Beef Enchilada Casserole
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This beef enchilada casserole is layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection. A super easy dinner that’s sure to be a crowd pleaser!
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How to Make Beef Enchilada Casserole
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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.
The first step in this recipe is the filling. I cook up lean ground beef and season it with taco seasoning, then add a can of beans. My family prefers pinto beans, but you can use black beans if you like. You can also add some veggies during this step, like onions, corn or peppers; there are so many delicious possibilities. I start my casserole off with a layer of enchilada sauce. I use a mild red enchilada sauce and pair it with corn tortillas. I have made this casserole with both corn and flour tortillas and 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! This is a great way to satisfy your cravings for Mexican food without a lot of effort. In fact, I prefer this dish to most of the enchiladas that I get at restaurants!
- 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 to matoes cored, seeded and diced
- 1/4 cup sliced green onions
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Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
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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.
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Add the taco seasoning, salt and pepper to taste, and beans; stir to combine.
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Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish.
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Layer 1/3 of the tortillas over the sauce.
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Add 1/2 of the meat mixture, then add 3/4 cup of cheese on top of the meat.
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Pour 1/2 cup of the enchilada sauce over the cheese.
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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.
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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.
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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.
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Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Sara Welch
Sara lives in California with her husband and three daughters. She spends a lot of time of time in the kitchen coming up with healthy meals that her whole family will actually eat and enjoy and she involves her girls in the cooking process as much as possible. Between meals she can be found hanging out with family and friends or with a camera in her hand begging her girls to pose for a picture.
I have used a recipe like this for 30 years and my only suggestion is to butter both side of the corn tortillas before adding to casserole. It keeps the tortilla from getting soggy. Also I cook about 1/2 chopped yellow onion with the hamburger.
Great tip, thank you for sharing!
I made this. It turned out great. I chose to use corn oil and black beans. I also added corn. I kept everything else the same.
Great additions Jennifer! Glad you loved it.
I made this tonight and followed the recipe to the letter. However, the corn tortillas basically turned to mush. We ended up eating the dish with tortilla chips- kind of like nachos. Not sure where I went wrong ♀️ But turned out ok as a dip for chips
If your preference is more firm tortillas, you may want to reduce the enchilada sauce next time. Instead of corn tortillas, maybe you’d like to try flour next time. While I haven’t tried it, another reader suggested to heat the tortillas first, over the fire or fry them for a firmer texture. Enjoy, Ann!
Thank you for posting this recipe. My mother-in-law used to make a similar enchilada casserole. But – she always made 3 of them – one was mild; one was spicy hot and the 3rd one was blow your doors off hot – which my father-in-law loved. She would never give anyone her recipe and this is the closest to hers that I have ever found. Thanks again – oh and I do the mild one.
I’m glad you found this recipe Kathi! Enjoy!
I made this casserole last night it was a home run. I followed the suggestion of one reader and used refried beans and spread them on the corn tortillas. I also added chopped onions to the hamburger meat as it browned. The addition of fresh cilantro, drained corn, and a few shakes of red pepper really elevated the flavor. Thank you for submitting this recipe.
So glad to hear you loved it! Your additions sound fantastic!
I was wondering if the beef Enchilada casserole can be made the night before and refrigerated?
Thanks, Odette
I haven’t tried making it the night before, but I think that will work if you wrap it well. It may take extra time to bake. Let us know if you try it!
Sounds delicious! Can I freeze this for a later time?
I haven’t tried freezing this recipe. Let us know how it works if you try freezing it Janet.
Did anyone freeze this recipe? If so how was it? Thank you, Brenda
This was a great recipe but instead of pinto beans I used black beans and sprinkled with three kinds of cheese. I did cover with tin foil to keep from drying out and took it off 10 minutes before removing from the oven. Thank you for such a simple but good recipe.
So glad to hear you loved it Patsy!
Had to cook longer than the 30 minutes to reach a safe internal temperature of 165 degrees. I had to cook at least 20 minutes longer. Other than that It is ok.
As the beef is already cooked it doesn’t require an internal temp of 165, just needs to be heated through.
This recipe was delicious and my family loved it. My struggle was really the tortillas – they really became mushy. Any ideas on how to keep them a bit firm?
If your preference is more firm tortillas, you may want to reduce the enchilada sauce next time. If you used corn tortillas, maybe you’d like to try flour next time. I’m glad your family loved the recipe Lisa!
Heat the tortillas first. That’s how I do it. Heat them over the fire or fry them. I like frying them. That’s the authentic way. Good luck!
Its so easy Love it, if i may add a suggestion.. Pinto beans are great and easy if i may suggest a tweek and add an additional item. You may like it as well. So basically instead of Pinto Beans.. Use Rosaritas Refried beans.. So before you place the corn totilla in the dish, spread it with refried beans then add the beef the add my NEW ITEM “spanish rice” (make a half cup of rice only doesnt need much) then add the cheese and repeat..
Yummy idea, I LOVE refried beans.. and spanish rice!
I don’t understand the directions about the tortillas. It says to layer 1/3 of the tortillas 3 times but it also says there are 10 tortillas cut in half. How does this work? Can someone please clarify?
Cut the tortillas in half, then put 6-7 halves for each layer. Hope that helps Cheyenne!
I made this on the spur of a moment because I had corn tortillas in the fridge! Loved it and it’s so easy to make.
I used an 8×8 Glass Dish which was perfect.
Garnished with lettuce, tomatoes, green onions, and sour cream. Yummy!!!
So glad you enjoyed it Laura!
I have a big family so I doubled the ingredients. My family likes it better than regular enchiladas.
Made this tonight and was a huge hit. Very simple and tasty! Thanks.
What size baking dish is a 2 quart casserole? Is it 8×8? Looking forward to making this tonight!
Yes, 8×8 should work perfectly.
Opps, it did say, lol. I was too happy making it. Sorry.
I did make this yummy recipe, but it did not say what temp. to set your oven on. Opps! So I set my oven 350 degrees. It turned out great! A family favorite, I used refried beans instead of pinto beans. Will definitely make it again!!
I just made this for dinner…I didn’t have any canned enchilada sauce so I used the packaged…where you add 3 c. water & 1 can of tomato paste…. That was the only change i made…this recipe is absolutely delicious!! My husband went back for seconds!! I will definitely be making this again!
I am so glad that this was a hit with your family Shirley!
Great idea making enchiladas into a casserole! Yum. Looks like it would be easier to serve too. I can never get enchiladas out of the pan without them falling apart!
I need a recipie for stir fry chicken with cihicken,red peppers egg noodles, bean sprouts etc…
Bobbie, I have Chicken Pad Thai that has rice noodles and bean sprouts. You could change it out for egg noodles if you prefer! Enjoy!
This was very easy. However, I added a can of corn and green chilis to the meat mixture. Came out delicious and the fam loved it!
I am so glad this was a hit with your family Renea!
This was a huge hit with my family. The flavors were amazing. This will be on my monthly list. Thank you for sharing.
I am so glad you enjoyed this recipe!
Could I use “refried beans” vs pinto beans in this recipe. Not a fan of pinto beans.
Thanks, Janet
I think that sounds like a yummy substitution!