Beef Enchilada Casserole
Layers of seasoned ground beef, tender corn tortillas, and melty cheese come together in this no-fuss enchilada casserole. Rich red enchilada sauce ties it all together for a comforting weeknight meal that bakes up bubbly and golden in under an hour.
For 6 servings
- prep
Preheat the oven and prep the baking dish.
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small drizzle of oil or a quick spray.
- saute · ~10 min
Cook the ground beef.
TIPDon't rush the browning — letting the beef develop some crispy edges adds deeper flavor to the casserole. - simmer · ~5 min
Season the beef filling.
TIPTaste the filling now and adjust the salt or chili powder — this is your last chance to season before baking. - assemble · ~5 min
Layer the casserole.
- bake · ~25 min
Bake the casserole.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and golden at the edges.
TIPLet the casserole rest for 5 to 10 minutes after baking. It sets up the layers and makes slicing cleaner. - garnish
Garnish and serve.
Scatter the chopped cilantro over the hot casserole. Slice into squares and serve with a dollop of sour cream or sliced avocado if you like.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the ground beef in batches if needed to get a deep sear, not steam.
- 2Warm the corn tortillas briefly in a dry skillet to prevent them from cracking when layered.
- 3Use a slotted spoon to transfer the beef filling; excess liquid makes the casserole soggy.
- 4Let the casserole rest 10 minutes after baking so the layers hold together neatly.
- 5For a deeper flavor, toast the cumin and chili powder in the pan for 30 seconds before adding liquid.
- 6Make ahead: assemble the casserole, refrigerate unbaked for up to 24 hours, then bake (add 10 minutes covered).
Adapt it for your goals.
Low-oil
Substitute the ground beef with extra-lean ground turkey (93% lean or higher) and use reduced-fat cheddar and Monterey Jack to cut saturated fat while keeping the same spice-forward flavor.
vegetarianVegetarian
Replace the ground beef with 2 cans (15 oz each) of drained and rinsed black beans, or 3 cups of cooked lentils, for a hearty plant-based version that still layers beautifully.
gluten freeGluten-free
Confirm your store-bought red enchilada sauce is certified gluten-free (many are), and swap the corn tortillas for extra-thick certified gluten-free corn tortillas — the recipe is naturally gluten-free already.
spicySpicy
Add 1–2 finely chopped chipotle peppers in adobo sauce along with the tomato paste, or use a hot-style red enchilada sauce, for a smoky heat that builds with each bite.
Why this is on our healthy list.
Rich in Protein
Beef and black beans provide a substantial amount of high-quality protein, supporting muscle repair and satiety.
Good Source of Fiber
Black beans and corn kernels contribute dietary fiber, which aids digestion and helps maintain steady energy levels.
Contains Iron from Beef
The ground beef in this casserole supplies heme iron, a form easily absorbed by the body for oxygen transport.
Moderate in Calcium
Cheddar and Monterey Jack cheeses add calcium, essential for strong bones and teeth, in each serving.
Frequently asked questions
If you skip warming the tortillas or layer them too thickly without sauce in between, they can absorb moisture unevenly. Warm each tortilla for 10-15 seconds per side in a dry skillet before layering.
