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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Melissa
Can you freeze this before baking?
Beth Pierce
Yes you can. Be sure to wrap well. Thaw in the fridge overnight. Take it out of the refrigerator 30-40 minutes before ready to bake to bring to room temperature.
Marie
Can this be made ahead of time
Beth Pierce
You can but the tortillas will be softer from soaking up the enchilada sauce. My family does not mind though. They like it just as much the next day.
Teresa
Took this to a church potluck. I did not add the toppings (ran out of time) but it was really good! (I did use one small can of mild green chilis along with one small can of mild roasted green chilis to equal the amount called for.) Received many compliments! Thank you for this!
Beth Pierce
You are most welcome Teresa! So glad that everyone enjoyed it.
Patti truckey
Any ideas on how to reduce the sodium? That’s very high and hubby has kidney issues
Beth Pierce
I would use the link attached in the recipe and make home my homemade enchilada sauce. I would also purchase no salt black beans and low salt tortillas. I would guess that the sodium is way overstated on the nutritional facts. The software that is available to us is only so good. I am sure the only way to calculate that one was by using a commercially prepared enchilada sauce which is very high in sodium.
Shelley
Enchilada sauce recipe?
Beth Pierce
https://www.smalltownwoman.com/enchilada-sauce/
Monie
I made this easy to put together recipe tonight and it was so delicious! There is plenty leftover for dinner or lunch tomorrow.
Beth Pierce
Thanks! So glad that you liked it!
Elizabeth
Can I substitute chicken for beef??
Beth Pierce
yes
JEANNETTE STREHLE
Made this delicious casserole tonight was very easy I added a small can of corn. And I mixed the two cheeses together it was delicious everybody loved it and it was quick to put together. Thank you for your recipes
Beth Pierce
You are most welcome Jeannette! So glad that everyone liked it!
Linda G
Can you make this ahead and keep it in the frig until ready to bake? I assume you would need to just bake it longer?
Beth Pierce
I don’t think I would recommend assembling this in advance although I have not tried it. I am concerned about the tortillas breaking down. Perhaps a better option might be baking and then reheating.
Laura Reese
These were fantastic. The homemade enchilada sauce made a huge difference and making it as a casserole was a game changer.
Kara
Yum! The homemade enchilada sauce really does make a difference! I used flour tortillas, and it was a hit with the whole family.
Krissy Allori
I had never made it this way before and your recipe made the process super easy!
Mary Lopez
Do you warm the totrillas first before layering them? How do you make the sauce?
Renee
Do you warm the tortillas first.????
Beth Pierce
I do if I am using corn tortillas.
Lindsay
Made this for my kids and they LOVED it! thanks for the new favorite recipe.
Maria
Oh my! This looks so tasty and hearty, I love that the recipe is quite versatile, too! Thank you for sharing!
Courtney
YUM! I can’t wait to make this again! It’s such a comforting dish, and the whole family loved it. Thank you!