Beef Enchilada Casserole

This Beef Enchilada Casserole with Corn Tortillas is the ultimate comfort food, offering bold flavors, satisfying textures, and the convenience of a one-pan meal. Perfect for weeknight dinners or family gatherings, this casserole combines layers of seasoned ground beef, rich enchilada sauce, hearty black beans, and melted cheese for a meal that’s as delicious as it is easy to prepare.

Save itSave it

Why You’ll Love This Recipe

• Ready in just 40 minutes, making it perfect for busy schedules.
• Easy to customize with your favorite toppings or ingredients.
• Freezer-friendly, so you can make it ahead of time.
• Packed with protein, fiber, and bold Mexican-inspired flavors.

Preparation Phase

Essential Tools and Equipment

• 9×13-inch baking dish: Provides the ideal size for layering the casserole.
• Large skillet: Ensures even cooking of the beef mixture.
• Wooden spoon: Perfect for stirring without scratching cookware.
• Chef’s knife and cutting board: Essential for prepping fresh ingredients like onions and garlic.
• Measuring spoons and cups: To accurately portion seasonings and other ingredients.
• Nonstick spray or oil: Prevents sticking and ensures easy cleanup.

Preparation Tips

1. Use fresh, quality ingredients for maximum flavor. Freshly grated cheese melts better than pre-shredded varieties.
2. Pre-toast tortillas lightly in a skillet or oven for added texture and to prevent sogginess.
3. Fully cook the ground beef to avoid a greasy casserole. Draining excess fat is crucial for a balanced flavor.
4. Layer evenly to ensure every bite has a perfect combination of meat, cheese, and tortillas.

Ingredients Checklist

For the Casserole:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese

Optional Garnish:

• Fresh cilantro or parsley

Step-by-Step Directions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin coat of oil.
2. Cook the Beef Mixture
   • Heat a large skillet over medium heat.
   • Add the ground beef, diced onion, and minced garlic.
   • Cook until the beef is browned and fully cooked. Break up any large chunks with a spoon.
   • Drain any excess fat from the skillet to prevent the casserole from being too greasy.
3. Add the Seasonings and Sauce
   • Stir in the enchilada sauce, diced tomatoes, black beans, ground cumin, chili powder, salt, and black pepper.
   • Mix well and let the mixture simmer for 5 minutes to blend the flavors.
4. Assemble the Casserole
   • Place 4 corn tortillas on the bottom of the prepared baking dish. Overlap slightly if needed.
   • Spread half of the beef mixture evenly over the tortillas.
   • Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the beef mixture.
   • Add another layer of 4 tortillas.
   • Spread the remaining beef mixture on top and sprinkle the remaining cheese evenly over the top.
5. Bake the Casserole
   • Place the casserole in the preheated oven.
   • Bake for 25 minutes or until the cheese is melted, bubbly, and lightly golden on top.
6. Rest and Serve
   • Remove the casserole from the oven and let it rest for 5 minutes. This makes slicing and serving easier.
   • Garnish with fresh cilantro or parsley if desired.

Additional Tips and Variations

• Swap ground turkey or chicken for beef to make it lighter.
• Use green enchilada sauce instead of red for a tangier flavor.
• Add sautéed bell peppers or jalapeños to the beef mixture for extra heat and texture.
• Create a crispy topping by sprinkling crushed tortilla chips over the cheese before baking.

Serving Suggestions

This Beef Enchilada Casserole with Corn Tortillas is a complete meal on its own, but pairing it with complementary sides can elevate the dining experience. Consider these options for a flavorful spread:

1. Mexican Rice: A lightly seasoned side dish that perfectly complements the casserole’s bold flavors.
2. Refried Beans: Creamy and hearty, refried beans add extra protein to the meal.
3. Pico de Gallo: A fresh and tangy salsa made with diced tomatoes, onions, cilantro, and lime juice.
4. Corn on the Cob: Serve grilled or boiled corn seasoned with chili powder and lime for a Mexican street-food vibe.
5. Guacamole and Tortilla Chips: Creamy avocado dip and crunchy chips add texture and richness.
6. Roasted Vegetables: Zucchini, bell peppers, and onions roasted with olive oil and spices pair beautifully.
7. Chopped Avocado Salad: A light and refreshing salad with diced avocado, cucumber, and a lime vinaigrette.
8. Cilantro Lime Quinoa: A protein-packed, zesty side dish for a healthier option.

