Easy Beef Enchilada Casserole Recipe : 30 Min Dinner (Homemade Sauce!)

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Craving bold, cheesy Tex-Mex flavors but don’t have time to roll individual enchiladas? This Beef Enchilada Casserole is your answer. With layers of seasoned ground beef, black beans, corn tortillas, and homemade enchilada sauce, you’ll have a crowd-pleasing dinner on the table in under an hour. It’s one of those easy meals with ground beef that feels fancy but requires minimal effort perfect for busy weeknights or feeding a hungry crowd.

What Is Beef Enchilada Casserole?

Beef Enchilada Casserole is a deconstructed version of classic beef enchiladas. Instead of rolling individual tortillas, you layer everything in a baking dish and pop it in the oven. The result? All the flavor with half the work. This recipe features a homemade enchilada sauce that’s rich, smoky, and perfectly spiced, plus a hearty beef filling loaded with black beans and green chiles. It’s comfort food at its finest and one of the best hamburger meat recipes for families who love Mexican-inspired cuisine.

Why You’ll Love This Recipe

This is one of those quick dinner ideas that checks all the boxes. First, it’s incredibly versatile you can customize the heat level, swap proteins, or make it ahead for meal prep. Second, the homemade enchilada sauce is a game-changer. Made with pantry staples and a blender, it’s smoother and more flavorful than anything from a jar. Third, cleanup is a breeze since everything comes together in just a few pots and one casserole dish. Whether you’re hunting for ground meat recipes for dinner or need lazy dinners that still impress, this casserole delivers.

Ingredients You’ll Need

For the Enchilada Sauce

For the Casserole

Kitchen Equipment You’ll Need

Before you start, gather these essential tools:

• Large skillet (you’ll need two for this recipe)
• 9×13-inch baking dish
• Blender (for smooth enchilada sauce)
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Step-by-Step Instructions

Prepare Your Oven and Pan

Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set it aside. This prevents sticking and makes cleanup easier.

Make the Enchilada Sauce

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and 1/2 teaspoon kosher salt, sautéing for about 5 minutes until the onion becomes translucent. Stir in the cumin and chili powder, cooking for 30 seconds to release the spices’ aromatics. Add the flour and whisk continuously to create a roux. Slowly pour in the chicken stock while whisking, then stir in the tomato sauce and minced garlic. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally. For an ultra-smooth sauce, transfer it to a blender and blend until silky.

Cook the Beef Filling

While the enchilada sauce simmers, heat a second skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon or meat tenderizer. Season with salt and pepper. Once the meat is broken up, add the second diced onion and cook for about 5 minutes until the beef is fully browned and the onions are soft. Remove from heat, drain any excess fat, and stir in the green chiles and black beans. Pour 1/2 cup of the enchilada sauce into the beef mixture and stir to combine.

Assemble the Casserole

Pour 1/2 cup of enchilada sauce into the bottom of your prepared baking dish and spread it evenly. Dip 6 corn tortillas into the remaining sauce to coat them, then arrange them in a single layer at the bottom of the dish. Spread half of the beef mixture over the tortillas, then sprinkle 1 cup of shredded Colby Jack cheese on top. Dip the remaining 6 tortillas in the sauce and layer them over the cheese. Add the rest of the beef mixture, then top with the remaining 2 cups of cheese.

Bake to Perfection

Place the casserole in your preheated oven and bake uncovered for 20 minutes, or until the cheese is bubbly and golden. Let it rest for 5 minutes before serving to allow the layers to set.

Expert Tips for Success

• Use fresh tortillas: Fresh corn tortillas hold up better than stale ones and won’t tear when you dip them in sauce
• Don’t skip the sauce dip: Coating the tortillas in sauce keeps them moist and flavorful throughout baking
• Drain the beef well: Excess grease can make your casserole soggy, so drain thoroughly using a colander
• Customize the heat: Add jalapeños or cayenne pepper if you like things spicy, or use mild chiles for a family-friendly version
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting
• Make it ahead: Assemble the casserole up to 24 hours in advance and refrigerate covered until ready to bake

Recipe Variations

This is one of those quick and easy dinner recipes that’s endlessly adaptable. Swap ground beef for ground chicken, turkey, or even plant-based crumbles for vegetarian ground chicken recipes. Add sautéed bell peppers or zucchini to the beef mixture for extra veggies. Use flour tortillas instead of corn if you prefer a softer texture. For a white enchilada casserole, replace the red sauce with cream cheese, sour cream, and green salsa. You can also layer in rice between the tortilla layers for a heartier meal.

