I love this recipe because it takes everything I enjoy about traditional enchiladas and turns it into a simple layered bake. No need to roll each tortilla—just stack and bake! The combination of savory beef, beans, spices, and gooey cheese comes together beautifully in every bite. Plus, it reheats like a dream, making it ideal for leftovers or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
1/2 teaspoon pepper
8 corn tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Fresh cilantro for garnish (optional)
Directions
Step 1: Prep the Oven and Pan I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
Step 2: Cook the Beef Mixture In a large skillet over medium heat, I cook the ground beef with the diced onion and garlic until the meat is browned. Then I drain off any excess fat.
Step 3: Build the Sauce To the beef, I add the enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. I stir it all together and let it simmer for about 5 minutes to let the flavors blend.
Step 4: Assemble the First Layer In the baking dish, I lay 4 corn tortillas along the bottom, overlapping slightly to cover the base.
Step 5: Add Beef and Cheese Layers I spread half the beef mixture over the tortillas, then sprinkle half the cheddar and Monterey Jack cheeses evenly on top.
Step 6: Repeat the Layers I lay down the remaining 4 tortillas, top with the rest of the beef mixture, and finish with the remaining cheese.
Step 7: Bake I place the dish in the oven and bake for about 25 minutes, until the cheese is melted, bubbly, and slightly golden on top.
Step 8: Cool and Serve After baking, I let the casserole rest for a few minutes before slicing. For a fresh touch, I like to sprinkle chopped cilantro on top right before serving.
Servings and timing
This dish makes 8 servings and takes about 40 minutes total—perfect for a hearty dinner that doesn’t require a ton of prep or cleanup.
Variations
I switch things up sometimes depending on what I have:
Swap the ground beef for ground turkey or shredded chicken.
Add corn, jalapeños, or sautéed bell peppers for extra flavor.
Use flour tortillas instead of corn if that’s what I have on hand.
Mix some sour cream or cream cheese into the beef filling for a creamy twist.
storage/reheating
Leftovers store beautifully in the fridge for up to 4 days. I reheat slices in the microwave or oven until warmed through. For freezing, I wrap the entire dish or individual portions in foil and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble the casserole earlier in the day, then cover and refrigerate it until I’m ready to bake. It’s a great make-ahead dinner option.
Is this casserole spicy?
Not very—it has a mild kick from the chili powder and enchilada sauce. I can easily add hot sauce or diced green chilies if I want to turn up the heat.
Can I use different cheese?
Definitely. I’ve used pepper jack, mozzarella, or even a Mexican blend. It’s flexible based on what I have in the fridge.
How do I keep the tortillas from getting soggy?
The key is not to use too much liquid and to let the casserole rest before slicing. It helps the layers set and keeps everything from falling apart.
What’s the best way to serve this?
I serve it with sour cream, avocado slices, chopped green onions, or a fresh salad on the side. It’s also great with a squeeze of lime juice on top.
Conclusion
This Beef Enchilada Casserole is a flavorful, satisfying dish that’s easy to make and loved by all. I love that it gives me all the enchilada goodness without the hassle of rolling—and it always hits the spot. It’s become a staple in my weekly dinner rotation, and once you try it, it just might become one of yours too.
