Beef Enchilada Casserole
This Beef Enchilada Casserole with corn tortillas is a hearty, one-pan dinner that comes together in just 40 minutes. Packed with layers of seasoned ground beef, red enchilada sauce, black beans, corn tortillas, and plenty of cheese, it's a comforting dish perfect for any night of the week.
Servings: 8
Calories: 420kcal
Ingredients
For the Casserole:
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 10 oz enchilada sauce
- 1 can 14.5 oz diced tomatoes, drained
- 1 can 15 oz black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
Optional Garnish:
- Fresh cilantro or parsley
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with nonstick spray or a light coating of oil.
Cook the Beef Mixture
- Heat a skillet over medium heat and cook the ground beef, onion, and garlic until browned and no pink remains.
- Drain any excess fat.
Add the Seasonings and Sauce
- Stir in the enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and black pepper.
- Let the mixture simmer for 5 minutes to blend the flavors.
Assemble the Casserole
- Place 4 corn tortillas on the bottom of the prepared baking dish, slightly overlapping if needed.
- Spread half of the beef mixture evenly over the tortillas.
- Sprinkle half of the cheddar and Monterey Jack cheeses over the beef.
- Repeat with another layer of 4 tortillas, followed by the remaining beef mixture.
- Sprinkle the remaining cheese evenly on top.
Bake the Casserole
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly browned on top.
Rest and Serve
- Let the casserole rest for a few minutes before slicing and serving.
- Garnish with fresh cilantro or parsley, if desired.
Notes
Storage:
Allow the casserole to cool to room temperature before storing.
Cover tightly with foil or store in an airtight container in the refrigerator for 3–4 days.
Freezing:
Freeze the cooled casserole by covering it tightly with foil or using a freezer-safe container.
Store for up to 3 months.
To reheat: Thaw overnight in the fridge and bake at 350°F until heated through, or microwave individual portions in 30-second intervals.
Make Ahead:
Assemble the casserole ahead of time and refrigerate before baking.
When ready to bake, add a few extra minutes to the cooking time.