The BEST Beef Enchilada Casserole is a hearty, cheesy dish full of seasoned ground beef, tender tortillas, and rich enchilada sauce. It’s like a classic enchilada, but easier to put together in a big pan, making it perfect for feeding a crowd or saving leftovers for later. The layers of melted cheese and sauce make every bite delicious and comforting.
I love making this casserole because it’s such a crowd-pleaser—everyone asks for seconds! I usually brown the beef with some onion and spices to build flavor before layering it with tortillas and cheese. One tip I’ve learned is to let it rest for a few minutes after baking; it helps the layers set up so you can get nice, clean slices without everything falling apart.
For me, this casserole brings back memories of family dinners where we all gathered around the table, sharing stories and laughter. I like serving it with a side of fresh salsa and a simple green salad to balance the richness. It’s a meal that feels like a warm hug on a plate, perfect for any night of the week.
Key Ingredients & Substitutions
Ground beef: This is the heart of the casserole. I recommend using 80/20 beef for a good balance of flavor and juiciness. For a leaner option, try ground turkey or chicken—they work well too.
Black beans and chickpeas: These add texture and protein. If you prefer, swap chickpeas for kidney or pinto beans. You can also skip them if you want a simpler meat-only dish.
Enchilada sauce: A must for rich flavor. You can find it premade or make your own with tomato sauce and spices. If you like it spicy, choose a hotter brand or add diced jalapeños.
Tortillas: I use corn for authenticity, but flour tortillas hold up better and stay softer in the casserole. If gluten-free, look for GF tortillas or use thinly sliced roasted veggies as layers.
Cheese: Cheddar melts nicely and adds sharpness. Mexican cheese blends work great too. Feel free to mix in some Monterey Jack or Pepper Jack for added creaminess and mild heat.
How Do I Get Perfect Layers without the Casserole Falling Apart?
Layering is key for texture and easy slicing. Here’s how to nail it:
- Use enough sauce mixed with the beef to keep tortillas moist but not soggy.
- Overlap tortillas slightly to avoid gaps—this holds the layers together better.
- Press gently on the layers as you build to compact the casserole a bit.
- Let the casserole rest for 5-10 minutes after baking—this helps everything set up nicely.
These tips make cutting clean slices easier and keep your layers distinct and tasty.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking the veggies evenly.
- 9×13-inch baking dish – gives enough room for layers and bakes the casserole evenly.
- Wooden spoon or spatula – great for stirring the beef and sauce without scratching your pan.
- Measuring spoons – to get the spices just right for balanced flavor.
- Aluminum foil – helps keep the casserole moist while baking and prevents over-browning.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or turkey for a lighter, milder version.
- Add diced green chilies or fresh jalapeños to the beef mixture for extra heat and zing.
- Mix in corn kernels or diced bell peppers for a bit of sweetness and crunch.
- Use pepper jack cheese instead of cheddar for a creamy texture with a spicy kick.
The BEST Beef Enchilada Casserole
Ingredients You’ll Need:
For the Beef Mixture:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- 1 can (10 oz) diced tomatoes with green chilies (or mild diced tomatoes)
- 1 cup enchilada sauce (red)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Layers & Toppings:
- 8-10 corn or flour tortillas (6-inch size)
- 2 cups shredded cheddar cheese (or Mexican blend)
- Sour cream, for topping
- Fresh cilantro, chopped, for garnish
- 1 medium tomato, diced (for garnish)
- Optional: chopped green onions or jalapeños for extra garnish
How Much Time Will You Need?
This casserole takes about 15 minutes of prep time, 30 minutes baking, plus 5 minutes resting before serving—approximately 50 minutes total. It’s perfect for a weeknight meal with minimal fuss!
Step-by-Step Instructions:
1. Cooking the Beef Mixture:
Preheat the oven to 375°F (190°C). Heat a large skillet over medium heat and add the ground beef and chopped onion. Cook for 5-7 minutes, breaking up the beef with a spatula, until browned and the onion softens. Drain any excess fat. Add minced garlic and cook for another minute until fragrant.
Stir in the black beans, chickpeas (if using), diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, paprika, onion powder, salt, and pepper. Simmer for 5-10 minutes to blend flavors and let the sauce thicken slightly.
2. Assembling the Casserole:
Spread a thin layer of the beef mixture evenly in the bottom of a 9×13-inch baking dish. Place tortillas over the beef, overlapping slightly if needed. Spoon a generous amount of the beef mixture over the tortillas and spread evenly. Sprinkle shredded cheese over the top.
Repeat this layering process—tortillas, beef mixture, cheese—until all ingredients are used, ending with a cheese layer on top.
3. Baking and Serving:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minutes or until the cheese is melted and bubbly on top. Let the casserole rest for 5 minutes before slicing.
Serve each slice topped with sour cream, diced tomato, chopped cilantro, and optional garnishes like green onions or jalapeños to taste.
Enjoy your comforting, cheesy beef enchilada casserole!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the refrigerator or use the microwave’s defrost setting. Cooking with thawed beef ensures even browning and prevents excess moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if it’s chilled.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Substitute the Black Beans or Chickpeas?
Yes! You can swap them with kidney beans, pinto beans, or omit them entirely if you prefer a meat-focused casserole. Adjust seasoning if needed for your taste.
