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Beef Enchilada Casserole with Corn Tortillas

This Beef Enchilada Casserole with Corn Tortillas is a hearty one-pan dinner that’s ready in just 40 minutes. It’s a flavor-packed dish with layers of red enchilada sauce, seasoned ground beef, corn tortillas, and plenty of ooey-gooey cheese.

We love Tex-Mex casseroles like this Mexican Chicken Casserole, Chicken Enchilada Casserole, Cowboy Cornbread Casserole and this easy Walking Taco Bake.


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Stacked Beef Enchiladas (a.k.a. Mexican Lasagna)

Similar to my Mexican lasagna, this cheesy enchilada casserole is an easy weeknight dinner that comes together quickly and the whole family loves it.

This layered beef enchilada casserole is an easy meal that takes about 15 minutes of prep time and it’s made with simple ingredients. (you probably have most in your pantry!)

Why you’ll love this ground beef enchilada casserole

  • Crowd-pleasing – this hearty casserole is a family favorite.
  • Effortless weeknight dinner – layering the casserole with corn tortillas is much quick than rolling them up. This is truly a weeknight-wonder recipe!
  • Customizable – You can get creative with this casserole by adding your favorite toppings like sour cream, diced tomatoes, or avocado. It’s versatile, so you can tailor it to your family’s preferences.
  • Flavor-packed with wholesome, hearty ingredients.
Serving of enchilada casserole on a plate.

Ingredients

You can find a full list of ingredients with amounts by scrolling to the bottom of this page to the recipe card.

Labelled ingredients for recipe.
  • Ground beef
  • Onion
  • Enchilada sauce
  • Tomatoes
  • Black beans
  • Cumin
  • Chili Powder
  • Salt & black pepper
  • Corn Tortillas
  • Cheddar cheese
  • Monterey Jack cheese

Ingredient Substitutions

Ground beef – you can substitute ground turkey, chicken or even a plant-based meat substitute.

Onion & garlic – onion and garlic powders could be used instead of the fresh, although fresh is best for flavor.

Enchilada sauce – you could use salsa, or a tomato sauce seasoned with Mexican spices.

Diced tomatoes – fresh chopped tomatoes can replace the canned tomatoes.

Black beans – Pinto beans or kidney beans would work well too.

Spices – If you don’t have cumin or chili powder, you could use a few tablespoons of my taco seasoning as a subsitute.

Corn Tortillas – Flour tortillas can be used but they might get a bit softer than corn tortillas.

Cheeses – Any of the best cheeses for melting like mozzarella or Colby jack cheese can replace the cheddar and Monterey Jack cheeses.

Can I use green enchilada sauce instead of red?

You sure can! Substitute the green enchilada sauce with a 1:1 ratio for a tasty variation.

Corn Tortillas vs. Flour Tortillas

You can use either type of tortillas in this recipe. Since the tortillas are laying flat in the casserole dish, they are both good choices.

How to Make this Cheesy Beef Enchilada Casserole

You can find a full printable recipe card at the bottom of this page. I like to included step by step photos with instructions and tips to help you with making the recipe.

Process photos of steps one to four for how to make enchilada casserole.

STEP ONE – Preheat the oven to 375°F. Grease a 9×13-inch baking dish.

STEP TWO – In a skillet over mediume heat, brown the ground beef, onion and garlic. Drain off any excess fat.

STEP THREE – Next, add the enchilada sauce, tomatoes, black beans, ground cumin and chili powder.

Stir to combine, then taste and season with salt and pepper. Simmer for 5 minutes.

STEP FOUR – Place 4 corn tortillas on the bottom of the greased baking dish. You may need to overlap them.

Process steps with images for steps 5 to 7 for how to make the casserole.

Layer the Casserole

STEP FIVE – Spread half of the beef mixture over the tortillas, spread out evenly. Sprinkle half of the cheddar and Monterey Jack cheese over the beef mixture.

STEP SIX – Add another layer of 4 corn tortillas, then spread the remaining beef mixture over the tortillas.

STEP SEVEN – Sprinkle the remaining half of the cheeses on top.

Baked enchilada casserole fresh from the oven.

STEP EIGHT – Bake for 25 minutes or until the cheese is bubbly and slightly browned on top.

STEP NINE – Remove from the oven and let rest for a few minutes before serving.

If desired, garnish with fresh cilantro before serving & enjoy!

Helping of beef enchilada casserole on a white plate with a fork.

Variations

Make them vegetarian – by leaving out the ground beef or choosing a vegetarian meat subsitute.

Turn up the heat – by adding in a few chopped jalapeños.

Add in some veggies – chopped green, red or yellow pepper, fresh or canned corn add flavor and extra vegetables to this dinner.

Add more beans – Spoon a can of refried beans on top of the first tortilla layer.