Storing and Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or warm the entire dish covered with foil in a 350°F oven for 20 minutes. This casserole also freezes beautifully wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve With Beef Enchilada Casserole

Round out your meal with classic Mexican sides like Mexican rice, refried beans, or a simple green salad. Fresh guacamole, pico de gallo, and sour cream make excellent toppings. For a complete spread, add tortilla chips with salsa and a pitcher of margaritas or horchata. This casserole is hearty enough to stand alone, but the sides add color and variety to your dinner table.

Frequently Asked Questions

Can I use store-bought enchilada sauce?

Absolutely! While homemade sauce is delicious, you can substitute 2-3 cups of your favorite jarred enchilada sauce to save time. Look for brands with clean ingredients and good reviews.

Can I make this casserole with chicken instead of beef?

Yes! Replace the ground beef with shredded rotisserie chicken or ground chicken. Cook the ground chicken the same way as the beef, or simply mix shredded chicken with the sauce and beans. This makes it perfect for those looking for ground chicken recipes.

How do I prevent soggy tortillas?

Make sure to drain the beef well and don’t over-sauce the layers. Also, baking uncovered helps excess moisture evaporate, keeping the tortillas from becoming too soft.

Can I prepare this casserole ahead of time?

Yes! Assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes, then bake as directed, adding 5-10 extra minutes if needed.

What’s the best way to reheat leftovers?

For best results, reheat in the oven at 350°F covered with foil until warmed through. Microwave reheating works but may result in softer tortillas.

Can I freeze Beef Enchilada Casserole?

Yes! This casserole freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before baking.

Why This Recipe Works

The secret to this casserole’s success lies in its layering technique and homemade sauce. By coating each tortilla in sauce before layering, you ensure every bite is flavorful and moist. The combination of cumin, chili powder, and tomato sauce creates a rich, complex flavor profile that rivals any restaurant version. Using two types of onions one in the sauce and one in the filling adds depth without overwhelming the dish. The black beans provide protein and fiber, making this more substantial than a standard beef enchilada. Most importantly, the cheese-to-filling ratio is perfectly balanced, giving you that coveted cheese pull without being overly heavy.

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Easy Beef Enchilada Casserole Recipe : 30 Min Dinner (Homemade Sauce!)

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This Beef Enchilada Casserole is a deconstructed version of classic enchiladas with layers of seasoned ground beef, black beans, corn tortillas, homemade enchilada sauce, and melted cheese baked to perfection. Perfect for busy weeknights!

• Author: Marie
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 8
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

1 tablespoon olive oil

1 small yellow onion diced

1/2 teaspoon kosher salt

1 1/2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon all purpose flour

15 ounces tomato sauce

1 cup chicken stock

2 cloves garlic minced

1 pound ground beef

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small yellow onion diced

4.5 ounces diced green chiles

15 ounces black beans drained and rinsed

12 corn tortillas 6 inches

3 cups shredded colby jack cheese

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Instructions

1. Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.

2. In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.

3. While the onion is cooking, add the ground beef to a separate skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes.

4. Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.

5. Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles and black beans.

6. Transfer the enchilada sauce to a blender and blend to make smooth optional. Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the beef mixture.

7. Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.

8. Divide the beef mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.

9. Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining beef mixture and 2 cups colby jack cheese.

10. Bake uncovered for 20 minutes or until the cheese is bubbly.

Notes

You can substitute ground beef with ground chicken or turkey for a lighter version.

For a spicier casserole, add jalapeños or increase the chili powder.

This casserole can be assembled 24 hours ahead and refrigerated until ready to bake.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.