Published: by Amanda Mason · 150 Comments
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This Beef Enchilada Casserole is super easy to make and deliciously tasty. You’ll love the Mexican flavors of the creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a flavorful enchilada sauce and baked to a bubbly perfection!
Tex mex recipes are just the best! And this beef enchilada recipe is one of my favorites because it's so easy to make. And I just love casseroles, like this cheesy ham and potato casserole, slow cooker cabbage roll casserole and this southern chicken and rice casserole.
If you love homemade enchiladas, then you'll love this casserole. Just like this authentic Mexican chicken casserole, this recipe is full of flavor, easy to make, and it makes for a perfect dinner the whole family will love. Casseroles are the perfect comfort food. And this Mexican cuisine is beyond delicious!
Enchiladas are delicious, but taste even more amazing in a casserole form. Enchilada casserole takes all of the wonderful authentic Mexican spices and simplifies the process by layering all the ingredients in a casserole dish rather than rolling them in a flour tortilla.
This beef enchilada casserole recipe contains layer upon layer of soft corn tortillas spread with creamy refried beans topped with ground beef, corn, and black beans. We then top off this casserole with shredded cheese and then bake it in a delicious red enchilada sauce.
Jump to:
- ℹ️ Why This Recipe Works
- 🛒 Ingredients You'll Need
- 📋 Variations
- 🔪 HOW TO MAKE BEEF ENCHILADA CASSEROLE
- How To Freeze and Reheat
- 🙋 Recipe FAQS
- 💭 Expert Tips
- 🍽️ More Mexican Inspired Recipes
- Beef Enchilada Casserole Recipe
ℹ️ Why This Recipe Works
1. This is a one pan stand alone dinner, but tastes amazing paired with this quick and easy Instant Pot Mexican rice recipe, this flavorful Mexican corn dish, and these hearty crock pot pinto beans!
2. This beef enchilada recipe is a pantry recipe, which means you probably already have the ingredients you need to make this.
3. You can prepare it ahead of time and cook it later.
4. This beef enchilada casserole can also be made into a freezer meal!
🛒 Ingredients You'll Need
- Beef - ground beef works best.
- Corn Tortillas - use the small (8-inch) soft corn shells for best results. They won't get soggy and they hold up well with each layer of ingredients.
- Enchilada Sauce - the homemade version is in the recipe card below. Or, you can use a store bought canned version.
- Corn - a thawed bag of frozen corn or canned corn works well and adds a sweet and slightly crunchy texture to the casserole.
- Refried Beans - use a canned version for an easy spread on top of the tortillas to add an extra depth of flavor to each layer.
- Black Beans - used in the filling and adds extra texture, flavor, and added protein.
- Diced Tomatoes - use canned tomatoes instead of fresh to add additional texture and flavor.
- Shredded Cheese - freshly grated from a block of Colby Jack cheese tastes best, but a bag of pre-shredded works, as well.
- Seasonings - chili powder, cumin, garlic powder, and salt provide the authentic Mexican flavor in every bite.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Both corn and flour tortillas work well in this casserole recipe.
- Choose a higher fat ground beef like 85%. It provides more flavor and moisture. To keep this dish lean, use 92% or 96% ground beef.
- To make a vegetarian version, leave out the ground beef or use a meat substitution.
- Try substituting ground turkey, chicken, or pork for ground beef.
- If using a canned version for the enchilada sauce, Old El Paso is the best flavor wise.
- Fresh uncooked corn cut off the cob and frozen corn can both be used instead of canned corn.
- If using a bag of pre-shredded cheese, the Mexican cheese blend works well. To maximize the flavor, use at least 2 different kinds of cheese, such as mozzarella and mild cheddar or pepper jack and Colby jack.
- To add some spice, add in a can of hot green chilis or freshly chopped jalapeño and seeds.
🔪 HOW TO MAKE BEEF ENCHILADA CASSEROLE
Step 1: Start by preheating the oven to 350°F. In a large skillet, brown the ground beef until it is no longer pink.
