Name: Beef Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 ½ lbs ground beef; 1 onion finely chopped; 2 cloves garlic minced; 2 cups enchilada sauce; 1 can (15 ounces) black beans drained and rinsed; 1 can (7 ounces) diced green chiles drained; 12-14 flour or corn tortillas; 1¼ cup shredded cheddar cheese; 1¼ cup shredded Monterey Jack cheese; 1 avocado peeled, seeded, and diced; 1 tablespoon lemon juice; ½ cup diced tomato; ¼ cup chopped cilantro; 1 jalapeno seeded and minced

There's just something about a layered, cheesy, cozy casserole that instantly feels like home. This Beef Enchilada Casserole Recipe is exactly that—rich, satisfying, and bursting with that classic enchilada flavor we all adore. Trust me, once you dive in, you'll be hooked.

A thick slice of lasagna is being lifted out from a white baking dish by a woman's hand. The lasagna has four visible layers: a golden melted cheese layer on top, a creamy sauce layer, a rich meat and black olive layer with a browned texture, and pasta layers separating each filling. On top of the slice, there are green avocado slices, bright red tomato slices, and green bell pepper pieces as garnish. More chopped tomatoes and green peppers surround the side of the lasagna inside the dish. The dish sits on a white marbled surface, and the overall image shows melted cheese stretching slightly as the slice is lifted. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Enchilada Casserole Recipe
Top Tip
How to Serve Beef Enchilada Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Enchilada Casserole Recipe

Why You'll Love This Recipe

I remember the first time I made this casserole; the whole kitchen smelled like a Mexican street food festival, and my family gobbled it up like it was their favorite dinner. It’s the kind of recipe that’s easy but feels special enough for company.

Layered Goodness: Each layer combines meat, cheese, and tortillas for that authentic enchilada experience in casserole form.
Simple Ingredients: You likely have most of these pantry staples on hand, making it hassle-free to pull together.
Customizable Toppings: Fresh avocado, tomato, cilantro, and jalapeno add bright, zesty contrast to the rich layers.
Great For Leftovers: It tastes just as amazing the next day, which means you’ll get some well-deserved bonus meals.

Ingredients & Why They Work

Every ingredient here has a job in building that deep, satisfying flavor and perfect texture. When shopping, look for fresh onions and garlic to really enhance your beef mixture. And choosing good-quality cheese? It makes the layers extra melty and irresistible.

Flat lay of fresh raw ground beef, a whole white onion finely chopped, two cloves of garlic peeled, a small white ceramic bowl filled with rich red enchilada sauce, a small white bowl of rinsed black beans, a small white bowl of diced green chiles, a neat stack of soft corn tortillas, a small white bowl with shredded cheddar cheese, a small white bowl with shredded Monterey Jack cheese, one ripe avocado peeled, seeded and diced, a small white bowl with freshly squeezed lemon juice, a small white bowl of diced bright red tomatoes, a small handful of chopped fresh cilantro, one green jalapeno pepper seeded and minced, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Beef: This is the hearty base that brings savory richness to the casserole. Choose 80/20 for best flavor and moisture balance.
Onion: Adds mild sweetness and depth when sautéed with the beef.
Garlic: A little punch of aromatic flavor that wakes up the whole dish.
Enchilada Sauce: This is the soul of your casserole, giving it that classic, slightly smoky and tangy taste.
Black Beans: For added texture, protein, and a little earthiness. Rinsing them well helps avoid any extra sodium.
Diced Green Chiles: They lend a subtle heat and brightness that balances the richness.
Tortillas (Flour or Corn): They layer the casserole perfectly, soak up flavors, and hold everything together.
Cheddar Cheese: Sharp, melty, and robust enough to stand up to the beef and sauce.
Monterey Jack Cheese: Creamy and mild, it melts like a dream and smooths out the sharpness.
Avocado: Adds creamy freshness and cools off the spice in the toppings.
Lemon Juice: Tossing avocado with it prevents browning and gives a refreshing zing.
Diced Tomato: Bright and juicy, for bursts of freshness on top.
Cilantro: Classic herb that adds an herby, citrusy note.
Jalapeno: If you like a little kick in your life, minced jalapeno on top is the way to go.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about my Beef Enchilada Casserole Recipe is how flexible it is. I often swap in green chilies for a milder sauce or double up on cheese for that extra gooey factor—feel free to make it truly yours.

Variation: Sometimes I add corn for sweetness and texture, which gives the casserole a fun twist my kids love.
Dietary Switch: You can easily make this gluten-free by using corn tortillas exclusively—just make sure to look for ones without additives.
Heat Level: If you prefer it spicier, keep some diced jalapenos in the beef mixture itself or add a dash of hot sauce to the sauce layer.

