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