Beef Enchilada Casserole is a comforting and flavorful Tex-Mex dish that brings together layers of seasoned ground beef, black beans, green chiles, and gooey melted cheese. This casserole is a crowd-pleaser and perfect for satisfying those enchilada cravings without all the rolling!

Reason to Try Beef Enchilada Casserole

Beef Enchilada Casserole offers all the flavors of traditional enchiladas but in an easy-to-make casserole form. It’s a convenient way to enjoy the delicious taste of enchiladas without the fuss of rolling each one individually. Plus, it’s a great dish for feeding a hungry crowd or for meal prep.

Ingredients Summary

Enchilada Sauce (olive oil, yellow onion, kosher salt, cumin, chili powder, all-purpose flour, tomato sauce, chicken stock, garlic)
Ground beef
Salt and pepper
Yellow onion
Diced green chiles
Black beans
Corn tortillas
Colby Jack cheese

Serving Suggestions

Beef Enchilada Casserole is delicious served hot straight from the oven. You can garnish it with fresh cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream for extra flavor. Serve alongside Mexican rice, refried beans, or a crisp green salad for a complete meal.

Beef Enchilada Casserole Storage Info

Leftover Beef Enchilada Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or reheat in the oven until warmed through.

Techniques or Tips

To make this casserole even quicker, you can use store-bought enchilada sauce instead of making your own.
Feel free to customize this casserole with your favorite toppings such as sliced black olives, diced jalapenos, or chopped fresh cilantro.
If you prefer a milder dish, you can use mild green chiles or omit them altogether.

Variation

If you prefer chicken enchiladas, you can easily swap the ground beef for cooked shredded chicken. Simply cook the chicken until heated through and follow the recipe as directed.

FAQs about Beef Enchilada Casserole

Q: Can I make this casserole ahead of time? A: Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just be sure to add a few extra minutes to the baking time if the casserole is cold from the fridge.

Q: Can I freeze Beef Enchilada Casserole? A: Yes, you can freeze this casserole for up to 3 months. Be sure to wrap it tightly in foil or plastic wrap before freezing. To reheat, thaw in the refrigerator overnight and then bake in the oven until heated through.

Q: Can I use flour tortillas instead of corn tortillas? A: While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Just be aware that flour tortillas may become softer when baked in the casserole.

Beef Enchilada Casserole

Beef Enchilada Casserole: Layers of seasoned beef, black beans, and corn tortillas smothered in a flavorful enchilada sauce and melted cheese.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Mexican

Servings 8

Equipment

Large skillet
Blender (optional)
9x13-inch baking dish

Ingredients

Enchilada Sauce:

- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced

For Casserole:

- 1 pound ground beef or chicken as replacement
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small yellow onion diced
- 4.5 ounces diced green chiles
- 15 ounces black beans drained and rinsed
- 12 corn tortillas 6 inches
- 3 cups shredded Colby Jack cheese

Instructions

Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add diced onion and kosher salt. Saute until translucent, about 5 minutes.
In a separate skillet, cook ground beef (or chicken), seasoning with salt and pepper. Add diced onion and cook until meat is cooked through, about 5 minutes.
Stir chili powder and cumin into onion for the enchilada sauce, cook for about thirty seconds. Then stir in all-purpose flour. Slowly whisk in chicken stock, then add tomato sauce and minced garlic. Simmer for 5 minutes.
Once beef (or chicken) is cooked, remove from heat, drain fat, and stir in green chiles and black beans.
Optionally, transfer enchilada sauce to a blender and blend until smooth. Pour 1/2 cup sauce into the bottom of prepared baking dish. Pour 1/2 cup of sauce into the beef (or chicken) mixture.
Dip 6 tortillas in remaining sauce to coat and line the bottom of the casserole dish. Divide beef (or chicken) mixture in half, add half on top of tortillas, and top with 1 cup cheese.
Dip remaining 6 tortillas in sauce and top with remaining beef (or chicken) mixture and 2 cups Colby Jack cheese.
Bake uncovered for 20 minutes or until cheese is bubbly.

Notes

- Can replace ground beef with ground chicken for a lighter option.
- Customize with additional toppings such as diced tomatoes, sliced jalapenos, or chopped cilantro.
- Allow the casserole to cool slightly before serving to avoid burning your mouth.