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 bold flavors, including 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 your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or lightly coat with oil.
Cook the Beef Mixture:
- In a skillet over medium heat, cook the ground beef with the diced onion and garlic until the beef is browned and no pink remains. Drain off any excess fat.
Add the Seasonings and Sauce:
- To the skillet, add the enchilada sauce, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well and simmer for 5 minutes to let the flavors meld.
Assemble the Casserole:
- Place 4 corn tortillas on the bottom of the prepared baking dish, overlapping slightly if necessary.
- Spread half of the beef mixture evenly over the tortillas.
- Sprinkle half of the cheddar and Monterey Jack cheeses over the beef mixture.
- Add another layer of 4 corn tortillas on top, followed by the remaining beef mixture.
- Sprinkle the remaining half of the cheeses 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:
- Remove the casserole from the oven and let it 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, then cover tightly with aluminum foil or transfer to an airtight container. Store in the refrigerator for 3–4 days.
Freezing: Freeze the cooled casserole by covering it tightly with foil or transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through, or microwave individual servings on a plate in 30-second intervals.
Make Ahead: Prep the casserole in advance and store it in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to account for the chilled temperature.
Freezing: Freeze the cooled casserole by covering it tightly with foil or transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through, or microwave individual servings on a plate in 30-second intervals.
Make Ahead: Prep the casserole in advance and store it in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to account for the chilled temperature.