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
Are you on the hunt for more delicious recipes? Fol w Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Biana
I am always looking for new recipes with ground beef, and this looks great! Will be making it soon.
Beth Sachs
This is my kind of comfort food! The whole family are going to love this recipe!
rika
Casserole is the perfect addition to any weeknight dinner. I am so excited to make this for dinner tonight.
Jere Cassidy
Yum!!! This looks so full of flavor and I like this being a casserole instead of being in rolls, so much easier.
Jenn
We all love this beefy, cheesy casserole and the kids keep asking for it! I love that it’s real food and we can make it at home instead of getting pricy takeout. Thanks!
Gail Montero
Looks delicious! Need to try this soon. My family will enjoy it!
Elaine
It is amazing how delicious this casserole is. My mouth waters just from looking at these images – can’t wait to get to cooking now! 🙂
Laurel Seimetz
I made this recipe using leftover strip steak and I omitted the top layer of tortillas. It was delicious!!!
Beth Pierce
Thanks Laurel! So glad that you liked it!
Danielle Harmon
I made this tonight using leftover roast chicken and it was wonderful! I even did the homemade enchilada sauce and it was so much better than the canned stuff! I did add a capful of cider vinegar to the sauce as it was simmering…it ga e it a lovely sparkle and depth. Totally on our repeat list!
Beth Pierce
Thanks so much Danielle! So glad that you like it. I love the cider vinegar tip!!
LaDon Nelson
Can this be made ahead and frozen?
Beth Pierce
Yes, you may freeze this enchilada casserole, just be aware that the tortillas will become much softer.
Erika
Enchiladas are such a great family meal idea! I need to try them with the ground beef!
Andrea Metlika
This is casserole is so easy to make and is a perfect one for my entire family. It looks wonderful too!
Emmeline
What a great way to serve “enchiladas”!
Carrie Robinson
My family would love this! Adding this to my weekly dinner plan soon. 🙂
Shadi Hasanzadenemati
My family is going to love this, thank you for the recipe!
Katherine Hackworthy
This is pure cheesy, spiced amazing comfort food!
Jacque Hastert
I love how family-friendly this casserole is. Everyone will love this and I can’t wait to make it for this soon.