Beef Enchilada Casserole
If rolling enchiladas keeps you from putting them on the menu often, this Beef Enchilada Casserole is going to change the game! It has all the flavors of classic beef enchiladas (seasoned ground beef! red enchilada sauce! black beans!), layered into one easy-cheesy satisfying dinner.
Beef enchilada casserole skips the fuss but doubles down on flavor!
I love enchiladas, but let’s be honest: if you’re making them the authentic way with corn tortillas, they can become a project. You either have to heat the tortillas first or if you don’t, they tear and you have a sad pan of broken enchiladas.
Basically, they take a level of hands-on work that I can’t always pull off on a weeknight. But this beef enchilada casserole gives us the best parts of Ground Beef Enchiladas without all the assembly work.
Instead of rolling, you dip the tortillas in sauce and layer them right into the baking dish. EASY. Then you layer in the fillings. CHEESY. And just like regular enchiladas, this casserole is made for toppings. Don’t forget the avocado, cilantro, and a generous dollop of Greek yogurt or sour cream!
With 6 to 8 servings, this one’s a great choice for family dinners and potlucks.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Extra-Virgin Olive Oil. Or another oil you like to cook with.
- Yellow Onion. Chop it into small, evenly-sized pieces so it distributes evenly throughout the filling.
- Bell Peppers. A combination of green bell peppers, which are pleasantly sharp and grassy, and sweet red bell peppers.
- Lean Ground Beef. I used 90% lean ground beef, which has enough fat for flavor without leaving the casserole greasy.
- Seasonings. Instead of using taco seasoning, we flavor the beef with ground cumin, garlic powder, dried oregano, and kosher salt.
- Red Enchilada Sauce. You’ll need one 28-ounce can, or try my Homemade Red Enchilada Sauce.
- Black Beans. These add extra fiber and protein. If you prefer them, canned pinto beans would work too. (Or make a batch of these Crock Pot Pinto Beans.)
- Diced Green Chiles. These come in mild or spicy versions, so choose whichever you prefer.
- Corn Tortillas. Corn tortillas soften without getting mushy like flour tortillas.
- Colby Jack or Monterey Jack Cheese. These both melt smoothly, making them an awesome addition to this beef enchilada casserole. Pepper jack would also be delish for a little heat!
- Toppings. Sliced avocado, jalapeños, fresh cilantro, diced tomatoes, lime juice, and Greek yogurt or sour cream.
Step-By-Step Instructions
Prepare the Baking Dish. Place a rack in the center of your oven and preheat to 375 degrees F. Lightly coat a casserole dish with nonstick spray.
Cook the Vegetables (photo 1). Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and bell peppers. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
Brown the Beef (photo 2). Add the ground beef and seasonings. Cook for about 6 minutes, breaking the beef into small crumbles, until no pink remains.
Finish the Filling (photo 3). Stir in 1 cup of the enchilada sauce, the black beans, and the green chiles. Simmer for about 3 minutes, stirring occasionally, until the mixture thickens slightly. You want the filling saucy but fairly thick. Remove the skillet from the heat.
Prepare the Tortillas (photo 4). Pour the remaining sauce into a wide, shallow bowl. A pie plate works especially well. Spread 1/4 cup of the sauce across the bottom of the prepared baking dish. Working one tortilla at a time, use tongs to dip each tortilla into the sauce, turning to coat both sides. Let the excess drip off before placing it in the casserole dish.
Build the First Layer (photo 5). Arrange 4 sauce-coated tortillas in the baking dish, staggering them to cover as much of the bottom as possible. It’s fine if the tortillas overlap. Spread one-third of the beef mixture over the tortillas. Sprinkle with 1/2 cup of the shredded cheese.
Repeat the Layers (photo 6). Dip another 4 tortillas in the sauce and arrange them over the first layer. Try to offset their placement so they cover any gaps left by the tortillas underneath. Spread half of the remaining beef mixture over the tortillas, followed by another 1/2 cup cheese. For the final layer, dip and arrange the last 4 tortillas. Spread the remaining beef mixture over the top. Pour any remaining enchilada sauce over the casserole, then sprinkle with the remaining cheese.
Bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for 10 minutes, until the casserole is hot and bubbly and the cheese is completely melted.
Let It Rest. Remove the casserole from the oven and let it rest for at least 10 minutes before slicing so it can set a bit. Add your favorite toppings and ENJOY!
Erin’s Testing Notes
I tested this with both corn and flour tortillas. I prefer the corn because they melt into the filling and are soft and sliceable.
Flour tortillas are harder to slice and tend to turn gummy. That said, if your family loves flour, they can certainly work! Use the soft taco size.
Also: you REALLY need to grate your own cheese here for the smoothest melt. The grated blade on the food processor does it in seconds!
What to Serve with Beef Enchilada Casserole
- Rice. Cilantro Lime Rice is the perfect Tex-Mex side.
- Salad. Ben and I love this Mexican Street Corn Salad when we have enchiladas and tacos for dinner. It’s on frequent repeat in our house!
- Homemade Toppings. Go the extra mile and make your own Guacamole or Corn Salsa.
Beef Enchilada Casserole
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion chopped
- 1 medium green bell pepper cored and chopped
- 1 medium red bell pepper cored and chopped
- 1 pound lean ground beef I used 90%
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 1 (28-ounce can) red enchilada sauce, divided
- 1 (15-ounce can) reduced sodium black beans, rinsed and drained
- 1 (4-ounce can) diced green chiles
- 12 6-inch corn tortillas
- 8 ounces Colby Jack or Montery jack cheese grated (2 cups)
- Optional for serving: sliced jalapeño, sliced avocado, lime juice, diced tomato, plain Greek yogurt or sour cream, chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Coat a 9×13-inch casserole dish with baking spray.
- Heat the oil in a large, deep skillet over medium-high. Add the onion, green bell pepper, and red bell pepper. Sauté until the vegetables are starting to become tender, about 10 minutes.
- Add the beef, cumin, garlic powder, oregano, and salt. Cook, breaking the beef into small crumbles, until no pink remains, about 6 minutes.
- Stir in 1 cup of the enchilada sauce, black beans, and green chiles. Simmer and stir until thickened, about 3 minutes. Remove from the heat.
- Pour the remaining sauce into a wide shallow bowl (a pie plate works well). Spread ¼ cup of it into a thin layer across the bottom of the prepared dish.
- Working one at a time using tongs, dip 4 tortillas in the sauce, turning to coat both sides and letting the excess drip off. Arrange them in the dish, staggering them so most of the bottom of the dish is covered.
- Spread one-third of the beef mixture over the tortillas, then sprinkle with ½ cup cheese.
- Repeat: 4 dipped tortillas (try to offset the staggering with the layer below so the tortillas cover open gaps the first did not), half of the remaining beef, ½ cup cheese.
- For the final layer, dip and arrange the final 4 tortillas and spread with the remaining beef. Pour any remaining sauce over the top and sprinkle with the remaining 1 cup cheese. Cover the pan tightly with foil.
- Bake 25 minutes. Remove the foil and bake 10 minutes more, until hot and bubbly and the cheese is melted.
- Let rest at least 10 minutes to set up before slicing. Serve hot with toppings of choice.
Notes
- TO STORE: Refrigerate leftover beef enchilada casserole in an airtight container for up to 4 days.
- TO REHEAT: Warm individual servings in the microwave or reheat covered in a 350°F oven until hot.
- TO FREEZE: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
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