My family discovered this Beef Enchilada Casserole Recipe on a whim one weeknight when I had a pound of ground beef, a stack of corn tortillas, and zero desire to stand over the stove rolling individual enchiladas. I threw everything into a baking dish, layered it up, and crossed my fingers.

It came out so good that my husband asked for it the very next week.

Now it’s a permanent fixture on our dinner rotation. Layers of seasoned ground beef, corn tortillas, red enchilada sauce, and melted cheese all bake together into one gloriously saucy, cheesy casserole that tastes like it took way more effort than it actually did.

It’s the kind of weeknight dinner that feels like a special occasion. And honestly? It’s even better the next day.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

If you love Mexican-inspired casseroles, you’ll also want to check out this Chicken Enchilada Casserole Recipe for a lighter twist on these same flavors.

Table of Contents

Why You’ll Love This Beef Enchilada Casserole Recipe

This dish has everything you want in a weeknight dinner: bold flavor, minimal fuss, and a crowd-pleasing result every single time.

Here’s why it keeps ending up on our table:

It’s incredibly easy to assemble. No rolling, no folding, no fussing. You simply layer everything in a baking dish like a savory Mexican lasagna.
The flavors are deep and satisfying. Seasoned ground beef, smoky enchilada sauce, and gooey melted cheese hit all the right notes.
It feeds a crowd. This casserole generously serves six people, and you can easily double it for a larger group.
Great for meal prep. It holds up beautifully in the fridge and reheats like a dream, making it perfect for leftovers.
Totally customizable. You can swap proteins, adjust the spice level, or add beans and veggies to suit your preferences.
Kid-approved. The mild, cheesy, beefy layers appeal to even the pickiest eaters at the table.
Budget-friendly. Ground beef and corn tortillas are affordable staples that deliver enormous flavor without breaking the bank.

You might also enjoy this Taco Casserole Recipe if you’re in the mood for another easy Mexican-inspired bake.

Ingredients

This recipe uses simple, pantry-friendly ingredients that come together into something truly special. I always keep most of these on hand, which makes this casserole a reliable fallback on busy nights.

Here’s everything you’ll need:

For the Beef Filling:

1 lb (450g) lean ground beef (80/20 works great for flavor)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 packet (1 oz / 28g) taco seasoning (or 2 tablespoons homemade taco seasoning)
½ cup (120ml) beef broth or water
1 can (15 oz / 425g) black beans, drained and rinsed
1 cup (150g) frozen or canned corn, drained

For the Layers:

12 small corn tortillas (6-inch / 15cm)
2 cans (10 oz / 280g each) red enchilada sauce (I use Old El Paso or Las Palmas)
2 cups (225g) shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
1 cup (115g) shredded sharp cheddar cheese, reserved for topping

Optional Toppings (Garnish):

Sour cream
Fresh cilantro, chopped
Sliced jalapeños
Diced avocado or guacamole
Sliced green onions
Lime wedges

Read Also: Enchilada Sauce Recipe

Kitchen Equipment Needed

You don’t need any fancy tools to make this casserole. Most of what you need is already in your kitchen.

Here’s what I use:

9×13-inch baking dish (a deep casserole dish gives the best layers)
Large skillet or cast iron skillet for browning the beef
Wooden spoon or silicone spatula for stirring
Can opener
Cutting board and sharp knife
Measuring cups and spoons
Aluminum foil (for covering during the first part of baking)
Cheese grater if shredding your own cheese (highly recommended for better melt)
Ladle or large spoon for spreading the sauce
Oven mitts

Another favorite: Air Fryer Mac and Cheese

Recommended Products for This Recipe

These are the products I personally reach for every time I make this casserole. Each one genuinely makes the process easier or the end result better.

1. Red Enchilada Sauce (Las Palmas Brand)

I’ve tried several store-bought enchilada sauces over the years, and Las Palmas consistently delivers the richest, most authentic flavor with just the right amount of heat. It’s not overly sweet and has a real depth that elevates the whole casserole. I always keep two cans in my pantry.

Get it on Amazon

2. Lodge Cast Iron Skillet

A cast iron skillet is my go-to for browning ground beef because it gets incredibly hot and gives the meat a better sear than a standard non-stick pan. That extra browning means more flavor in your casserole. It also goes straight from stovetop to oven if needed.

Get it on Amazon

3. Pyrex Deep 9×13 Baking Dish with Lid

A deep baking dish with a lid is practically made for casseroles like this one. The extra depth accommodates all three layers without the sauce bubbling over, and the lid doubles as a cover while it rests. The glass also lets you see exactly how the layers are coming together.

