This Easy Beef Enchilada Casserole brings all the comforting, homemade flavor of traditional enchiladas without the extra work of rolling each tortilla. It’s layered like a lasagna but tastes like the cheesy Mexican casserole families love. Perfect for weeknights, potlucks, or cozy Sunday dinners, this recipe delivers bold, authentic flavors with simple steps. If you enjoy warm spices, melty cheese, and hearty comfort food, this dish will quickly become a go-to favorite in your home.
Why You’ll Love This Mexican Recipe
- Layered casserole style means no rolling tortillas
- Uses simple, budget-friendly ingredients you already have
- Full of authentic enchilada flavor with minimal prep
- Great for feeding a family or doubling for leftovers
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt & pepper to taste
- 1 (10 oz) can red enchilada sauce (mild or medium)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14 oz) can corn, drained (optional)
- 2 cups shredded Mexican cheese blend
- 10–12 corn tortillas, cut into halves or thirds
- Substitutes:
– Use ground turkey instead of beef
– Swap black beans for pinto beans
– Use flour tortillas if you prefer a softer texture
How to Make It (Step-by-Step)
1. Cook the Beef
In a large skillet, cook ground beef with diced onion until browned. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir well.
2. Add Beans & Sauce
Stir in black beans and half of the enchilada sauce. Simmer for 3–4 minutes.
3. Prepare the Dish
Lightly grease a 9×13 baking dish. Spread a thin layer of enchilada sauce on the bottom.
4. Layer the Casserole
Place a layer of tortilla pieces, then beef mixture, then shredded cheese. Repeat layers until the dish is full, finishing with cheese on top.
5. Bake
Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and lightly golden.
6. Rest & Serve
Let the casserole sit for 10 minutes before slicing.
Helpful Tips
- Add extra heat: Mix in diced jalapeños or use medium enchilada sauce.
- Make it creamier: Add a layer of sour cream between the tortillas and beef.
- Storage: Refrigerate up to 4 days or freeze tightly covered for 2 months.
- Reheat: Warm in the oven at 325°F or microwave individual portions.
FAQs
Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.
Can I use flour tortillas?
Absolutely—flour tortillas give a softer, smoother casserole texture.
Can I make it vegetarian?
Yes! Skip the beef and increase beans, corn, and veggies like bell peppers.
What to Serve With It
- Mexican rice or cilantro-lime rice
- A crisp green salad with avocado
- Chips and salsa or fresh guacamole
- Refried beans
This Easy Beef Enchilada Casserole brings warm, comforting Mexican flavor to your table with just a few simple steps. It’s hearty, satisfying, and perfect for sharing with the people you love. Enjoy every cheesy bite!
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Easy Beef Enchilada Casserole – Family Favorite
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Easy Beef Enchilada Casserole brings comforting, cheesy layers of bold Mexican flavor to your table without the hassle of rolling each tortilla. A perfect weeknight dinner or potluck hit!
Ingredients
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt & pepper to taste
1 (10 oz) can red enchilada sauce (mild or medium)
1 (15 oz) can black beans, drained and rinsed
1 (14 oz) can corn, drained (optional)
2 cups shredded Mexican cheese blend
10–12 corn tortillas, cut into halves or thirds
Instructions
1. In a large skillet, cook ground beef with diced onion until browned. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir well.
2. Stir in black beans and half of the enchilada sauce. Simmer for 3–4 minutes.
3. Lightly grease a 9×13 baking dish. Spread a thin layer of enchilada sauce on the bottom.
4. Place a layer of tortilla pieces, then beef mixture, then shredded cheese. Repeat layers until the dish is full, finishing with cheese on top.
5. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and lightly golden.
6. Let the casserole sit for 10 minutes before slicing and serving.
Notes
Make it spicier with jalapeños or hot enchilada sauce.
Use ground turkey for a lighter version.
Add a sour cream layer for extra creaminess.
Refrigerate leftovers up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg