Beef Enchilada Casserole

A savory beef and bean enchilada casserole layered with corn tortillas, Monterey Jack cheese, and fresh toppings.

This Beef Enchilada Casserole offers a hearty, family-friendly meal, starting with browned ground beef, onions, and garlic mixed with pinto beans, green chilies, cumin, and cayenne for added flavor. Layered with corn tortillas, Monterey Jack cheese, and red enchilada sauce in a 9×13 inch dish, it’s baked until bubbly and golden. Served with toppings like diced tomatoes, jalapenos, cilantro, and sour cream, this casserole combines traditional enchilada flavors with easy, one-dish convenience, perfect for gatherings or weeknight dinners.

Servings

6

Prep Time

20 minutes

Cook Time

55 minutes

Total Time

1 hour 15 minutes

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 2-3 cups Monterey Jack cheese, shredded
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • Salt and pepper, to taste
  • 12 corn tortillas (6-inch size)

Toppings

  • Diced tomatoes
  • Sliced jalapenos
  • Chopped fresh cilantro
  • Sliced black olives
  • Sour cream

Instructions

Cook the Beef

In a large skillet over medium heat, cook ground beef, breaking it apart. When halfway cooked, add chopped onion and minced garlic. Continue cooking until beef is browned and onions are soft. Drain excess fat if needed.

Add Flavorings

Add pinto beans, green chilies, ground cumin, salt, and pepper. Stir in half the can of enchilada sauce, simmer for a couple of minutes.

Preheat the Oven

Preheat oven to 375°F. Grease a 9×13 inch casserole dish and set aside.

Layer the Casserole

Layer tortillas at the bottom of the dish (cut if needed). Add a layer of beef mixture and sprinkle with shredded cheese. Repeat layers (tortillas, beef, cheese). Pour remaining enchilada sauce over the top layer of cheese.

Bake

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and slightly browned.

Cool and Serve

Let casserole rest for 5 minutes before serving. Add your favorite toppings and serve.

In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon or spatula.

When it’s about halfway cooked, add the chopped onion and minced garlic.

Continue to cook until the beef is fully browned and the onions are soft. Drain excess fat if necessary.

Add the pinto beans and green chilies to the skillet.
Add the ground cumin, salt, and pepper.

Stir in about half of the can of enchilada sauce (reserve the rest for later) and let everything simmer for a couple of minutes.

Start by placing a layer of tortillas on the bottom of the greased casserole dish.

Next, add a layer of the beef mixture, followed by a generous sprinkle of shredded cheese.

Repeat these layers again (tortillas, then beef mixture, then cheese).

Pour the remaining enchilada sauce evenly over the top layer of cheese. This step will keep the casserole moist and ensure it’s packed with flavor.

Cover your casserole with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Dish a portion out on a plate and add your toppings.