Mexican Beef Enchilada Casserole

Ditch the Roll, Keep the Flavor: Your New Favorite Mexican Beef Enchilada Casserole

Hey friends! Clara here. Let’s talk about one of life’s great dilemmas: you’re craving the deep, comforting, fiesta-in-your-mouth flavors of homemade enchiladas, but the thought of meticulously filling, rolling, and saucing each individual tortilla feels… well, like a lot. Especially on a Tuesday. I get it. My kitchen mantra has always been “maximum flavor, minimum fuss,” and that’s exactly why this Mexican Beef Enchilada Casserole is my weeknight superhero.

Imagine all the best parts of your favorite enchilada—the savory, perfectly spiced beef, the melty, stretchy cheese, the rich red sauce—but layered together in one glorious, bubbling dish. It’s the ultimate comfort food that doesn’t ask you to sacrifice your entire evening to make it. It’s hearty, it’s celebratory, and it’s guaranteed to have everyone asking for seconds. This isn’t just dinner; it’s a hug in a baking dish. So, preheat that oven, grab your favorite skillet, and let’s cook up something that’s totally worth licking the spoon (and the bowl, and the spatula… no judgment here!).

The Enchilada That Started It All

This recipe takes me right back to my college days. My roommate, Sofia, was from Tucson, Arizona, and she was a true enchilada connoisseur. One rainy Sunday, she decided it was her mission to teach me, a self-proclaimed pasta-and-salad person, the sacred art of the enchilada. The kitchen was a glorious disaster zone—splatters of red sauce on the wall, a mountain of cheese shreds on the counter, and a stack of tortillas that kept cracking every time we tried to roll them. We were laughing so hard we almost forgot about the studying we were avoiding.

While the final product was delicious, I remember thinking, “This is amazing, but wow, that was a project.” The casserole version was my “aha!” moment a few years later. I wanted all that nostalgic flavor and the feeling of cooking with a friend, but in a format that fit my busy, sometimes-messy life. This layered bake captures every bit of that memory without the fuss, and it’s become my go-to for potlucks, family dinners, and anytime I need a little taste of that joyful, chaotic kitchen memory.

Mexican Beef Enchilada Casserole

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• Author: clarawhitmore
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

This Mexican Beef Enchilada Casserole is a cheesy, layered dish packed with seasoned ground beef, beans, tortillas, and enchilada sauce. Baked until bubbly and golden, it’s a hearty and family-friendly dinner that delivers all the flavors of classic enchiladas without the hassle of rolling.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 packet taco seasoning (or homemade mix)
• 1/2 cup water
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes with green chilies (Rotel style)
• 1 can (15 oz) red enchilada sauce
• 8 small corn or flour tortillas, cut into halves or quarters
• 2 cups shredded Mexican blend or cheddar cheese
• 1/2 cup sliced black olives (optional)
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• Sour cream and avocado (optional, for serving)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
3. Stir in taco seasoning and water. Simmer 2–3 minutes, then mix in black beans, diced tomatoes, and half the enchilada sauce.
4. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Add a layer of tortillas, then spread one-third of the beef mixture on top. Sprinkle with cheese.
5. Repeat layers (tortillas, beef mixture, cheese) until all ingredients are used, finishing with cheese on top. Pour remaining enchilada sauce over the top layer.
6. Sprinkle with black olives if using.
7. Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
8. Let rest for 5 minutes before slicing. Garnish with cilantro, sour cream, or avocado.

Notes

• Use ground turkey or shredded chicken instead of beef for variation.
• Swap red enchilada sauce with green for a different flavor profile.
• Add sautéed bell peppers or corn for extra veggies.
• Make it spicier with hot enchilada sauce or chopped jalapeños.
• Freezes well—assemble, wrap tightly, and freeze before baking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 6g
• Sodium: 960mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 80mg

Keywords: beef enchilada casserole, Mexican beef bake, layered enchilada dish, easy enchilada casserole, cheesy beef enchiladas

Gathering Your Casserole Crew: The Ingredients

Here’s the dream team of ingredients that’s going to come together to create magic. Don’t be afraid to make it your own!

