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Whip up a hearty, filling weeknight dinner with my easy Beef Enchilada Casserole recipe! This easy casserole recipe combines all the best flavors of beef enchiladas with easy to assemble casserole, meaning there's no rolling required. Plus, the ingredients are easy, budget-friendly, and kid-approved.
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Enchilada Casserole Recipe
Ever since getting my whole family hooked on Mexican Lasagna, I knew I had to branch out by making more Mexican casserole recipes. Introducing my beef enchilada bake! An easy enchilada casserole designed to be the perfect weeknight dinner, with simple step-by-step instructions, substitutions, enchilada topping ideas, and more.
To make the perfect beef enchilada casserole, I started off with the recipe for my beef enchiladas, then combined it with Mexican lasagna casserole. To add a little something fresh, I topped it all off with deconstructed homemade guacamole, whipped up while the beef enchilada bake was in the oven.
The result was exactly what I was hoping for: an easy beef enchilada casserole recipe that I could throw together in minutes, with budget-friendly, mostly shelf-stable pantry ingredients. It's delicious, protein-packed, hearty enough to be a full meal, and so easy. And, it's the perfect make-ahead dinner!
Tools to Make Enchilada Casserole
- A Casserole dish- I like 9x13" ceramic dishes, as the ceramic holds on to heat well and looks beautiful as a serving dish.
- A Nonstick skillet for browning the beef.
- A good can opener - Get a good one! You wouldn't believe the difference it makes, especially in recipes with lots of canned ingredients like this.
- A sharp knife for slicing vegetables.
- A sturdy cutting board.
- A rubber or silicone spatula to ensure no scratching of the nonstick.
Ingredients in Beef Enchilada Casserole
- Ground Beef: I like using 80/20 ground beef or lean ground beef. Alternatively, you can absolutely use other ground meat like ground turkey, but you'll need to add extra fat to the skillet.
- Onion: I use yellow onion, but red would be good too.
- Garlic: For a milder flavor, use garlic powder.
- Enchilada Sauce: The type of enchilada sauce is up to your preference, as it tastes great with both red or green enchilada sauce.
- Black Beans: Canned black beans are ideal as they're already soft and ready to serve. If you prefer, you can use refried beans and mix them into the beef mixture.
- Green Chiles: Canned green chilis have the flavor of chili peppers without too much spice, making them a great addition. If you want spicier casserole, you can swap them out for sauteed jalapenos.
- Tortillas: I used flour tortillas, but if you want gluten free enchilada casserole, use corn tortillas. They have a sweeter flavor and are crumblier but I find sometimes I prefer that!
- Corn: Canned or frozen corn will work great. If it's frozen, make sure to thaw it first.
- Cheddar Cheese: I like using a blend of cheeses, with the cheddar to bring out the sharpness.
- Mexican Blend Cheese: You can also use colby jack cheese, or your favorite blend. I like adding this for a milder, creamier cheese.
Enchilada Casserole Toppings
- Avocado: Use a fresh, ripe avocado for the best texture.
- Lemon Juice: Lemon or lime juice will both work great. If you can, use freshly squeezed.
- Tomato: A fresh tomato is a must; canned diced tomatoes won't have the right flavor.
- Jalapeno (optional): I like adding a seeded and minced jalapeno, but you can skip it if you don't like spice.
- Cilantro: Fresh cilantro is an absolute must- dried won't work! If you don't like cilantro, just leave it out or replace it with parsley.
Don't feel limited with your toppings- add on all your favorites! I like changing things up with black olives, sour cream, salsa, pickled onions, or even a layer of Spanish rice!
Beef Enchilada Casserole
Equipment
Ingredients
- 2 lbs Ground beef
- 1 Onion - chopped
- 2 teaspoons Garlic - minced
- 2½ cups Red enchilada sauce
- 15 oz Black beans - drained and rinsed
- 1 small can Green chiles - diced, drained
- 10 large Flour tortillas
- 15 oz Corn - drained
- 2 cups Cheddar cheese - shredded
- 2 cups Mexican blend cheese
Topping ingredients
- 1 medium Avocado - diced
- 1 Tablespoon Lemon juice - or lime juice
- ½ cup Tomato - diced
- Cilantro - chopped
- 1 Jalapeno - seeded and minced
Instructions
- Spray your casserole dish with nonstick spray, and preheat the oven to 375°F.
- In a large skillet over medium heat, add the ground beef and start to cook, breaking it up as it cooks. Once it's half cooked, add the chopped onion and continue cooking until the beef is browned and the onion is soft.2 lbs (907.18 g) Ground beef,1 Onion
- Reduce the heat to low and add the garlic. Cook for another minute, then drain grease.2 teaspoons Garlic
- Stir in 1½ cups of the enchilada sauce, the black beans, and the green chiles. Cook for 2 minutes, stirring until combined.2½ cups (600 g) Red enchilada sauce,15 oz (425.24 g) Black beans,1 small can Green chiles
- Spread 3 Tablespoons of enchilada sauce on the bottom of the casserole dish, then place a layer of tortillas on the bottom, cutting them if desired to fit.10 large Flour tortillas
- Top the tortillas with a third of the ground beef mixture, a third of the corn, and a quarter of each type of cheese.15 oz (425.24 g) Corn,2 cups (226 g) Cheddar cheese,2 cups (224 g) Mexican blend cheese
- Repeat the layers twice.
- Top with the final layer of tortillas, the rest of the enchilada sauce, and the last of the cheese. Cover tightly with aluminum foil.
- Place the casserole in the oven and bake for 30 minutes. Remove the foil, and bake another 5 minutes, until the cheese is golden and bubbly.
