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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Tricia H
I love this casserole! So easy to serve and portion out! My family loved it!
Erin J
This casserole was a guaranteed crowd-pleaser! Even the pickiest eaters went back for seconds! I’ll definitely making this again!
Beth Pierce
Thank you, Erin! I am so glad that you liked the beef enchilada casserole!
ShariC
I made this last night and we both agreed it was excellent! I used Hero brand flour tortillas and homemade Keto Enchilada sauce to make it low carb. The only change I will make the next time is a full 2 pounds of beef and 2 cups of each cheese. It was a little thin on each layer and we like a little more beef and cheese.
Beth Pierce
So glad that you liked it!
Amy Banta
This looks delicious! Can it be put together ahead of time, then frozen to cook at later date? Thank you
Beth Pierce
Yes you can. The tortillas will be a lot softer but it will still be delicious. When ready to eat, cover tightly with foil and bake from frozen at 425 degrees F for 60 minutes, uncovered and bake an additional 15-30 minutes or until hot and bubbly.
Elaine
I made this for dinner, last night. I had leftover chuck roast so I shredded it and used in place of ground beef. It was delicious!
Beth Pierce
I bet it was so yummy!
Faith N
I made these for dinner today. I added some taco seasoning to the meat to give it a little extra kick. Thanks for the recipe, they were yummy!
Beth Pierce
Thanks, Faith! I am so glad that you liked the casserole.
Fransic verso
You are an amazing cook and have yummy recipes. Love the topping on this casserole.
Nayna
What a lovely recipe.Its perfect when you need to heat and eat for a family. Does it freeze well?
Beth Pierce
Yes it does!
Talya
This was delicious. Thanks for the great recipe. We really enjoyed it.
Rosey
Look at all of that cheesy goodness. That is an enchilada I can get behind!
brianne
I love the layers of seasoned ground beef, cheese, and soft flour tortillas in this recipe! I cannot wait to make it again.
Beth Pierce
Thanks, Brianne! I am so happy that you liked it!
Bryan
Living in the land of Mexican and Tex Mex food, as Houston is known, enchiladas are a regular part of our diet. But this bake is an interesting twist on this popular food and one I want to try.
Jennifer Prince
I love the idea of making enchiladas into a casserole. It looks like an easy to make dinner, too!
Stephanie
As a Southerner, I love casseroles! This one is such a delicious meal and the leftovers were perfect for lunch the next day.
Beth Pierce
Thanks, Stephanie! I am so glad that you liked the enchilada casserole!
Julie
I have never made this before and all of your instructions make it look so easy. Is there a vegetarian option? Use beans or just leave out the beef?
Beth Pierce
You could certainly use refried beans. That would be so delicious!
Kristi
This turned out delicious! Great for dinner meal prep for the week or even a one-night dinner to feed a crowd. Definitely go with a homemade enchilada sauce if you have time and corn tortillas, such great flavor.
Beth Pierce
Thanks Kristi! So glad that you enjoyed it. It is quite a tasty dish!