Beef Enchilada Casserole

5 from 4 votes
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Beef Enchilada Casserole – all the taste of beef enchiladas without all the time and mess of rolling. Cheesy, hearty, comforting and such an easy dinner!

We all know that I am a big fan of anything with Mexican flavors. So this dinner should come as no surprise. I have been making this Beef Enchilada Casserole for years. It is my go-to dinner to make when I am bringing a dinner to a friend, am heading out of town and want something in the freezer for my family, or just because we are busy and I need an easy dinner.

Ground Beef Enchiladas are easy enough to make, they are just labor intensive with the rolling and heating the tortillas so they don’t break. With this after you cook the meat, you just layer in everything, and it is done. Super fast, easy, and still just as delicious as enchiladas.

looking down on baked beef enchilada casserole

 

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Ground Beef
  • Onion
  • Taco Seasoning
  • Tortillas
  • Cheese
  • Corn/Black Beans
  • Enchilada Sauce
  • Favorite Taco Toppings

This is a pretty basic casserole that you can mix in or layer with your favorite ingredients. I like to use corn in mine, but black beans are great if you are looking for more nutrition or don’t like corn. I sometimes put in a layer of refried beans as well. So whatever you like!

Got lots of ground beef? Check out this Taco Rice for a quick and easy dinner.

Enchilada Sauce – you can use store bought, but Homemade Enchilada Sauce is what really makes this extra delicious. While you are at it, skip buying the packets of taco seasoning from the store and make your own Homemade Taco Seasoning with spices I am pretty sure you have already.

enchilada casserole ready for the oven

How To Make Beef Enchilada Casserole

  1. In a large skillet brown the ground beef and onions together until the beef is cooked and the onions are soft. Drain any of the grease away. Then add taco seasoning and any water called for and simmer until the liquid is absorbed
  2. Spread about a 1/2 cup of sauce into the bottom of a 13×9 or 2 qt casserole dish. Then arrange tortillas along the bottom.
  3. Spread 1/3 of the ground beef with 1/3 of the corn and/or beans and 1/4 of the cheese. Pour about 3/4 cup of enchilada sauce evenly over the casserole.
  4. Arrange more tortillas and repeat with the rest of the ingredients. You want to end with a layer of tortillas on top that you pour over the remaining enchilada sauce and sprinkle with the rest of the cheese.
  5. Cover with foil and bake for 30 minutes covered, and then 15-20 minutes uncovered until it is hot and bubbly.
  6. Remove from the oven and let sit for 5 minutes before slicing to serve.

Recipe Tips and Variations

  • You really can use flour or corn tortillas for this recipe, they both work. I prefer corn because they don’t absorb as much sauce and don’t get as soggy. But you can use what you like.
  • Get creative with your layers. If you don’t like corn use black beans. Spread a layer of refried beans over the tortillas. Mix in green chilies. Whatever you like with Mexican flavors you can use here.
  • Homemade Enchilada Sauce is worth the effort. It is very easy to make and is so much better than store bought cans.
  • Go crazy with your toppings! You really can use anything; Sliced Jalapenos, Black Olives, Diced Tomatoes, Sour Cream, Guacamole, Cilantro….anything you want goes!
enchilada casserole out of the oven before you add any toppings

Storage

Leftovers: You will just want to cover and place in the fridge for up to 4 days. You can reheat individual serving in the microwave or in the oven at 350º for about 20-25 minutes until it is warm.

Make Ahead: This is great to make ahead and let sit in the fridge for 24 hours before serving. You will just bake as the recipe states, you may need to add 5 minutes if it goes in the oven very cold.

Freezing: Enchilada Casserole freezes really well. Wrap tightly with plastic wrap and foil and it will last in the freezer for up to 4 months. Let it thaw in the fridge overnight, remove the plastic wrap and follow the baking instructions in the recipe.

What Goes With Beef Enchilada Casserole

scooping enchilada casserole out of the pan

Corn Vs Flour Tortillas

This is the ultimate debate when it comes to enchiladas. If you follow me on Facebook and have seen the Sour Cream Enchiladas video, then you know. People come out of the woodwork to attack that flour tortillas were used in that video. Here is the thing…. Traditionally enchiladas are made with corn tortillas in Mexico. That is just what it is.

Technically speaking if you make “enchiladas” with flour tortillas you are making a Wet Burrito. That being said, it is your kitchen. I personally like corn and think they work better and hold up better in a recipe like this. But if you don’t like corn, don’t have corn, have an allergy…whatever the reason. If you want to use flour tortillas you definitely can.

enchilada casserole for pinterest

More Mexican Dinner Recipes

close up scooping beef enchilada casserole out of the pan
5 from 4 votes

Beef Enchilada Casserole

By Erin
Beef Enchilada Casserole – all the taste of beef enchiladas without all the time and mess of rolling. Cheesy, hearty, comforting and such an easy dinner!
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 8

Ingredients 

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 package taco seasoning
  • 4 cups enchilada sauce
  • 15 oz corn or black beans, drained
  • 16 corn tortillas
  • 3 cups shredded cheddar cheese

Instructions 

  • Preheat oven to 350º F
  • In a large skillet brown the ground beef and onions together until the beef is cooked and the onions are soft. Drain any of the grease away. Then add taco seasoning and any water called for and simmer until the liquid is absorbed
  • Spread about a 1/2 cup of sauce into the bottom of a 13×9 or 2 qt casserole dish. Then arrange about 4 tortillas along the bottom.
  • Spread 1/3 of the ground beef with 1/3 of the corn and/or beans and 1/4 of the cheese. Pour about 3/4 cup of enchilada sauce evenly over the casserole.
  • Arrange 4 more tortillas and repeat with the rest of the ingredients. You want to end with a layer of tortillas on top that you pour over the remaining enchilada sauce and sprinkle with the rest of the cheese.
  • Cover with foil and bake for 30 minutes covered, and then 15-20 minutes uncovered until it is hot and bubbly.
  • Remove from the oven and let sit for 5 minutes before slicing to serve.

Nutrition

Serving: 1g | Calories: 563kcal | Carbohydrates: 50g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1443mg | Fiber: 8g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8
Calories: 563
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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7 Comments

  1. I always say that if you can turn something into a casserole, then you should. This recipe is the perfect example of that. It looks amazing!