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.
I love an easy to make weeknight meal. This beef enchilada casserole is no exception! Not only is it easy to make, but it’s family friendly too.
Ground beef and black beans are tossed in taco seasoning, then layered between corn tortillas, cheddar cheese, and enchilada sauce.
I like to top my enchilada casserole with a dollop of sour cream. Salsa, guacamole, or sliced fresh avocados are a few other excellent casserole topping ideas.
While I made my enchilada sauce from scratch, you’re welcome to use your favorite store bought brand instead. I also used my taco seasoning recipe to season the ground beef.
This recipe is so easy to make that you can also make all sorts of substitutions based on dietary restrictions or personal preferences. I like to use corn tortillas in my casserole, but flour tortillas also work great.
Any ground meat will work in this recipe – try it with chicken or turkey. If you don’t want to use beans, substitute with more meat instead.
Or, chop up an equal amount of vegetables to add in their place. Sometimes I add bell and jalapeño peppers to my enchilada casserole.
First, gather your ingredients and preheat the oven to 350 degrees.
For this recipe, you’ll need shredded cheddar cheese (I used sharp cheddar), black beans, enchilada sauce, ground beef, corn tortillas, taco seasoning, and a diced onion.
First, brown your ground beef and onions in a skillet. Then, add your black beans and taco seasoning, tossing to combine. Remove from heat and set aside.
Now, you’re ready to assemble your casserole.
To prepare your casserole as I have below, you’ll need nine, 6″ corn tortillas, 3 of which are sliced in half. If you prefer, you can add more tortillas if you’d like them to overlap more.
Assembling your casserole
You’ll start by adding 1/4 of your sauce to the bottom of the pan. Then, add a layer of corn tortillas. Next, add half of your meat/bean mixture. Top with 1/3 of the cheddar cheese.
Repeat this sequence once more. So, add another layer of sauce, then a layer of tortillas, the rest of the meat mixture, and 1/3 of your cheese.
At this point, you’ll have two full layers of your casserole built.
The top layer is slightly different than the rest.
You will top your casserole with another layer of sauce, one more layer of tortillas, the last of your cheese, and one last layer of sauce.
Cover your casserole lightly with foil and bake, covered, for 25 minutes. Remove the foil and bake for another 5 minutes.
Once your casserole is removed from the oven, allow it to set for 10 minutes to cool down slightly.
Enchilada casserole toppings
Your beef enchilada casserole can be served alone, or with a variety of fun toppings. I like to make a toppings bar so that everyone can customize their plates with their favorite toppings.
Top your enchilada casserole with:
- sour cream
- plain greek yogurt
- pico de gallo
- fresh tomatoes
- fresh green onion
- fresh sliced avocado
- cowboy caviar
- sliced jalapeños
- hot sauce
Or, serve your casserole alongside a fresh salad.
Beef Enchilada Casserole
- 1 pound ground beef
- 1 medium onion diced
- 15 ounces canned black beans drained and rinsed
- 1 tablespoon taco seasoning
- 9 six inch corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- Preheat oven to 350 degrees. Lightly grease a 9x13 casserole dish and set aside.
- In a skillet over medium heat, brown ground beef and onions. Remove from heat. Add black beans and taco seasoning, stirring to combine.
- In prepared 9x13 dish, layer ingredients. Add 1/4 of enchilada sauce to bottom of dish, then add a layer of 3 tortillas. Next, add half of the meat/bean mixture, spreading evenly in a thin layer. Then, sprinkle with 1/3 of your shredded cheese. Repeat this sequence one more time: sauce, tortillas, meat, and cheese.
- Next, add another 1/4 of your enchilada sauce, a 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 serving.
- Optionally, top your casserole with: sour cream, plain greek yogurt, pico de gallo, salsa, fresh tomatoes, cilantro, parsley, green onion, guacamole, fresh sliced avocado, or jalapeños.
- Leftovers will keep in the refrigerator for 2-3 days and reheats well.
- Casserole can be made ahead of time. Assemble, then cover and refrigerate or freeze. Remove from freezer the night before to thaw in the refrigerator. Bake as directed and serve.