Homemade Beef Enchilada Casserole

If you ask me, casseroles are one of the best weeknight dinner solutions.

This hearty Tex-Mex inspired dish layers seasoned ground beef with corn tortillas and plenty of melted cheese. A homemade enchilada sauce made with tomato sauce and warm spices brings everything together.

Black beans and green chiles add extra flavor and texture, while the Colby Jack cheese gets nice and bubbly on top. The corn tortillas are cut into strips, making it easy to serve and eat.

It’s a family-friendly meal that comes together in one pan, perfect for busy nights when you want something satisfying.

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What Kind of Ground Beef Should I Use?

For this enchilada casserole, you’ll want to pick up ground beef with a fat content that balances flavor and moisture without being too greasy. I typically go with 85/15 or 90/10 ground beef, which gives you enough fat to keep things juicy and flavorful while still being able to drain off any excess. If you only have access to leaner ground beef like 93/7, it’ll still work fine, though you might want to add a tiny bit more oil to the pan to prevent it from drying out. On the flip side, if you use something like 80/20, just be sure to drain it well after browning so your casserole doesn’t end up sitting in a pool of grease.

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Options for Substitutions

This casserole is really forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use a plant-based ground meat substitute if you’re going meatless. Just cook it the same way you would the beef.
• Corn tortillas: Flour tortillas can work in a pinch, though corn tortillas hold up better in the casserole and give you that authentic enchilada texture. If using flour tortillas, you might want to cut back on the liquid slightly.
• Colby jack cheese: Feel free to use cheddar, Monterey jack, Mexican blend, or even pepper jack if you want extra spice. Any melty cheese will do the job.
• Black beans: Pinto beans or kidney beans are easy swaps. You could also use refried beans, just spread them in layers instead of mixing them in.
• Chicken stock: Beef stock works fine here, or you can use vegetable stock. In a pinch, water with an extra bouillon cube will do.
• Green chiles: If you can’t find canned green chiles, use a fresh poblano or jalapeño pepper (roasted and diced). Just adjust the amount based on your heat preference.

Watch Out for These Mistakes While Baking

The biggest mistake people make with beef enchilada casserole is not draining the ground beef properly, which creates a greasy, watery mess that prevents the layers from holding together – press the cooked beef with paper towels if needed to remove excess fat. Another common error is skipping the step of coating each tortilla in sauce before layering, as dry tortillas will turn hard and chewy in the oven instead of soft and tender. To avoid a bland casserole, make sure you’re seasoning both the sauce and the beef mixture separately, and don’t be shy with the spices since the tortillas and beans will absorb a lot of flavor. Finally, resist the urge to cut into the casserole right away – letting it rest for 10 minutes after baking allows the cheese to set and makes serving much cleaner.

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What to Serve With Beef Enchilada Casserole?

This casserole is pretty hearty on its own, but I love serving it with a simple side of Mexican rice and refried beans to make it feel like a complete meal. A fresh pico de gallo or chunky guacamole on top adds a nice cool contrast to the warm, cheesy casserole. I also like to put out a bowl of sour cream, some sliced jalapeños, and fresh cilantro so everyone can customize their plate. If you want something crunchy on the side, tortilla chips with salsa or a crisp romaine salad with lime dressing works great too.

Storage Instructions

Store: This casserole is a great make-ahead meal! Once it’s cooled down, cover it tightly with foil or transfer to an airtight container and keep it in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this casserole either before or after baking. Wrap it really well in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. If freezing unbaked, let it thaw in the fridge overnight before baking as directed.

