Beef Enchilada Casserole

The saucy beef and beans are spread alternately with corn tortillas and cheese in a 9×13 baking dish and baked for about 20 minutes. Ready in under an hour, it has all the flavor of beef enchiladas without the hassle of rolling tortillas.

Why This Beef Enchilada Casserole Works

I’ve made this twice now. The first time, I followed a three layer recipe and there wasn’t enough enchilada sauce, so some of the tortillas came out stiff. One pound of beef was also a little skimpy for three layers. The second time, I went with two layers, 1 1/2 pounds of beef and the big 28 ounce can of enchilada sauce, and it was perfect. I didn’t have any corn that night either, so I skipped it and piled fresh diced tomatoes on top instead, and I liked it better that way.

What You Need

Everything here is a grocery store staple. For the filling, grab ground beef, a small yellow onion, a packet of taco seasoning and a can of black beans. For the layers, you need 6 inch corn tortillas, red enchilada sauce and shredded cheddar and Monterey Jack. Fresh diced tomatoes, sliced jalapeños and green onions go on top at the end, but use whatever toppings you like.

When you’re shopping for enchilada sauce, get the 28 ounce can (not the 10 or 19 ounce can) since the tortillas will absorb more sauce than you think while they bake, and enchiladas made with too little sauce are usually dry. To avoid a watery filling, drain and rinse the beans well.

How To Make Beef Enchilada Casserole

Heat the oven to 375°F and grease a 9×13 baking dish. Brown the beef and onion in a large skillet over medium high heat until no pink remains, breaking up the beef with a spoon as it cooks. Drain off the extra fat. Don’t skip this, since a pound and a half of beef will make the casserole greasy.

Stir in the taco seasoning and cook for about 1 minute. Add the beans and 1 cup enchilada sauce. Simmer for about 3 minutes until the sauce coats all the ingredients.

Now you’ll build the layers! First, spread 1/2 cup of the enchilada sauce over the bottom of your baking dish. Next, arrange 6 tortillas, overlapping them so the bottom of the dish is covered. It’s ok if they hang over each other or even tear a little. You won’t see it once the cheese is on!

Spread half of the beef mixture over the tortillas. Sprinkle with 1 cup of cheddar and 1/2 cup of Monterey Jack. Cover with the remaining 6 tortillas and spread the rest of the beef mixture on top.

Pour the remaining sauce over the top, making sure to get it out to the edges, since that’s where the tortillas tend to dry out. Top with the rest of the cheddar and Monterey Jack.

All of the ingredients are already cooked at this point, so you’re simply baking to heat everything through and melt the cheese. I’ve seen many recipes that instruct to bake covered with aluminum foil first, but I find this isn’t necessary. Bake, uncovered, for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

Resist the urge to dive in right away, allowing the casserole to cool for about 10 minutes, so the layers have a chance to firm up and you can scoop out nice, clean squares. Top it with fresh diced tomatoes, sliced jalapeños and green onions.

Tips For The Best Enchilada Casserole

Three layers in a 9×13 dish might sound better, but you end up skimping on the filling and sauce to pull it off, and the middle tortillas never really soften. Two layers is the sweet spot. The tortillas soak up the sauce and soften nicely, and you get sauce in every bite.

If the tortillas seem stiff or they are cracking when you take them out of the package, place a damp paper towel over them and microwave for 20 to 30 seconds. This will help to make them nice and pliable so they will bend nicely into your casserole dish. If you want to get really fancy, dip each tortilla in enchilada sauce before laying it in your casserole. This will make them extra soft and give them that enchilada feel!

I use bagged shredded cheese all the time but if you have a couple minutes, shred it yourself! Any cheese that melts well will work in this recipe, but I love using a combination of cheddar and Monterey Jack. Shredding your own cheese from a block will also make your cheese melt better because bagged shredded cheese is coated with anti-caking powder.

What To Serve With It

Mexican rice, refried beans, a green salad or basket of chips and salsa make great side dishes. Although this dish is quite complete on its own, I often serve with a few toppings (pico de gallo, avocado/guacamole, sour cream, sliced jalapeños, lime) so everyone can dress their portion to their liking.

Easy Swaps And Variations

You can also use 3 cups of shredded rotisserie chicken (or ground turkey) in place of the ground beef (no need to brown chicken or turkey first). If you prefer enchiladas with corn, add 1 cup frozen corn when you add the beans. For a little kick, stir in a small can of diced green chiles with the other filling ingredients, and/or use pepper jack cheese in place of Monterey Jack. Flour tortillas work well, too; layers will be a bit softer and more lasagna-like.

Make Ahead, Storing And Freezing

You can make this casserole the night before and store, covered tightly with foil, in the refrigerator until ready to bake. Let casserole stand at room temperature while oven heats. Bake uncovered, adding 5 to 10 minutes to baking time. Note: assemble casserole through the cheese before covering tightly with foil and storing in refrigerator.

Any leftovers will keep for up to four days tightly covered in an airtight container in the refrigerator. You can reheat individual squares in the microwave or cover a larger piece with foil and heat in the oven for about 20 minutes at 350°F. This casserole freezes well for up to three months. Assemble the casserole in a foil pan meant for tossing after use (don’t freeze in a glass baking dish as it may crack when you transfer it from freezer to oven), wrap tightly and freeze. When you’re ready to eat, defrost in the refrigerator overnight and bake according to directions.

If you’re looking for more easy dinners like this one, check out my full list of casserole recipes.