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.
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.
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.