Name: Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (10 oz) can diced tomatoes with green chilies; 1 (10 oz) can red enchilada sauce; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 8 small corn tortillas, cut in halves or quarters; 2 cups shredded Mexican cheese blend; Chopped fresh cilantro, optional, for garnish

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If you’re looking for a crowd-pleasing dinner that brings all the bold flavors of classic enchiladas—minus the fuss—it’s hard to beat this comforting Enchilada Casserole. Picture this: layers of saucy, savory beef, melty cheese, and tender tortillas melding together into a bubbling, cheesy masterpiece. This is a recipe that’s not only straightforward, but guaranteed to have the whole table reaching for seconds.

Enchilada Casserole Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes Enchilada Casserole such a beloved staple is how each ingredient brings its own magic. With a handful of pantry basics and a splash of fresh flavor, you’ll assemble a dish that’s truly greater than the sum of its parts.

Ground Beef: Offers richness and classic Tex-Mex flavor—ground turkey or chicken work just as well!
Onion: Adds a gentle sweetness and depth as it cooks with the beef.
Garlic: Two cloves, minced, for an aromatic punch you don’t want to skip.
Black Beans: A can of these brings heartiness, extra protein, and fiber.
Diced Tomatoes with Green Chilies: These spice things up without extra effort—mild or hot, your choice.
Red Enchilada Sauce: The backbone of our casserole, bringing warmth and tangy tomato flavor.
Chili Powder: Gives the meat mixture that signature smoky, earthy heat.
Cumin: Layers in a wonderful, subtle nuttiness that’s unmistakably Mexican.
Salt: Enhances all those deep, delicious flavors—season to taste.
Corn Tortillas: Essential for those classic layers; cut them to fit your pan easily.
Shredded Mexican Cheese Blend: Melty, gooey, cheesy goodness binds everything together.
Fresh Cilantro: A sprinkle on top makes every bite pop (totally optional, but so pretty).

How to Make Enchilada Casserole

Step 1: Preheat and Prepare

Set your oven to 375°F (190°C) so it’s ready for baking. This is your chance to prep everything—dice your onion, mince that garlic, and cut tortillas. Having your ingredients ready will make the process smooth as butter.

Step 2: Sauté the Beef and Aromatics

In a large skillet over medium heat, start by browning the ground beef with the diced onion. Cook for 6 to 8 minutes, breaking up the meat, until it’s no longer pink and the onion is soft. Add minced garlic and let it sizzle for another minute—your kitchen will smell amazing.

Step 3: Build the Flavorful Filling

Stir in the black beans, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, and salt right into the skillet. Give everything a good stir and let it bubble gently for 3 to 4 minutes. This step melds all the flavors, creating that irresistible Enchilada Casserole filling.

Step 4: Layer the Casserole

Spread a thin layer of the saucy meat mixture into the bottom of a 9×13-inch baking dish. Next, arrange some corn tortillas on top (halves or quarters work well to cover the area), then spoon on more of the meat mixture, and top with a hearty sprinkle of that shredded cheese. Repeat the layers, finishing with a nice thick layer of cheese on top—trust me, that golden bubbly crust is worth it!

Step 5: Bake and Rest

Cover the dish with foil and bake for 20 minutes. Remove the foil and let it bake another 10 minutes until the cheese is melted, bubbly, and just a bit browned in spots. Take the casserole out and let it rest for 5 to 10 minutes—this lets it set up for neat slices and allows all those flavors to mingle.

How to Serve Enchilada Casserole

Garnishes

Don’t underestimate the power of fresh toppings! Chopped cilantro is classic, adding a bright herby note. Some folks love a dollop of tangy sour cream, a few silky avocado slices, or even a drizzle of hot sauce for an extra kick. Set out a garnish bar and let everyone top their own slice of Enchilada Casserole, just the way they like it.

Side Dishes

This casserole is hearty enough to stand on its own, but sides can make the meal even more festive. Think fluffy cilantro-lime rice, crunchy green salad, or sweet roasted corn. Refried beans or a scoop of guacamole brings even more color (and flavor) to your table.

Creative Ways to Present

If you’re entertaining or just want to shake things up, try serving Enchilada Casserole in individual ramekins for a personal touch. Leftover slices also make amazing burrito fillings, or chop up the casserole and stuff it into bell peppers for a playful twist. A sprinkle of pomegranate seeds or pickled onions can add both color and zing for special occasions.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Store Enchilada Casserole covered in the fridge for up to three days. The flavors often get even better as they sit, so don’t be shy about packing it for lunches or enjoying seconds the next night.

Freezing

This casserole is freezer-friendly, making it a real lifesaver on busy weeks. Simply let it cool, then wrap the dish tightly in foil or transfer slices into freezer-safe containers. It’ll keep well for up to three months—defrost in the fridge overnight before reheating.

Reheating

To reheat, cover with foil and warm in a 350°F oven until hot and bubbly, about 20 minutes for a whole casserole or 5 to 10 minutes for single servings. You can also microwave individual portions for quick lunches, just be sure to cover so they stay moist.

FAQs

Can I make Enchilada Casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate until you’re ready to bake. Add a few extra minutes to the baking time if it goes into the oven cold.

What if I want to make a vegetarian Enchilada Casserole?

Swap the ground beef for extra beans, lentils, or crumbled tofu, and toss in sautéed bell peppers, zucchini, or corn. You’ll get the same satisfying flavors minus the meat!

Can I use flour tortillas instead of corn?

You sure can, though the texture will be a bit softer and less traditional. If gluten is a concern, stick with certified gluten-free corn tortillas.

Is this recipe spicy?

It’s mild as written, thanks to the canned tomatoes with green chilies. For more heat, use hot enchilada sauce or add diced jalapeños to the filling—make it your own!

Can I freeze Enchilada Casserole before baking?

Yes, prepare the casserole up to the layering step, wrap well, and freeze. Thaw in the fridge overnight, then bake as directed, adding 10-15 minutes extra to ensure it’s warmed through.

Final Thoughts

If you’re after a meal that feels cozy from the first bite, you owe it to yourself to try Enchilada Casserole. This is one recipe you’ll turn to again and again for weeknight dinners and potlucks alike. Gather your ingredients, invite a few friends, and see just how easy and delicious homemade comfort food can be!

Enchilada Casserole Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Enchilada Casserole is a delicious twist on traditional enchiladas, with layers of seasoned ground beef, beans, cheese, and tortillas baked to perfection. It’s a satisfying and easy-to-make Mexican-inspired dish that the whole family will love.

Ingredients

Scale

Ground Beef Mixture:

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can red enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt

Additional Ingredients:

8 small corn tortillas, cut in halves or quarters
2 cups shredded Mexican cheese blend
Chopped fresh cilantro, optional, for garnish

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Cook the beef: In a skillet, cook the ground beef and onion until browned. Add garlic and cook for another minute.
Combine ingredients: Stir in black beans, diced tomatoes, enchilada sauce, chili powder, cumin, and salt. Simmer for a few minutes.
Layer the casserole: In a baking dish, layer the beef mixture, tortillas, and cheese. Repeat layers, ending with cheese.
Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly.
Rest and serve: Let the casserole sit for 5–10 minutes before serving. Garnish with cilantro if desired.