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!

beef enchilada casserole on spoon

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.

beef enchilada casserole in a white casserole dish

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.

Beef Enchilada casserole with a spoon

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

beef enchilada casserole on spoon
4.9 from 165 votes↑ Click stars to rate now!
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Beef Enchilada Casserole

This beef enchilada casserole is layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection.
Prep Time 25 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 1 hour
Servings 6 servings
Author Sara Welch


9"x9" or 2 QT Baking Dish


  • 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


  • 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.
4.9 from 165 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 567 | Carbohydrates: 46g | Protein: 37g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 1617mg | Potassium: 701mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1430IU | Vitamin C: 8.7mg | Calcium: 442mg | Iron: 5.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine Mexican

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About the author

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.
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Recipe Rating


  1. I used 2 lbs of beef, 3 packets of spicy taco seasoning, 1 cup of diced onion, 1 can of corn, drained, 1 can of Kuners chili beans in sauce and 1 TBSP of minced garlic. It was an absolute hit! So good! ☺️

  2. We all liked this. Added sweet red pepper, and half of a jalapeño pepper, and some zucchini and yellow squash that I wanted to use up. Added some ground Chipotle powder because we like spicy Mexican food. Will make this again5 stars

  3. I used ground turkey and added a can of diced green chiles but otherwise followed the recipe and my family loved it! This is definitely a keeper. Thanks!5 stars

    1. Yes it can be premade and frozen. Make sure to defrost it in the refrigerator overnight before reheating.

  4. I made this once and can’t wait to make it again… like today! I used the corn tortillas, added fresh corn kernels, can of black beans and substituted 1can of vegetarian refried beans along with 1# ground beef, cut red pepper, green onions, & cilantro. Yum.

  5. This turned out really good. I added a can of creamed corn, because I was out of regular corn. My picky husband said it was a keeper.5 stars

    1. Hi Angela, taco sauce can be substituted for enchilada if you don’t care for enchilada sauce!

  6. Very easy to put together and ingredients that we usually have around the house which is always a win. Whole family loved it.5 stars

  7. Tried it wit flour tortillas and pinto beans. Fed 50. Was great. So easy to make a large quanity. Made small dish with corn tortillas and black beans for gluten free. Husband loved it. Will serve often. Thanks5 stars

  8. This was very good! I used black beans and corn tortillas, and topped with pico de gallo – I will make this again. Half of us topped with sour cream as well.4 stars

  9. Have made this twice now and ach time is delicious!! I do add black olives if I have them and serve with sour cream and tomatoes5 stars

    1. Hi Maria, since the tortillas aren’t rolled we don’t bother heating them before adding them to the casserole.

  10. Delicious and easy! My husband said mid-bite “I can tell already that this is going to be one of our regular weekday go-tos!”

    You’re right that it’s a great base to play with too! We took a reviewer’s recommendation and added black beans, a can of rotel, most of a can of corn, and chopped onions (1/4 to 1/2) in the meat mixture as well.5 stars

  11. I made this last night and it was a HUGE hit with everyone in the family! Thank you so much for sharing! It will definitely become one of our regular meals. OH and it is SUPER EASY…. huge plus!!!