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!
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Better Than The Rest - Here's Why
✅ Stand Out Flavor - The flavor is hands down...out-of-this-world delicious! This is one of my most popular recipes on Pinterest with thousands of rave reviews on how easy it is to make and how tasty it is!
✅ You Can Make It Ahead Of Time: You can prepare it ahead of time and cook it later. And...it's a great freezer meal!
✅ Pantry Recipe: You probably have the majority, if not all the ingredients you need to make this in your kitchen!
Beef Enchilada Casserole: What To Know & Recipe Highlights
Ingredients Overview: This recipe contains layer upon layer of soft corn tortillas spread with creamy refried beans topped with ground beef, corn, and black beans. I then top off this casserole with shredded cheese and then bake it in a delicious red enchilada sauce.
Spice It Up: To add some heat, add in a can of hot green chilis or freshly chopped jalapeño and seeds.
Leftovers & 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.
Toppings: Try topping it with fresh diced tomatoes, black olives, sour cream, green chiles, fresh cilantro, sliced avocado, or my homemade recipe for guacamole!
"This was definitely a hit. Delicious!"
- Pinterest follower "T"
🛒 Ingredients You'll Need
- Beef - ground beef works best. For more flavor, use 80/20. If you prefer a leaner option, go with 93/7 or 96/4. You can also substitute ground turkey, chicken, or pork. Or, use a meat substitution if you are vegan or vegetarian.
- 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. Flour tortillas also work well.
- Enchilada Sauce - the homemade version is in the recipe card below. And it's ridiculously tasty. If you don't have time to make the homemade version, you can use a store bought canned or jarred version.
- Corn - a thawed bag of frozen corn or canned corn works well and adds a sweet and slightly crunchy texture to the casserole. You can also use fresh corn on the cob.
- Refried Beans - use the 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. Or, if you don't have time to shred the cheese, use a bag of pre-shredded cheese. I've had a good experience with the Mexican cheese blend. To maximize the flavor, use at least 2 different kinds of cheese, such as mozzarella and mild cheddar or pepper jack and Colby jack.
- 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!
🔪 Here's How To Make It
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. To finish off the layers, top the beef enchilada casserole with the rest of the shredded cheese.
Step 8: 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. Once done, remove from the oven and let the dish cool for 10 minutes before cutting it into slices.
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Once it's cooled and you're ready to eat, use a spatula and pile a piece onto a plate. You are going to LOVE every bite of this beef enchilada recipe!
🙋🏼♀️ Here's The Questions I Get Asked About This Recipe
No matter if you use corn or flour tortillas, they won’t get soggy—even if you prep the dish ahead of time and cook it later.
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!
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.
🍚 What To Serve It With
🍽️ More Mexican Inspired Recipes
If you tried this beef enchilada casserole leave me a comment and a 5 star rating ⭐⭐⭐⭐⭐ and let me know how it turned out!
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Beef Enchilada Casserole Recipe
Equipment
- 9x13 baking dish
- large skillet
- mixing bowls
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
- ¾ 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:
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- 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.
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- 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.
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- 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.
-
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Bethany
My husband always eats what I make, but he's fairly picky and I've made a lot of different enchiladas / enchilada casseroles over the years, but this one got an A+ from him! He said "this is a good recipe!" High praise! My son loved it too. Definitely a keeper! Love the enchilada sauce recipe. It's the first enchilada sauce recipe I've ever made that didn't include a thickener like flour or cornstarch, but it was perfect!
Amanda Mason
Oh yeah I'm SOOOO excited to hear that it was such a BIG success!!! And yes, that enchilada sauce is a hit for sure! SO glad you all loved it!! Let me know what other recipes of mine you try!!
Allan
Going to fix this for Easter. Need a second pan. Any tips for changing it to green chili chicken?
Amanda Mason
It's delicious! You will love it! For a second pan for green chili chicken...try this:
1. Chicken: Cook 2 cups of cooked, shredded chicken. Rotisserie chicken is a great option here.
2. Green Chiles: Incorporate a 4-ounce can of diced green chiles to add green chili flavor.
3. Green Enchilada Sauce: Use a 15 ounces of green chile enchilada sauce.
4. Sour Cream: Add 1/3 cup of sour cream
5. Cheese: Add 2 cups of shredded cheddar or Monterey Jack cheese for a rich, melty layer.
6. Use 12 corn tortillas as the base for layering the casserole.
How To Make It: Combine the shredded chicken with sour cream, diced green chiles, and 1/4 of the shredded cheese. Season with salt and pepper to taste.
In a greased baking dish, alternate layers of tortillas, the chicken mixture, enchilada sauce, and another 1/4 cheese. Repeat the layers, ending with cheese on top.
Cover the dish with foil and bake in a preheated oven at 350°F for about 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Let me know how it turns out!
Jennifer Nixon-Edwards
This so delicious! Definitely a keeper recipe...
Amanda Mason
I am so happy to hear you loved it! It's a reader favorite!! Let me know what other recipes of mine you try! I can't wait to hear!
Larry
Will the tortillas become soggy if I prepare the dish a few hours before cooking if I place the assembled dish in the fridge?
Amanda Mason
They shouldn't. I've never experienced sogginess in the tortillas when I've pre-made this.
JB
I love this recipe so much! My family enjoys it and it’s such yummy comfort and cold weather food!
Amanda Mason
Hi JB!! I am so glad you and your family love it so much! This makes my day!! Let me know what other recipes of mine you try!!
Susan K
This casserole was to be made by me and given to a friend through a meal train. Sadly, my back issues were horrible and my friend said I didn't need to make it as they had enough leftovers. I already had the ingredients so I made it a few days later for us. Really liked it and I know my friend's family would have also. Next time I make this, I will add a few more tortillas and cut slightly back on the spice level. Thank you!
Amanda Mason
I'm glad you loved it, Susan! And I hope your back is better soon!!
Liri
Was wonderful!! Added green chilis and we all loved it
Amanda Mason
So glad you loved it and great addition with the green chilis!!
Vicki
I'm not fond of black beans, is there any other of beans I could use in its place because I definitely want to make this? Thank you.
Amanda Mason
You can use pinto beans....or skip the black beans completely.
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.
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!