Looking for a hearty, crowd-pleasing dinner that’s packed with Mexican flavors and cheesy goodness? This Ground Beef Enchilada Casserole is a deliciously layered one-dish meal featuring seasoned ground beef, black beans, melty colby jack cheese, and corn tortillas baked to perfection with rich red enchilada sauce. It’s perfect for weeknight dinners, potlucks, or anytime you want a comforting, flavorful meal that feeds a crowd.
Why You’ll Love This Recipe
- Packed with bold Mexican-inspired flavors
- Easy to assemble and bake, perfect for weeknights
- Layers of tender beef, beans, cheese, and tortillas create a satisfying texture
- Fully customizable with cheese, spices, and toppings
- Makes great leftovers that reheat beautifully
Ingredients
Beef Mixture
- 1 pound 85% lean ground beef – juicy and flavorful without being greasy
- 1 medium onion, chopped – adds sweetness and depth
- 2 (3-ounce) cans green chilies, drained and chopped – mild heat and flavor
- 1 teaspoon cumin – warm, earthy spice
- 1 teaspoon chili powder – classic enchilada flavor
- 1 teaspoon garlic powder – aromatic depth
- ¾ teaspoon kosher salt – enhances all flavors
- 28-ounce can red enchilada sauce – rich and savory base
Other Ingredients
- 12 corn tortillas – soft yet sturdy base for layering
- ¼ cup canola oil – for softening tortillas
- 1 (15-ounce) can black beans, drained and rinsed – adds protein and texture
- 1 pound colby jack cheese, grated – melty, gooey topping
Optional Garnish
- Minced green onions
- Sour cream or Greek yogurt
- Chopped tomatoes
- Chopped avocado
- Fresh cilantro
Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Small skillet for warming tortillas
- Aluminum foil
- Wooden spoon or spatula
- Measuring cups and spoons
How to Make Ground Beef Enchilada Casserole
Step 1: Prepare the Beef Mixture
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. In a large skillet over medium heat, cook ground beef, breaking it into small pieces, until no longer pink (about 5 minutes). Add chopped onion and cook another 3–4 minutes until softened. Stir in chopped green chilies.
Step 2: Add Spices and Sauce
Mix in cumin, chili powder, garlic powder, and kosher salt. Cook for 2 minutes until fragrant. Stir in ¾ of the enchilada sauce and heat through. Reserve the remaining sauce in a shallow bowl for dipping tortillas.
Step 3: Soften the Corn Tortillas
Heat canola oil in a small skillet over medium-high heat. Dip each tortilla briefly in hot oil (30 seconds per side) to make them pliable. Drain on paper towels.
Step 4: Assemble the Casserole
Spoon ¼ cup of enchilada sauce on the bottom of the baking dish. Dip each tortilla in the reserved sauce, coating both sides. Layer 4 tortillas on the bottom, then top with ⅓ of the beef mixture, half the black beans, and ⅓ of the cheese. Repeat with 4 more tortillas, ⅓ of beef, remaining beans, and ⅓ of cheese. Finish with the last 4 tortillas, remaining beef, remaining sauce, and remaining cheese.
Step 5: Bake
Cover the casserole with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly. Let rest for 5 minutes to set.
Step 6: Garnish and Serve
Top with optional minced green onions, sour cream, tomatoes, avocado, or cilantro. Serve with slivered lettuce or Mexican rice for a complete meal.
Tips for Success
- Use 85% lean ground beef for the best balance of flavor and fat
- Fry tortillas briefly in hot oil for pliability and better sauce absorption
- Adjust salt to taste, especially if using table salt
- Customize cheese: try Monterey Jack or cheddar
- Add chopped jalapeños or hot sauce for extra heat
- Use non-stick spray instead of oil for a lighter version
Recipe Variations
- Cheese Swap: Monterey Jack, cheddar, or a Mexican blend
- Spicy Version: Add chopped jalapeños or hot sauce to the beef mixture
- Vegetarian: Substitute cooked lentils or extra black beans for beef
- Low-Fat: Use lean ground turkey and spray for tortillas instead of frying
Serving Suggestions
Serve alongside Mexican rice, refried beans, or a crisp green salad. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for extra richness.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole and refrigerate until ready to bake. Add a few extra minutes to cooking time if baking cold.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I freeze this casserole?
Yes, freeze before baking. Bake from frozen, adding 10–15 minutes to the cooking time.
Can I make it vegetarian?
Replace the ground beef with lentils, black beans, or a plant-based meat substitute.
What type of tortillas work best?
Corn tortillas are traditional, but flour tortillas can be used for a softer, less chewy texture.
Final Thoughts
This Ground Beef Enchilada Casserole is a comforting, cheesy, and satisfying dish that brings bold Mexican flavors to your table with minimal fuss. Perfect for feeding a family or meal prepping for the week, it’s sure to become a go-to recipe for hearty weeknight dinners.
Print
Ground Beef Enchilada Casserole
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Description
A quick and flavorful Mexican-inspired casserole with layers of seasoned ground beef, black beans, corn tortillas, and shredded colby jack cheese, all baked in rich red enchilada sauce for a hearty weeknight dinner.
Ingredients
- Ground beef (85% lean) – 1 pound
- Onion – 1 medium, chopped
- Green chilies – 2 (3-ounce) cans, drained and chopped
- Cumin – 1 teaspoon
- Chili powder – 1 teaspoon
- Garlic powder – 1 teaspoon
- Kosher salt – 3/4 teaspoon
- Red enchilada sauce – 28-ounce can
- Corn tortillas – 12
- Canola oil – 1/4 cup
- Black beans – 1 (15-ounce) can, drained and rinsed
- Colby jack cheese – 1 pound, grated
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook ground beef, breaking into small pieces, until no longer pink (about 5 minutes). Add onion and cook until softened (3–4 minutes). Stir in chopped green chilies.
- Add cumin, chili powder, garlic powder, and kosher salt. Cook 2 minutes until fragrant.
- Stir 3/4 of the enchilada sauce into the beef mixture and cook 2 more minutes. Reserve remaining sauce in a shallow bowl for dipping tortillas.
- Warm canola oil in a small skillet. Briefly fry each tortilla on both sides for 30 seconds, then drain on paper towels.
- Layer casserole: spoon 1/4 cup reserved sauce in bottom of dish. Dip tortillas in sauce, lay 4 tortillas, top with 1/3 beef mixture, half black beans, 1/3 cheese. Repeat layers with next 4 tortillas and remaining beef and beans. Finish with last 4 tortillas, remaining beef, leftover sauce, and remaining cheese.
- Cover with foil and bake 25 minutes. Remove foil and bake 5 more minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
- Optional: garnish with green onions, sour cream or Greek yogurt, chopped tomatoes, avocado, cilantro. Serve with slivered lettuce or Mexican rice.
Notes
- Using 85% lean beef balances flavor and fat without being greasy.
- Frying tortillas briefly makes them pliable and helps absorb sauce.
- Adjust salt if using table salt instead of kosher.
- Leftovers can be reheated in oven or microwave.
- Substitute cheeses like Monterey Jack or cheddar for variation.
- Add jalapeños or hot sauce for extra heat.
- Use non-stick spray instead of oil for lighter version.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
