All the bold, cheesy, saucy flavors of classic beef enchiladas — layered up casserole-style for an easy, crowd-pleasing weeknight dinner that’s ready in under an hour!
Ingredients
Meat Filling
- 1 lb 450g ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 packet or 2 tbsp taco seasoning
- ½ cup water
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
Sauce & Layers
- 2 cups enchilada sauce red or green
- 8 –10 small tortillas corn or flour, cut in halves or strips
- 2 cups shredded cheese cheddar, Monterey Jack, or a mix
Optional Toppings
- Sour cream
- Chopped cilantro
- Sliced olives
- Diced avocado
How To Make Beef Enchilada Casserole
Preheat Oven
Set oven to 375°F (190°C).
Lightly grease a baking dish (9×13 inch works well).
Cook the Beef
In a skillet over medium heat, cook the ground beef until browned.
Add onion and cook until soft (about 3–4 minutes).
Stir in garlic and cook for 30 seconds.
Season the Filling
Add taco seasoning and water, stirring well.
Let it simmer for 3–5 minutes until slightly thickened.
Mix in black beans and corn, then remove from heat.
Assemble the Casserole
Layer in this order:
Spread a thin layer of enchilada sauce on the bottom.
Add a layer of tortillas.
Spoon over some beef mixture.
Sprinkle with cheese.
Repeat layers until everything is used, finishing with sauce and cheese on top.
Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
Rest & Serve
Let the casserole rest for 5–10 minutes before slicing.
Add your favorite toppings and serve warm.