The BEST Beef Enchilada Casserole is a hearty, cheesy, and comforting dish that brings all the classic flavors of enchiladas into one easy-to-make meal. It’s filled with seasoned ground beef, lots of melty cheese, and layers of soft tortillas soaked in rich enchilada sauce. The casserole comes out warm and bubbly, making it perfect for a family dinner or a casual get-together.
I love making this casserole because it’s such a crowd-pleaser and it’s surprisingly simple to put together. I usually make a big batch, letting the flavors mingle overnight if I can—this little trick makes it even better the next day. Plus, it’s a great way to get dinner on the table without spending hours in the kitchen. I always sneak in extra cheese because, well, everything’s better with a little extra cheese!
My favorite way to serve this casserole is with a dollop of sour cream, some fresh chopped cilantro, and a side of crunchy tortilla chips. It brings a little freshness and crunch to balance out those warm, cheesy layers. Whenever I make this, everyone asks for seconds, and I can’t blame them—this casserole feels like a big, warm hug on a plate.
Key Ingredients & Substitutions
Ground beef: This is the heart of the dish, giving rich flavor and texture. For a leaner option, try ground turkey or chicken—they work well but can be a bit milder.
Black beans: They add creaminess and protein. If you don’t have black beans, pinto beans or kidney beans make a good swap.
Enchilada sauce: Red sauce is classic, but mixing in some green sauce adds a nice tangy twist. If you can’t find store-bought, you can make a simple sauce from tomato sauce mixed with chili powder and cumin.
Tortillas: Corn tortillas bring authentic flavor, but flour tortillas are softer and easier to layer. Both work great here!
Cheese: Sharp cheddar adds that melty, tangy bite. You can mix in Monterey Jack for a creamier melt or use a Mexican cheese blend for extra flavor.
How Do I Layer the Casserole Without It Turning Soggy?
Layering is key to keep the casserole tasty and not soggy:
- Start with a thin spread of enchilada sauce on the dish to prevent tortillas from sticking and soaking too much.
- Break tortillas as needed to cover the base—no need to overlap too much, but gaps can cause dryness.
- Don’t overload the layers with filling or sauce. Even layers cook more evenly.
- Cover the dish with foil during most baking to keep moisture in, then remove foil toward the end to brown the cheese.
- Letting it rest after baking helps the layers set, making it easier to cut and serve clean slices.
These tips help keep your casserole moist, layered, and beautifully cheesy every time!
Equipment You’ll Need
- Large skillet – perfect for cooking and browning the ground beef evenly.
- 9×13 inch baking dish – big enough for layering the casserole without spilling.
- Wooden spoon or spatula – great for stirring and breaking up the beef.
- Mixing bowl – handy for tossing beans or mixing ingredients if needed.
- Aluminum foil – to cover the casserole during baking and keep it moist.
Flavor Variations & Add-Ins
- Use shredded chicken instead of beef for a lighter, tender option.
- Swap cheddar cheese for pepper jack to add a mild spicy kick.
- Add sautéed bell peppers or corn for extra sweetness and crunch.
- Mix in chopped green chilies for more heat and a smoky flavor.
The BEST Beef Enchilada Casserole
Ingredients You’ll Need:
For The Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
For The Sauce & Layers:
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) green enchilada sauce (optional)
- 8-10 corn or flour tortillas
- 2 cups shredded sharp cheddar cheese
For Topping:
- Sour cream
- Fresh cilantro leaves
- Chopped green onions
- Chopped tomatoes or cherry tomatoes, quartered
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and around 35 minutes to bake. You’ll spend some time cooking the beef mixture and layering the casserole, then just pop it into the oven until the cheese is hot and bubbly. It’s a great dish to make any night of the week!
Step-by-Step Instructions:
1. Cook the Beef & Veggies:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up as it cooks, and brown for 7-8 minutes. Drain any extra fat.
2. Season & Simmer:
Stir in the black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour half of the enchilada sauce into the skillet. Stir everything together and let it simmer for 2 minutes to blend the flavors.
3. Build Your Casserole:
Spread a little enchilada sauce on the bottom of your greased baking dish. Place 3-4 tortillas on top, breaking them to fit if needed. Spoon half the beef mixture over the tortillas, then sprinkle with one-third of the shredded cheese. Repeat with tortillas, the rest of the beef mixture, and cheese. Finally, add a last layer of tortillas, cover with remaining sauce, and sprinkle the last cheese on top.
4. Bake & Serve:
Cover the casserole loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. Let it cool a few minutes before serving. Top with sour cream, fresh cilantro, green onions, and diced tomatoes. Enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready, bake it covered at 375°F (190°C) for about 30-40 minutes, then uncover to melt and brown the cheese.
What Can I Substitute for Black Beans?
If you don’t have black beans, pinto beans or kidney beans are excellent substitutes. Just drain and rinse them before adding to the beef mixture to keep the texture just right.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of enchilada sauce or water if needed to keep it moist.
