Layers of sauce-dipped corn tortillas, seasoned ground beef with black beans and green chiles, and plenty of melty Colby Jack, all baked in a rich homemade enchilada sauce. This beef enchilada casserole gives you all the flavour of enchiladas with none of the rolling.
Let’s talk about the sauce first, because it makes a big difference. It’s a quick homemade enchilada sauce: onion softened in a little oil, then toasted with chili powder and cumin, thickened with a spoonful of flour, and simmered with tomato sauce, stock and garlic. Five minutes later you’ve got a sauce that’s richer and fresher than anything from a can.
Then it’s just layering. Tortillas get a quick dip in the sauce, then go into the dish with the beef and bean filling and a generous handful of cheese. Repeat, finish with more cheese, and bake until it’s bubbling. It slices into neat, hearty squares that taste just like a plate of enchiladas.
It’s perfect for busy weeknights, Taco Tuesday, potlucks and feeding a hungry family.
Why You’ll Love This Enchilada Casserole
- No rolling required: just layer and bake.
- Homemade enchilada sauce: fresh and flavourful in 10 minutes.
- Hearty filling: beef, black beans and green chiles.
- Super cheesy: three cups of melty Colby Jack.
- Family-sized: 8 servings from one dish.
Ingredient Notes & Easy Substitutions
Ground beef – Brown it with onion and drain the fat. Ground turkey or shredded chicken also work.
Black beans – Drain and rinse them well.
Diced green chiles – Mild and flavourful. Use hot chiles if you like more heat.
Corn tortillas – Dipping them in sauce softens them so they layer nicely and don’t crack.
Colby Jack cheese – Shred it from a block for the best melt. Cheddar or Monterey Jack work too.
Enchilada sauce ingredients – Chili powder, cumin, tomato sauce and stock. Short on time? Use 2 cups of store-bought enchilada sauce.
Step-by-Step Guide to Making Beef Enchilada Casserole
1. Start the sauce and the beef
Heat the oven to 350°F. In one skillet, soften an onion in oil with a little salt. In another, brown the ground beef with salt, pepper and the second onion until cooked through.
2. Finish the enchilada sauce
Stir the chili powder and cumin into the softened onion for 30 seconds, then the flour. Slowly whisk in the stock, add the tomato sauce and garlic, and simmer for 5 minutes. Blend until smooth if you like.
3. Finish the filling
Drain the fat from the beef and stir in the green chiles, black beans and 1/2 cup of the sauce.
4. Layer
Spread 1/2 cup of sauce in the dish. Dip 6 tortillas in the sauce and line the dish, then add half the beef and 1 cup of cheese. Repeat with the rest of the tortillas and beef, then top with the remaining 2 cups of cheese.
5. Bake
Bake uncovered for 20 minutes, until the cheese is melted and bubbly. Let it rest for a few minutes before slicing.
Beef Enchilada Casserole
Equipment
- 9x13-inch baking dish
- 2 large skillets
- Blender (optional)
Ingredients
Enchilada Sauce (see Note 1)
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
Casserole
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small yellow onion diced
- 4.5 ounces diced green chiles
- 15 ounces black beans drained and rinsed
- 12 (6-inch) corn tortillas
- 3 cups shredded Colby Jack cheese see Note 2
Instructions
- Heat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- For the sauce, heat the oil in a large skillet over medium heat. Add one diced onion and the kosher salt and cook for about 5 minutes, until translucent.
- Meanwhile, brown the ground beef in a second skillet, breaking it up and seasoning with the salt and pepper. Add the second diced onion and cook for about 5 minutes, until the beef is cooked through.
- Stir the chili powder and cumin into the onion for the sauce and cook for about 30 seconds. Stir in the flour, then slowly whisk in the chicken stock. Add the tomato sauce and garlic, bring to a simmer and cook for 5 minutes, stirring now and then.
- Take the beef off the heat, drain the fat, and stir in the green chiles and black beans.
- Blend the sauce until smooth if you like. Spread 1/2 cup in the bottom of the baking dish and stir 1/2 cup into the beef mixture.
- Dip 6 tortillas in the remaining sauce to coat and use them to line the bottom of the dish. Top with half the beef mixture and 1 cup of the cheese.
- Dip the other 6 tortillas in the sauce and layer them on top, followed by the rest of the beef mixture and the remaining 2 cups of cheese.
- Bake uncovered for 20 minutes, until the cheese is bubbling.
Notes
- Shortcut sauce: Use 2 cups of store-bought enchilada sauce instead of making your own.
- Cheese: Shred it yourself from a block; it melts much better than pre-shredded. The prep time includes shredding.
- Nutrition: Estimated per serving from the ingredients, using 80/20 ground beef (drained) and regular chicken stock.
Nutrition
Tips for the Best Enchilada Casserole
- Shred your own cheese: it melts smoother.
- Dip the tortillas: it softens them and stops them cracking.
- Drain the beef: it keeps the casserole from getting greasy.
- Blend the sauce: for a smooth, restaurant-style texture.
- Let it rest: a few minutes makes cleaner slices.
Common Mistakes to Avoid
- Skipping the tortilla dip: dry tortillas can turn chewy or crack.
- Not draining the beef: the dish turns oily.
- Burning the spices: toast them for just 30 seconds.
- Lumpy sauce: whisk the stock in slowly after the flour.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Chicken enchilada casserole: use shredded cooked chicken instead of beef.
- Store-bought sauce: 2 cups of enchilada sauce for a shortcut.
- Add corn: stir a cup of corn into the filling.
- Spicier: add jalapeños or use pepper jack cheese.
How to Serve Beef Enchilada Casserole
Top with sour cream, sliced green onions, cilantro, diced avocado or salsa. Serve with Mexican rice, a green salad or tortilla chips and guacamole.
Make-Ahead and Storage Tips
- Make ahead: assemble the casserole, cover and refrigerate, then bake when ready. It may need a few extra minutes if it goes in cold.
- Leftovers: refrigerate in an airtight container and eat within a few days.
- Freezer: casseroles like this generally freeze well. Wrap tightly and thaw overnight in the fridge before reheating.
- Reheating: warm in the oven, covered with foil, or in the microwave.
Frequently Asked Questions
Can I use store-bought enchilada sauce?
Yes. Use 2 cups of store-bought sauce instead of the homemade sauce.
Why dip the tortillas in sauce?
It softens them so they layer neatly and don’t crack.
Can I make enchilada casserole with chicken?
Yes. Shredded cooked chicken works in place of the ground beef.
What cheese is best?
Colby Jack, shredded from a block, melts best. Cheddar or Monterey Jack also work.
How long do I bake enchilada casserole?
About 20 minutes at 350°F, until the cheese is bubbly.
Cheesy, saucy and packed with flavour, this beef enchilada casserole is the easy way to get your enchilada fix any night of the week.
Pile on your favourite toppings and dig in.