Common Mistakes to Avoid

1. Skipping Proper Preparation:

• Mistake: Using tortillas straight from the package can make the casserole soggy.
• Solution: Lightly toast or warm the tortillas before layering to improve texture.

2. Not Draining Ingredients:

• Mistake: Failing to drain the diced tomatoes or black beans adds too much liquid.
• Solution: Ensure all canned ingredients are thoroughly drained and rinsed.

3. Overloading Layers:

• Mistake: Overfilling each layer can lead to uneven cooking and spillage.
• Solution: Distribute ingredients evenly and avoid piling too high.

4. Skipping the Resting Phase:

• Mistake: Cutting into the casserole immediately after baking can result in messy servings.
• Solution: Let the casserole rest for 5–10 minutes before slicing to allow it to set.

5. Using Pre-Shredded Cheese:

• Mistake: Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
• Solution: Grate fresh cheese for optimal melting and flavor.

How to Perfect the Recipe

• Customize the Heat Level: Adjust the chili powder or add diced jalapeños to suit your spice preference.
• Add a Crunchy Topping: Sprinkle crushed tortilla chips or crispy onions on top before baking for extra texture.
• Incorporate Veggies: Mix in sautéed bell peppers, zucchini, or corn kernels to boost the casserole’s nutrition.
• Experiment with Cheese: Use a blend of Pepper Jack or Colby Jack for a unique twist.

Side Dish Recommendations

Here’s why these side dishes work well:

1. Mexican Rice: Adds a mild, aromatic flavor that balances the casserole’s richness.
2. Refried Beans: Creamy texture complements the layers of cheese and beef.
3. Pico de Gallo: Provides a fresh, acidic contrast to the hearty casserole.
4. Corn on the Cob: Sweet and buttery, this pairs perfectly with the casserole’s bold flavors.
5. Guacamole and Tortilla Chips: Adds creaminess and a satisfying crunch.
6. Roasted Vegetables: Enhances the meal with vibrant colors and natural sweetness.
7. Chopped Avocado Salad: Keeps the meal light and refreshing with healthy fats.
8. Cilantro Lime Quinoa: A nutrient-dense option that brings zesty, herby notes.

With these serving suggestions and tips, you’ll transform this casserole into a meal that’s truly unforgettable!

Recipe Tips

• Make It Ahead: Assemble the casserole a day in advance and store it in the refrigerator. When ready to bake, allow a few extra minutes to the cooking time.
• Customize the Filling: Replace the ground beef with ground turkey, shredded chicken, or even a plant-based protein for a vegetarian twist.
• Add Fresh Veggies: Layer in sautéed bell peppers, corn, or spinach for added nutrition and texture.
• Cheese Variations: Experiment with cheeses like Pepper Jack, Colby Jack, or a Mexican cheese blend for unique flavor profiles.
• Control the Spice: Add diced jalapeños, hot sauce, or cayenne pepper for a spicier version.

Storage and Reheating Instructions

Refrigeration:

• Allow the casserole to cool completely before storing.
• Cover the dish tightly with aluminum foil or transfer to an airtight container.
• Store in the refrigerator for 3–4 days.

Freezing:

• Wrap the cooled casserole tightly with foil, or place it in a freezer-safe container.
• Freeze for up to 3 months. Label the container with the date for reference.
• To thaw, place the casserole in the refrigerator overnight.

Reheating:

• Oven Method: Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 20–25 minutes or until heated through.
• Microwave Method: Place individual servings on a microwave-safe plate and heat in 30-second intervals until warm.

FAQs

1. Can I make this casserole gluten-free?
Yes! Use certified gluten-free corn tortillas and check the labels on your enchilada sauce and spices to ensure they are gluten-free.

