Beef Enchilada Casserole

I grew up on layered casseroles — warm, forgiving dishes that feed a crowd and tidy up easily. This beef enchilada casserole is that comfort-food formula turned Mexican-inspired weeknight winner: spiced ground beef, black beans, sweet corn, tangy enchilada sauce, and melty cheese, all baked between corn tortillas. It’s the kind of recipe you make when you want something homey, a little saucy, and endlessly sliceable. If you enjoy easy baked casseroles, it pairs conceptually with other make-ahead bakes like cottage cheese breakfast casserole, though the flavors go in a very different direction.

Why you’ll love this dish

This casserole nails several goals at once: it’s budget-friendly, feeds multiple people, and uses pantry staples. Corn tortillas keep it slightly lighter than traditional enchiladas, and the single-pan filling streamlines prep. Families love it because kids often eat the cheesy layers, and cooks appreciate that you can assemble it ahead. It’s ideal for busy weeknights, casual potlucks, or an easy Sunday dinner when you want something flavorful with minimal fuss.

“A dinnertime lifesaver: hearty enough for adults, mild enough for kids, and perfect for leftovers.” — a regular at my table

Step-by-step overview

Before you jump in, here’s the quick plan: brown the beef with onion and garlic, stir in enchilada sauce, beans, and corn, then layer that filling with corn tortillas and cheese in a baking dish. Bake until the cheese bubbles and the top is golden. Let it rest briefly so the slices hold together. Total hands-on time is low; most of the clock is baking.

What you’ll need

• 1 lb ground beef
• 1 can (15 oz) red enchilada sauce
• 8 corn tortillas (soft, not crispy)
• 1 cup shredded cheese (cheddar or Mexican blend) — more if you like it extra cheesy
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen and thawed or canned, drained)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

Notes: Swap ground turkey or shredded rotisserie chicken for the beef. Use low-sodium enchilada sauce if you’re watching salt. For dairy-free, use a plant-based cheese or omit the cheese and add extra sauce.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C).
2. Warm a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3–4 minutes.
3. Add the ground beef to the skillet. Season with salt and pepper and cook, breaking it up with a spoon, until browned and no pink remains. Drain any excess fat.
4. Stir the enchilada sauce into the cooked beef, then add the drained black beans and corn. Simmer briefly to combine and heat through, about 2 minutes. Taste and adjust seasoning.
5. In a baking dish, arrange a single layer of corn tortillas. Spread half of the beef mixture evenly over the tortillas, then sprinkle with half of the shredded cheese.
6. Repeat with another layer of tortillas, the remaining beef mixture, and finish with the remaining cheese on top.
7. Bake for 25–30 minutes, until the cheese is bubbly and golden around the edges. Remove from the oven and let the casserole sit for 5–10 minutes to set before slicing and serving.

Best ways to enjoy it

Serve slices with a squeeze of lime and a scatter of chopped cilantro. Good accompaniments:

• A simple green salad or chopped romaine with avocado for freshness.
• Sour cream or Greek yogurt and pickled jalapeños on the side to add tang and heat.
• Spanish rice or a quick tomato-cucumber salad for bulk.
  For a casual family-style meal, place bowls of toppings—sliced olives, green onions, hot sauce—so everyone customizes their piece. If you want brunch crossover ideas, think taco bar leftovers that nod toward other casseroles like cottage cheese breakfast casserole in the way they reheat and serve.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm individual slices in the microwave for 90–120 seconds, covered, or reheat a whole portion in a 350°F oven for 15–20 minutes until hot throughout. Aim for an internal temperature of 165°F for safety.
• Freeze: Wrap individual slices tightly in plastic wrap and store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat as above.
  Practice safe handling: cool the casserole slightly before refrigerating, and don’t leave it at room temperature for more than 2 hours.

Helpful cooking tips

• Warm the corn tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave for 20–25 seconds. That prevents cracking when layering.
• Drain the beef well or blot the pan to avoid a watery casserole. A little fat is fine for flavor, but excess liquid will make slices sloppy.
• Use a sharp serrated knife or a pizza cutter for clean slices once the casserole has rested.
• If you prefer a saucier bake, add an extra 1/2 cup enchilada sauce between layers. For less spice, choose a mild sauce or mix canned tomato sauce with a dash of chili powder.
• For a freezer-friendly version, assemble in an aluminum pan, wrap tightly, and bake from frozen at 375°F for about 50–60 minutes (cover with foil for the first 35–40 minutes).

Creative twists

• Chicken or pork: Swap cooked shredded chicken or pulled pork for ground beef. Add a squeeze of lime and chopped cilantro for brightness.
• Veg-forward: Replace beef with sautéed mushrooms and bell peppers for a vegetarian take. Add extra black beans for protein.
• Green enchilada spin: Use green enchilada sauce and Monterey Jack cheese for a tangier profile.
• Low-carb: Use charred, thinly sliced zucchini in place of tortillas to lower carbs.
• Toppings: Finish with crumbled queso fresco, sliced avocado, or a cilantro-lime crema.

Common questions

Q: How long does this take from start to finish?
A: Plan 10–15 minutes prep and about 25–30 minutes baking, so roughly 40–50 minutes total.

Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas are softer and more flexible, but they’ll make the casserole richer and slightly denser. If using flour, you may want to cut them into halves or quarters to layer more evenly.

Q: Can I assemble this ahead of time?
A: Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking. If baking from cold, add 5–10 minutes to the baking time.

Q: Is it safe to freeze the casserole?
A: Yes. Freeze fully cooled, wrapped portions or the whole assembled dish for up to 2 months. Thaw overnight in the fridge before reheating, or bake from frozen at a higher temperature and for longer (cover initially).

Q: Can I make this spicier or milder?
A: Use hot enchilada sauce or add chopped jalapeños for more heat. For milder flavor, choose a mild sauce and balance with a little sugar or extra cheese.

Conclusion

If you want a dependable, crowd-pleasing dinner that’s easy to scale and customize, this beef enchilada casserole delivers. For another version and inspiration on layering and sauce choices, check out Beef Enchilada Casserole – Simple Joy.

Beef Enchilada Casserole

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: None

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Description

A comforting and budget-friendly layered casserole featuring spiced ground beef, black beans, sweet corn, tangy enchilada sauce, and melty cheese between corn tortillas.

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Ingredients

• 1 lb ground beef
• 1 can (15 oz) red enchilada sauce
• 8 corn tortillas (soft, not crispy)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen and thawed or canned, drained)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Warm a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3–4 minutes.
3. Add the ground beef to the skillet. Season with salt and pepper and cook until browned and no pink remains. Drain excess fat.
4. Stir the enchilada sauce into the cooked beef, then add the drained black beans and corn. Simmer briefly to combine, about 2 minutes.
5. In a baking dish, arrange a single layer of corn tortillas, spread half of the beef mixture, and sprinkle with half of the shredded cheese.
6. Repeat with another layer of tortillas, the remaining beef mixture, and top with remaining cheese.
7. Bake for 25–30 minutes until cheese is bubbly and golden. Let sit for 5–10 minutes before slicing and serving.

Notes

For a different protein, swap ground turkey or shredded rotisserie chicken for the beef. Use low-sodium enchilada sauce when watching salt intake. For a dairy-free option, substitute with plant-based cheese or omit cheese and add extra sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican