This Beef Enchilada Casserole has layers of ground beef, beans, tortillas, and cheese, all smothered in enchilada sauce and baked to perfection.
Serve this easy meal with a fresh tossed salad or a size of cilantro tomato rice for an easy dinner that’s sure to be a crowd pleaser!
A Meal Everyone Will Love
I am a huge fan of enchiladas, who doesn’t love this classic Mexican dish?! This beef enchilada casserole has all the great flavors of traditional enchiladas but in an easy-to-make casserole form.
A simple filling of beef and beans is layered with tortillas and cheese in a casserole dish, then baked to melty and cheesy perfection. Add a few toppings and you’ve got a dinner that the whole family will enjoy.
Start with the Enchilada Filling
To make enchilada casserole, start with the filling.
- Make Filling: Brown lean ground beef, season with taco seasoning and add a can of beans. My family prefers pinto beans, but you can use black beans if you like.
- Optional Veggies: Add some veggies during this step, like onions, corn or peppers; there are so many delicious possibilities.
- Layer: I start my casserole off with a layer of enchilada sauce. I use a mild red enchilada sauce and pair it with corn tortillas.
So Many Amazing Layers
This enchilada casserole can be made with corn or flour tortillas; it’s fabulous either way. If you go with flour tortillas, make sure to buy the smaller soft taco size. The beef mixture gets layered on top of the tortillas along with a healthy dose of cheddar cheese.
After the layers are piled up high in the dish, the enchilada casserole goes into the oven to bake. I like to add some toppings after the casserole comes out of the oven; I typically use diced tomatoes and sliced green onions for a fresh flavor.
After your casserole has cooled for a bit, slice into squares and enjoy!
Got Leftovers?
Refrigerate: Leftovers can be stored in a sealed container in the refrigerator for 3-4 days.
Freeze: This casserole can be frozen in individual portions or as a whole once cooked. Allow to defrost in the refrigerator overnight before reheating.
Reheat: Cover the casserole with foil and reheat at 350°F for about 30 minutes or until heated through (time will vary based on how much is left). Optionally, single portions of enchilada casserole can be heated in the microwave.
More Mexican Inspired Favorites
- Easy Ground Beef Tacos – Easy family meal.
- Creamy Chicken Enchiladas – Personal favorite!
- Easy Fish Tacos – Healthy and delicious!
- Taco Soup – Quick and easy!
- Pork Carnitas Recipe – Slow cooker favorite
- Mexican Stuffed Peppers – Flavorful and easy
Beef Enchilada Casserole
Equipment
Ingredients
- 10 small tortillas cut in half corn or flour tortillas work here
- cooking spray
- 1 tablespoon olive oil
- 1 pound ground beef I use 93% lean
- 1 tablespoon taco seasoning
- salt and pepper to taste
- 15 ounces pinto beans rinsed and drained
- 2 cups red enchilada sauce
- 2 ½ cups cheddar cheese shredded
- 2 tomatoes cored, seeded and diced
- ¼ cup green onions sliced
Instructions
- Preheat the oven to 350°F. Coat a 2 quart baking dish with cooking spray.
- Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon.
- Add the taco seasoning, salt and pepper to taste, and beans; stir to combine.
- Spread ¼ cup of the enchilada sauce over the bottom of the baking dish.
- Layer ⅓ of the tortillas over the sauce.
- Add ½ of the meat mixture, then add ¾ cup of cheese on top of the meat.
- Pour ½ cup of the enchilada sauce over the cheese.
- Repeat the process with ⅓ of the tortillas, the rest of the meat mixture, ¾ cup of cheese and ½ cup of sauce.
- Add the final ⅓ of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
- Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
- Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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Made this tonight. Sliced the tortillas about the width of an enchilada to be easier to serve. Also made your rice recipe and once composed, cooked it covered in the oven alongside the enchiladas.
Delicious and easy to make. I can’t wait to eat the leftovers tomorrow! I love enchiladas and this was a easier way to have them!
