Casserole With Ground Beef and Corn Tortillas

This Beef Enchilada Casserole is super easy to make and deliciously tasty. You'll love the Mexican flavors of the creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a flavorful enchilada sauce and baked to a bubbly perfection!

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• Step-by-Step Recipe Instructions
• Expert Tips and FAQs
• More Mexican Recipes You'll Love!
• Beef Enchilada Casserole

Tex mex recipes are just the best! And this beef enchilada recipe is one of my favorites because it's so easy to make. And I just love casseroles, like this slow cooker cabbage roll casserole and this southern chicken and rice casserole.

This is the best enchilada recipe! If you love homemade enchiladas, then you'll love this casserole. Casseroles are full of flavor, easy to make, and make for a perfect dinner the whole family will love. Casseroles are the perfect comfort food. And this Mexican cuisine is beyond delicious!

Enchiladas are delicious, but taste even more amazing in a casserole form. Enchilada casserole takes all of the wonderful authentic Mexican spices and simplifies the process by layering all the ingredients in a casserole dish rather than rolling them in a flour tortilla.

This beef enchilada casserole recipe contains layer upon layer of soft corn tortillas spread with creamy refried beans topped with ground beef, corn, and black beans. We then top off this casserole with shredded cheese and then bake it in a delicious red enchilada sauce.

Ingredients You'll Need

I use corn tortillas instead of flour tortillas for this easy beef enchilada recipe. But flour tortillas wills work just fine, as well. You'll want to use the street taco size shells. You'll want to use refried beans so you can spread them onto each corn tortilla to serve as the base of the casserole.

Since this is a ground beef enchilada casserole, I use ground beef because it provides a ton of flavor and protein. If you're not a ground beef fan, you can also use ground turkey or ground chicken.

The enchilada sauce is the key ingredient and the provider of the saucy goodness. In my opinion, Old El Paso is the best canned enchilada sauce to use or you can make my homemade enchilada sauce. I put the details in the recipe card for you.

Black beans add texture, fiber, and additional protein. The diced tomatoes pair amazingly well with the red enchilada sauce recipe. And I also use corn because it adds a bit of freshness and "sweetness" to every bite.

I use a Mexican cheese blend in the layers. I also place it on top of the casserole so that it melts into a bubbly goodness.

The Mexican spices I use are cumin, chili powder, garlic powder, and salt. I like to use a powder form of garlic instead of fresh garlic so the taste comes out milder.

Step-by-Step Recipe Instructions

This beef enchilada casserole is easy to make. We'll start by preheating the oven to 350°F and then by making the enchilada sauce mixture.

The first thing you will do is brown the ground beef. I like to use ground beef with a higher fat percentage. It provides more flavor. Brown the meat until it is no longer pink.

Next, we'll introduce the enchilada sauce. You can make your own enchilada sauce recipe (in the recipe card below) or you can use enchilada sauce in a can. Pour half the enchilada sauce into a baking dish.

It's now time to make the filling. Using a large bowl, combine the remaining enchilada sauce, corn, black beans, ground beef, can of undrained tomatoes, salt, cumin, chili powder, and garlic powder. With a large spoon, stir until well combined.

Using a dull knife, evenly spread half a can of refried beans onto 6 soft corn tortillas.

Place the tortillas on top of the enchilada sauce. It's totally fine that they overlap.

Next, we're going to add the enchilada sauce mixture. To do this, evenly layer the enchilada filling on top of the corn tortillas topped with refried beans. Then, add 1 cup of shredded cheese.

Now you'll repeat the layers. Add on 6 more soft corn tortillas layered with the rest of the refried beans. Then, layer on the rest of the enchilada filling mixture.

To finish off the layers, top the beef enchilada casserole with the rest of the shredded cheese. Expert Tip: Using a bag of shredded Mexican Blend Cheese is fine, but when you shred a block of Colby Jack cheese and add it to the casserole, the flavor is out of this world!

Place the uncovered casserole dish in the oven and bake for 35 minutes. Once done, remove from the oven and let the dish cool for 5-10 minutes before cutting it into slices.

Grab a spatula and pile a piece onto a plate. I like to top my casserole with fresh diced tomatoes, fresh cilantro, and avocado. You are going to LOVE this beef enchilada recipe!

Expert Tips and FAQs

• Store the casserole in the refrigerator for 3-4 days. You can place the dish directly in the refrigerator covered with aluminum foil or place it in a large tupperware.
• You can also freeze this beef enchilada casserole either before you cook it or after.
  • To freeze the casserole before cooking, make sure you are using a freezer safe container. Ground the beef, add the layers, and top with cheese. Cover with aluminum foil or lid and place in the freezer.
  • You can also freeze individual pieces after the casserole is cooked. Just place each piece in a freezer safe container and cover.
• Reheating Instructions:
  • To defrost the entire frozen casserole, you can place the frozen dish in the refrigerator and allow it to thaw overnight. From there, bake at 350°F for 45 to 60 minutes, until the center is hot and the edges are bubbly.
  • To reheat individual pieces, you can reheat in the microwave or the oven.
• You can use a canned enchilada sauce or make your own. The homemade version is an easy enchilada sauce anyone can make.