Reheat: Cover the casserole with foil and warm it in a 350°F oven for about 20-25 minutes until heated through. You can also reheat individual portions in the microwave for 2-3 minutes. If it seems a bit dry, add a splash of water or chicken stock before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 150-170 g
• Fat: 170-190 g
• Carbohydrates: 250-280 g

Ingredients

For the enchilada sauce:

• 1 tbsp olive oil
• 1 small onion
• 3/4 tsp salt
• 1 1/2 tsp cumin
• 2 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 tbsp flour (I always use King Arthur all-purpose flour)
• 15 oz tomato sauce (I use Hunt’s for the best consistency)
• 1 1/4 cups chicken stock
• 2 garlic cloves (freshly minced for best flavor)

For the beef filling:

• 1 lb ground beef
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 small onion (finely diced into 1/4-inch pieces)
• 4.5 oz green chiles
• 15 oz black beans (rinsed and drained to remove excess starch)

For assembly:

• 12 corn tortillas (cut into 1-inch wide strips for easier layering)
• 3 1/2 cups colby jack cheese (freshly shredded for better melting)

Step 1: Prepare Mise en Place and Preheat Oven

• 1 small onion
• 2 garlic cloves
• 15 oz black beans
• 12 corn tortillas
• 3 1/2 cups colby jack cheese

Preheat your oven to 350°F and grease a 9×13 inch baking dish with oil or cooking spray.

While the oven heats, prepare all your ingredients: finely dice both small onions into 1/4-inch pieces, freshly mince the garlic cloves, rinse and drain the black beans, cut the corn tortillas into 1-inch wide strips, and shred the colby jack cheese.

I always shred cheese fresh right before cooking because pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly and evenly.

Step 2: Build the Enchilada Sauce

• 1 tbsp olive oil
• 1 small onion
• 3/4 tsp salt
• 2 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp dried oregano
• 1 tbsp flour
• 15 oz tomato sauce
• 1 1/4 cups chicken stock
• 2 garlic cloves

Heat 1 tablespoon of olive oil in a large saucepan over medium heat and add one diced onion with 3/4 teaspoon salt.

Cook for 5 minutes, stirring occasionally, until the onion softens and becomes translucent—this develops the base flavor.

Add the chili powder, cumin, and oregano, stirring constantly for 30 seconds to bloom the spices and release their essential oils.

Sprinkle the flour over the mixture and stir for another 30 seconds to create a roux base.

Pour in the tomato sauce, chicken stock, and freshly minced garlic, stirring until smooth.

Simmer for 5 minutes to allow the flavors to meld together.

For a smoother, more refined sauce, you can blend it briefly with an immersion blender, but I prefer to leave it slightly textured for more authentic flavor.

Step 3: Brown the Ground Beef and Build the Filling

• 1 lb ground beef
• 1 small onion
• 3/4 tsp salt
• 1/2 tsp black pepper
• 4.5 oz green chiles
• 15 oz black beans

While the sauce simmers, heat a second skillet over medium-high heat and add the ground beef with the diced onion, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Brown the meat for 5 minutes, breaking it apart with a spoon as it cooks, until no pink remains and the onion is tender.

Drain any excess fat from the beef using a colander or by carefully pouring it off.

Return the cooked beef to the skillet and add the green chiles and black beans from Step 1, stirring gently to combine.

Reserve this filling mixture for layering.

Step 4: Assemble the First Layer of the Casserole

• enchilada sauce from Step 2
• beef-chile filling from Step 3
• 12 corn tortillas
• 1 cup colby jack cheese

Pour 1/2 cup of the enchilada sauce from Step 2 into the bottom of your prepared baking dish, spreading it evenly to coat the bottom.

This prevents sticking and creates a sauce base.

Remove the sauce from heat and stir 1/2 cup more sauce into the beef-chile filling from Step 3 to keep it moist and flavorful during baking.

Dip 6 of the tortilla strips into the remaining sauce to coat them lightly, then arrange them in a single layer over the sauce in the dish.

Spread half of the beef-chile filling over the tortillas, then sprinkle 1 cup of the shredded cheese evenly over the filling.

Step 5: Build the Final Layers and Prepare for Baking

• 12 corn tortillas
• beef-chile filling
• 2 cups colby jack cheese

Dip the remaining 6 tortilla strips in the sauce and arrange them over the cheese from Step 4 in a second layer.

