Beef Enchilada Casserole is easier and quicker to make than traditional enchiladas. Baked to perfection, this weeknight dinner is well-loved in our home!

Beef enchilada casserole in a white casserole dish.

This easy ground beef enchilada casserole recipe will be enjoyed by the whole family. Each bite is packed with beefy cheesy flavor with a bit of a kick. It’s the perfect recipe to make on a busy night. It’s ready to eat in just over an hour. Your house will smell SO good.

Think ground beef enchiladas, but in casserole form. This recipe is inspired by the traditional beef enchiladas, but is nowhere near being authentic.

If you celebrate Taco Tuesday in your home, give this delicious casserole a try. Who knows? It may be a busy day dinner winner and become a regular in your home like it has in ours!

Why You’ll Love This Easy Beef Enchilada Casserole

Load it up with your favorite toppings
Easier to make than a regular beef enchilada recipe
Lots of melty cheesy and savory ground beef
Ready to eat in just over an hour
Can easily be made spicier if you prefer
Can be made ahead of time
Hearty and comforting family dinner
Mouthwatering recipe for Taco Tuesday

Ingredients

Lean ground beef
Extra virgin olive oil or vegetable oil
Yellow onion
Green bell pepper
Garlic
Can of yellow corn
Can of black beans
Red enchilada sauce – You can use either hot or mild. Feel free to use homemade enchilada sauce.
Chili powder
Ground coriander
Ground cumin
Salt
Black pepper
Corn tortillas
Cheddar cheese

Topping Ideas

Fresh cilantro
Diced avocado
Sour cream
Lime slices
Green onions
Black olives
Diced tomatoes
Salsa – Try this garden salsa
Guacamole

Ingredients to make beef enchilada casserole.

How to Make Beef Enchilada Casserole

Step One: Preheat the oven to 375°F. Grease a 9×13 casserole dish and set aside.
Step Two: In a large skillet, add the oil over medium heat. Add the ground beef and cook until browned, making sure to break up the beef as it cooks.
Step Three: Add the onion, green pepper, and garlic to the skillet and cook until the veggies are softened.
Step Four: Turn the heat down to medium-low and add the corn, black beans, enchilada sauce, chili powder, coriander, cumin, salt and pepper. Stir to combine.

Step Five: Spread half of the ground beef mixture on the bottom of the prepared casserole dish (about 3 cups).
Step Six: Top with half of the cut up tortilla pieces (about 1 cup) and 2 cups of the shredded cheddar cheese.

Step Seven: Repeat once more using the remaining beef mixture, tortilla pieces and cheddar cheese.

Step Eight: Cover the dish with aluminum foil and bake for 30 minutes or until the cheese is melted.
Step Nine: Garnish with desired toppings. Serve hot.

Equipment Needed

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What to Serve with Beef Enchilada Casserole

Mexican rice
Corn on the cob
Tossed salad
Taco Pasta Salad
Mexican Quinoa Salad

A piece of beef enchilada casserole on a serving spoon.

Variations and Substitutions

Substitute 1 packet of taco seasoning for the spices.
Use 1 teaspoon of garlic powder instead of the minced garlic.
Try ground turkey or ground chicken instead of the ground beef.
Use pinto beans instead of black beans.
Substitute red onion or white onions for the yellow onion.
Use a Mexican cheese blend, Monterey Jack cheese, Pepper Jack or sharp cheddar for the cheese.
Add 1/4 teaspoon of cayenne pepper for an extra kick of spice.
Try green enchilada sauce instead of red enchilada sauce.
Use soft flour tortillas if you don’t have corn tortillas.

Storage Instructions

Cover the casserole dish with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. Reheat in the oven or microwave when you’re ready to eat again.

Can I Freeze?

Yes, you can definitely freeze beef enchilada casserole, but you’ll need to let it cool completely to room temperature first.

You can either freeze the entire casserole whole or cut it into serving-sized portions. Wrap tightly in plastic wrap and make sure there are no air pockets. You don’t want freezer burn. Then wrap again in aluminum foil OR place in a freezer bag. You can store in the freezer for up to 3 months.

When you’re ready to eat again, let the casserole thaw out overnight in the refrigerator. Reheat in the microwave or oven until it’s heated through.

A wooden serving spoon serving a piece of beef enchilada casserole.

Tips & Tricks

Use quality ingredients. You’ll have better flavor if you use high-quality ingredients.
Don’t skimp on the cheese. This recipe is loaded with cheese so don’t be afraid to use all of it (and then some if you want!).
Cover the casserole while baking. This helps to prevent the tortillas from drying out.
Let it rest. Give the casserole a few minutes to rest when it first comes out of the oven. It will be a little easier to cut, not extremely hot and the flavors will have a chance to mingle.
Make ahead. You can make this recipe ahead of time (up to 1 or 2 days) and refrigerate until you’re ready to bake. You may need to add a few minutes on the baking time if it goes in the oven cold from the refrigerator.

Beef enchilada casserole with a piece missing.

FAQs about beef enchilada casserole

Yes, you can use flour tortillas, but note that the texture and flavor will be different. Flour tortillas have a milder taste and are softer than corn tortillas.

To make your beef enchilada casserole more spicy, add some diced jalapenos, green chilies or a pinch of cayenne pepper to the beef mixture.

Yes, you can add a crispy topping to your casserole. Sprinkle some crushed tortilla chips or bread crumbs on top of the casserole before baking. You may want to remove the aluminum foil during the last few minutes of baking time so the topping has a chance to crisp up.

A slice of beef enchilada casserole on a black plate.

Our Favorite

Beef Casserole Recipes

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Prep Time:20

Cook Time:45

Total Time:1 5

Instructions

Preheat the oven to 375°F. Grease a 9×13 casserole dish and set aside.
In a large skillet, add the oil over medium heat. Add the ground beef and cook until browned, making sure to break up the beef as it cooks.
Add the onion, green pepper, and garlic to the skillet and cook until the veggies are softened.
Turn the heat down to medium-low and add the corn, black beans, enchilada sauce, chili powder, coriander, cumin, salt and pepper. Stir to combine.
Spread half of the ground beef mixture on the bottom of the prepared casserole dish (about 3 cups).
Top with half of the cut up tortilla pieces (about 1 cup) and 2 cups of the shredded cheddar cheese.
Repeat once more using the remaining beef mixture, tortilla pieces and cheddar cheese.
Cover the dish with aluminum foil and bake for 30 minutes or until the cheese is melted.
Garnish with desired toppings. Serve hot.

Nutrition

Calories: 716kcalCarbohydrates: 49gProtein: 51gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 146mgSodium: 609mgPotassium: 918mgFiber: 9gSugar: 5gVitamin A: 1290IUVitamin C: 15mgCalcium: 615mgIron: 5mg

Servings: 6

Calories: 716kcal

Beef Enchilada Casserole