Baked Beef Enchilada Casserole (Printable)

Layers of seasoned beef, corn tortillas, and two cheeses baked in red enchilada sauce until bubbly and golden.

# What You'll Need:

→ Meat & Protein

01 - 1 pound ground beef
02 - 1 cup canned black beans, drained and rinsed

→ Vegetables & Aromatics

03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn kernels

→ Spices & Seasonings

06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauces & Dairy

11 - 2 cups red enchilada sauce
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Tortillas

14 - 8 small corn tortillas (6-inch)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned completely, approximately 5 minutes. Drain excess fat from the skillet.
03 - Add diced onion to the beef and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Mix in chili powder, cumin, smoked paprika, salt, black pepper, corn kernels, and black beans. Stir to combine and cook for 2 minutes. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly over the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping as necessary to cover.
06 - Distribute half of the beef mixture over the tortillas. Sprinkle with one-third of the shredded cheese blend. Pour 1/2 cup enchilada sauce over the layer.
07 - Place remaining 4 tortillas on top. Spread remaining beef mixture over tortillas, followed by another one-third of the cheese.
08 - Pour remaining enchilada sauce over the casserole, ensuring coverage. Top with remaining shredded cheese.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes until cheese is bubbly and lightly golden on top.
11 - Let casserole rest for 10 minutes before slicing. Serve with optional garnishes: chopped cilantro, diced tomatoes, sliced jalapeños, and sour cream.

# Expert Advice:

01 -
  • Everything cooks in one pan so you can spend more time eating and less time washing dishes
  • The layers get all melty and interconnected like a delicious TexMex lasagna
  • Makes fantastic leftovers that actually taste better the next day
02 -
  • If you cut into it too early the layers will slide apart and you will end up with enchilada soup instead of neat squares
  • The tortillas soften as they bake so slightly crispy ones going in is perfectly fine
  • Corn tortillas can tear easily so warm them in the microwave for 30 seconds if they are being stubborn
03 -
  • Letting the casserole rest is non negotiable for clean slices
  • Mix the cheddar and Monterey Jack before sprinkling to ensure even distribution
  • The dish can be assembled a day ahead and refrigerated before baking

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