Quick and Easy Ground Beef Enchilada Casserole Recipe
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This easy ground beef enchilada casserole brings the comfort of traditional enchiladas to the table with a simple layering process that works for busy nights. I love to serve this up when we are in the mood for an easy Mexican dinner.
Built with corn tortillas, a seasoned ground beef meat mixture, red enchilada sauce, black beans, melty cheese, and baked in a hot oven, it delivers the flavors of classic beef enchiladas in casserole form. Everything comes together in one casserole dish for a hearty option that fits right into your list of easy dinners.
recipe Highlights
- Super easy enchilada casserole made with basic pantry staples
- Quicker to make as a casserole than traditional enchiladas that need rolling
- Budget-friendly, great for leftovers and great for a crowd.
- Great for Taco Nights and Mexican Fiesta parties
Ingredients for enchilada casserole
- Ground beef
- Taco seasoning – storebought or homemade taco seasoning.
- Water
- Black beans, rinsed and drained
- Corn, rinsed and drained
- Diced jalapeño peppers
- Diced tomatoes, drained
- Corn tortillas
- Red enchilada sauce
- Shredded mild cheddar cheese
- Shredded pepper jack cheese
Optional Toppings:
- Lime
- Sour cream
- Avocado
- Cilantro
How to make enchilada casserole
Step by Step Instructions Overview. Full details in recipe card.
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Step 1 – Preheat oven. In a skillet add. Add the ground beef, breaking it apart as it cooks, until browned, about 7–10 minutes.
Step 2 – Drain excess grease. Stir in the taco seasoning and water until well combined.
Step 3 – Add 1½ cans of enchilada sauce along with the diced tomatoes, black beans, corn, and jalapeños. Let simmer for 5 minutes.
Step 4 – Pour the remaining enchilada sauce into the bottom of the casserole dish.
Step 5 – layer 6 tortillas over the top (they should overlap)
Step 6 – 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, filling and cheese.
Step 7 – Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Time Saving Tips
- Start by preheating the oven so the casserole bakes evenly from the bottom of the dish to the top of the assembled casserole.
- Drain excess grease so the beef mixture stays rich, not heavy.
- Preshred the cheese so it is ready to go or use the shredded cheese from the grocery store.
- Be sure to spread the remaining enchilada sauce across the bottom of the baking dish to keep the dipped tortillas tender.
- Overlap the corn tortillas in an even layer, then add the meat mixture and a cup of cheese before repeating with the remaining tortillas.
Substitutions and variations
- Swap ground beef for shredded chicken or rotisserie chicken to create a chicken enchilada casserole or white chicken enchiladas.
- A chicken mixture with green enchilada sauce or homemade enchilada sauce works beautifully here.
- Flour tortillas can replace corn tortillas for a softer texture, though corn tortillas stay closer to traditional enchiladas.
- Black beans can trade places with refried beans for a creamier bite.
- Green chiles or green chilis add mild heat, with jalapeño slices or hot sauce for extra kick.
- Monterey jack cheese can stand in for pepper jack cheese, or try a cup of cheese split between cheddar and monterey jack cheese.
- Red bell pepper, red onion, or green onions add color and crunch.
FAQs about this recipe
Yes. Assemble the casserole in a pie dish or 9×13 pan, cover, and refrigerate at room temperature briefly before chilling. Bake when ready, adding a little extra time if cold.
Leftovers keep well in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until warmed through.
Store-bought enchilada sauce keeps things fast, though your own enchilada sauce works great. Green enchilada sauce offers a lighter flavor, and a cup of the enchilada sauce can be adjusted to taste.
Serve with sour cream, avocado, fresh cilantro, or green onions. A shallow bowl of pico de gallo on the side brightens every bite.
More easy casserole dishes
Ground Beef Enchilada Casserole
Equipment
Ingredients
- 1 lb ground beef
- 1 1 oz packet taco seasoning
- ¼ cup water
- 1 15.25 oz can black beans, rinsed and drained
- 1 15.25 oz can corn, rinsed and drained
- 1 4 oz can diced jalapeño peppers
- 1 14.5 oz can diced tomatoes, drained
- 12 corn tortillas
- 2 10 oz cans red enchilada sauce
- 1 cup shredded mild cheddar cheese
- 1 cup shredded pepper jack cheese
- Optional Toppings:
- Lime
- Sour cream
- Avocado
- Cilantro
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 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.
- Garnish with your favorite toppings and enjoy!
Notes
Leftovers reheat well for up to 3 days.
Nutrition
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My family loved this casserole! So much easier than making enchiladas.