Beef Enchilada Casserole with Corn Tortillas

There’s something magical about a cheesy, saucy, and flavorful enchilada casserole. It’s warm, comforting, and perfect for busy weeknights when you need a satisfying meal with minimal effort. This Beef Enchilada Casserole with Corn Tortillas is a one-pan wonder that packs all the flavors of traditional enchiladas but without the hassle of rolling each tortilla individually. Instead, we layer the ingredients, making this recipe super quick and easy to prepare.

I’ve made this dish countless times for family dinners, potlucks, and even meal prep for the week ahead. Every time, it’s a hit. The layers of tender corn tortillas, seasoned ground beef, black beans, zesty enchilada sauce, and gooey melted cheese create the ultimate comfort food experience. Plus, it’s highly customizable, so you can adjust the spice level, swap out the protein, or load it up with extra veggies to suit your preferences.

Whether you’re cooking for a hungry crowd or simply craving a rich, cheesy, and hearty meal, this beef enchilada casserole will not disappoint. It’s a fantastic make-ahead dish that reheats beautifully, making it perfect for leftovers. With just 15 minutes of prep time, you’ll have a delicious Tex-Mex feast ready in no time.

Now, let’s dive into why this recipe is a must-try and how you can make it right in your own kitchen!

Why You’ll Love This Recipe

There are so many reasons to love this beef enchilada casserole. Here’s why it deserves a spot in your regular meal rotation:

1. Easy and Quick to Prepare

Instead of rolling individual enchiladas, this casserole is all about layering ingredients in a baking dish. That means less prep work and less time spent in the kitchen.

2. Packed with Flavor

From the richly seasoned beef to the bold enchilada sauce and melty cheese, every bite is an explosion of delicious Tex-Mex flavors.

3. Family-Friendly

This dish is a guaranteed crowd-pleaser. Even picky eaters love the cheesy, comforting layers. You can also adjust the spice level to suit your family’s taste.

4. Customizable

• Want it spicier? Add jalapeños or spicy pepper jack cheese.
• Prefer a vegetarian version? Swap the beef for extra beans and veggies.
• Love extra toppings? Pile on sour cream, avocado, or fresh cilantro.

5. Perfect for Leftovers

This Beef enchilada casserole stores well in the fridge and reheats beautifully, making it ideal for meal prep. You can also freeze portions for a quick and easy dinner on a busy night.

Health Benefits

While this casserole is a cheesy and indulgent comfort food, it also has some nutritional benefits, especially when you use fresh and wholesome ingredients.

1. High in Protein

Thanks to the lean ground beef and black beans, this dish is a great source of protein, which helps keep you full and satisfied.

2. Packed with Fiber

Corn tortillas and black beans add dietary fiber, which is essential for digestive health and maintaining balanced blood sugar levels.

3. Rich in Vitamins and Minerals

Tomatoes, onions, and black beans provide important vitamins and minerals like vitamin C, potassium, and iron.

4. Option for a Healthier Twist

You can make this dish even healthier by using lean ground turkey or chicken, reducing the cheese slightly, or adding more vegetables like bell peppers, zucchini, or spinach.

Preparation Time, Servings, and Nutritional Information

Total Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Servings

• Serves: 6-8 people

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 27g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 6g

Ingredients List

The Filling

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper

The Sauce & Layers

• 1 can (10 oz) red enchilada sauce (or green enchilada sauce for a twist)
• 8 corn tortillas (cut in half for easy layering)
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese

Garnish (Optional)

• Fresh cilantro, chopped
• Sliced avocado
• Sour cream or plain Greek yogurt
• Diced green onions

Step-By-Step Cooking Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil to prevent sticking.

Cook the Beef Mixture

• Heat a large skillet over medium heat.
• Add the ground beef and diced onions. Cook for about 5 minutes, breaking up the meat as it browns.
• Stir in the minced garlic and cook for another minute until fragrant.
• Drain any excess fat from the skillet.

Add the Seasoning and Beans

• Stir in the diced tomatoes, black beans, cumin, chili powder, salt, and black pepper.
• Pour in half of the enchilada sauce and stir well.
• Let the mixture simmer for 5 minutes to allow the flavors to meld.

Assemble the Casserole

• Layer 4 corn tortillas at the bottom of the greased baking dish.
• Spread half of the beef mixture evenly over the tortillas.
• Sprinkle half of the shredded cheddar and Monterey Jack cheese on top.
• Repeat the layers: tortillas, beef mixture, and cheese.
• Pour the remaining enchilada sauce over the top.

Bake the Casserole

• Cover with foil and bake for 15 minutes.
• Remove the foil and bake for another 10 minutes, until the cheese is bubbly and slightly golden.

Rest and Serve

• Let the casserole rest for 5 minutes before slicing.
• Garnish with fresh cilantro, sour cream, avocado, or green onions.

How to Serve

• With Mexican Rice: A side of rice balances the richness of the casserole.
• With a Fresh Salad: A crisp salad with lime dressing complements the flavors.
• With Guacamole & Chips: A classic Tex-Mex pairing!

Pairing Suggestions

• Beverages: Serve with a cold glass of iced tea or a refreshing lime spritzer.
• Side Dishes: Try roasted corn, grilled vegetables, or refried beans.

