This Beef Enchilada Casserole Recipe is a cheesy and flavorful casserole packed with hearty, wholesome ingredients. Fresh homemade enchilada sauce, green chilis, flour tortillas, and plenty of Cheddar and Monterey Jack combine to elevate this Tex-Mex casserole.
My husband and kids love this tasty dish, and they are always hounding me to make it for them. This is a hearty casserole on its own. But, for a complete fiesta-worthy meal, serve with Doritos taco salad and classic Bloody Marys.
Easy and Delicious
- 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 all the flavor in this dish, try green chile chicken enchiladas, steak fajitas, chicken enchiladas, or 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 cool for 5-10 minutes before slicing so the casserole is easier to cut.
Preparation Tips and Storage
- 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.
- Store leftovers 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 it 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 pre-cooked for this recipe unless canned.
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
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
- 1 avocado peeled seeded diced
- 1 tablespoon lemon juice
- ½ cup diced tomato
- ¼ 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.
- 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.
- Store leftovers 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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
dana
I prefer flour tortillas. What size is best?
Beth Pierce
6 inch work the best but you will have to do some cutting as you can see in the pictures.
Krista
Had 10 people at my house for dinner and everybody loved it. Everyone wants the recipe.
Beth Pierce
Thank you, Krista! I am so happy that they enjoyed it!
Angela
This recipe for beef enchilada casserole turned out so delicious! It was easy to prepare and the entire family loved it…YUM!!!
Beth Pierce
Thank you, Angela!
Shannah
This was the perfect weeknight meal for my family. So much flavor and an easy recipe to follow.
Beth Pierce
Thank you, Shannah
Catie
This beef enchilada casserole was incredible! The layers of cheesy beef and tortillas made for such a comforting and filling meal.