2. Can I use flour tortillas instead of corn tortillas?
Certainly! Flour tortillas will result in a softer texture compared to the firmer bite of corn tortillas.

3. How do I make the casserole spicier?
Add diced jalapeños, extra chili powder, or a dash of cayenne pepper to the beef mixture. You can also use spicy enchilada sauce.

4. Can I add extra toppings after baking?
Absolutely! Top with sour cream, sliced avocado, shredded lettuce, or additional pico de gallo for added flavor and texture.

5. What’s the best way to serve leftovers?
Reheat individual portions in the microwave for a quick meal or pair leftovers with a fresh salad to create a lighter dish.

6. Can I make this vegetarian?
Yes! Swap the ground beef for plant-based crumbles, roasted vegetables, or even lentils for a vegetarian version.

7. What cheeses work best for this recipe?
Cheddar and Monterey Jack are classic choices, but you can also use Pepper Jack, Colby Jack, or a Mexican cheese blend for variety.

8. How do I prevent a soggy casserole?
To avoid sogginess, lightly toast the tortillas and ensure you drain the canned tomatoes and beans thoroughly.

9. Can I add other proteins?
Of course! Shredded rotisserie chicken, ground turkey, or even pulled pork can be excellent substitutes for beef.

10. How can I make this recipe more nutritious?
Incorporate additional vegetables like zucchini, spinach, or bell peppers into the layers, and consider using a lean protein like turkey.

Conclusion

This Beef Enchilada Casserole with Corn Tortillas is a delicious, satisfying, and versatile dish that’s perfect for any occasion. Whether you’re serving it fresh out of the oven for dinner or enjoying leftovers the next day, it’s a recipe guaranteed to impress. With its bold flavors, easy customization options, and quick preparation, this casserole is sure to become a family favorite.

Pin Recipe Print Recipe

Beef Enchilada Casserole

This Beef Enchilada Casserole with Corn Tortillas is a hearty, one-pan dinner that comes together in just 40 minutes. Packed with layers of bold flavors, including seasoned ground beef, red enchilada sauce, black beans, corn tortillas, and plenty of cheese, it’s a comforting dish perfect for any night of the week.

Prep Time25 minutes mins

Cook Time40 minutes mins

Course: oven-baked

Cuisine: American, Mexican

Calories: 420kcal

Ingredients

• For the Casserole:
• 1 pound ground beef
• 1 medium onion diced
• 2 cloves garlic minced
• 1 can 10 oz enchilada sauce
• 1 can 14.5 oz diced tomatoes, drained
• 1 can 15 oz black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• Optional Garnish:
• Fresh cilantro or parsley

Instructions

Preheat the Oven:

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or lightly coat with oil.

Cook the Beef Mixture:

• In a skillet over medium heat, cook the ground beef with the diced onion and garlic until the beef is browned and no pink remains. Drain off any excess fat.

Add the Seasonings and Sauce:

• To the skillet, add the enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well and simmer for 5 minutes to let the flavors meld.

Assemble the Casserole:

• Place 4 corn tortillas on the bottom of the prepared baking dish, overlapping slightly if necessary.
• Spread half of the beef mixture evenly over the tortillas.
• Sprinkle half of the cheddar and Monterey Jack cheeses over the beef mixture.
• Add another layer of 4 corn tortillas on top, followed by the remaining beef mixture.
• Sprinkle the remaining half of the cheeses evenly on top.

Bake the Casserole:

• Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly browned on top.

Rest and Serve:

• Remove the casserole from the oven and let it rest for a few minutes before slicing and serving. Garnish with fresh cilantro or parsley if desired.

Notes

Storage: Allow the casserole to cool to room temperature, then cover tightly with aluminum foil or transfer to an airtight container. Store in the refrigerator for 3–4 days.
Freezing: Freeze the cooled casserole by covering it tightly with foil or transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through, or microwave individual servings on a plate in 30-second intervals.
Make Ahead: Prep the casserole in advance and store it in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to account for the chilled temperature.