There’s something irresistibly comforting about a dish that layers rich, savory beef with gooey cheese and a touch of spice. This Beef Enchilada Casserole Recipe is one of my all-time favorites because it brings together that perfect blend of flavors and textures in a simple, satisfying way.

Why You'll Love This Recipe
I can’t tell you how many times this Beef Enchilada Casserole Recipe has saved me on busy weeknights. It’s hearty, full of flavor, and the layers allow you to customize as you go. Plus, it’s a total crowd-pleaser every time I bring it to potlucks or family dinners.
- Layered Goodness: Each layer packs in a perfect mix of beef, beans, and cheese, creating a comforting and cohesive dish.
- Make-Ahead Friendly: You can assemble it beforehand, making dinner time stress-free when the oven does the work.
- Flavorful and Fresh: The fresh toppings like avocado, tomato, and cilantro add vibrant brightness to every bite.
- Flexible Ingredients: Whether you use corn or flour tortillas, or swap cheeses, this recipe adapts to what you have on hand easily.
Ingredients & Why They Work
Every ingredient in this Beef Enchilada Casserole Recipe plays a role. The ground beef brings richness and protein, the black beans add fiber and a nice texture, and the cheese keeps things melty and indulgent. The enchilada sauce ties all those layers together with a gentle kick of spice.

- Ground beef: Use fresh, lean ground beef to avoid excess grease and keep the casserole balanced.
- Onion: Finely chopped onions add sweetness and depth when cooked with the beef.
- Garlic: Fresh minced garlic gives that signature warmth and aroma—don’t skip it!
- Enchilada sauce: Whether homemade or store-bought, it adds moisture and rich flavor between the layers.
- Black beans: Rinsed and drained to keep the dish from getting soggy, they add hearty texture.
- Diced green chiles: They bring subtle heat and a bit of smoky flavor to the beef mixture.
- Tortillas: Flour or corn, your choice—pick ones that are pliable so they layer well without breaking.
- Cheddar and Monterey Jack cheeses: A blend of sharp and creamy cheeses melts perfectly throughout the casserole.
- Avocado: Tossed with lemon juice, it adds creaminess and balances the spice beautifully.
- Tomato: Fresh diced tomatoes for brightness and a juicy contrast.
- Cilantro: Chopped for fragrant freshness on top.
- Jalapeno: Seeded and minced to add just enough heat without overpowering.
Make It Your Way
I love to tweak this casserole depending on what mood I’m in or what’s in my fridge. Sometimes I swap in a smoky chipotle enchilada sauce for a deeper flavor or add corn kernels for a little sweetness. You should totally make it your own—this recipe is forgiving and flexible!
- Variation: One time, I used ground turkey instead of beef for a lighter version, and it still tasted amazing with a bit of extra seasoning.
- Dairy-Free Option: Swap the cheese for your favorite plant-based alternative and it bakes up just as melty.
- Spice Level: If you like it milder, leave out the jalapeno or reduce the amount; for extra heat, consider adding some chipotle peppers in adobo.
- Make It Vegetarian: Omit the beef and add extra beans and roasted veggies like zucchini or bell peppers for a vibrant meatless twist.
Step-by-Step: How I Make Beef Enchilada Casserole Recipe

Step 1: Sauté the Beef and Veggies
Start by browning the ground beef over medium heat—this builds your base flavor. When the beef is about half cooked, toss in the finely chopped onions. Cook until the beef is fully browned and the onions get soft and translucent. Lower the heat and add the minced garlic, stirring it in for about a minute until fragrant. Pro tip: don’t rush the garlic step, as it can burn quickly and become bitter.
Step 2: Mix in the Enchilada Flavors
Drain off any excess fat, then stir in the enchilada sauce, black beans, and diced green chiles. Let it simmer on low for a couple of minutes to marry all those flavors together. This combines the savory beef with a gentle kick and some creaminess from the beans.
Step 3: Layer It Up
Spray your casserole dish with nonstick spray—it makes life so much easier when cleaning up. Spread a couple of tablespoons of enchilada sauce on the bottom, then layer about a quarter of your tortillas over that. Over the tortillas, spoon a third of the beef mixture and then sprinkle a quarter of each cheese. Repeat these layers two more times, then top with the last tortillas, the remaining sauce, and cheese. This layering makes sure every bite has the full enchilada experience.
Step 4: Bake and Finish
Cover the dish with foil and bake at 350°F for 30 to 35 minutes, until the cheese is melted and bubbly and the casserole is heated through. Then, remove the foil and bake uncovered for an additional 5 minutes to get a slightly golden top. While it’s baking, toss your diced avocado with lemon juice to keep it fresh and add a little zing.
Step 5: Garnish and Serve
Right before serving, sprinkle the casserole with the avocado, diced tomato, cilantro, and minced jalapeno. These fresh toppings balance the richness perfectly and bring the dish to life with colors and textures.
Top Tip
Over the years making this Beef Enchilada Casserole Recipe, I’ve learned a few little tricks that make a big difference in the final result. These tips will help you avoid common pitfalls and make your casserole shine every time.
- Drain the Beef Well: Excess grease can make the casserole too watery, so I always drain or blot it well before mixing in the enchilada sauce.
- Layer Evenly: Distribute ingredients evenly across layers to avoid dry spots or overwhelming cheesiness in one area.
- Don’t Skip the Resting Time: Let the casserole sit for about 10 minutes after baking. It firms up, making it easier to cut and helps flavors meld nicely.
- Customize Your Heat Level: Adding jalapeno on top lets you control how spicy your serving is—everyone can adjust to taste.
How to Serve Beef Enchilada Casserole Recipe

