Meat & Pork

Serving

Beef Enchilada Casserole

Name: Beef Enchilada Casserole
Total time: 60 min
Yield: 8 servings
Cuisine: Meat & Pork
Ingredients: 1 1/2 lb ground beef; 1 onion, chopped; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tbsp chili powder; 1 tsp salt; 1 can (15 oz) black beans, drained and rinsed; 3 cups red enchilada sauce; 12 corn tortillas; 3 cups shredded cheddar and Monterey Jack cheese blend; 1/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; Sour cream, for serving

Layers of corn tortillas, seasoned ground beef, black beans, and melted cheese baked in red enchilada sauce.

60 minutes

Serves 8

Dinner

21 min prep

33 min cook

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Preheat oven to 375°F. In a large skillet, cook ground beef and onion over medium-high heat until browned, breaking up the meat, about 7 minutes. Drain excess fat.
2
Add garlic, cumin, chili powder, and salt and cook 1 minute. Stir in black beans and 1 cup enchilada sauce; simmer 3 minutes.
3
Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish. Layer 4 tortillas, torn to fit, over the sauce.
4
Top with a third of the beef mixture, a third of the remaining enchilada sauce, and a third of the cheese. Repeat layering twice more, ending with cheese on top.
5
Cover with foil and bake 25 minutes, then uncover and bake 10 more minutes until bubbling and the cheese is golden.
6
Let rest 10 minutes, then top with green onions and cilantro and serve with sour cream.

Beef Enchilada Casserole — plated and served — Serving moment. How Beef Enchilada Casserole looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

62/100

Works for many families

Allergen-friendly 90

Kid-friendly 27

Weeknight-easy 53

Budget-friendly 80

Great leftovers 87

Pantry-friendly 25

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

510

Calories

35 g

Protein

14 g

Carbs

33 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Beef enchilada casserole sits in the North American casserole tradition, borrowing the sauced tortilla-and-chile logic of enchiladas and rebuilding it in a 9x13 pan. Instead of rolling each tortilla, the cook layers torn corn tortillas with seasoned meat, beans, sauce, and cheese, which makes the dish practical for potlucks, family dinners, and make-ahead meals.

Listahan note

This version keeps the work in one skillet and one baking dish, then relies on good layering: enough sauce under and between the tortillas, beef that is seasoned before baking, and a short rest so the slices hold together.

Technique cues

Tear the corn tortillas to fit the corners instead of leaving big gaps; the casserole cuts more neatly when every layer has tortilla coverage.
Simmering the beef mixture with some enchilada sauce before layering helps the black beans and spices taste integrated instead of separate.
The foil-covered bake softens the tortillas and melts the center; the uncovered finish gives the top layer of cheese a little color.

Kitchen flow

Parallel prep: While the beef browns, drain the beans, open the enchilada sauce, shred or measure the cheese, and tear the tortillas so layering moves quickly.
Make-ahead: Assemble the casserole through the final cheese layer, cover, and refrigerate; bake from chilled with a few extra minutes covered before uncovering.
Leftover move: Spoon warm leftovers into a bowl with shredded lettuce, extra green onions, and a little sour cream for an easy enchilada-style lunch.
Cleanup rhythm: Wipe the skillet after the beef mixture is transferred, then soak the baking dish once the cheese edges are served so the sauce releases cleanly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Ground beef

Savory base

Purpose: It gives the casserole its main body and carries the cumin, chili powder, onion, and garlic through every layer.

Handling: Break it into small, even crumbles and drain excess fat before adding the spices and beans.

Adaptation: Ground turkey or ground pork can be used, with turkey giving a leaner texture and pork giving a richer one.

Onion

Aromatic foundation

Purpose: Cooked onion adds sweetness and moisture to the beef mixture so the filling does not taste flat.

Handling: Chop it small enough to soften in the same time it takes the beef to brown.

Adaptation: A small diced poblano can replace part of the onion for a greener, slightly smoky note.

Red enchilada sauce

Sauce and chile backbone

Purpose: It moistens the tortillas, seasons the filling, and ties the layers together as the casserole bakes.

Handling: Spread sauce on the bottom of the dish first so the lowest tortilla layer softens instead of drying out.

Adaptation: A medium red salsa can work in a pinch, but the casserole will taste chunkier and less smooth.

Corn tortillas

Layer structure

Purpose: They absorb sauce while keeping a distinct tortilla flavor, which makes the casserole read more like enchiladas than pasta bake.

Handling: Tear them to fit the baking dish and overlap slightly so the filling does not sink through.

Adaptation: Flour tortillas make a softer, breadier casserole and may need a little less sauce.

Black beans

Hearty extender

Purpose: They add bulk and a creamy contrast to the seasoned beef without needing another pan.

Handling: Drain and rinse them well so the filling stays saucy rather than muddy.

Adaptation: Pinto beans give a softer, more traditional Tex-Mex texture.

Shredded cheddar and Monterey Jack cheese blend

Melted top and binder

Purpose: Cheddar brings sharper flavor while Monterey Jack melts smoothly between the layers.

Handling: Reserve enough for the final top layer so the casserole browns attractively after the foil comes off.

Adaptation: Pepper Jack adds heat, while mild cheddar makes the flavor more straightforward.

Technique notes

Season the beef before it goes into the dish, not just the sauce; the casserole has several layers, and bland meat is hard to fix after baking.
Keep the sauce distribution even, especially along the edges, because exposed tortilla corners can turn tough before the center is hot.
Let the casserole rest the full 10 minutes so the cheese firms slightly and the sauce settles into the tortillas.

Ingredient swaps

Weeknight shortcut: Use pre-shredded cheese and a canned red enchilada sauce you already like; spend the saved time on browning the beef well.
More vegetable bulk: Add a cup of thawed frozen corn or diced bell pepper to the beef mixture after the spices bloom.
Sauce adjustment: Use a mild enchilada sauce for a family-style pan, then put hot sauce or pickled jalapenos on the table.
Lighter finish: Serve sour cream on the side instead of spreading it over the casserole so each plate can control the richness.

Serve alongside

Mexican red rice
Cilantro-lime slaw
Charred zucchini with lime
Avocado and tomato salad
Lime agua fresca
Iced black tea
Mexican lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftovers in a sealed container once the casserole has cooled.
Reheat covered in a 325 F oven or microwave individual portions with a spoonful of extra enchilada sauce to loosen the layers.
Freeze baked portions tightly wrapped, thaw overnight in the refrigerator, then reheat covered until warmed through.

Equipment

Large skillet
9x13-inch baking dish
Foil
Wide spatula

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