Topping Instructions
- As the casserole bakes, mix together the avocado and lemon juice, then dice the cilantro, jalapeno, and tomato.1 medium Avocado,1 Tablespoon Lemon juice,½ cup (74.5 g) Tomato,Cilantro,1 Jalapeno
- Allow the casserole to cool for 10 minutes, then top with toppings, plus any additional garnish. Serve, and enjoy!
Notes
- The type of tortilla used will change the flavor of the dish. Corn tortillas are sweet, while flour will have a more savory taste and chewier texture.
- To save even more time (and make use of leftovers!), you can swap the ground beef out for taco meat. Or, boost the flavor by adding taco seasoning!
- You can swap out the protein entirely for shredded chicken, Mexican rice, or more beans, if you prefer. Vegan ground meat will also work.
- Make absolute sure to spray the sides of the casserole dish with baking spray! If you don't, the tortillas will stick and make a big mess.
- For extra crispy tortillas that don't get too soggy, use stale or lightly toasted tortillas.
Nutrition
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Detailed Beef Enchilada Casserole Cooking Guide
Step 1: Prepare your tools! Place a large nonstick skillet (you can also use a dutch oven or large soup pot) on the stove and set it to medium heat, then turn the oven to 375°F. Lastly, take your casserole dish and spray it liberally with nonstick spray, all the way up the sides.
Step 2: Once the skillet is warm, place the ground beef in it, still in one big block. I like to leave it in a block for a good few minutes to let the bottom get crispy and browned before breaking it up! This gives the ground beef a wonderful and unique crispiness. I highly recommend it.
Step 3: Add in the onions once the ground beef has started browning and you've broken it up. Give it a good stir and keep stirring now and then so that the onions evenly cook. Once the beef is browned and the onions are soft, add in the garlic and cook another minute.
Step 4: Add in the drained black beans, green chiles, and 1½ cups of your enchilada sauce of choice. Let it heat back up so everything melts nicely together, and stir until it's all well combined. If you want to add more seasonings, now is a great time!
Step 5: Start preparing the casserole. First, spoon 3 Tablespoons of enchilada sauce into the casserole dish, and use it to coat the bottom of the dish. If you want your casserole to have a super crispy bottom, skip adding the enchilada sauce here.
Step 6: Cover the bottom of the dish with tortillas. I like cutting them to size so they make a perfect bottom layer, but you can overlap them too- it's up to you! You may need to use more tortillas if you're using corn, as they tend to be smaller.
Step 7: Top the tortillas with one third of the beef mixture, then one third of the corn, and finally one quarter of the two cheeses. Alternatively, you can mix the corn, cheeses, and beef all together before adding it; it won't layer as nicely visually, but it won't affect the taste! Just make sure to leave some cheese for the topping.
Step 8: Repeat the layers, starting with another layer of tortillas, another third of the beef, a third of the corn, and a third of the cheese. Do this until you run out of the beef and corn, and top it with a final layer of tortillas, the last of the enchilada sauce, and of course, the cheese! If you want to add jalapenos but prefer them cooked, you can add them now.
Step 9: Cover the dish tightly with aluminum foil, then place it in the oven and cook for 30 minutes. Then remove the foil, and let it cook another 5 minutes, or until the cheese is nicely golden brown and bubbly.
Step 10: Remove from the oven and let it cool while you chop up any chosen toppings. Then spread them over top, slice, serve, and enjoy!
Make-Ahead Instructions
- Brown the beef, and fully assemble the casserole in the baking dish.
- You can then store the uncooked casserole in the fridge for up to 4 days to bake right before serving! Make sure it's tightly wrapped in plastic wrap to ensure it doesn't dry out.
- If you wish, you can also freeze the unbaked casserole for up to 3 months. Bake from frozen by cooking for an extra 20 minutes.
Expert Tips
- The type of tortilla used will change the flavor of the dish. Corn tortillas are sweet, while flour will have a more savory taste and chewier texture.
- To save even more time (and make use of leftovers!), you can swap the ground beef out for taco meat. Or, boost the flavor by adding taco seasoning!
- You can swap out the protein entirely for shredded chicken, Mexican rice, or more beans, if you prefer. Vegan ground meat will also work.
- Make absolute sure to spray the sides of the casserole dish with baking spray! If you don't, the tortillas will stick and make a big mess.
- For extra crispy tortillas that don't get too soggy, use stale or lightly toasted tortillas.
If you're a fan of beef enchiladas, try my classic baked enchiladas next!
Storing Instructions
Leftovers can be stored in the casserole dish you baked it in or in separate airtight containers. Store in the fridge for up to 4 days, or freeze for up to 3 months for easy freezer meals!
To reheat, place in a microwave-safe bowl and heat gently until heated through. I recommend slicing it up so that it heats evenly. For frozen casserole, heat in 30 second bursts and stir often.
FAQ
The easiest way to prevent soggy tortillas is to use slightly stale or lightly toasted tortillas. An easy way to toast them is to spray the tortillas with cooking spray, then spread them out on a baking tray and stick them in the oven as it preheats. Only let them heat up for a few minutes at most so they don't burn!
Both corn and flour tortillas work great, so you can really pick your favorite! I tend to like the flavor of flour tortillas, but I use corn tortillas when I want to make gluten free enchilada casserole. You could also use whole wheat or low carb tortillas!
You can use any kind of protein you like! Just be aware that poultry such as turkey and chicken don't have the same texture as beef, so you'll need to break up the meat more aggressively and add additional fat like olive oil.
Patricia says
This worked exactly as written, thanks! My family loved it. I will def make this again. Thank you for sharing!
Isabel Laessig says
Thank you very much, Patricia! I'm glad you and your family loved it!