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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Gina
The cheesy layers are fantastic! It’s like Mexican lasagna and we all love it!
Dannii
Beef enchiladas are total comfort food and this casserole version looks incredible.
Chris
I LOVE beef enchiladas so this casserole is right up my street! Can’t wait to try the recipe 🙂
joan a buckner
Have you ever tried this in a crockpot? I think it would work just not sure on time. Thanks
Beth Pierce
No I have not tried that in a crockpot. Please let us know if you do and how it turns out.
Sandra
Such a delicious and comforting meal! Can’t wait to make it again!
Toni
This is really good! Such a great comfort food!
Allyson Zea
YUMMM!!! This is the perfect easy meal!!!
Beti
Such an incredibly delicious meal! My family LOVED it! SO GOOD!!
katerina
Oh my goodness, this beef enchilada casserole looks amazing! My family would love it!
Erin
I know for sure this Beef Enchilada Casserole would be a huge hit in my house!
Jen
Casseroles are such a great option especially when life gets busy! We all seem to fight over the leftovers too. This looks amazing!
Soniya
Oh my goodness.. this looks and sounds so delicious 👌.. can’t wait to try it
Lizet Bowen
I love how easy is to make, and can have it in the middle of the week. Love all the flavors!
Marlynn
This is an amazing recipe when we want comfort food! So flavorful and satisfying.
Dannii
Oh these look amazing. Total comfort food and full of all my favourite flavours.D
Kristin
My family will love this recipe! I can’t wait to try making the enchilada sauce. I always use store-bought but I’m sure homemade is much better. And thanks for the tip on draining grease from the skillet. It’s those little time-savers that are actually a huge help!
Mike
For the diabetics, I would use the low carb tortilla’s(3-5 carb) to make it a real treat!
Beth Pierce
Good idea. Thanks for the tip.