I couldn’t agree more, Dawn! It’s perfect to satisfy that craving without the extra work.
This was so yummy. I added corn just because. Hubby said it was an 11 on a scale of 1-10. We will definitely make it again soon!
I used this recipe and was somewhat satisficed. Is it possible that there is a typographical error in the amount of Taco seasoning that should be used? I found that the final product looked different from the pictures provided. It was also very bland and I did season as directed and added a medium Enchilada sauce as well as more than the recipe called for. I will use this suggestion in the future however, I will definitely use an entire packet of Taco seasoning. Thank you.
We use one Tablespoon, but feel free to add more if you wish! One of the great things about this recipe is that it is easy to adapt to your personal preferences. Enjoy!
My mom made this and it was amazing. She used black beans, La Victoria red enchilada sauce, and the top had chopped tomato and green onion. I am definitely making this for myself soon!
This is really good, but PLEASE don’t make the same mistake I did and put the entire packet of taco seasoning on the mixture oops!. I recommend toasting the tortillas, and I also added a handful of chopped black olives to the top before baking. Served topped with sour cream, diced tomatoes and green onions, and cilantro. Other than being way overseasoned (my fault) it was super good.
Oh no! Well, I am glad you were still able to enjoy it, Laura! Next time it will be perfect.
Love this recipe! I just added a can of diced enchilada tomatoes to the meat and bean mixture. Easy and so flavorful! My husband loved it too!
Regarding the ground beef casserole, I made this recipe but did a few changes. I did not have red enchilada sauce so I used green enchilada sauce, did not use any tomatoes and used sharp cheddar cheese and jack cheese. Also topped it off with sour cream and avocado slices. My husband agrees with me that this meal is delicious. We also had the leftovers two days later and it was just as good as the first day.
Yummy! I love your additions, Angie. Those sound so delicious!
Awesome recipe! My 3 toddler kids, husband and I devoured this dish. I am usually not a big fan of enchiladas, but this recipe does not disappoint. I used a drained can of La Costena whole pinto beans (19 oz), a can of Old El Paso Enchilada Sauce (Mild,Red 19oz) and McCormick Original Taco Seasoning with flour tortillas. Definitely will be making this regularly.
Easy recipe! I added some drained stewed tomatoes and purple onion. Made this before and again it’s wonderful!!
Excellent and easy to make dish. Only thing extra that I added was some taco sauce. My husband ate two big helpings and actually said he will eat the leftovers tomorrow. He normally will not leftovers. I will definitely make this again.
So easy and yummy! Really impressed with how well it turned out. I might add onion and peppers next time but it’s really good as-is too. Topped it with chopped lettuce, tomato and avocado.
I made this tonight and it was really good! I added corn and onion and bell pepper to the meat and beans. I think I used 2 tbsp of the taco seasoning and added 1 tbsp of brown sugar to round out the flavour. I used corn tortillas that I charred in a cast iron pan. I used half havarti and half cheddar cheese and the homemade enchilada sauce from Gimme Some Oven. Topped with fresh tomatoes and cilantro, it was a hit!
This is so good and easy!
I have doubled it to make two casseroles to drop one off at friends and family when they’ve recently had a baby or are going through a difficult time. Everyone loves it!
I usually add chopped onion and canned corn along with the pinto beans. I make my own enchilada sauce and usually my own taco seasoning, too. This freezes beautifully!
Serve it with guacamole and sour cream on the side, along with a salad. Delicious!
How kind Meaghan!!
Had a bunch of leftover steak so I used that instead, chopped up and added it after sautéing the veggies, then added spices. Everyone loved it! Thanks so much. Great way to use up veggies and leftover protein with what we had on hand. And so easy!
You’re so very welcome Kathleen! Sounds awesome with leftover steak!
Tastes good but came out really soupy. I won’t make this one again.
Sorry to hear that the casserole didn’t turn out for you Sheri. Thanks for trying it.