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Beef enchilada casserole cut into 12 pieces, avocado, lime, and lettuce on table.
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4.94 from 145 votes

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: dinner
Cuisine: Mexican
Servings: 8 people
Calories: 379kcal
Author: Amanda Mason

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:
      • 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.

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