Enchiladas are worth the rolling right up until you are doing it for eight people on a Tuesday. This is the tray version: seasoned ground beef with black beans and corn, red enchilada sauce, corn tortillas and three cups of cheese, layered into a 9×13 dish and baked under foil. I make it when people are coming and I would rather put one dish in the oven and forget it. It cuts into squares, it travels to a potluck, and there is enough beef and beans in it to be dinner on its own.
Use corn tortillas. They hold their structure better between the layers and have the right flavor for enchiladas. Give it ten minutes out of the oven before cutting, and it holds a square. Top with sour cream, cilantro, and sliced jalapenos for the full treatment. This also freezes well before baking. Assemble it, wrap it tightly in foil, and freeze for up to three months. Bake from frozen when you need a dinner that requires zero day-of effort.
Brown the Beef and Mix the Filling
Brown ground beef in a skillet over medium-high heat until cooked through, about seven minutes. Add diced onion and cook until softened, then add garlic for 30 seconds. Drain any excess fat. Stir in black beans, corn, cumin, chili powder, salt, and half a cup of enchilada sauce. The mixture should be moist but not soupy. This filling is what gives the casserole substance and flavor between the layers of cheese and tortillas.
Layer Like Lasagna with Tortillas, Filling, and Cheese
Spread half a cup of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer four corn tortillas over the sauce, overlapping as needed to cover the bottom. Spread half the beef filling over the tortillas and sprinkle with one cup of shredded cheese. Repeat with another layer of tortillas, the remaining beef, and another cup of cheese. Top with the final four tortillas, the remaining enchilada sauce, and the last cup of cheese.
Bake Covered, Then Uncovered for Bubbly Cheese
Cover the dish with foil and bake at 375 degrees for 20 minutes. This steams the tortillas and heats everything through. Remove the foil and bake another 10 minutes until the cheese is bubbly and lightly browned on top. The resting time allows the cheese to set and the layers to firm up. Cut into squares and serve with sour cream, cilantro, and jalapeños.
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Beef Enchilada Casserole
- Total Time: 50 minutes
- Yield: 8 servings
Description
Beef enchilada casserole is the lazy genius version of traditional enchiladas — all the same flavors with none of the rolling. Seasoned ground beef, corn tortillas, red enchilada sauce, and a mountain of melted cheese layered like a Mexican lasagna. It cuts into clean squares, feeds a table full of people, and nobody misses the individual rolling one bit.
Ingredients
- 1 1/2 lbs ground beef (85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cans (10 ounces each) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 corn tortillas
- 3 cups shredded Mexican blend cheese, divided
- 1/4 cup fresh cilantro, chopped
- Sour cream for serving
- Sliced jalapeños for serving
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Brown the ground beef in a large skillet over medium-high heat, breaking into crumbles, about 7 minutes. Add onion and cook 4 minutes. Add garlic and cook 30 seconds. Drain excess fat.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Add 1/2 cup of the enchilada sauce and stir to combine.
- Spread 1/2 cup enchilada sauce on the bottom of the baking dish. Layer 4 tortillas over the sauce, overlapping as needed. Spread half the beef mixture over the tortillas and sprinkle with 1 cup cheese.
- Repeat with 4 more tortillas, remaining beef, and 1 cup cheese. Top with the last 4 tortillas, remaining enchilada sauce, and the final cup of cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes until the cheese is bubbly and lightly browned.
- Let rest 10 minutes before cutting. Top with cilantro, sour cream, and jalapeños.
Notes
- Give the baked casserole a full 10 minutes before you cut it. Straight from the oven the layers slide apart; after ten they hold a square.
- Use corn tortillas, not flour. They hold their structure better in the layers and have the right flavor for enchiladas.
- This freezes beautifully. Assemble completely, wrap tightly in foil, and freeze unbaked for up to 3 months. Bake from frozen at 375°F for about 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4
- Sodium: 820
- Fat: 22
- Carbohydrates: 36
- Fiber: 5
- Protein: 30
- Cholesterol: 85
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Corn tortillas hold their structure better in the casserole and have the right flavor for enchiladas. Flour tortillas can turn mushy.
Can I freeze this casserole?
Yes. Assemble completely, wrap tightly in foil, and freeze unbaked for up to three months. Bake from frozen at 375 degrees for about 50 minutes.
Can I make this vegetarian?
Omit the beef and double the beans. Add sautéed bell peppers, zucchini, or mushrooms for extra substance.
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