Step-by-Step: How I Make Beef Enchilada Casserole Recipe

A white plate sits on a white marbled surface with a fork resting on its edge. On the plate, there are two thick layers of a cheesy casserole with melted golden cheese on top, mixed with black beans and seasoned ground meat. The top layer is scattered with bright red diced tomatoes and sprinkled green herbs. To the side of the casserole are some sliced dark olives and a few slices of bright yellow pickled jalapenos. Two lime wedges, one on the plate and one on the surface nearby, add fresh green color. The scene includes fresh whole tomatoes blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef and Sauté the Aromatics

Start by heating a large skillet over medium heat. Toss in the ground beef and once it begins to brown, add your finely chopped onion. Cooking them together lets the onion soften and become sweet while the beef gets that lovely caramelized flavor. Be patient—make sure the beef is browned all the way through. Then, reduce the heat and stir in the minced garlic for just about a minute to prevent burning. Drain any excess grease so your casserole won’t feel heavy or greasy.

Step 2: Add Sauce, Beans, and Chiles

Pour in 1¼ cups of your enchilada sauce, then add rinsed black beans and diced green chiles. Stir everything to combine and let it cook together for a minute or two. This step allows the flavors to mingle and the sauce to thicken slightly, which is critical for the layers to hold their magic.

Step 3: Layer Your Casserole

Lightly grease a 9 x 13-inch baking dish and smear 2 tablespoons of enchilada sauce on the bottom. This keeps your casserole from sticking and adds flavor right from the start. Then, layer about a quarter of your tortillas, followed by a third of your beef mixture, and a quarter of the shredded cheddar and Monterey Jack cheese each. Repeat this layering two more times, ending with tortillas on top, the remaining sauce, and cheese. This layering is key to that perfect slice that holds together but offers a melty, cheesy bite every time.

Step 4: Bake and Finish With Fresh Toppings

Cover the dish tightly with foil and bake at 350°F for about 30-35 minutes until the cheese is melted and bubbly. For best results, remove the foil during the last 5 minutes so the cheese browns slightly on top. Meanwhile, toss your diced avocado with the lemon juice to keep it vibrant and prevent browning. Once out of the oven, sprinkle your casserole with the avocado, fresh tomato, chopped cilantro, and minced jalapeno. This topping contrast really makes the flavors pop!

Top Tip

I’ve made this Beef Enchilada Casserole Recipe dozens of times, and a few small tricks have really upped my game. These tips helped me avoid soggy tortillas and maximize flavor, so you don’t have to figure it out the hard way!

Browning Beef Thoroughly: Don’t rush this step; a good brown crust on your meat means deeper flavor in every bite.
Draining Grease: This stops the casserole from becoming oily—something I learned after a first greasy attempt.
Layer Sauce Generously: Spreading the enchilada sauce under and between layers keeps everything moist yet structured.
Fresh Toppings Added Last: Add avocado and herbs after baking to maintain their fresh, vibrant texture.

How to Serve Beef Enchilada Casserole Recipe

Beef Enchilada Casserole - Serving Suggestion

Garnishes

I love topping mine with plenty of ripe avocado tossed in lemon juice, some diced fresh tomatoes, a handful of chopped cilantro, and just a little minced jalapeno for heat. These fresh garnishes really brighten up the rich casserole and add color to your plate.

Side Dishes

For sides, I usually keep things simple—Spanish rice or Mexican-style street corn are excellent companions. A crisp green salad with a lime vinaigrette also balances the richness with a refreshing crunch.

Creative Ways to Present

When serving for a crowd or special occasion, I like to scoop generous squares onto vibrant plates and garnish each with a dollop of sour cream or a swirl of crema. Adding a lemon wedge on the side lets guests brighten their own bites. It’s an easy way to elevate the casserole and make it feel festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover casserole tightly with plastic wrap or transfer it to an airtight container. Stored in the fridge, it keeps beautifully for 3-4 days, making it perfect for meal prep or easy lunches.

Freezing

This recipe freezes really well—just bake it once, cool completely, then portion into freezer-safe containers. When ready, thaw overnight in the fridge and reheat in the oven or microwave. I always cover it while reheating to keep it moist.

Reheating

I like reheating portions in a toaster oven at 350°F for about 15 minutes, covered with foil. This revives the cheese melt without overdrying the casserole. If you’re in a hurry, the microwave works just fine—just watch so it doesn’t overcook.

Frequently Asked Questions:

Can I use corn tortillas instead of flour in the Beef Enchilada Casserole Recipe?

Absolutely! Corn tortillas work great here and make the dish gluten-free. Just make sure to warm or lightly toast them before layering, so they don’t become too soggy during baking.

How spicy is this Beef Enchilada Casserole Recipe?

The casserole has a mild to medium heat level from the enchilada sauce and green chiles. The jalapeno on top adds more kick, but you can easily adjust by removing the seeds or omitting it altogether for a milder flavor.

Can I make this recipe ahead of time?

Yes! You can assemble the casserole a day ahead and keep it covered in the refrigerator. When you’re ready to eat, just bake it according to the instructions. It’s a great make-ahead dish for busy weeknights or entertaining.

What can I serve with Beef Enchilada Casserole?

I recommend serving it with Mexican rice, refried beans, or a fresh green salad dressed with lime vinaigrette. These sides balance out the richness and add variety to your meal.

Final Thoughts

This Beef Enchilada Casserole Recipe has carved out a special spot in my dinner rotation because it’s just so crowd-pleasing and easy to make ahead. I hope you find it as comforting and delicious as I do, whether for a cozy family night or sharing with friends. Once you give it a try, I’d love to hear how you customize it to your tastes. Happy cooking!