More Mexican Recipes You'll Love!

Incredibly flavorful and topped with a Mexican corn salad that is healthy and made with fresh avocado and bell peppers, this easy to make Grilled Flank Steak with Mexican Corn Salad is melt in your mouth delicious!

The most amazing Instant Pot Mexican Rice side dish made in 15 minutes! It's so easy and effortless, you'll never want to revert back to the old-fashioned way of making it on the stove top!

The creaminess of the Cotija cheese mixed in the charred corn and incorporated with the mild spice of the jalapeno makes this Mexican Street Corn tastes irresistible! Add in some fresh squeezed lime juice, along with some seasonings and you are ready to dig into this Mexican Street Corn!

This Crockpot Salsa Chicken recipe is a familygo-to favorite that requires only 4 ingredients. You just need to dump the ingredients into a crockpot and then set it and forget it.

Layer up a casserole dish filled with tortilla chips layered with a Mexican chicken filling and cheese then throw it in the oven to bake! That's all it takes to prepare this divinely rich Mexican Chicken Casserole everyone will love!

Follow Recipes Worth Repeating for more amazing recipes!

Enchilada Ingredients

• ▢ 1 lb ground beef
• ▢ 1 10 ounce can red enchilada sauce, (or make the homemade enchilada sauce. Recipe is below.)
• ▢ 1 12 ounce package frozen whole kernel corn or canned corn, drained
• ▢ 1 16 ounce can refried beans
• ▢ 12 soft corn tortillas, street taco size/individual taco size.
• ▢ 1 15 ounce can black beans, drained and rinsed
• ▢ 1 14.5 ounce petite diced tomatoes, undrained
• ▢ 3 cups shredded cheese, (I recommend the Mexican blend)
• ▢ 1 Tablespoon chili powder
• ▢ 1.5 teaspoon cumin
• ▢ ½ teaspoon garlic powder
• ▢ ¾ teaspoon salt

Homemade Red Enchilada Sauce

• ▢ 1 Tablespoon olive oil
• ▢ 2 cloves garlic, minced
• ▢ ½ teaspoon oregano, dried
• ▢ 2.5 teaspoons chili powder
• ▢ ½ teaspoon basil, dried
• ▢ ⅛ teaspoon black pepper
• ▢ ⅛ teaspoon salt
• ▢ ¼ teaspoon cumin, ground
• ▢ 1 teaspoon parsley, dried
• ▢ ¼ cup salsa
• ▢ 6 ounce tomato sauce
• ▢ 1.5 cup water

Beef Enchilada Casserole Directions

• Preheat the oven to 350F. Cook ground beef until brown and no longer pink.

• Spread half of the enchilada sauce in the bottom of the dish.

• Cook the corn in microwave according to package directions.

• Spread half of refried beans on 6 corn tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit.

• Stir together remaining enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes in a large bowl.

• Spread half of beef enchilada mixture over the corn tortillas that are layered in the dish. Then layer with 1 cup of cheese.

• Repeat layering – take 6 more corn tortillas and spread with the rest of the refried beans and place as another layer in your 13X9 baking dish. Then layer with the enchilada mixture and remaining shredded cheese.

• Bake uncovered for 35 minutes or until hot. The center should be hot and the casserole should be bubbly around edges. Let stand 5 minutes before cutting into 8-12 pieces.

• Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.

Gluten Free Red Enchilada Sauce

• Heat oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 min.

• Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water.

• Bring to a boil, reduce heat to a low simmer for 15 to 20 min.

• How will casserole keep in the refrigerator? This casserole will keep in the refrigerator for 3-4 days. Just cover it with aluminum foil.
• Can you freeze beef enchilada casserole?Yes, you can freeze it before you cook it or after.
  • To freeze the casserole before cooking, make sure you are using a freezer safe container. Ground the beef, add the layers and top with cheese. Cover with aluminum foil or lid and place in the freezer.
  • You can also freeze individual pieces after the casserole is cooked. Just place each piece in a freezer safe container and cover.
• Reheat Instructions:
  • To defrost the entire frozen casserole, you can either place the frozen dish on the counter and allow to thaw for 45 minutes or you can place the frozen dish in the refrigerator to defrost overnight. From there, bake at 350 for 45 to 60 minutes until the center is hot and the edges are bubbly.
  • To reheat individual pieces, you can reheat in the microwave or the oven.

Calories: 379 kcal | Carbohydrates: 22 g | Protein: 23 g | Fat: 23 g | Saturated Fat: 10 g | Cholesterol: 66 mg | Sodium: 835 mg | Potassium: 397 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 859 IU | Vitamin C: 2 mg | Calcium: 542 mg | Iron: 3 mg

Update Notes: This post was originally published in March 2012, but was re-published with updated step-by-step instructions, pictures, and tips in March 2021.

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Source: https://recipesworthrepeating.com/bean-enchilada-casserole/

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