Beef Enchilada Casserole

recipe image of ground beef enchilada sauce corn tortillas shredded cheddar Monterey Jack onion garlic black beans corn green chiles bell pepper rice olives scallions salsa verde flour tortillas chicken pinto beans all arranged in clear glass bowls on white marble kitchen counter with rustic brown wooden kitchen tools in soft daylight

adam saha

Beef Enchilada Casserole

This easy beef enchilada casserole is the ultimate weeknight hero, featuring layered tortillas with savory ground beef, gooey cheese, and enchilada sauce for a comforting, no-roll Mexican-inspired dish.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Main Course

Cuisine: Mexican

Calories: 500

Ingredients Equipment Method Notes

Ingredients

For the Beef Filling

1.5 lbs ground beef 85/15 preferred for flavor
1 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 packet taco seasoning mix or 2 tbsp
2 10 oz cans red enchilada sauce mild or medium
1 15 oz can black beans rinsed and drained, optional
1 cup frozen corn optional

For Assembly

12-14 corn tortillas halved or quartered
3 cups shredded cheese blend cheddar and Monterey Jack

Equipment

Large skillet,
9x13-inch baking dish,
Aluminum foil
Wooden spoon

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about half a cup of one can of the red enchilada sauce into the bottom of the dish and spread evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and no pink remains, breaking it up with a wooden spoon. Drain excess grease.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the taco seasoning, remaining enchilada sauce from the first can, and optional black beans and corn. Simmer for 5-7 minutes until thickened.
Arrange half of the tortillas over the sauce in the baking dish, overlapping slightly. Spoon half the beef filling over the tortillas and sprinkle with 1 cup of cheese.
Pour half of the second can of enchilada sauce over the cheese. Layer the remaining tortillas, then the remaining filling, and top with the rest of the sauce.
Sprinkle the remaining 2 cups of cheese over the top. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving. Garnish with sour cream, cilantro, or other favorites if desired.

Notes

For best results, warm tortillas slightly before layering to prevent drying out. Store leftovers in the fridge for up to 4 days or freeze unbaked casserole for up to 3 months. Reheat in oven at 350°F covered, adding extra time if frozen.