Beef enchilada casserole is a flavorful weeknight meal that's easy to make and family friendly. Seasoned ground beef and black beans are layered with corn tortillas, cheese, and enchilada sauce.
This beef enchilada casserole makes the perfect addition to your next weekly dinner menu. It's easy to assemble and get into the oven with just a few minutes of prep.
Ground beef and black beans are tossed in taco seasoning, then layered between corn tortillas, cheddar cheese, and enchilada sauce. Finally, it's baked in the oven until hot and melty.
Serve beef enchilada casserole with sour cream, salsa, or sliced avocado. It's great served on its own or with an avocado black bean salad on the side.
Ingredients and substitutions
- Cheese - I used shredded cheddar cheese, but any freshly grated, melty cheese works well in this recipe. Monterey jack and pepper jack are great choices.
- Beans - A can of black beans can be substituted with pinto beans or kidney beans. If you have raw beans on hand, cook them before adding them to this recipe.
- Enchilada sauce - Homemade or store bought enchilada sauce works in this recipe.
- Ground beef - 85/15 ground beef works well in this recipe. For a lighter meal, ground beef could be substituted with ground turkey or ground chicken.
- Taco seasoning - Store bought or homemade taco seasoning can be used.
- Tortillas - Corn tortillas or flour tortillas can be used - feel free to choose your favorite. I used six-inch tortillas, but any size tortilla can be cut to fit into your casserole dish.
- Onion - Adds flavor and bulk to the filling. I don't recommend omitting it. A diced jalapeno or bell pepper can also be added along with the onion for extra flavor.
Tips and tricks
Pan size - You'll need a 9x13 or 3 quart oven-safe casserole dish for this recipe.
Add your favorite toppings - Enchilada casserole is a great base for your favorite taco night toppings like sour cream, pico de gallo, guacamole, cilantro, or fresh sliced avocado.
Make ahead - Beef enchilada casserole can be prepared ahead and stored in the refrigerator or freezer until ready to bake. If frozen, allow to thaw in the refrigerator overnight before baking as directed in the recipe card below.
Storage
Leftovers will keep in the refrigerator for 3 to 4 days in a tightly sealed container.
Frequently asked questions
Yes, beef enchilada casserole can be made with corn tortillas or flour tortillas. Feel free to use your favorite. Any size tortillas will work - larger tortillas may need to be sliced to fit into the casserole dish.
If your beef is very greasy after cooking, drain the excess grease from the pan before mixing in the remaining ingredients. Rinse and drain your beans very well before adding them to the casserole. Excess liquid is the reason why a casserole turns out soggy.
Your favorite taco toppings make a great addition to an enchilada casserole. Sour cream, salsa, and guacamole are great options. For a more substantial side, make a avocado black bean salad or garden salad.
Recommended
📖 Recipe
Beef Enchilada Casserole
Ingredients
- 16 ounces ground beef
- 1 medium onion, diced
- 15 ounces canned black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 9 six-inch corn tortillas
- 16 ounces enchilada sauce
- 8 ounces shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 or 3-quart casserole dish and set aside.
- In a skillet over medium heat, crumble ground beef into pan and add onions. Cook until beef is browned and cooked through. Remove from heat. Add black beans and taco seasoning, stirring to combine.
- In prepared 9x13 dish, layer ingredients. Add ¼ of enchilada sauce to bottom of dish, then add ⅓ of your tortillas. Next add ½ of the meat/bean mixture, spreading into an even layer. Top with ⅓ of the shredded cheese. Repeat this sequence one more time: sauce, tortillas, meat, and cheese.
- Top your casserole with another ¼ of the enchilada sauce, a final layer of tortillas, the remaining shredded cheese, and the remaining enchilada sauce.
- Lightly cover with foil and bake for 25 minutes. Remove foil and bake for 5 more minutes.
- Remove pan from oven and allow to cool for 10 minutes before slicing and serving.
Equipment Recommendations
Notes
- Top your casserole with: sour cream, pico de gallo, salsa, fresh tomatoes, cilantro, parsley, green onion, guacamole, fresh sliced avocado, or sliced jalapeños.
- Leftovers will keep in the refrigerator for 3 to 4 days and reheats well.
- Casserole can be made ahead of time. Assemble as directed above. Before baking, cover and refrigerate or freeze. Remove from freezer the night before to thaw in the refrigerator. Bake as directed above and serve.
Comments
No Comments