• 1 lb ground beef: I like to use an 85/15 lean-to-fat ratio. It gives great flavor without being too greasy. For a lighter twist, ground turkey or chicken works beautifully!
• 1 small onion, diced: The humble onion is the flavor foundation. It adds a sweet, aromatic base that makes the whole dish sing. Yellow or white onion works best here.
• 1 packet taco seasoning or 2 tbsp homemade blend: This is our flavor shortcut! I often use a store-bought packet for convenience, but if you have 5 extra minutes, whipping up a homemade blend lets you control the salt and spice level. My pro tip: toast the spices with the beef for a minute before adding liquid to really wake them up.
• 1/2 cup water: This helps the seasoning bloom and create a saucy consistency for our filling.
• 1 can (15 oz) black beans, drained and rinsed: I love adding beans for extra fiber, protein, and a wonderful creamy texture. Pinto beans are a fantastic substitute if that’s what you have on hand.
• 1 cup frozen corn: It adds little pops of sweetness and a nice textural contrast. No need to thaw—it will cook perfectly in the oven. Fire-roasted corn would be next-level!
• 1 can (10 oz) red enchilada sauce: The star of the show! The quality of your sauce really matters. I’m a huge fan of the Hatch brand, but explore and find your favorite. For a deeper, smokier flavor, try a green Chile (verde) sauce instead.
• 6 corn tortillas, halved: Corn tortillas are traditional and give an authentic flavor and a sturdier texture. If you only have flour tortillas, they’ll work, but they can get a bit softer.
• 2 cups shredded Mexican cheese blend: The glue that holds our happiness together! A pre-shredded blend is easy, but for the ultimate meltiness, shred your own from a block. A mix of cheddar and Monterey Jack is perfect.
• Sour cream, green onions, or cilantro for topping (optional): This is non-negotiable for me! The cool, creamy sour cream against the hot, spicy casserole is a match made in heaven. The fresh herbs add a necessary bright finish.

Let’s Build This Flavor Party: Step-by-Step Instructions

Ready to layer up the goodness? Follow these steps for a foolproof, fantastic casserole.

1. Preheat and Prep: First things first, get that oven heating to a cozy 375°F (190°C). This gives it plenty of time to come to temperature while you cook. Then, grab your trusty 9×13 inch baking dish and give it a light coating of cooking spray or a quick wipe of oil. This is our canvas!
2. Brown the Beef: Heat a large skillet over medium-high heat. Add your ground beef and diced onion. Break the meat up with your spoon or spatula and cook until the beef is no longer pink and the onion is soft and translucent, about 5-7 minutes. Now, here’s a chef hack: drain the excess fat. It might seem like a small step, but it prevents your casserole from being greasy and ensures the flavors are clean and bright.
3. Season to Perfection: Return the drained beef and onion mixture to the skillet. Sprinkle over your taco seasoning and pour in the 1/2 cup of water. Give it all a good stir, let it come to a simmer, and cook for 2-3 minutes. You’ll see the sauce thicken slightly and smell the spices becoming incredibly fragrant. This is where the magic starts!
4. The Big Mix: Turn the heat down to low. Now, stir in the drained black beans, frozen corn, and—here’s the key—only half of the can of enchilada sauce. Reserving the other half is crucial for layering and ensuring every bite is saucy and delicious. Mix everything until it’s one happy, unified filling.
5. Layer Like a Pro: Time for assembly! Spread a tiny bit of the reserved enchilada sauce on the very bottom of your prepared dish—just a spoonful to prevent sticking. Now, arrange half of your halved corn tortillas in a single layer, slightly overlapping them like shingles. Spoon half of the beef mixture evenly over the tortillas. Sprinkle a generous handful (about 1/3) of the cheese over the beef. Repeat the layers: remaining tortillas, remaining beef mixture, and another 1/3 of the cheese.
6. The Grand Finale: Pour the remaining half of the enchilada sauce evenly over the top layer. Don’t drench it, but make sure most of the surface is covered. This keeps the top tortillas from drying out. Finish with the last third of the cheese, covering everything in a beautiful, cheesy blanket.
7. Bake to Bubbly Bliss: Cover the dish tightly with foil. This traps the steam and gently cooks everything through without over-browning the cheese. Bake covered for 20 minutes. Then, remove the foil (hello, beautiful cheese!) and bake for another 10 minutes, or until the cheese is fully melted, bubbly, and just starting to get those golden-brown spots we all love.
8. The Hardest Part: Wait! I know, the aroma is intoxicating and you just want to dive in. But trust me on this: let the casserole rest for at least 5 minutes after pulling it from the oven. This allows the layers to set slightly, making it infinitely easier to cut into neat squares that hold their shape, rather than a delicious but sloppy mess.
9. Top and Serve: This is your moment to shine! Dot with cool sour cream, sprinkle with fresh, chopped cilantro or green onions, maybe even a slice of avocado. Then, serve it up and watch the smiles appear.

