Beef Enchilada Casserole skips the rolling and layers everything instead: corn tortillas, seasoned ground beef, red enchilada sauce, and plenty of cheese, stacked in a baking dish and baked until bubbling. It delivers the same flavors as rolled enchiladas with far less assembly time, and it cuts into generous squares that hold their layers on the plate. Serve it with sour cream, cilantro, and a simple salad for a complete Mexican-style dinner.

More Recipes You May Like

If you like beef and tortillas, try our Crispy Cheesy Beef Tacos for a quicker taco night, and our Healthy Chicken Enchiladas for a chicken version of enchiladas made with rolled tortillas.

A baked beef enchilada casserole in a dish with melted cheese, red sauce, and layers of tortillas and seasoned beef.

Why This Recipe Works

Layering replaces rolling, which cuts assembly time without changing the flavor.
Corn tortillas soften in the sauce as they bake, so the layers hold together when cut.
Sauce on the bottom and on top keeps every layer moist while the cheese melts and browns.
The dish feeds eight, which makes it practical for family dinners and leftovers.

Ingredients

1.5 lb (680 g) ground beef
1 onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper, to taste
1 can (15 oz / 425 g) black beans, drained and rinsed
2 cans (10 oz / 280 g each) red enchilada sauce
12 corn tortillas
3 cups (340 g) shredded Mexican cheese blend, divided
1 can (4 oz / 115 g) diced green chiles (optional)
Sour cream, chopped cilantro, and sliced green onions, for serving

(full list in card)

How to Make Beef Enchilada Casserole

Step 1: Cook the beef filling

Brown the ground beef with the onion in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains. Drain off excess fat, stir in the garlic, chili powder, cumin, paprika, salt, and pepper, and cook for 1 minute. Stir in the black beans and green chiles if using, and remove from the heat.

Step 2: Start the layers

Heat the oven to 375 F (190 C). Spread 1/2 cup of enchilada sauce in a greased 9 x 13 inch (23 x 33 cm) baking dish. Lay 4 tortillas over the sauce, overlapping slightly to cover the base, and top with one-third of the beef mixture, one-third of the remaining sauce, and one-third of the cheese.

Step 3: Repeat the layers

Repeat the tortilla, beef, sauce, and cheese layers twice more, ending with the remaining sauce and cheese on top. Cover the dish tightly with foil.

Step 4: Bake and rest

Bake, covered, for 25 minutes. Remove the foil and bake for 10 minutes more, until the cheese is melted and bubbling at the edges. Let the casserole rest for 10 minutes before cutting, and serve with sour cream, cilantro, and green onions.

Tips

Warm the tortillas briefly in a dry skillet or microwave so they bend without cracking.
Keep the sauce generous on each layer; dry layers make a dry casserole.
Letting the dish rest before cutting keeps the squares neat instead of sliding apart.
For a crispier cheese top, bake uncovered for the last 5 minutes and watch it closely.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in a 350 F (175 C) oven until steaming hot. Freeze baked portions for up to 2 months, wrapped well, and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes. Flour tortillas work and give a softer texture, though corn tortillas hold their shape a little better and taste more traditional here. Use the same number and layering.

Can I assemble it ahead?

Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time when baking straight from the refrigerator.

Is this dish spicy?

It is mildly spiced as written. The heat comes mainly from the enchilada sauce, so choose a mild sauce for a gentler version or add diced jalapenos to the beef for more heat.

How is this different from rolled enchiladas?

The filling, sauce, and cheese are the same, but the tortillas are layered flat in a dish instead of being filled and rolled individually. That makes assembly faster and serving simpler.