Storage, Freezing & Reheating Instructions

• Refrigeration: Store leftovers in an airtight container for 3-4 days.
• Freezing: Wrap tightly in foil and freeze for up to 3 months.
• Reheating:
  • Oven: Bake at 350°F (175°C) for 15-20 minutes.
  • Microwave: Heat in 30-second intervals until warmed through.

How to Make This Casserole Ahead of Time

This beef enchilada casserole is a great make-ahead meal that saves time on busy days. You can prepare it in advance in two ways:

1. Assemble and Refrigerate: Layer all the ingredients in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. When you’re ready to cook, simply place it in the oven and bake as directed. If it’s coming straight from the fridge, add about 5-10 extra minutes to the baking time.
2. Freeze for Later: Prepare the casserole, but instead of baking, cover it tightly with foil and freeze for up to 3 months. When ready to bake, let it thaw overnight in the fridge, then bake as usual. If baking directly from frozen, cover with foil and bake at 350°F for about 50-60 minutes until heated through.

Best Cheese Combinations for a Perfectly Melty Casserole

Cheese is what makes this casserole extra comforting and gooey, so choosing the right kind is important. The best cheeses for this dish include:

• Cheddar Cheese: Provides a sharp, bold flavor.
• Monterey Jack: Melts smoothly and adds a creamy texture.
• Mexican Blend Cheese: A convenient pre-shredded mix that works great.
• Pepper Jack: Adds a spicy kick.

For best results, use a blend of two cheeses, and always shred your own cheese if possible—pre-shredded cheeses contain anti-caking agents that can make the texture less smooth when melted.

How to Customize This Recipe for Different Dietary Needs

One of the best things about this casserole is how easily customizable it is. Whether you’re looking for a vegetarian, gluten-free, or lower-fat version, here’s how to adapt it:

• Vegetarian Version: Skip the ground beef and use extra black beans, kidney beans, or sautéed mushrooms for a hearty meat-free dish.
• Gluten-Free Option: Most corn tortillas are naturally gluten-free, but always check the label to be sure. Also, ensure your enchilada sauce is gluten-free.
• Lower-Fat Version: Use lean ground turkey or chicken, reduce the amount of cheese, and swap sour cream for plain Greek yogurt.
• Dairy-Free Version: Use vegan cheese substitutes and replace sour cream with a dairy-free alternative.

How to Keep Leftovers Fresh and Delicious

If you have leftovers, you’ll want to store them properly so they stay just as delicious the next day. Here’s how to keep them fresh:

• Refrigeration: Store in an airtight container and keep in the fridge for up to 3-4 days.
• Freezing: If you want to freeze leftovers, portion the casserole into individual servings, wrap them tightly, and freeze for up to 3 months.
• Reheating:
  • Oven: Bake at 350°F for about 15-20 minutes until heated through.
  • Microwave: Heat in 30-second intervals, stirring between each, until hot.

This method ensures your casserole stays cheesy and flavorful even after reheating!

Frequently Asked Questions (FAQs)

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but keep in mind that they will have a softer texture and may absorb more sauce. Corn tortillas hold up better in a casserole and give a more authentic enchilada flavor. If you prefer flour tortillas, consider lightly toasting them before layering to prevent sogginess.

How can I make this recipe spicier?

If you love heat, there are a few ways to amp up the spice:

• Add diced jalapeños or serrano peppers to the beef mixture.
• Use hot enchilada sauce instead of mild.
• Sprinkle in crushed red pepper flakes or cayenne pepper.
• Swap out Monterey Jack cheese for pepper jack for extra kick.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to a day in advance and store it in the refrigerator. When you’re ready to bake, simply pop it in the oven as directed. If baking straight from the fridge, add an extra 5-10 minutes to the cooking time.

How do I keep my casserole from getting too soggy?

To prevent a watery casserole:

• Drain excess liquid from diced tomatoes before adding them.
• Lightly toast the corn tortillas before layering.
• Let the casserole rest for at least 5 minutes after baking so the layers set.

Can I freeze this casserole?

Yes! You can freeze the casserole before or after baking. To freeze before baking, assemble everything, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, thaw in the fridge overnight and bake as usual. For freezing after baking, portion into airtight containers and reheat when needed.

What are some protein substitutions?

If you want to switch up the protein, try:

• Ground turkey or chicken for a leaner option.
• Shredded rotisserie chicken for a quick shortcut.
• Plant-based ground meat for a vegetarian version.
• Extra black beans and corn for a meatless alternative.

What type of cheese works best?

A blend of cheddar and Monterey Jack gives the best combination of flavor and meltiness. You can also use:

• Pepper jack for spice
• Colby jack for a mild, creamy option
• Mexican cheese blend for convenience

Can I make this dish dairy-free?

Yes! Simply swap out the cheese for a dairy-free alternative like vegan shredded cheese. You can also add a creamy texture with dairy-free sour cream or cashew cream.

Conclusion & Call to Action

This Beef Enchilada Casserole with Corn Tortillas is an absolute lifesaver for busy nights. It’s quick, cheesy, flavorful, and endlessly customizable. If you try this recipe, I’d love to hear about it! Leave a comment below or share your creation on social media. Enjoy!

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