How to Serve Your Masterpiece

This casserole is a complete meal all on its own, but I love turning it into a full feast. I serve generous squares right out of the baking dish, making sure to get all those beautiful layers. On the side, I offer a big, crisp romaine salad with a zesty lime vinaigrette to cut through the richness. A big bowl of tortilla chips for scooping up any runaway bites is always a good idea, too. For a true restaurant-style experience, set out small bowls of extra toppings: diced avocado, pickled jalapeños, a wedge of lime, and extra sour cream. Let everyone customize their plate!

Make It Your Own: Delicious Variations

The beauty of this recipe is its flexibility. Don’t be afraid to play!

• Go Green: Swap the red enchilada sauce for a green Chile (verde) sauce and use shredded chicken instead of beef for a tangy, vibrant twist.
• Vegetarian Fiesta: Omit the beef and double up on the black beans and corn. You could also add sautéed zucchini, bell peppers, or mushrooms for extra heartiness.
• Spice It Up: Add a diced jalapeño (seeds and all for maximum heat!) to the beef while it’s browning. Or, stir a tablespoon of chipotle in adobo into the enchilada sauce for a smoky kick.
• Low-Carb Layer: Instead of tortillas, use thin slices of zucchini or eggplant as your layers. You’ll still get that wonderful structure and saucy goodness.
• Breakfast-for-Dinner Enchilada Bake: Use cooked breakfast sausage, layer with hash browns, and pour scrambled eggs mixed with enchilada sauce over the top before baking. Top with cheese and bake until set. Thank me later!

Clara’s Chef Notes & Kitchen Stories

This recipe has evolved so much from my first attempt. The first time I made it, I made the classic mistake of using flour tortillas and not draining the beef fat. The result was a bit… soggy. Delicious, but soggy. I’ve learned that corn tortillas are the way to go for structure, and draining the fat is a non-negotiable step for the perfect texture.

Another funny story: I once brought this to a friend’s potluck and forgot to label it. Someone took a huge scoop thinking it was a lasagna! The look of confused delight on their face was priceless. Now it’s famously known among my friends as “Mexican Lasagna,” and it’s always the first dish to disappear. The recipe is a testament to the idea that the best food doesn’t have to be complicated—it just has to be made with joy (and plenty of cheese).

Your Questions, Answered: FAQs & Troubleshooting

Q: My casserole turned out watery. What happened?
A: The most common culprits are not draining the fat from the cooked beef or not rinsing the canned beans. Both can add extra liquid. Also, ensure your enchilada sauce is nice and thick. If yours is on the thinner side, you can simmer it in a saucepan for a few minutes to reduce it before assembling.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic make-ahead meal. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. When you’re ready, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold. You can also freeze the unbaked casserole for up to 3 months. Thaw in the refrigerator overnight before baking.

Q: My tortillas are still a bit tough/hard. How can I prevent that?
A: This can happen with corn tortillas. A great chef’s trick is to quickly warm them before assembling! You can do this by heating them for a few seconds on a hot, dry skillet or stacking them and microwaving them for 20-30 seconds wrapped in a damp paper towel. This makes them pliable and helps them blend seamlessly into the casserole layers.

Q: Is there a way to reduce the sodium?
A> For sure! Use a low-sodium taco seasoning packet or make your own blend so you control the salt. Choose a low-sodium enchilada sauce and be sure to drain and rinse your black beans thoroughly, as this removes a significant amount of the sodium from the canning liquid.

Nutritional Information*

*Please note: This is an estimate for informational purposes only and may vary based on specific ingredients and brands used.

Per serving (serves 6): Calories: 540 | Protein: 29g | Carbohydrates: 36g | Fat: 30g | Saturated Fat: 14g | Fiber: 6g | Sugars: 5g | Sodium: 860mg | Cholesterol: 85mg

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min