Beef Enchilada Casserole Recipe | Easy Layered Family Dinner
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This easy beef enchilada casserole recipe is this week’s weeknight dinner solution! It has all the flavors of classic enchiladas without all the rolling work. It’s hearty, cheesy, comfort food that uses pantry-friendly ingredients and is ready in under an hour. It’s dependable, satisfying, and practical for busy family nights.
Why You’ll Love This Beef Enchilada Casserole
• No rolling tortillas
• Simple pantry ingredients
• Perfect for busy weeknights
• Great for meal prep and leftovers
• Adjustable spice level
• Freezer-friendly
What Is Beef Enchilada Casserole?
It’s a layered Tex-Mex-style casserole dinner. It’s built like a Mexican-inspired lasagna and uses tortillas instead of pasta. It gives you traditional enchilada flavor with super-easy assembly.
What You’ll Need To Make Beef Enchilada Casserole
- Ground beef – You can also use ground turkey if you prefer that to beef. Either will work well here.
- Taco seasoning
- Water
- Black beans
- Corn
- Diced tomatoes
- Jalapeños
- Corn tortillas
- Red enchilada sauce
- Mild cheddar
- Pepper jack
Optional Toppings
- Lime
- Sour cream – or plain Greek yogurt
- Avocado
- Cilantro
How To Make Beef Enchilada Casserole
Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
Collect and measure all ingredients as indicated.
Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks, until browned, about 7–10 minutes. Drain excess grease.
Stir in the taco seasoning and water until well combined.
Add 1½ cans of enchilada sauce along with the diced tomatoes, black beans, corn, and jalapeños. Stir to combine, reduce the heat to medium, and bring to a simmer. Let simmer for 5 minutes.
Pour the remaining enchilada sauce into the bottom of the casserole dish, then layer 6 tortillas over the top (they should overlap).
Spread ⅔ of the beef mixture over the tortillas and sprinkle with half of the cheddar and pepper jack cheeses.
Add another layer of 6 tortillas, followed by the remaining filling and remaining cheese.
Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Add your favorite toppings and enjoy!
Recipe Tips
- Always drain beans and corn well to prevent excess liquid in the pan.
- Do not oversaturate tortillas with sauce.
- Use freshly shredded cheese for better melting. Pre-grated cheese does not melt as well.
- Let the casserole rest before cutting.
- Adjust the spice level with hot enchilada sauce or extra jalapeños.
Recipe Variations
Here are some great ways to make adjustments to this recipe:
Make It Spicier
- Use hot enchilada sauce
- Add fresh jalapeños
Make It Lighter
- Use lean ground beef or ground turkey
- Reduce the cheese slightly
- Add extra vegetables
Add More Veggies
- Bell peppers
- Onions
- Zucchini
Make It Gluten Free
- Use certified gluten-free tortillas and seasoning
What To Serve With Beef Enchilada Casserole
If you want to round out the meal, consider serving any of these as sides:
- Simple green salad with lime vinaigrette
- Cilantro lime rice
- Mexican-style cauliflower rice
- Fresh fruit
- Guacamole
How To Storre And Reheat
Refrigerator
- Store tightly covered up to 3 days
Reheating
- Reheat in the oven for the best texture.
- Microwave for quick meals
Freezing
- Cool completely
- Wrap tightly
- Freeze up to 3 months
- Thaw overnight before reheating as indicated above
Make Ahead Instructions
- Assemble up to 24 hours in advance
- Refrigerate unbaked
- Add 5–10 extra minutes to the baking time if chilled
FAQ’s For Beef Enchilada Casserole
Can I use flour tortillas instead of corn?
You can, but the texture will be softer and may not thaw very well.
Can I make this without beans?
Yes. Replace them with extra beef or vegetables if you wish.
Is beef enchilada casserole spicy?
As written, this recipe is mild. Adjust the heat to your preference. See notes above for this.
Can I double this recipe?
Yes, bake in two 9×13 pans.
How do I keep it from getting soggy?
Drain all canned ingredients well and avoid excessive sauce.
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Beef Enchilada Casserole Recipe | Easy Layered Family Dinner
Equipment
- 1 9×13 casserole dish
Ingredients
- 1 lb. ground beef (or ground turkey)
- 2 tbsp. taco seasoning
- ¼ cup water
- 15 oz. can black beans (no sugar added – rinsed and drained)
- 1 lb. frozen corn kernels (thaw first to avoid excess water)
- 4 oz. can diced jalapeño peppers (no sugar added)
- 15 oz. can diced tomatoes (no sugar added – drained)
- 12 standard corn tortillas (normal ingredients should simply be corn, lime, and maybe some salt)
- 2.5 cups red enchilada sauce
- 1 cup grated mild cheddar cheese
- 1 cup grated pepper jack cheese (use regular jack if pepper jack is too spicy)
Optional Toppings
- fresh lime (cut into wedges for easy squeezing)
- sour cream (or plain Greek yogurt)
- avocado (chopped)
- fresh cilantro (chopped)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks, until browned, about 7–10 minutes. Drain excess grease.
- Stir in the taco seasoning and water until well combined.
- Add 1½ cans of enchilada sauce along with the diced tomatoes, black beans, corn, and jalapeños. Stir to combine, reduce the heat to medium, and bring to a simmer. Let simmer for 5 minutes.
- Pour the remaining enchilada sauce into the bottom of the casserole dish, then layer 6 tortillas over the top (they should overlap).
- Spread ⅔ of the beef mixture over the tortillas and sprinkle with half of the cheddar and pepper jack cheeses.
- Add another layer of 6 tortillas, followed by the remaining filling and remaining cheese.
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Add your favorite toppings and enjoy!
Notes
Nutrition
