Beef Enchilada Casserole

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

The Beef Enchilada Casserole recipe creates a hearty and flavorful meal, perfect for family dinners or gatherings. It starts with browning a pound of ground beef with onion and garlic, then adding pinto beans, green chilies, cumin, and cayenne pepper for extra flavor and a bit of heat. The beef mixture is simmered with red enchilada sauce for a traditional Mexican touch. In a greased 9×13 inch dish, layers of corn tortillas, the beef mixture, and shredded Monterey Jack cheese are assembled, topped with more enchilada sauce. The casserole is baked at 375 degrees Fahrenheit, covered and then uncovered, until hot and bubbly with melted, slightly browned cheese. After a brief cooling period, it can be served with toppings like diced tomatoes, jalapenos, cilantro, black olives, and sour cream to enhance flavor and texture. This casserole combines classic enchilada taste with the convenience of a one-dish meal, making it a delicious choice for any occasion.

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
  • 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)
  • 2-3 cups Monterey Jack cheese, shredded

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 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 Flavorings:

  • 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.

Preheat the Oven:

  • Set your oven to 375 degrees Fahrenheit. Grease a 9×13 inch (or similar size) casserole dish and set aside.

Layer the Casserole:

  • Start by placing a layer of tortillas on the bottom of the greased casserole dish (you may need to cut some tortillas to fit).
  • 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.

Bake:

  • 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.

Cool and Serve:

  • After baking, remove the casserole from the oven and let it stand for about 5 minutes. This resting step makes the casserole easier to cut and serve.
  • Dish a portion out on a plate and add your toppings.

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.