Beef Enchilada Casserole

Love enchiladas but want something easier? This beef enchilada casserole is all the flavor in one big, cozy dish!

You get layers of tortillas, seasoned beef, cheesy sauce, and melty goodness. Every scoop is bold, saucy, and super filling.

Perfect for family dinners, potlucks, or busy nights. Easy to make. So good to eat.

Grab a baking dish and let’s layer it up—enchilada casserole magic is just minutes away!

Why You’ll Love This Recipe

• Crowd Favorite: Hearty layers of beef, beans, tortillas, and cheese make it a satisfying meal for families and gatherings.
• Customizable: You can easily adjust the spice level or swap ingredients depending on what you have on hand.
• Make-Ahead Friendly: Assemble the casserole a day in advance and simply bake when ready.
• Balanced Flavors: The homemade enchilada sauce blends smoky, savory, and slightly tangy notes for perfect bite after bite.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: ~55 minutes

Servings:
Serves about 6–8 people as a main dish. Great for leftovers too.

Difficulty:
Easy enough for beginners but still fun and rewarding for experienced cooks.

Required Kitchen Tools

• Large Skillet
• Medium Saucepan
• 9×13-inch Baking Dish
• Spatula or Wooden Spoon
• Sharp Knife and Cutting Board
• Measuring Cups and Spoons
• Foil (for covering while baking)

Ingredients for Beef Enchilada Casserole

Here’s what you’ll need to bring this flavorful, satisfying dish together (exact amounts are listed in the recipe card below):

For the Enchilada Sauce:

• Olive Oil
• 1 small Yellow Onion, diced
• ½ teaspoon Kosher Salt
• 1 ½ teaspoons Ground Cumin
• 2 teaspoons Chili Powder
• 1 tablespoon All-Purpose Flour
• 15 ounces Tomato Sauce
• 1 cup Chicken Stock
• 2 cloves Garlic, minced

For the Casserole:

• 1 pound Ground Beef (or substitute Chicken if preferred)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 small Yellow Onion, diced
• 4.5 ounces Diced Green Chiles
• 15 ounces Black Beans, drained and rinsed
• 12 Corn Tortillas (6-inch size)
• 3 cups Shredded Colby Jack Cheese

Variations for Beef Enchilada Casserole

• Swap the Protein: Use shredded rotisserie chicken or even cooked lentils for a meatless version.
• Add Veggies: Mix in sautéed spinach, mushrooms, or bell peppers for extra nutrition.
• Go Spicy: Add a few dashes of hot sauce to the enchilada sauce or include sliced jalapeños in the layers.
• Different Cheese: Try pepper jack or a Mexican cheese blend for a different flavor profile.
• Make It Gluten-Free: Use certified gluten-free tortillas and double-check that your tomato sauce is gluten-free.

How to Make Beef Enchilada Casserole: Step-by-Step Instructions

1. Make the Enchilada Sauce

• In a medium saucepan, heat olive oil over medium heat.
• Add the diced onion and kosher salt. Sauté for about 5 minutes until the onion softens and turns translucent.
• Stir in cumin, chili powder, and flour. Cook for about 1 minute to toast the spices and remove the raw flour taste.
• Slowly whisk in the tomato sauce and chicken stock. Add the minced garlic.
• Bring the sauce to a simmer. Cook for 5–7 minutes, stirring occasionally, until thickened slightly. Set aside.

2. Cook the Beef Mixture

• In a large skillet over medium heat, add the ground beef. Break it apart with a spatula.
• Cook for 5–7 minutes until browned. Drain off any excess grease.
• Add diced onion, diced green chiles, salt, and black pepper to the beef. Stir and cook another 3–4 minutes until the onion softens.
• Remove from heat. Stir in the drained black beans.

3. Assemble the Casserole

• Preheat your oven to 375°F (190°C).
• Spread about ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
• Layer 4 corn tortillas over the sauce, slightly overlapping.
• Spoon half of the beef and bean mixture over the tortillas.
• Sprinkle 1 cup of shredded cheese over the beef.
• Repeat the layers: sauce, tortillas, remaining beef mixture, and another cup of cheese.
• Finish with a final layer of tortillas, the rest of the sauce, and the last cup of cheese.

4. Bake

• Cover the casserole with foil.
• Bake for 20 minutes, covered.
• Remove the foil and bake an additional 10 minutes, until the cheese is fully melted and bubbly.

5. Cool and Serve

• Let the casserole cool for about 5 minutes before slicing. This helps it hold together better when serving.

How to Serve Beef Enchilada Casserole

This dish is rich, cheesy, and full of flavor. Here are some ways I love to plate it:

• With Fresh Toppings: Add diced avocado, chopped cilantro, a squeeze of lime juice, sour cream, or sliced jalapeños.
• With a Side Salad: A simple green salad with vinaigrette balances the richness perfectly.
• With Rice: Spanish rice or cilantro-lime rice make great sidekicks.

Storing Beef Enchilada Casserole

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Wrap the unbaked assembled casserole tightly and freeze for up to 2 months. Bake from frozen at 375°F, covered, for 50–60 minutes (removing the foil for the last 10 minutes).
• Reheating: Warm slices in the microwave until hot throughout, or reheat in a 350°F oven covered with foil.

Tips and Tricks for Success

• Warm the Tortillas: Quickly warming the tortillas in a skillet or microwave makes them more flexible and prevents tearing during assembly.
• Drain the Beef Well: Excess grease can make the casserole soggy. Always drain after browning.
• Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent melting smoothly. Freshly shredded melts better and tastes richer.
• Let It Rest: After baking, let the casserole sit for 5 minutes. This helps it firm up and slice nicely.
• Taste the Sauce: Before assembling, taste the enchilada sauce. Adjust salt or spice if needed.

Nutrition Information

Nutrient	Amount Per Serving (Approximate)
Calories	410 kcal
Protein	23g
Fat	24g
Saturated Fat	11g
Carbohydrates	26g
Fiber	6g
Sugar	4g
Sodium	780mg

Nutrition values are estimates and can vary based on ingredient brands and substitutions.

Beef Enchilada Casserole FAQs

Can I make this ahead of time?

Yes! Assemble the casserole up to a day ahead. Cover and refrigerate. Bake when ready, adding about 10 extra minutes to the baking time if it’s cold from the fridge.

Can I freeze leftovers?

Absolutely. Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How spicy is this recipe?

It’s mild to medium spicy. You can adjust the heat by adding more chili powder, hot sauce, or fresh jalapeños.

Conclusion

Beef Enchilada Casserole is one of those no-fuss, feel-good meals that always hits the spot. Whether you’re feeding a hungry family, prepping meals for the week, or just craving something cozy, this casserole delivers rich, layered flavor with minimal effort. It’s definitely one of those recipes that becomes a regular in your dinner rotation.