Get it on Amazon

4. OXO Good Grips Box Grater

Pre-shredded cheese is coated in anti-caking agents that prevent it from melting as smoothly. Using a box grater to shred your own cheese from a block makes a noticeable difference in how creamy and gooey the finished casserole turns out. The OXO grips keep it steady on your cutting board.

Get it on Amazon

5. McCormick Taco Seasoning

McCormick’s taco seasoning is my reliable workhorse for this recipe. The blend of chili powder, cumin, paprika, and garlic is perfectly balanced and consistently good. One packet seasons a full pound of ground beef without any guesswork.

Get it on Amazon

For another comforting casserole idea, check out this Marry Me Chicken Casserole Recipe.

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

Follow these detailed steps from start to finish and you’ll have a bubbly, cheesy casserole on the table in under an hour.

Step 1: Preheat Your Oven and Prepare Your Baking Dish

Preheat your oven to 375°F (190°C). Allow at least 15 minutes for the oven to fully come to temperature before you bake.
Lightly spray a 9×13-inch (23x33cm) baking dish with non-stick cooking spray. This prevents the bottom tortillas from sticking and makes serving cleaner.
Pour about ¼ cup (60ml) of the enchilada sauce into the bottom of the baking dish and spread it into a thin, even layer with a spoon or ladle. This base layer of sauce keeps the bottom tortillas moist during baking and prevents them from drying out.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat. No oil is needed since ground beef has enough natural fat to cook without it, but a light mist of cooking spray won’t hurt.
Add the 1 lb (450g) of ground beef to the hot skillet, breaking it apart with a wooden spoon or spatula into crumbles as it cooks.
Cook the beef for about 5 to 6 minutes, stirring occasionally, until no pink remains. For the best flavor, let portions of the beef sit undisturbed for a moment to develop a brown sear before stirring.
Once browned, carefully drain the excess grease from the skillet. Tilt the pan and use a spoon to scoop it out, or carefully pour it into a heat-safe bowl. Leaving excess grease will make the casserole greasy and heavy.

Step 3: Cook the Aromatics

Reduce the heat to medium. Add the finely diced yellow onion to the skillet with the drained beef.
Cook the onion for 3 to 4 minutes, stirring occasionally, until it becomes soft and translucent. The onion will absorb all the beefy flavors left in the pan.
Add the 3 minced garlic cloves to the skillet. Stir and cook for 1 minute more, just until the garlic is fragrant. Be careful not to let the garlic burn, as it becomes bitter very quickly.

Step 4: Season the Beef Filling

Sprinkle the taco seasoning packet (or 2 tablespoons of homemade seasoning) evenly over the beef and onion mixture.
Pour in the ½ cup (120ml) of beef broth or water. Stir everything together well until the seasoning is fully incorporated and no dry spots remain.
Reduce the heat to medium-low and let the mixture simmer for about 2 to 3 minutes, stirring occasionally, until most of the liquid has been absorbed and the filling looks thick and saucy rather than watery.
Add the drained and rinsed black beans and the corn to the skillet. Stir to combine them evenly throughout the beef mixture. Cook for 1 more minute just to warm the beans and corn through.
Remove the skillet from the heat and set aside.

Step 5: Warm the Corn Tortillas

Corn tortillas have a tendency to crack when they’re cold, which ruins the layering. You’ll want to soften them before assembling.
Microwave method: Stack the tortillas in a damp paper towel and microwave them for 30 to 45 seconds until pliable and soft.
Skillet method: Warm each tortilla individually in a dry skillet over medium heat for about 20 to 30 seconds per side until softened.
Keep the warmed tortillas covered with a clean kitchen towel so they stay pliable while you assemble the casserole.

Step 6: Assemble the First Layer

Place 4 corn tortillas in an even layer across the bottom of the prepared baking dish. It’s okay to overlap them slightly or cut them in half to fill in gaps and cover the entire surface of the dish.
Spoon half of the seasoned beef filling (with beans and corn) over the tortillas, spreading it into an even layer with the back of your spoon.
Pour about one-third of the remaining enchilada sauce over the beef filling, spreading it evenly to the edges.
Sprinkle about ¾ cup (85g) of the Mexican blend shredded cheese evenly over the sauce.

