Easy Beef Enchilada Casserole
All the enchilada payoff, minus rolling each tortilla.
When you want something warm, cheesy, and filling but do not have the energy for a fussy dinner, this beef enchilada casserole is the move. It gives you the familiar comfort of beef enchiladas with far less effort: brown the beef, stir in sauce, layer with tortillas and cheese, then bake until bubbly. It is a good choice on a weeknight when you need dinner to feel like a win, not a project. Expect cozy, saucy layers and easy scooping rather than tidy restaurant-style slices. It is especially helpful if you want a meal that tastes even better with a little sour cream, avocado, or leftover rice on the side.
Ingredients
- 1 lb ground beef
- 1 unit yellow onion — diced
- 2 unit garlic cloves — minced
- 1 cup enchilada sauce
- 1 cup salsa
- 1 cup black beans — drained and rinsed
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 unit corn tortillas — cut into strips
- 2 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped cilantro — optional for serving
Method
- 1 Heat the oven to 400°F. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 7 minutes. Stir in the garlic, cumin, chili powder, salt, and pepper for 30 seconds.
- 2 Add the enchilada sauce, salsa, black beans, and corn. Simmer for 2 minutes, then turn off the heat.
- 3 Spread a thin layer of the beef mixture in a 9x13-inch baking dish. Add half the tortilla strips, half the remaining beef mixture, and 1 cup of the cheese. Repeat with the rest of the tortillas, beef mixture, and cheese.
- 4 Bake uncovered for 18 to 20 minutes, until the cheese is melted and the edges are bubbling. Rest for 5 minutes before serving, then top with cilantro if you like.
Variations
- Vegetarian swap — Replace the ground beef with 2 cups of drained black beans or crumbled tofu and keep everything else the same.
- Faster swap — Use a rotisserie-style cooked beef shortcut or leftover cooked ground beef, then skip the browning step and assemble immediately.
- Substitutions — Use flour tortillas if that is what you have, swap in pepper jack for a little heat, or use mild enchilada sauce for a gentler version.
Notes
If your sauce is very thick, add 2 to 3 tbsp water to the skillet so the casserole stays saucy. For cleaner scoops, let it rest before cutting. Leftovers reheat well in the microwave or oven.
Equipment that helps
- Large skillet — It lets you cook the beef filling in one place before layering.
- 9x13-inch baking dish — The casserole bakes evenly and is easy to scoop from for dinner.
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