Beef Enchilada Casserole

This Beef Enchilada Casserole is layered with seasoned ground beef, beans, corn, and jalapeños, all baked with corn tortillas and smothered in red enchilada sauce and melted cheese. It’s hearty, cheesy, and packed with flavor in every bite. It’s the perfect easy meal for busy weeknights or feeding a crowd.

Beef Enchilada Casserole is packed with bold flavors, gooey cheese, and hearty layers that everyone at the table will enjoy. With just the right amount of spice, cheesy layers, and comforting flavors, it’s quickly become a staple in my meal rotation.

Why I love this recipe

What I love most about this Beef Enchilada Casserole is how easy it is to throw together. The layers of seasoned beef, beans, corn, and cheese assemble quickly, it’s really just a one-dish dinner that comes together in under an hour.

I also appreciate that it’s easy to make your own, you can make it spicier, add extra vegetables, or even swap cheeses depending on what you have on hand. And the best part? Leftovers reheat beautifully, making it a convenient dinner for multiple nights.

Ingredients

• ground beef
• taco seasoning
• black beans
• corn
• jalapeño peppers
• tomatoes
• corn tortillas
• red enchilada sauce
• mild cheddar cheese
• pepper jack cheese
• optional toppings: lime, sour cream, avocado, and cilantro

Step by step

1. Preheat the oven and lightly grease a 9×13-inch casserole dish.
2. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks, until browned, about 7–10 minutes. Drain excess grease.
3. Stir in the taco seasoning and water until well combined.
4. Add 1½ cans of enchilada sauce along with the diced tomatoes, black beans, corn, and jalapeños. Stir to combine, reduce heat to medium, and bring to a simmer. Let simmer for 5 minutes.

1. Pour the remaining enchilada sauce into the bottom of the casserole dish, then layer 6 tortillas over the top (they should overlap).
2. Spread ⅔ of the beef mixture over the tortillas and sprinkle with half of the cheddar and pepper jack cheeses.
3. Add another layer of 6 tortillas, followed by the remaining filling and remaining cheese.

1. Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
2. Serve with your favorite toppings and enjoy!

Variations

You can easily change up this Beef Enchilada Casserole by adding vegetables like bell peppers or zucchini to the filling. For a lighter version, swap out the beef for cooked and shredded chicken or ground turkey. You can also experiment with different cheeses like mozzarella or Oaxaca cheese to give it a different flavor profile.

Storage

Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F until heated through, or microwave individual portions.

This recipe is also freezer-friendly if you want to make it ahead for a busy weeknight. Simply wrap tightly in individual portions or as a whole casserole once cooked. Allow it to defrost in the refrigerator overnight before reheating in the microwave or oven.

If you try this recipe please comment and rate it below, I love hearing from you!