Beef Enchilada Casserole
The ultimate 'I'm too tired to roll individual tortillas' shortcut.
When you're exhausted after a long day but still want something that feels like a warm hug, this beefy casserole is your best friend. It captures all the bold, savory flavors of traditional enchiladas without the tedious labor of rolling each single tortilla by hand. By layering everything into one dish, you get maximum flavor and gooey melted cheese in every bite while spending way less time standing over the stove. The secret is letting the corn tortillas soak up just enough sauce to become tender, creating a texture that's incredibly satisfying. It’s honestly the most forgiving weeknight meal ever—it tastes even better when it sits for a minute under some foil and smells like heaven.
Ingredients
- 1.5 lb ground beef
- 1 cup yellow onion, diced
- 3 unit garlic cloves, minced
- 1 cup chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 4 cup enchilada sauce
- 8 unit corn tortillas
- 2 cup shredded Mexican blend cheese
- 0.5 cup black beans, drained and rinsed
Method
- 1 Preheat your oven to 375°F. Grease a 9x13 inch baking dish with a little oil or cooking spray.
- 2 In a large skillet over medium-high heat, brown the ground beef and diced onion together until the meat is no longer pink.
- 3 Drain any excess fat from the skillet. Add minced garlic, chili powder, cumin, and oregano; sauté for 1 minute until fragrant.
- 4 Stir in the black beans and pour in the entire container of enchilada sauce. Let it simmer for about 5 minutes to thicken slightly.
- 5 Tear or cut the corn tortillas into halves or quarters (this helps them break down into a soft base).
- 6 Layer half of the tortillas in the bottom of your baking dish, then sprinkle with half of the cheese.
- 7 Pour half of the beef and bean mixture over the tortillas, then top with another layer of tortillas.
- 8 Add the remaining cheese, the final layer of tortillas, and the rest of the beef mixture. Drizzle any remaining sauce on top.
- 9 Cover the dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly browned.
Variations
- Vegetarian Swap — Replace the ground beef with 2 cups of crumbled firm tofu or extra black beans.
- Speedy Prep — Use a pre-mixed taco seasoning packet instead of individual spices to cut down on prep time.
Notes
If you want extra kick, add a pinch of cayenne pepper with the spices. Serve with a dollop of sour cream or some sliced avocado.
Equipment that helps
- 9x13 baking dish — Standard size for easy and even heat distribution across the casserole.
- Large skillet — Allows you to brown the meat and simmer the sauce in one step before assembling.
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