Step 2: Prepare the enchilada sauce. You can make your own enchilada sauce recipe (ingredients and directions are in the recipe card below) or you can use enchilada sauce in a can. Pour half of the enchilada sauce into a baking dish.
Step 3: Using a large bowl, combine the remaining enchilada sauce, corn, black beans, ground beef, can of undrained tomatoes, salt, cumin, chili powder, and garlic powder. With a large spoon, stir until well combined.
Step 4: Using a dull knife, evenly spread half a can of refried beans onto 6 soft corn tortillas.
Step 5: Place the tortillas on top of the enchilada sauce. It's fine if they overlap.
Step 6: Add the enchilada sauce to the mixture. To do this, evenly layer the enchilada beef mixture on top of the corn tortillas topped with refried beans. Then, add 1 cup of shredded cheese.
Step 7: Repeat the layers. Add on 6 more soft corn tortillas layered with the rest of the refried beans. Then, layer on the rest of the beef mixture.
Step 8: To finish off the layers, top the beef enchilada casserole with the rest of the shredded cheese.
Step 9: With this beef enchilada casserole, you're not going to cover it with aluminum foil before baking. Instead, place the uncovered casserole dish in the oven and bake for 35 minutes.
Step 10: Once done, remove from the oven and let the dish cool for 10 minutes before cutting it into slices.
Use a spatula and pile a piece onto a plate. You are going to LOVE every bite of this beef enchilada recipe!
How To Freeze and Reheat
You can freeze this beef enchilada casserole either before you cook it or after.
- To freeze the casserole before cooking, brown the meat, add the layers, and top with cheese. Make sure to use a freezer safe container for casseroles. Cover and place in the freezer for up to 3 months. To thaw, place the frozen casserole in the refrigerator overnight and then bake as instructed.
- You can also freeze the baked casserole. To defrost the entire frozen casserole, place the frozen dish in the refrigerator and allow it to thaw overnight. From there, bake at 350°F for 30 minutes, or until the center is hot and the edges are bubbly.
- To reheat individual pieces, you can reheat in the microwave or the oven.
- You can also freeze individual pieces after the casserole is cooked. To do this, place each piece in a freezer safe container, cover, and freeze. To thaw, place in the refrigerator overnight and reheat in the microwave.
🙋 Recipe FAQS
Can I use flour tortillas instead of corn tortillas?
Yes! The 8-inch flour tortillas hold up well in this recipe and also taste just as good as corn tortillas.
The recipe calls for red enchilada sauce, but can I substitute a green enchilada sauce?
Yes! I've made this dish with both a mild and hot green enchilada sauce and it turned out just as delicious as using red enchilada sauce!
Can I use pinto beans instead of black beans?
Yes, absolutely!
💭 Expert Tips
- Toppings: Try topping it with fresh diced tomatoes, black olives, sour cream, green chiles, fresh cilantro, sliced avocado, or my homemade recipe for guacamole!
- Let it rest: After baking, let the casserole cool for at least 10 minutes before serving to allow the flavors to meld together.
- Storage: Keep the casserole in the refrigerator for 3-4 days. You can place the dish directly in the refrigerator covered with aluminum foil or place it in a large plastic container with an airtight lid.
🍽️ More Mexican Inspired Recipes
- Elote Corn (Mexican Street Corn)
- Grilled Flank Steak Recipe
- Fajita Stuffed Grilled Flank Steak
- Best Chicken Enchiladas Recipe
If you tried thisMexican enchilada casserole or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
📧 Don't forget tosubscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!
Beef Enchilada Casserole Recipe
This Beef Enchilada Casserole is super easy to make and deliciously tasty. You’ll love the Mexican flavors of creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a flavorful enchilada sauce and baked to a bubbly perfection!
4.94 from 142 votes
Print Pin Rate
Course: dinner
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 people
Calories: 379kcal
Author: Amanda Mason
Ingredients
Enchilada Ingredients
- 1 lb ground beef
- 1 10 ounce can red enchilada sauce, (or make the homemade enchilada sauce. Recipe is below.)