Step 7: Add the Second Layer

Place another 4 corn tortillas in a single layer over the cheese, overlapping slightly as needed to cover the surface completely.
Spoon the remaining half of the beef filling over the tortillas and spread it evenly.
Pour another one-third of the enchilada sauce over the beef, spreading it to cover the entire surface.
Sprinkle another ¾ cup (85g) of the Mexican blend cheese over the sauce.

Step 8: Create the Final Layer and Top

Place the last 4 corn tortillas over the cheese to create the final tortilla layer.
Pour the remaining enchilada sauce over the top tortilla layer, using your spoon or ladle to spread it all the way to the edges so every tortilla is fully coated. Dry tortillas on top will turn tough and chewy in the oven.
Sprinkle the remaining Mexican blend cheese and the reserved 1 cup (115g) of sharp cheddar cheese evenly over the top. This double layer of cheese on top creates that irresistible bubbly, golden crust.

Step 9: Bake the Casserole

Cover the baking dish tightly with aluminum foil. This traps steam inside and ensures the casserole heats through evenly without the top burning before the center is done.
Place the covered casserole in the preheated 375°F (190°C) oven and bake for 25 minutes.
After 25 minutes, carefully remove the aluminum foil (watch out for the steam!) and return the dish to the oven.
Bake uncovered for an additional 10 minutes, or until the cheese on top is fully melted, bubbly, and beginning to turn golden brown around the edges.

Step 10: Rest, Garnish, and Serve

Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing and serving. This resting time is important because it allows the layers to set and firm up slightly, making it much easier to cut and serve neat portions.
While the casserole rests, prepare your desired garnishes: chop fresh cilantro, slice green onions, slice jalapeños, and set out sour cream.
Garnish the top of the casserole with cilantro, green onions, and jalapeños, or serve the toppings on the side so everyone can customize their own plate.
Slice into 6 equal portions and serve hot directly from the baking dish.

Read Also: Mexican Chicken Soup Recipe

Tips for The Best Beef Enchilada Casserole

A few small adjustments can make a big difference between a good casserole and a truly spectacular one. These are the lessons I’ve learned through trial and error.

Here are my best tips:

Always warm your tortillas before layering. Cold corn tortillas will crack and break apart when you press them into the dish, leaving holes in your layers where the sauce will pool unevenly. Thirty seconds in the microwave is all it takes.
Don’t skip the sauce on the bottom of the dish. That thin layer of enchilada sauce on the bottom prevents the bottom tortillas from sticking and ensures they cook through tender rather than crispy.
Drain your beef well. Too much residual grease in the filling makes the casserole oily and heavy. Take the time to tilt the pan and drain properly after browning.
Shred your own cheese. Pre-shredded bags are coated with cellulose or starch to prevent clumping, which also prevents smooth melting. Shredding a block of cheese takes two extra minutes and pays off enormously in texture.
Cover tightly with foil for the first part of baking. This traps moisture and ensures the whole casserole heats evenly. Uncovering for the last 10 minutes gives you the bubbly, golden top without drying out the interior.
Let it rest before cutting. I know it’s tempting to dig straight in, but 5 to 10 minutes of resting time lets the layers settle so you get clean, beautiful slices instead of a saucy pile on your plate.
Use a good quality enchilada sauce. The sauce is the backbone of the dish’s flavor, so don’t reach for the cheapest option. Las Palmas, Hatch, or homemade enchilada sauce all deliver noticeably better results than generic brands.
Add a splash of broth to the beef. Some people skip this step, but that half cup of broth keeps the filling moist and saucy so it doesn’t dry out during baking.
Use 80/20 ground beef for maximum flavor. Leaner beef can taste dry in this casserole. The slight fat content in 80/20 keeps every bite juicy and flavorful.
Don’t pack the layers too thick. Even layers mean even cooking. If you pile too much filling into one layer, the casserole won’t heat through uniformly.

What to Serve with Beef Enchilada Casserole

This casserole is hearty enough to stand completely on its own, but a few simple sides can round out the meal into a full spread. I love setting up a little toppings bar alongside it when I’m feeding guests.

