This beef enchilada casserole is a comforting, oven-baked dish made with layers of seasoned ground beef, soft flour tortillas, hearty beans, rich enchilada sauce, and plenty of melted cheese. It delivers all the bold flavors of classic enchiladas in an easy-to-assemble casserole that’s perfect for family dinners or gatherings.
Why You’ll Love This Recipe
This recipe is simple to prepare and doesn’t require rolling individual enchiladas. It’s filling, flavorful, and customizable to suit your taste. The layers bake together beautifully, creating a tender, cheesy, and satisfying meal that reheats well and feeds a crowd with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large flour tortillas
2 pounds ground beef
1 large onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups red enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1/4 cup chopped fresh cilantro
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Season the beef with cumin, chili powder, paprika, salt, and black pepper. Stir well, then add the black beans and pinto beans. Pour in 1 cup of the enchilada sauce and simmer for 3 to 5 minutes.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place two tortillas over the sauce, tearing them as needed to cover the surface.
Spoon one-third of the beef mixture over the tortillas, then sprinkle with one-third of the cheddar and mozzarella cheeses. Repeat the layers two more times, finishing with cheese on top. Pour the remaining enchilada sauce evenly over the final layer.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 10 minutes before slicing. Garnish with chopped cilantro before serving.
You can substitute ground chicken or ground turkey for a lighter version. Add sliced bell peppers or corn to the beef mixture for extra texture. For a spicier casserole, include chopped jalapeños or use a hot enchilada sauce. Whole wheat tortillas can be used for a slightly heartier base.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave until heated through, or reheat the entire dish covered in the oven at 350°F (175°C) for about 20 minutes. This casserole can also be frozen for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance and refrigerate it before baking.
Can I freeze this dish before baking?
Yes, assemble the casserole, wrap it tightly, and freeze. Thaw overnight in the refrigerator before baking.
What type of enchilada sauce works best?
Red enchilada sauce provides a rich, classic flavor, but mild or spicy versions both work well.
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, though they may create a slightly firmer texture.
How do I prevent the casserole from becoming soggy?
Avoid overloading with sauce and allow the casserole to rest before slicing.
Can I add vegetables to this recipe?
Yes, vegetables like bell peppers, zucchini, or corn can be added to the beef mixture.
Is this recipe spicy?
It is mildly spiced, but you can adjust the heat by choosing a spicier enchilada sauce.
What cheese melts best for this casserole?
Cheddar and mozzarella melt well, but a Mexican-style blend also works nicely.
Can I cook this in a smaller dish?
Yes, but the layers will be thicker and may require additional baking time.
What can I serve with beef enchilada casserole?
It pairs well with rice, a fresh salad, or steamed vegetables.
Conclusion
This beef enchilada casserole is a hearty, crowd-pleasing meal that brings together bold spices, tender beef, and melty cheese in every bite. Easy to prepare and perfect for leftovers, it’s a dependable recipe you’ll want to make again and again.
This beef enchilada casserole is a layered, oven-baked dish combining seasoned ground beef, beans, tortillas, enchilada sauce, and melted cheese for a hearty and flavorful meal.
Ingredients
6 large flour tortillas
2 pounds ground beef
1 large onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups red enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Season the beef with cumin, chili powder, paprika, salt, and black pepper. Stir well, then add black beans and pinto beans. Pour in 1 cup of enchilada sauce and simmer for 3 to 5 minutes.
Spread a thin layer of enchilada sauce on the bottom of the baking dish. Place two tortillas over the sauce, tearing as needed to cover the surface.
Spoon one-third of the beef mixture over the tortillas and sprinkle with one-third of the cheddar and mozzarella cheese. Repeat layers two more times, finishing with cheese on top.
Pour remaining enchilada sauce evenly over the top layer.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly.
Let rest for 10 minutes before slicing. Garnish with chopped cilantro and serve.
Notes
Substitute ground turkey or chicken for a lighter version.
For a spicier dish, use hot enchilada sauce or add chopped jalapeños.
Add vegetables like bell peppers, corn, or zucchini to the beef mixture for more texture.
Use whole wheat or corn tortillas as a variation.
Let the casserole rest before slicing to avoid sogginess.
