.
Cooking Notes
- If your tortillas are very stiff, warm them briefly in a dry skillet or microwave so they layer more easily and don’t crack.
- Taste the filling before layering; different brands of enchilada sauce vary in saltiness, so adjust salt accordingly.
- If the top browns too quickly, tent loosely with foil during the last few minutes of baking.
Serving Suggestions
- Serve with a side of Mexican rice or cilantro-lime rice and a simple green salad for a complete meal.
- Add toppings like sliced jalapeños, diced avocado, pico de gallo, or a squeeze of lime for extra freshness and heat.
- Pair with refried beans or charro beans and warm tortilla chips with salsa or guacamole for a crowd-pleasing spread.
Tips
- Prep ahead by assembling the casserole up to 1 day in advance, covering tightly, and refrigerating; add 5–10 extra minutes to the baking time if baking from cold.
- For cleaner slices, allow the casserole to rest at least 10 minutes before cutting and use a sharp knife or spatula to serve.
- If you prefer a softer texture, briefly dip each tortilla in warmed enchilada sauce before layering to help it meld into the casserole.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this Beef Enchilada Casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 15–20 minutes, then bake, adding 5–10 minutes to the cooking time if needed. - Can I freeze this casserole?
Yes. Cool completely, wrap well in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, at 350°F (175°C) until hot and bubbly. - Can I use flour tortillas instead of corn?
You can substitute flour tortillas, though the texture will be softer and less traditional. Use the same number of tortillas and layer as directed. - How can I make this spicier?
Use a hot enchilada sauce, add extra chili powder, a pinch of cayenne, or layer in sliced jalapeños or diced green chiles with the filling.
Conclusion
This Beef Enchilada Casserole brings all the rich, zesty flavor of classic enchiladas into one simple, layered bake that’s easy enough for weeknights but comforting enough for company. With tender tortillas, hearty beef and beans, and a blanket of melted cheese, it’s a satisfying, crowd-pleasing dish you’ll want to put on repeat.
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Beef Enchilada Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Beef Enchilada Casserole layers seasoned ground beef, black beans, and melty cheese between soft corn tortillas for a cozy, family-style dinner. It delivers all the bold flavors of classic enchiladas in an easy, bake-and-serve casserole that’s perfect for busy weeknights or casual gatherings. Serve it hot with cool sour cream and fresh cilantro on top.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce (red)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the black beans, enchilada sauce, diced tomatoes (with their juices), chili powder, cumin, salt, and pepper. Bring to a gentle simmer and cook for about 5 minutes to let the flavors meld. Taste and adjust seasoning, if needed.
- Spread a thin layer of the beef mixture over the bottom of the prepared baking dish.
- Arrange 4 corn tortillas over the beef mixture, tearing them if necessary to fit in an even layer.
- Spoon half of the remaining beef mixture over the tortillas and spread it evenly. Sprinkle with 1 cup of shredded cheese.
- Repeat with the remaining 4 tortillas, the rest of the beef mixture, and finish with the remaining 1 cup of cheese on top.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Transfer the casserole from the oven and let it rest for 5–10 minutes to set for easier slicing.
- Garnish the top with chopped fresh cilantro. Cut into squares and serve warm with sour cream on the side.
Notes
- For a saucier casserole, add an extra 1/2 cup enchilada sauce or a splash of broth to the filling.
- Use mild, medium, or hot enchilada sauce depending on your heat preference.
- Letting the casserole rest before slicing helps it hold its shape and makes serving easier.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion (about 1/6 of casserole)
- Calories: 350 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 780 mg (approx.)
- Fat: 18 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0–0.5 g (approx.)
- Carbohydrates: 24 g (approx.)
- Fiber: 6 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: beef enchilada casserole, easy enchilada bake, ground beef casserole, Mexican casserole, weeknight dinner