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Beef enchilada casserole cut into 12 pieces, avocado, lime, and lettuce on table.
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4.98 from 42 votes

Beef Enchilada Casserole

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 mins
Cook Time35 mins
Total Time55 mins
Course: dinner
Cuisine: Mexican
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 frozen whole kernel corn
  • 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 cheese, (I recommend the Mexican blend)
  • 1 Tablespoon chili powder
  • 1.5 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
  • 2.5 teaspoons chili powder
  • ½ teaspoon basil, dried
  • teaspoon black pepper
  • teaspoon salt
  • ¼ teaspoon cumin, ground
  • 1 teaspoon parsley, dried
  • ¼ cup salsa
  • 6 ounce tomato sauce
  • 1.5 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 5 minutes before cutting into 8-12 pieces.
  • Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.

Gluten Free Red Enchilada Sauce

  • Heat oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 min. 
  • Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. 
  • Bring to a boil, reduce heat to a low simmer for 15 to 20 min.

Video

Notes

  • How will casserole keep in the refrigerator? This casserole will keep in the refrigerator for 3-4 days. Just cover it with aluminum foil.
  • Can you freeze beef enchilada casserole? Yes, you can freeze it before you cook it or after.
    • To freeze the casserole before cooking, make sure you are using a freezer safe container. Ground the beef, add the layers and top with cheese. Cover with aluminum foil or lid and place in the freezer.
    • You can also freeze individual pieces after the casserole is cooked. Just place each piece in a freezer safe container and cover.
  • Reheat Instructions:
    • To defrost the entire frozen casserole, you can either place the frozen dish on the counter and allow to thaw for 45 minutes or you can place the frozen dish in the refrigerator to defrost overnight. From there, bake at 350 for 45 to 60 minutes until the center is hot and the edges are bubbly.
    • To reheat individual pieces, you can reheat in the microwave or the oven.

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