Here are some great options to serve alongside this dish:

Mexican Street Corn – The charred sweetness and tangy crema of elote is a natural match for the smoky, savory casserole. It’s my personal favorite pairing.
Guacamole – A fresh, creamy guacamole served alongside or on top of each serving balances the richness of the cheese and beef perfectly.
Coleslaw – A cool, crunchy slaw provides a refreshing contrast to the warm, cheesy casserole and adds some nice texture variety to the meal.
Deviled Eggs – These classic crowd-pleasers are a surprisingly fun addition to a casual Mexican-inspired spread.
Healthy Nachos – If you want to keep the chips-and-dip vibe going, a lighter plate of nachos makes a great appetizer before the casserole hits the table.
Simple green salad – A lightly dressed salad with romaine, cherry tomatoes, and a lime vinaigrette keeps the meal balanced.
Warm flour or corn tortillas on the side – Use them to scoop up bites of casserole or just enjoy them with butter.
Spanish rice – Fluffy, lightly seasoned rice on the side soaks up any extra enchilada sauce on the plate and rounds out the whole meal.
Refried beans – A small scoop of creamy refried beans alongside each serving is a classic Tex-Mex combination that never disappoints.

Read Also: 7 Layer Taco Salad Recipe

Variations of Beef Enchilada Casserole

One of the things I love most about this casserole is how endlessly adaptable it is. Once you’ve mastered the base recipe, there are so many ways to make it your own.

Here are some variations worth trying:

Chicken Enchilada Casserole: Swap the ground beef for 3 cups (about 450g) of shredded rotisserie chicken. This is a leaner, quicker option that’s just as delicious. Check out the full Chicken Enchilada Casserole Recipe for a dedicated guide.
Green Enchilada Casserole: Replace the red enchilada sauce with green tomatillo enchilada sauce for a brighter, tangier flavor profile. Add chopped green chiles to the filling for extra kick.
Beef and Bean Enchilada Casserole: Double the black beans and reduce the ground beef by half for a heartier, protein-packed version that stretches the recipe further on a budget.
Vegetarian Enchilada Casserole: Skip the beef entirely and use a combination of black beans, pinto beans, corn, diced zucchini, and sautéed bell peppers. Season with the same taco spices for big flavor without the meat.
Spicy Enchilada Casserole: Add ½ teaspoon of cayenne pepper to the beef seasoning, use a hot enchilada sauce, and layer sliced jalapeños between the filling layers for a serious heat boost.
Sour Cream Enchilada Casserole: Stir 1 cup (240g) of sour cream into the enchilada sauce before layering for a creamy, tangy twist on the classic.
Flour Tortilla Version: Use flour tortillas instead of corn for a softer, more pillowy texture throughout the casserole. The layers will be a bit thicker and sturdier.
White Sauce Enchilada Casserole: Replace the red sauce with a homemade white enchilada sauce (chicken broth, sour cream, and green chiles) for a milder, creamier casserole.

Another favorite: Chipotle Burrito Recipe

Storage and Reheating

This casserole stores beautifully, which is one of the reasons I make it on Sunday nights when I want easy lunches ready for the week. The flavors actually deepen overnight, so leftovers are arguably even better than day one.

Here’s how to store and reheat it properly:

Refrigerator: Allow the casserole to cool completely to room temperature before covering. Store leftovers tightly covered with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It keeps well in the fridge for up to 4 days.
Freezer (whole casserole): Let the casserole cool completely, then cover the baking dish tightly with a double layer of plastic wrap followed by a layer of aluminum foil. Label it with the date and freeze for up to 3 months. For best results, freeze it before adding any fresh toppings like cilantro or avocado.
Freezer (individual portions): Slice the cooled casserole into individual servings and wrap each one tightly in plastic wrap. Place the wrapped portions in a zip-top freezer bag and freeze for up to 3 months. This makes for incredibly convenient single-serving meals.
Thawing: Thaw frozen casserole in the refrigerator overnight before reheating. Do not thaw at room temperature, as this can encourage bacterial growth.
Reheating in the oven: Cover the thawed casserole with foil and bake at 350°F (175°C) for 20 to 25 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the top cheese layer.
Reheating in the microwave: Place a single portion on a microwave-safe plate, cover loosely with a damp paper towel, and microwave on medium power for 2 to 3 minutes, checking and stirring halfway through. The damp towel prevents the tortillas from drying out.
Reheating on the stovetop: For single servings, a skillet over medium-low heat with a splash of water or enchilada sauce works well. Cover with a lid and heat for 5 minutes, adding a sprinkle of fresh cheese on top before serving.

