This Beef Enchilada Casserole Recipe is a family-friendly casserole packed with hearty, wholesome ingredients. Fresh homemade enchilada sauce, green chilis, flour tortillas, and plenty of Cheddar and Monterey Jack combine to take this Tex-Mex casserole over the top.
This is a hearty casserole for a complete fiesta-worthy meal, served with Doritos taco salad and classic Bloody Marys.
Why You’ll Love This Recipe
- Fresh enchilada sauce, Cheddar, and Monterey Jack Cheese add great flavor, as do plenty of fresh toppings like cilantro, jalapenos, avocados, and tomatoes. If you love this dish, try my chile relleno casserole, steak fajitas, chicken enchiladas, and chicken enchilada casserole.
- This casserole is hearty enough to serve big appetites and large families.
- It is easy and quick to prepare with ingredients readily available at most supermarkets, making it easier than rolling beef enchiladas.
- With simple steps, this casserole is virtually foolproof.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: with some fat in it. Fat is what gives it flavor.
- Enchilada sauce: you can use canned or jarred enchilada sauce, but homemade is highly recommended because of its fantastic flavor.
- Beans: I like to use black beans, but pinto and navy beans also work well.
- Tortillas: flour or corn both work, but corn is more authentic.
- Cheese: cheddar and Monterey jack or a good Mexican blend
How to make Beef Enchilada Casserole
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by browning the ground beef in a large skillet over medium heat. When the beef is about halfway browned, add the onion and cook until the beef is fully browned and the onions are soft. Reduce the heat and add the garlic, cooking for about 1 minute while stirring constantly. Add 1 cup of the enchilada sauce, beans, and green chiles. Stir to combine, and cook over low heat for a few minutes.
Spread a couple of tablespoons of enchilada sauce on the bottom of the casserole dish. Lay 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture and 1/4 of each cheese. Repeat these layers two more times. Finally, top with the last layer of flour tortillas, the remaining enchilada sauce, and the remaining cheese.
Cover the baking dish with foil and bake for 35 minutes or until the cheese is melted and the casserole is heated. Sprinkle with diced avocado, tomatoes, minced jalapeno, and chopped cilantro. Let it for 5-10 minutes before slicing so the casserole is easier to cut.
Preparation Tips
- Both flour and corn tortillas work for this recipe.
- Cut the tortillas to fit the casserole and overlap where needed.
- Feel free to swap out the toppings for what your family enjoys most. Other garnishes might include black olives, sour cream, green onions, jalapeno pepper, salsa, or shredded lettuce.
Storage and Reheat
This recipe tastes best right out of the oven. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, remove the casserole from the refrigerator 40 minutes before reheating to bring it to room temperature, cover the casserole with foil, and place it in a 350-degree oven for 20-25 minutes. You can also reheat it in the microwave or toaster oven.
Frequently Asked Questions
To freeze, cool completely, then cover with 2 layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Remove the casserole 40 minutes before baking to bring to room temperature.
If previously baked, cover the casserole with foil and place it in a 350-degree oven for 20-25 minutes. If not previously baked, cover the pan with foil and place in a 350-degree oven for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for an additional 5 minutes.
Substitute pinto beans, navy beans, lentils, or black-eyed peas for the black beans, although they should all be precooked for this recipe.
More Casserole Recipes
Beef Enchilada Casserole
Ingredients
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 1 can 15 ounces black beans drained and rinsed.
- 1 can 7 ounces diced green chiles drained
- 12-14 flour or corn tortillas
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ cup shredded Monterey Jack cheese
- 1 avocado peeled seeded diced
- 1 tablespoon lemon juice
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole with nonstick cooking spray for ease in cleaning.
- Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease. Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.
- Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.
- Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.
Video
Notes
- Both flour and corn tortillas work for this recipe.
- You can use canned or jarred enchilada sauce; however, homemade enchilada sauce is highly recommended because of its amazing flavor.
- Feel free to swap out the toppings for what your family enjoys most. Other garnishes might include black olives, sour cream, green onions, jalapeno pepper, salsa, or shredded lettuce.
- A Mexican cheese blend can be substituted for the cheddar cheese and the Monterey Jack cheese.
- Pinto beans, navy beans, lentils, or black-eyed peas can be substituted for black beans, although they should all be precooked for this recipe.
Nutrition
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Sheila Lea
Loved this recipe.
Beth Pierce
Thanks, Sheila!
Audrey
Can this be frozen?
Beth Pierce
Yes you can for up to 3 months. Thaw in the fridge overnight.
Shelley M
It’s been a lifesaver for busy weeknights – hearty, wholesome, and loved by the whole family. Your tips and tricks make it foolproof, and the homemade enchilada sauce is a game-changer.
Beth Pierce
Thank you. Shelley!
Janice Bax
This looks so filling and hardy! Thank you for sharing your recipe.
Jen
Living in Southern CA, my family loves beef enchiladas and we get them at restaurants all the time. This casserole was perfect for us. We all got our enchilada fix. Thanks for the recipe!
Beth Pierce
You are most welcome, Jen!
Kira
These enchiladas are my absolute favorite. They are delicious. Thanks for the great recipe, Beth!
Beth Pierce
The pleasure is all mine, Kira!
Suzanna Lee
This beef enchilada casserole was absolutely delightful! This is a fun, festive, family-friendly meal. Can’t wait to try it out at our next family gathering!
Yancy
This is a favorite of my kids and husband. We have been making it ever since you first posted it. Thank you for the delicious recipe.
Beth Pierce
My pleasure, Yancy!
Claudette Leonard
This was so perfect for our family! My son and husband are both bottomless pits, so this is the ultimate dinner!
Beth Pierce
My son and husband are bottomless pits, too!
April
This is my kind of dinner recipe. So full of flavor, easy to make, and a huge hit with the kids!
Beth Pierce
Thank you, April! I am so glad that they liked it!
Valerie C
The Beef Enchilada Casserole was a big hit in our house! The layers of beef, cheese, and enchilada sauce were so comforting and flavorful. It was easy to prepare and made for great leftovers.
Beth Pierce
Thank you, Valerie!
Janelle
Dang, this was really tasty. Made it for a family party last night and it turned out great. Thanks a bunch!!
Beth Pierce
My pleasure, Janelle!
Sandra
I love everything in this casserole! It was so good and very easy to make! Total comfort food!