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Beef enchilada casserole on a white plate.

Beef Enchiladas Casserole

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


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. 


-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)


  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.


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

Keywords: beef enchiladas casserole