Favorite Toppings for this easy casserole

If you want to level-up this easy casserole recipe, try some of these toppings:

Fresh tomatoes, black or green olives, green chiles, fresh cilantro, sliced avocado and pico de gallo.

Scoop of enchilada casserole on a fork.

What to serve with beef enchilada casserole

A side of Mexican rice (Spanish rice), cilantro lime rice, Mexican cornbread,Mexican slaw, corn salad and baked tortilla chips make delicious sides.

Sandra’s Top Tips

Shred your own cheese vs. buying the bagged, pre-shredded cheese. It has better flavor and will melt better.

Make it your own – serve with sides or top with your favorite toppings. Guacamole, salsa and chips, Pico de Gallo , sour cream are all great choices.

Let it rest – allowing the casserole to sit for a few minutes after it’s done cooking will make it much easier to cut and serve.

Beef enchilada casserole on a white plate.

Is it okay to use flour tortillas for ground been enchilada casserole?

Yes you can substitute flour tortillas for the corn tortillas. Keep in mind that they will be softer and you will definitely notice the difference when reheating if you use flour tortillas as they will be much softer after sitting in the fridge for a few days.

How to make-ahead, store, freeze & reheat this casserole

Storage – Allow the casserole to cool to room temperature, then cover tightly with aluminum foil or place in an airtight container. Store in the fridge for 3 to 4 days.

Freezing instructions – cover cooled casserole with aluminum foil or transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw in refrigerator overnight and reheat in the oven at 350°F until heated through or in the microwave on a plate for 30 second interals until heated through.

Make Ahead – this is an easy casserole to prep in advance and have it ready in the fridge. Pop it into the oven when you come home and give it an extra few minutes since it will be cold from the fridge.

Related: How to Reheat a Casserole

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Beef enchilada casserole on a white plate.

Beef Enchilada Casserole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

This Beef Enchilada Casserole with Corn Tortillas is a hearty one-pan dinner that’s ready in just 40 minutes. It’s a flavor-packed dish with layers of red enchilada sauce, seasoned ground beef, corn tortillas, and plenty of ooey-gooey cheese. 


Ingredients

-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

– 1/2 teaspoon pepper

– 8 corn tortillas

– 2 cups shredded cheddar cheese

– 2 cups shredded Monterey Jack cheese

– Fresh cilantro for garnish (optional)


Instructions

  1. Preheat oven to 375°F.  Grease a 9×13-inch baking dish.
  2. In a skillet over medium heat, brown the ground beef with the diced onion and garlic.  Drain off any excess fat.
  3. Add the enchilada sauce, diced tomatoes, black beans, cumin and chili powder to the skillet.  Stir to combine and season with and pepper to taste.  Simmer for 5 minutes.
  4. Place 4 corn tortillas on the bottom of the prepared baking dish. You may have to overlap them slightly. 
  5. Spread half of the beef mixture over the tortillas, spread out evenly.  Sprinkle half of the cheddar and Monterey Jack cheese over the beef mixture.
  6. Add another layer of 4 corn tortillas.  Spread the remaining beef mixture over the tortillas.
  7. Sprinkle the remaining half of the cheeses on top. 
  8. Bake for 25 minutes or until the cheese is bubbly and slightly browned on top. 
  9. Remove from the oven and let rest a few minutes before serving. 
  10. Optional – garnish with fresh cilantro or parsley before serving.

Notes

Storage – Allow the casserole to cool to room temperature, then cover tightly with aluminum foil or place in an airtight container. Store in the fridge for 3 to 4 days. 

Freezing instructions – cover cooled casserole with aluminum foil or transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw in refrigerator overnight and reheat in the oven at 350°F until heated through or in the microwave on a plate for 30 second interals until heated through.

Make Ahead – this is an easy casserole to prep in advance and have it ready in the fridge. Pop it into the oven when you come home and give it an extra few minutes since it will be cold from the fridge.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American/Mexican

10 Comments

  1. This is very good! Easy to make, I followed the recipe and garnished with green onions and sour cream. Thank you!






  2. Made this casserole & it is a new family favorite. My family of 3 teenage boys & 2 adults finished it all in one sitting, no leftovers!! Only made 2 revisions (cuz that’s what I had on hand) used 1 1/2 lbs ground beef and made 3 layers instead of 2 (had a few leftover corn tortillas). Next time I make this I will make a double batch. Thank you so much will check out more of your recipes. Happy Holidays from the Janis Family.






  3. Made this tonight, adding some sour cream and salsa. Delicious, even without the extras. Thank you. So much easier than making rolled enchiladas.






  4. Followed your recipe with a minor change. Zero net carb tortillas and using my crock pot on low. Smelled good when I got home from work and was ready for eating. Clean-up and leftovers was so much easier with a crock pot liner.

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