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

Main Filling
1 pound ground beef
1 large onion, chopped
2–3 cloves garlic, minced
1 can (15 oz) pinto beans, rinsed and drained
1 can (4 oz) diced green chilies

Sauce & Seasoning
1 can (10 oz) red enchilada sauce
1 teaspoon ground cumin
½ teaspoon cayenne
Salt and pepper, to taste

Assembly
12 corn tortillas (6-inch size)
2–3 cups Monterey Jack cheese, shredded

Toppings (optional, for serving)
Diced tomatoes
Sliced jalapeños
Chopped fresh cilantro
Sliced black olives
Sour cream

Preparation

  • Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish.
  • Chop the onion, mince the garlic, and prepare any toppings like diced tomatoes, jalapeños, olives, and cilantro.
  • Rinse and drain the beans.
  • Stack the tortillas and cut in halves if needed so they fit neatly into the baking dish.
  • Shred the cheese if not pre-shredded.

Cooking

  • Heat a large skillet over medium heat and cook the ground beef, breaking it apart as it browns.
  • Add the onion and garlic halfway through cooking and sauté until softened and fragrant.
  • Drain excess fat if needed.
  • Stir in the beans, green chilies, cumin, cayenne, salt, and pepper.
  • Add half of the enchilada sauce and simmer for 2–3 minutes until everything is heated through and well combined.
  • Layer tortillas across the bottom of the baking dish.
  • Spread a layer of the beef mixture over the tortillas and sprinkle generously with cheese.
  • Repeat the layers until all ingredients are used, finishing with cheese on top.
  • Pour the remaining enchilada sauce evenly over the final layer.
  • Cover with foil and bake for 20 minutes, then remove foil and bake 10–15 minutes more until the cheese is melted, bubbly, and lightly browned.

Serving

  • Let the casserole rest for 5 minutes before slicing.
  • Top with diced tomatoes, jalapeños, olives, cilantro, and sour cream.
  • Serve warm straight from the dish.