You might also enjoy: Taco Soup Recipe with Ranch Dressing

Nutritional Facts

The following nutritional estimates are based on one serving (1/6 of the casserole) with the full ingredient quantities listed in this recipe. Exact values will vary depending on the specific brands and products used, especially the enchilada sauce and cheese.

| Nutrient | Per Serving (approx.) | ||| | Calories | ~520 kcal | | Total Fat | 26g | | Saturated Fat | 12g | | Cholesterol | 90mg | | Sodium | 1,040mg | | Total Carbohydrates | 38g | | Dietary Fiber | 6g | | Sugars | 4g | | Protein | 34g | | Calcium | 320mg | | Iron | 4mg |

Please note that these values are approximate and for informational purposes only. For precise tracking, input the exact quantities and brands you use into a nutritional calculator.

Read Also: Mexican Chicken Salad Recipe

Health Benefits of Key Ingredients

This casserole isn’t just delicious. Several of its key ingredients bring real nutritional value to the table, making it a more wholesome dinner than its indulgent appearance suggests.

Here’s a closer look at what the main ingredients contribute:

Ground beef is a rich source of complete protein, providing all essential amino acids needed for muscle repair, immune function, and satiety. It also delivers significant amounts of iron, zinc, and vitamin B12, all of which are essential for energy metabolism and healthy red blood cells.
Black beans add substantial plant-based protein and dietary fiber to the casserole. The fiber supports healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness that lasts long after the meal.
Corn provides complex carbohydrates for sustained energy, along with B vitamins including thiamine and folate. It also contains lutein and zeaxanthin, two antioxidants associated with eye health.
Corn tortillas are naturally gluten-free and made from masa harina, which is a source of complex carbohydrates and has a lower glycemic index compared to white flour tortillas. They’re also lower in calories and fat than flour tortillas.
Enchilada sauce (chili peppers) contains capsaicin, the compound responsible for the heat in chili peppers, which has been studied for its anti-inflammatory properties and potential metabolism-boosting effects. Chili peppers are also rich in vitamin C.
Garlic and onion are aromatics that offer more than just flavor. Both are known for their prebiotic properties, supporting a healthy gut microbiome. Garlic in particular contains allicin, a sulfur compound with noted antibacterial and cardiovascular benefits.
Cheese provides a meaningful source of calcium, phosphorus, and protein. When consumed in reasonable portions, dairy can support bone density and overall nutritional balance in the diet.

Read Also: Healthy Nachos Recipe

FAQs About Beef Enchilada Casserole

1. Can I use flour tortillas instead of corn tortillas?

Yes, you absolutely can. Flour tortillas create a softer, thicker, almost pasta-like texture in the casserole. Corn tortillas are more traditional for enchiladas and give the dish that classic, slightly earthy flavor. Both work well, so use whichever you prefer or happen to have on hand.

2. Can I make this casserole ahead of time?

You can assemble the entire casserole up to 24 hours in advance, cover it tightly, and refrigerate it unbaked. When you’re ready to eat, simply bake it straight from the fridge, adding about 10 to 15 extra minutes to the covered baking time. It’s a huge time-saver on busy evenings.

3. How do I prevent the casserole from being watery?

The most common cause of a watery casserole is excess moisture in the beef filling. Make sure you drain the browned beef thoroughly, cook the liquid down until the seasoned beef filling looks thick and saucy rather than soupy, and drain the canned beans and corn completely before adding them to the skillet. Using the amount of enchilada sauce specified in the recipe (rather than adding more) also keeps the consistency just right.

4. Can I substitute ground turkey for the beef?

Absolutely. Ground turkey is a leaner and equally delicious option. Use the same seasoning and follow all the same steps. Because ground turkey has less fat than ground beef, add a tablespoon of olive oil to the skillet before browning it to prevent sticking and keep the meat from drying out.

5. Can this recipe be made gluten-free?

This recipe is naturally gluten-free as long as you use certified gluten-free corn tortillas and a gluten-free enchilada sauce. Most major brands of enchilada sauce are gluten-free, but always check the label if you’re serving someone with celiac disease or a serious gluten sensitivity. Standard taco seasoning packets can sometimes contain wheat-based fillers, so look for a certified gluten-free version or make your own seasoning blend at home.

For more easy Mexican-inspired recipes, check out this Mexican Pork Stew Recipe.

Final Thoughts

This Beef Enchilada Casserole has earned its place as one of the most beloved recipes in our household. It delivers big, bold Tex-Mex flavor with the kind of effortless assembly that makes weeknight cooking actually enjoyable.

If you’ve been looking for a reliable, crowd-pleasing dinner that checks all the boxes, this is the one to try. Gather your ingredients, preheat your oven, and get ready to watch the whole pan disappear.

I’d love to know how it turns out for you! Drop a comment below and tell me your favorite toppings or any fun variations you tried.

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