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Cheesy enchilada casserole in a pan, cut int squares, garnished with diced tomatoes and cilantro.
5 from 23 votes

Beef Enchilada Casserole

Dinner is easy with our beef enchilada casserole recipe! Layers of seasoned beef, cheese, and tortillas make this dish a family favorite
Author Diana
Servings 8 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound (450 grams) ground beef lean 90%
  • 1 small yellow onion diced
  • 1 tablespoon taco seasoning
  • ¼ cup (60 ml) water
  • ½ red bell pepper deseeded and diced
  • 1 14-ounce can (397 grams) corn drained
  • 1 14-ounce can (397 grams) black beans drained and rinsed
  • 1 4-ounce can (113 grams) mild chopped green chiles optional
  • 2 10-ounce cans (560 grams) red enchilada sauce
  • 12 small flour tortillas I used 6-inch, corn tortillas also work
  • 3 cups shredded cheese Colby, Monteray Jack, Cheddar, or Mexican blend

Instructions

  • Preheat the oven to 350°F/180°C, and spray a 9x13 inch pan with cooking spray.
  • Heat olive oil in a skillet over medium high heat, then add the ground beef and onion, and cook breaking the meat apart with a wooden spoon as you cook it. Drain fat if necessary.
  • Add taco seasoning and water, stir and cook for 1-2 minutes then add the bell pepper and cook for 1 minute.
  • Remove from heat, and mix in corn, black beans, and green chiles if using.
  • To the casserole dish, add a thin layer of enchilada sauce then layer a few tortillas to cover the sauce.
  • Top the tortillas with half of the meat mixture, followed 1 cup of shredded cheese and half of the enchilada sauce.
  • Again layer with tortillas, followed by the remaining meat mixture, 1 cup of shredded cheese, and the remaining enchilada sauce (leaving 1/2 cup of the sauce for the top).
  • For the final layer, top with the remaining tortillas, and pour the remaining enchilada sauce on the tortillas then finish off with 1 cup of shredded cheese.
  • Bake in the oven uncovered for 40 minutes.
  • Remove from the oven, and allow to set for at least 15 minutes before slicing and serving. Garnish with diced tomato, diced bell pepper, and fresh cilantro.

Notes

  • Canned green chilis add a wonderful mild heat to this dish, but if you're serving this to young kids or you're family doesn't like spice, you can definitely leave them out.
  • You can use any kind of tortilla! Try making this casserole with corn tortillas or low-carb tortilla wraps.
  • Another easy shortcut: Use shredded Mexican blend cheese. Cheddar, Monterey Jack, or Colby are also delicious in this recipe.
  • Try other kinds of beans, like pinto beans or navy beans.
  • You can leave out some of the veggies if you like. This easy recipe is just as delicious without the beans and corn.
  • It's important to let the enchilada casserole cool for a bit before cutting it. If you try to serve it too soon, the cheese will melt right out. Waiting allows you to cut nicer slices.
  • To Store: Store leftovers in the refrigerator for up to 3 days. 
  • Make Ahead: Bake the casserole fully, then cover and store in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw if needed, then reheat in a 350°F/175°C oven for 20-30 minutes, or until heated through. 

Nutrition

Calories: 569kcal | Carbohydrates: 52g | Protein: 30g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1337mg | Potassium: 596mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1133IU | Vitamin C: 20mg | Calcium: 310mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/beef-enchilada-casserole/