- 1 12 ounce package canned corn, drained
- 1 16 ounce can refried beans
- 12 soft corn tortillas, street taco size/individual taco size.
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce petite diced tomatoes, undrained
- 3 cups shredded Mexican blend cheese,
- 1 Tablespoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¾ teaspoon salt
Homemade Red Enchilada Sauce
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon oregano, dried
- 2½ teaspoons chili powder
- ½ teaspoon basil, dried
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ teaspoon cumin, ground
- 1 teaspoon parsley, dried
- ¼ cup salsa
- 6 ounce tomato sauce
- 1 ½ cup water
Instructions
Beef Enchilada Casserole Directions
Preheat the oven to 350F. Cook ground beef until brown and no longer pink.
Spread half of the enchilada sauce in the bottom of the dish.
Cook the corn in microwave according to package directions.
Spread half of refried beans on 6 corn tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit.
Stir together remaining enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes in a large bowl.
Spread half of beef enchilada mixture over the corn tortillas that are layered in the dish. Then layer with 1 cup of cheese.
Repeat layering – take 6 more corn tortillas and spread with the rest of the refried beans and place as another layer in your 13X9 baking dish.Then layer with the enchilada mixture and remaining shredded cheese.
Bake uncovered for 35 minutes or until hot. The center should be hot and the casserole should be bubbly around edges. Let stand 10 minutes before cutting into 8-12 pieces.
Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.
Homemade Red Enchilada Sauce
Heat oil in a large saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1 to 2 min.
Add ½ teaspoon of oregano, 2½ teaspoons of chili powder, ½ teaspoon basil, ⅛ teaspoon ground black pepper, ⅛ teaspoon of salt, ¼ teaspoon cumin, 1 teaspoon parsley, ¼ cup of salsa, and 6 ounces of tomato sauce. Mix together and then stir in 1½ cups of water.
Bring to a boil, reduce heat to a low simmer for 15 to 20 min.
Video
Notes
- Substitutions:
- Use a bag of frozen corn that has been thawed or fresh corn from the cob.
- Use a store bought can of red enchilada sauce if you don't want to make a homemade version.
- A block of fresh grated cheese works best. If using a bag of pre-shredded cheese, the Mexican cheese blend works well. If grating your own cheese, use at least 2 different kinds of cheese, such as mozzarella and mild cheddar or pepper jack and Colby jack.
- Toppings: Try topping it with fresh diced tomatoes, black olives, sour cream, green chiles, fresh cilantro, or sliced avocado.
- Let it rest: After baking, let the casserole cool for at least 10 minutes before serving to allow the flavors to meld together.
- Storage: Keep the casserole in the refrigerator for 3-4 days. You can place the dish directly in the refrigerator covered with aluminum foil or place it in a large plastic container with an airtight lid.
- Freeze and Reheat:
- To freeze the casserole before cooking, brown the meat, add the layers, and top with cheese. Make sure to use a freezer safe container for casseroles. Cover and place in the freezer for up to 3 months. To thaw, place the frozen casserole in the refrigerator overnight and then bake as instructed.
- You can also freeze the baked casserole. To defrost the entire frozen casserole, place the frozen dish in the refrigerator and allow it to thaw overnight. From there, bake at 350°F for 30 minutes, or until the center is hot and the edges are bubbly.
- To reheat individual pieces, you can reheat in the microwave or the oven.
- You can also freeze individual pieces after the casserole is cooked. To do this, place each piece in a freezer safe container, cover, and freeze. To thaw, place in the refrigerator overnight and reheat in the microwave.
- You can also freeze individual pieces after the casserole is cooked. To do this, place each piece in a freezer safe container, cover, and freeze. To thaw, place in the refrigerator overnight and reheat in the microwave.
Nutrition
Calories: 379kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg
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About Amanda Mason
Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.
Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.
Reader Interactions
Comments
Barbara
Make this casserole with a few different changes. I am not physically able to get out and shop.but it was good. My husband liked it.
Reply
Amanda Mason
I'm glad it turned out great for you! This recipe is excellent regardless of the variations you make. It's pretty much failproof!
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