Spread the remaining beef-chile filling over these tortillas, then top with the remaining 2 cups of shredded cheese, spreading it evenly across the entire surface.

This final cheese layer will create a golden, bubbling top when baked.

Step 6: Bake and Rest the Casserole

Place the assembled casserole in your preheated 350°F oven and bake for 20 minutes, until the cheese is melted and bubbly and the edges are slightly golden.

Remove from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to cut clean portions without everything falling apart.

Homemade Beef Enchilada Casserole

Delicious Homemade Beef Enchilada Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 6 servings

Calories 3550 kcal

Ingredients

  

For the enchilada sauce::

• 1 tbsp olive oil
• 1 small onion
• 3/4 tsp salt
• 1 1/2 tsp cumin
• 2 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 tbsp flour (I always use King Arthur all-purpose flour)
• 15 oz tomato sauce (I use Hunt's for the best consistency)
• 1 1/4 cups chicken stock
• 2 garlic cloves (freshly minced for best flavor)

For the beef filling::

• 1 lb ground beef
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 small onion (finely diced into 1/4-inch pieces)
• 4.5 oz green chiles
• 15 oz black beans (rinsed and drained to remove excess starch)

For assembly::

• 12 corn tortillas (cut into 1-inch wide strips for easier layering)
• 3 1/2 cups colby jack cheese (freshly shredded for better melting)

Instructions

 

• Preheat your oven to 350°F and grease a 9x13 inch baking dish with oil or cooking spray. While the oven heats, prepare all your ingredients: finely dice both small onions into 1/4-inch pieces, freshly mince the garlic cloves, rinse and drain the black beans, cut the corn tortillas into 1-inch wide strips, and shred the colby jack cheese. I always shred cheese fresh right before cooking because pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly and evenly.
• Heat 1 tablespoon of olive oil in a large saucepan over medium heat and add one diced onion with 3/4 teaspoon salt. Cook for 5 minutes, stirring occasionally, until the onion softens and becomes translucent—this develops the base flavor. Add the chili powder, cumin, and oregano, stirring constantly for 30 seconds to bloom the spices and release their essential oils. Sprinkle the flour over the mixture and stir for another 30 seconds to create a roux base. Pour in the tomato sauce, chicken stock, and freshly minced garlic, stirring until smooth. Simmer for 5 minutes to allow the flavors to meld together. For a smoother, more refined sauce, you can blend it briefly with an immersion blender, but I prefer to leave it slightly textured for more authentic flavor.
• While the sauce simmers, heat a second skillet over medium-high heat and add the ground beef with the diced onion, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Brown the meat for 5 minutes, breaking it apart with a spoon as it cooks, until no pink remains and the onion is tender. Drain any excess fat from the beef using a colander or by carefully pouring it off. Return the cooked beef to the skillet and add the green chiles and black beans from Step 1, stirring gently to combine. Reserve this filling mixture for layering.
• Pour 1/2 cup of the enchilada sauce from Step 2 into the bottom of your prepared baking dish, spreading it evenly to coat the bottom. This prevents sticking and creates a sauce base. Remove the sauce from heat and stir 1/2 cup more sauce into the beef-chile filling from Step 3 to keep it moist and flavorful during baking. Dip 6 of the tortilla strips into the remaining sauce to coat them lightly, then arrange them in a single layer over the sauce in the dish. Spread half of the beef-chile filling over the tortillas, then sprinkle 1 cup of the shredded cheese evenly over the filling.
• Dip the remaining 6 tortilla strips in the sauce and arrange them over the cheese from Step 4 in a second layer. Spread the remaining beef-chile filling over these tortillas, then top with the remaining 2 cups of shredded cheese, spreading it evenly across the entire surface. This final cheese layer will create a golden, bubbling top when baked.
• Place the assembled casserole in your preheated 350°F oven and bake for 20 minutes, until the cheese is melted and bubbly and the edges are slightly golden. Remove from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to cut clean portions without everything falling apart.