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
Equipment
Ingredients
- 10 small corn tortillas 6-inch, or flour tortillas
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon taco seasoning
- salt and pepper to taste
- 15 ounces canned pinto beans rinsed and drained, 1 can
- 2 cups red enchilada sauce
- 2 ½ cups shredded cheddar cheese
- 2 ripe tomatoes diced
- ¼ cup sliced green onions
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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I made this with ground turkey (I needed to use before the recommended date), onions, black beans, a little jalapeno, corn tortillas and green enchilada sauce. I topped with sliced black olives while cooking and garnished with tomato, green onion and cilantro afterward. I love the concept, but this really lacked flavor…maybe because of the substitution of turkey for beef. I would try it again because it’s so easy, but would have to amp up the flavor.
It definitely could be the turkey, next time if making it with turkey you could add additional spices to increase the flavor to your liking Robin!
This dinner was awesome! I made it for my grandkids, daughter and son-in-law who usually hate just about everything I make. They love this it was a big hit! Buy used chili beans although rinsed them well. I used corn tortillas to make it gluten-free, also added in some extra cumin.
Very good!! I made some variations: used canned black beans (couldn’t find canned pintos in light of the coronavirus issue); simplified the enchilada sauce by adding some taco seasoning to a can of tomato sauce and used gluten free tortillas. Didn’t have the green onions but topped with salsa, sour cream and cilantro. Note about the tortillas: they were soft but to me it was like a mexican lasagna.
Great recipe! I added some chopped onion. Corn an some chopped hot peppers from the garden
I used flour tortillas. Ended up using a little extra enchilada sauce and a little more cheese.
There wasn’t much leftover!
Quick and easy! My kids loved it so much
they wanted me to make more for lunch the next day. You can add anything you like to it! Great recipe
I liked the flavor of this but it tasted rather dry – next time time I will add more enchilada sauce.
I am glad you enjoyed the flavor. I hope adding more sauce next time makes it just right!
This casserole is DELISH ! I made it as written along with the Taco seasoning recipe from this site and it was a huge hit ! I did add one can of Rotel to my meat mixture and since I didn’t have corn tortillas I used a bag of Tostidos scoops and the meal was still fabulous. It is easy and inexpensive to make and it is a very good to eat. Not to mention , the leftovers are just as good the second time around ! Thanks for posting
So happy to hear that Renee, enjoy!
I find it MUCH easier and very tasty to use corn tortilla chips as opposed to using corn tortillas. Just take them out of the bag and layer. It’s a great way to use up stale chips, they will make a great enchilada casserole.
I do this when making ‘King Ranch Chicken’ casserole also.
I am making this beef enchilada casserole later today–already gave it 5 stars because I am sure it will be great!
Great suggestion Pam! I love it. Hope you enjoyed your casserole.
Could I use Tostadas instead of corn tortillas? I have a good size package I don’t know what to do with and I seen this recipe and it sounds so good I can’t wait to try it. I was thinking of breaking them up somewhat in 1/2 and they are already crispier so maybe they wouldn’t get as soggy. What do you think?
I haven’t tried it but I do think it would be delicious!! Let us know how it goes Janet!
If I double the recipe, will it fit in a 9×13 pan?
Yes, it should fit in a 9×13 pan.I hope you enjoy it!
My family (one grown man and a grown son) LOVE this recipe – so much – that I can make it twice a week and they are happy with that. I make up some “take to work” for me & my son – while my husband eats his anytime he gets hungry.
I have made a few substitutions for my family’s taste. I added a can of corn (Drained) instead of beans and added a can of ro-tel tomatoes (mild & also drained) to the meat mixture.
It’s one of those basic recipes you can modify – make it your own. If your family loves Mexican food – they will LOVE this! :)
We love how customizable this recipe is too! Glad your family loves it as much as we do Cherie!
I am going to try to start making some new recipes and your site has lots of delicious sounding recipes!
I hope you find many recipes to try and love Linda!
Loved this and gets better the next day. Added green pepper, red pepper, black beans and some hatch chiles. Used fresh corn tortillas from local Hispanic grocery. Made taco seasoning as recommended. Really great!
Sounds delicious Nancy!
Hi! Thank you for sharing the recipe! I’m bored with my go-to meals and am looking for new ideas. This one will definitely be something I try this weekend. Should I remove the grease from the beef before adding the beans, etc? Or should I keep the grease?
Thank you!
Yes, I would suggest draining any grease.
Thank you!
Loved the sound of this recipe. Mouthwatering!!! Thanks.
Thanks Patricia!
Do you have the caloric content for this dish?
Recipe has been updated Shannon. Enjoy! It’s so good!
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!
yeah i used flour tortillas that turned to mush. will try frying next time. Flavor was great!
If you try reducing your enchilada sauce or frying the tortillas before layering, let us know how it goes Susan!
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!