by Sara
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 Mexican 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
Prep Time 25 minutes
Servings 6 servings
Course Dinner
Cuisine MexicanIngredients
- 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
- 1 15- ounce can pinto beans rinsed and drained
- 2 cups red enchilada sauce
- 2 1/2 cups shredded cheddar cheese
- 2 tomatoes cored, seeded and diced
- 1/4 cup sliced green onions
Instructions
- Preheat the oven to 350 degrees. 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 1/4 cup of the enchilada sauce over the bottom of the baking dish.
- Layer 1/3 of the tortillas over the sauce.
- Add 1/2 of the meat mixture, then add 3/4 cup of cheese on top of the meat.
- Pour 1/2 cup of the enchilada sauce over the cheese.
- Repeat the process with 1/3 of the tortillas, the rest of the meat mixture, 3/4 cup of cheese and 1/2 cup of sauce.
- Add the final 1/3 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.