Garnishes
When I serve this casserole, I’m all about fresh, colorful garnishes. Creamy avocado gets tossed with lemon for brightness, then piled on fresh tomatoes, chopped cilantro, and some minced jalapeno for heat. A dollop of sour cream or a squeeze of lime adds a nice finishing touch if you’re feeling fancy!
Side Dishes
One of my favorite pairings is a simple side salad with crisp lettuce, radish, and a light vinaigrette to cut through the richness. Spanish rice or refried beans work beautifully if you’re looking for something heartier. For something super quick, I serve with store-bought tortilla chips alongside for crunch.
Creative Ways to Present
For special occasions, I’ve made individual mini casseroles using small ramekins instead of one big dish—it’s fun, elegant, and perfect for portion control. Another time, I layered it in a buffet-style setup with toppings on the side so guests could build their own bowls. Both times were a hit!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 4 days. Make sure to cool the casserole completely before covering to avoid sogginess. When you’re ready to eat, it tastes just as good reheated and actually, the flavors deepen overnight.
Freezing
This recipe freezes really well. I like to assemble it in a freezer-safe dish, then wrap it tightly with foil and plastic wrap. Freeze for up to 3 months. When you want to use it, thaw overnight in the fridge, then bake as usual.
Reheating
To reheat, I usually cover the casserole with foil and warm it in the oven at 350°F for about 20 minutes until hot throughout. This prevents the cheese from drying out and keeps everything nice and gooey.
Frequently Asked Questions:
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well in this Beef Enchilada Casserole Recipe. Just make sure to adjust cooking times as needed and season accordingly.
Both work great, so it comes down to your preference. Flour tortillas tend to be softer and easier to layer, while corn tortillas add a traditional texture and a bit more bite. Make sure to use fresh tortillas that are pliable to avoid cracking.
This recipe has a mild to medium spice level thanks to the green chiles and jalapeno, which you can adjust. Leaving out the jalapeno or reducing it makes the dish milder. You can also swap out the enchilada sauce for a mild version if you prefer less heat.
Yes! You can assemble the entire casserole a day in advance and keep it covered in the fridge. When you’re ready, just bake it as directed, adding a few more minutes if it’s coming straight from the fridge.
Final Thoughts
This Beef Enchilada Casserole Recipe holds a special place in my heart because it’s the dish I turn to when I want to feed my family something warm, satisfying, and full of flavor—without spending hours in the kitchen. Trust me, once you try this layered casserole, you’ll find yourself making it over and over again. Give it a go and enjoy every cheesy, spicy bite!
Print
Beef Enchilada Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Beef Enchilada Casserole is a flavorful and hearty layered dish featuring seasoned ground beef, black beans, green chiles, and a blend of cheddar and Monterey Jack cheeses. Perfectly baked with layers of tortillas and topped with fresh avocado, tomato, cilantro, and jalapeno, it offers a delicious twist on classic enchiladas in an easy-to-make casserole format.
Ingredients
Protein and Vegetables
- 1 ½ lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- ½ cup diced tomato
- ¼ cup chopped cilantro
- 1 jalapeno seeded and minced
Sauce and Cheese
- 2 cups enchilada sauce
- 1¼ cup shredded cheddar cheese
- 1¼ cup shredded Monterey Jack cheese
Additional Ingredients
- 12-14 flour or corn tortillas
- 1 avocado peeled, seeded, diced
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13-inch casserole dish with nonstick cooking spray to ensure easy cleanup.
- Cook Beef Mixture: In a large skillet over medium heat, brown the ground beef. When it is about halfway browned, add the chopped onion. Continue cooking until the beef is fully browned and the onion is soft. Reduce heat to low, add minced garlic, and cook for 1 minute stirring constantly. Drain excess grease. Then stir in 1¼ cups of enchilada sauce, black beans, and diced green chiles. Cook for 1-2 minutes while stirring to combine flavors.
- Assemble Layers: Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer ¼ of the tortillas on the bottom, spread ⅓ of the beef mixture evenly over the tortillas, and sprinkle ¼ of each cheese (cheddar and Monterey Jack). Repeat this layering process two more times. Finish with a top layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
- Bake the Casserole: Cover the casserole with foil and bake in the preheated oven for 30-35 minutes or until the cheese is melted and the casserole is heated through. Remove the foil and bake uncovered for an additional 5 minutes to brown the cheese slightly.
- Prepare Toppings and Serve: While baking, toss the diced avocado with lemon juice to prevent browning. Once the casserole is done baking, top it with the avocado mixture, diced tomato, chopped cilantro, and minced jalapeno before serving.
Notes
- This casserole layers ground beef, onions, garlic, enchilada sauce, black beans, and two types of cheese for rich and balanced flavor in every bite.
- Use either flour or corn tortillas based on preference or dietary needs.
- To keep the avocado fresh and green, be sure to toss it with lemon juice right before adding as a topping.
- For a spicier dish, leave the jalapeno seeds or add extra minced jalapeno to the beef mixture.
- This dish can be prepared ahead of time and baked just before serving for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 7 g
- Sodium: 1134 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 94 mg
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