Beef Enchilada Casserole
This Beef Enchilada Casserole layers seasoned ground beef, black beans, corn, and corn tortillas with rich red enchilada sauce and two kinds of melted cheese into a hearty, crowd-pleasing bake that comes together in under an hour. It has all the bold, smoky flavors of classic enchiladas without any of the rolling or fussing, making it the perfect weeknight dinner that tastes like you spent far more time on it than you actually did.
Equipment
- 9x13 inch baking dish - Deep casserole dish recommended for best layers
- Large skillet - Or cast iron skillet for browning the beef
- Wooden spoon or silicone spatula - For stirring the beef filling
- Can opener
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Aluminum foil - For covering the casserole during the first part of baking
- Box grater - For shredding cheese from a block; recommended over pre-shredded
- Ladle or large spoon - For spreading the enchilada sauce between layers
- Oven mitts
Ingredients
For the Beef Filling
- 1 lb ground beef - 450g, 80/20 blend recommended for best flavor
- 1 yellow onion - medium, finely diced
- 3 cloves garlic - minced
- 1 packet taco seasoning - 1 oz / 28g, or 2 tablespoons homemade taco seasoning
- ½ cup beef broth - 120ml; water may be substituted
- 1 can black beans - 15 oz / 425g, drained and rinsed
- 1 cup corn - 150g, frozen or canned; drain well if using canned
For the Layers
- 12 corn tortillas - small, 6-inch / 15cm diameter
- 2 cans red enchilada sauce - 10 oz / 280g each; Las Palmas or Old El Paso recommended
- 2 cups shredded Mexican blend cheese - 225g; or a mix of cheddar and Monterey Jack
- 1 cup shredded sharp cheddar cheese - 115g; reserved for topping
Optional Toppings
- sour cream - for serving
- fresh cilantro - chopped, for garnish
- jalapeños - sliced, for garnish
- avocado or guacamole - diced avocado or prepared guacamole, for serving
- green onions - sliced, for garnish
- lime wedges - for serving
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with non-stick cooking spray. Pour about ¼ cup (60ml) of enchilada sauce into the bottom of the dish and spread into a thin, even layer to prevent the tortillas from sticking.
- Heat a large skillet over medium-high heat, add the ground beef, and cook for 5 to 6 minutes, breaking it into crumbles, until no pink remains. Carefully drain the excess grease from the skillet.
- Reduce heat to medium, add the diced onion to the beef, and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the taco seasoning over the beef mixture, pour in the beef broth, and stir well. Simmer on medium-low for 2 to 3 minutes until most of the liquid is absorbed, then stir in the black beans and corn and heat through for 1 minute. Remove from heat.
- Stack the tortillas in a damp paper towel and microwave for 30 to 45 seconds until pliable, or warm them individually in a dry skillet for 20 to 30 seconds per side. Keep covered with a kitchen towel to stay soft.
- Place 4 corn tortillas in an even layer over the sauce in the baking dish, overlapping slightly as needed. Spread half of the beef filling over the tortillas, pour one-third of the remaining enchilada sauce over the beef, and sprinkle with ¾ cup of Mexican blend cheese.
- Place another 4 tortillas over the cheese, spread the remaining beef filling evenly on top, pour another one-third of the enchilada sauce over the beef, and sprinkle with another ¾ cup of Mexican blend cheese.
- Lay the last 4 tortillas over the cheese, pour the remaining enchilada sauce over the top and spread it edge to edge. Sprinkle the remaining Mexican blend cheese and all of the reserved sharp cheddar evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted, bubbly, and beginning to turn golden.
- Let the casserole rest for 5 to 10 minutes before slicing to allow the layers to set. Garnish with cilantro, green onions, jalapeños, and sour cream, and serve hot directly from the baking dish.
Notes
- Always warm corn tortillas before layering to prevent them from cracking and creating gaps in the casserole.
- Don't skip the thin layer of enchilada sauce on the bottom of the baking dish — it prevents sticking and keeps the bottom tortillas tender.
- Drain the browned beef thoroughly; excess grease will make the casserole heavy and oily.
- Shred your own cheese from a block for the best melt — pre-shredded cheese is coated with anti-caking agents that prevent smooth melting.
- Make-ahead tip: Assemble the unbaked casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10 to 15 extra minutes to the covered baking time when cooking straight from the fridge.
- To freeze, cool the baked casserole completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Substitute ground turkey for the beef for a leaner version — add a tablespoon of olive oil to the skillet before browning to prevent the turkey from drying out.
- This recipe is naturally gluten-free as long as you use certified gluten-free corn tortillas, enchilada sauce, and taco seasoning.
- For extra heat, add ½ teaspoon cayenne pepper to the beef seasoning and use a hot enchilada sauce, or layer sliced jalapeños between the filling layers.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully in the microwave (covered with a damp paper towel) or in the oven at 350°F covered with foil.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 38gProtein: 34gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 1040mgPotassium: 580mgFiber: 6gSugar: 4gVitamin A: 18IUVitamin C: 12mgCalcium: 32mgIron: 22mg
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