This Beef Enchilada Casserole is layered with tortillas, enchilada sauce, cheese, and a seasoned ground beef mixture. It’s flavorful, easier to make than traditional enchiladas, and freezer-friendly!
Nothing says comfort food quite like enchiladas. My husband absolutely loves enchiladas, which are among his favorite Mexican dishes, along with chile rellenos. The whole family adores these Green Chile Chicken Enchiladas and Breakfast Enchiladas and they are also great dishes that can be tossed in your freezer for a later date!
What You Will Love About This Beef Enchilada Casserole:
- Easier to make than regular enchiladas. No rolling is required!
- Freezer-friendly, so make a double batch and store one in the freezer.
- It can be made with either corn or flour tortillas.
- Use this recipe as a base and adjust it to suit your needs.
Ingredient Notes:
GROUND BEEF: I like to use lean ground beef. Use whatever you have on hand, just be sure to drain any excess grease after browning.
BEANS: I am using black beans, but you can use whatever you have on hand. Also, try my Quick and Easy Refried Beans if you don’t want to use canned.
ENCHILADA SAUCE: It is important to use an enchilada sauce that your family loves. I also have this Red Enchilada Sauce recipe if you want to make your own. If you want this to be a gluten-free casserole, check your sauce to make sure it is gluten-free.
TORTILLAS: Use either flour or corn tortillas for this recipe. To keep it gluten-free, use corn.
How To Make Beef Enchilada Casserole:
This is just a quick overview of the method for this casserole. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Brown the ground beef with the onion until the beef is no longer pink. Be sure to drain any grease you may have at this point. Stir in the beans and seasonings.
STEP 2: Spread a thin layer of enchilada sauce on the bottom of a casserole dish. This helps prevent the tortillas from sticking to the bottom of the dish as well as moisten the tortillas. Top with tortillas. You may need to tear tortillas in half to fit in the casserole dish.
STEP 3: Top with some of the beef mixture, then some of the cheese, some of the enchilada sauce, and more tortillas. Repeat layers, then bake for 20 minutes or until it is hot and bubbly and the cheese is melted.
FAQs
Assemble the casserole per the recipe directions, but don’t bake. Wrap the dish in plastic wrap and heavy-duty foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Remove the casserole from the refrigerator at least 30 minutes before baking. May need extra baking time.
Cooled leftovers can be stored covered in the refrigerator for up to 4 days. Individual portions can be reheated in the microwave, or the entire casserole can be reheated, covered, in a 350-degree F oven for 15 minutes. The time can vary depending on how much casserole is left. Remove the casserole dish at least 30 minutes before reheating in an oven.
It really comes down to personal preference. However, I do find that corn tortillas don’t get as soggy in this casserole.
Substitutions:
To make this vegetarian, replace the ground beef with an extra can of beans and add a few extra veggies, such as bell peppers, zucchini, and mushrooms. Cook the vegetables with the ground beef and onion.
Swap the cheddar out for pepper jack or colby jack.
Looking for a lighter version? Use ground turkey or chicken instead of beef and low-fat cheese.
Make it spicy by adding cayenne pepper or crushed red pepper flakes to the beef mixture.
Serving Suggestions:
Toppings: sour cream, guacamole, shredded lettuce, pico de gallo, chopped cilantro, or salsa.
Serve with a simple side salad, easy Spanish rice, or these quick and easy refried beans.
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Beef Enchilada Casserole
Ingredients
- 1 pound (500g) lean ground beef
- 1 small onion, diced
- 1 (15oz) (425g) can black beans, drained and rinsed
- 1 (16oz) (454g) can refried beans
- 1 tablespoon each: onion powder, garlic powder, cumin, chili powder
- ½ tablespoon dried oregano
- 12 corn tortillas
- 1 (15oz) (425g) can enchilada sauce
- 12 ounces (340g) (3 cups) shredded cheddar cheese
Instructions
- Preheat oven to 350℉. Lightly grease a 9×13 baking pan and set aside.
- In a large skillet, brown ground beef and onion until no longer pink. Drain any grease. Stir in the onion powder, garlic powder, cumin, chili powder, and oregano. Stir in the black beans and refried beans.
- Spread ¼ cup of enchilada sauce on the bottom of the 9×13 baking pan. Arrange 4 tortillas on top of the sauce, top with ½ of the meat mixture, ¾ cup shredded cheese, ½ cup enchilada sauce, and 4 more tortillas. Repeat layers ending with remaining enchilada sauce.
- Bake for 20 minutes or until hot and bubbly and cheese is melted. Let casserole stand for 5 minutes before serving.
Notes
- STORAGE: Store cooled leftovers covered in the refrigerator for up to 4 days.
- FREEZER-FRIENDLY: Assemble the casserole per the recipe directions, but don’t bake. Wrap the dish in plastic wrap and heavy-duty foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Remove the casserole from the refrigerator at least 30 minutes before baking. May need extra baking time.
- NUTRITION: Nutrition calculated using corn tortillas, Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
