Name: Ground Beef Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground beef; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 packet taco seasoning (or homemade equivalent); Salt and pepper to taste; 1 can (15 oz) black beans, drained and rinsed; 2 cups red enchilada sauce (store-bought or homemade); 8–10 small corn tortillas; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Chopped fresh cilantro (optional, for garnish)

There’s something about the comforting, cheesy layers of a hearty casserole that just makes any day feel better. And when those layers involve seasoned ground beef, melted cheese, black beans, and tortillas soaked in zesty enchilada sauce — well, you’ve got yourself a dish that’s bound to win hearts. This Ground Beef Enchilada Casserole is one of my personal go-tos for a cozy dinner that satisfies everyone at the table.

I first made this dish when I had leftover taco meat and a half-used can of enchilada sauce staring at me from the fridge. I wasn’t aiming for perfection — just something warm and tasty. What happened instead was culinary magic. The layers melded together beautifully, each bite a bold mix of spice, creaminess, and a little crunch from the tortilla edges. Since then, it’s become a family favorite, making appearances at potlucks, busy weeknights, and even weekend gatherings.

Why You’ll Love This Ground Beef Enchilada Casserole

Crowd-Pleasing Flavor: Think classic enchilada flavor, but in cozy casserole form — meaty, cheesy, and spicy in all the right ways.
Quick and Easy: No need to roll individual enchiladas. Just layer everything up and pop it in the oven.
Make-Ahead Friendly: Prep it in advance and bake when needed — perfect for busy schedules.
Customizable: Easily adapted for spice level, dietary needs, or whatever you have in your pantry.
Freezer Friendly: Store a batch for future dinners, and thank yourself later.

What Kind of Tortillas Should I Use for Ground Beef Enchilada Casserole?

One of the most common questions I get about this dish is whether to use corn or flour tortillas. The answer? It depends on the texture and flavor you’re aiming for. Corn tortillas give that traditional enchilada vibe with a slightly earthy flavor and a bit more bite. They hold their shape well, especially after baking. On the other hand, flour tortillas bring a softer, more pillowy texture to the casserole and soak up the sauce beautifully. Personally, I love using corn for a more authentic feel, but if you’re cooking for kids or picky eaters, flour tortillas are often a safer bet.

You can even mix the two if you’re feeling adventurous — layering in both for a hybrid texture that’s surprisingly delicious. If you’re gluten-free, corn tortillas are naturally a win. Just be sure to warm them before layering to prevent cracking.

Options for Substitutions

The beauty of this Ground Beef Enchilada Casserole is how adaptable it is:

Ground Beef: Swap with ground turkey, chicken, or even a plant-based meat alternative if you want to lighten it up or make it vegetarian.
Cheese: Use any meltable cheese — Monterey Jack, pepper jack for spice, or even a dairy-free cheese if needed.
Beans: Black beans are classic, but pinto or refried beans work great too. Or skip them altogether for a meatier bite.
Enchilada Sauce: Use store-bought red enchilada sauce for convenience, or homemade if you want to control the spice and salt levels.
Toppings: Fresh cilantro, diced tomatoes, avocado, sour cream, or sliced jalapeños all add great finishing touches.
Tortillas: As mentioned, corn or flour both work — just pick your favorite or what you have on hand.

This flexibility makes it a perfect fridge-cleaner meal while still tasting like you planned it all along.

Ingredients for This Ground Beef Enchilada Casserole

Let’s break down the ingredients that make this casserole so irresistible — each one plays a role in building flavor, texture, and that classic enchilada comfort we’re after.

Ground Beef
The heart of the dish. Rich, savory, and seasoned just right, ground beef gives this casserole its meaty core. You can go with 80/20 for extra flavor or leaner blends to keep it lighter.
Yellow Onion
Finely chopped and sautéed with the beef, onion brings aromatic depth and a subtle sweetness that balances the spice.
Garlic
A couple of cloves, minced and cooked until fragrant, wake up the entire dish with warmth and zing.
Enchilada Sauce
Red enchilada sauce is the soul of the casserole. It moistens the layers, adds tangy heat, and brings everything together. Choose mild, medium, or spicy depending on your preference.
Black Beans
These add creaminess, protein, and a little earthy flavor to the mix. They also stretch the dish further, making it heartier.
Corn Tortillas
Acting as the ‘pasta’ of this lasagna-style dish, tortillas soak up the sauce and create structured, delicious layers.
Cheddar and Monterey Jack Cheese
A melty mix of cheeses delivers gooeyness and that signature bubbly golden top. You can go all cheddar, but combining cheeses brings a richer flavor.
Chopped Fresh Cilantro (for garnish)
Added after baking, it provides a fresh, herby pop to contrast the richness.
Salt, Pepper, and Taco Seasoning
Essential for flavoring the beef mixture. The taco seasoning adds a smoky-spicy undertone that screams “enchilada.”

Step 1: Cook the Ground Beef and Aromatics

Start by heating a large skillet over medium heat. Add a bit of oil if needed, then toss in the ground beef and break it up with a wooden spoon. Once it begins to brown, stir in the chopped onion and cook until soft, about 5–7 minutes. Add minced garlic and cook for another 30 seconds, just until fragrant. Drain any excess fat if needed.

Step 2: Season the Meat

Sprinkle in taco seasoning, salt, and pepper. Stir everything together so the spices coat the beef evenly. Pour in half a cup of the enchilada sauce and a handful of black beans, and stir to combine. Let this simmer for 3–5 minutes to let the flavors meld.

Step 3: Prep Your Baking Dish

Lightly grease a 9×13-inch baking dish with oil or nonstick spray. Spread a couple of tablespoons of enchilada sauce on the bottom — this keeps the first tortilla layer from sticking.

Step 4: Layer It Up

Start with a layer of corn tortillas, tearing them to fit as needed. Spread a third of the meat mixture over the tortillas, sprinkle with shredded cheese, and drizzle more enchilada sauce. Repeat the layers two more times: tortillas, meat, cheese, sauce. End with a generous layer of cheese on top.

Step 5: Bake

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. Remove the foil and bake another 10–15 minutes until the cheese is bubbly and golden.

Step 6: Garnish and Rest

Once out of the oven, let the casserole rest for about 10 minutes — this helps it set and makes slicing easier. Top with chopped fresh cilantro or your favorite garnishes just before serving.

How Long to Cook the Ground Beef Enchilada Casserole

You’ll want to preheat your oven to 375°F (190°C). Once your casserole is fully assembled:

Bake covered with foil for 20 minutes. This traps the steam and helps everything warm through evenly.
Then, uncover and bake for an additional 10–15 minutes until the cheese on top is bubbling and slightly golden.

Total cook time is about 30–35 minutes, plus 10 minutes resting time before slicing and serving. That resting period is crucial — it helps everything hold together beautifully when you cut into it.

Tips for Perfect Ground Beef Enchilada Casserole

Warm the tortillas before layering to prevent cracking and make them more pliable.
Use freshly shredded cheese if possible — it melts creamier than pre-shredded, which often contains anti-caking agents.
Layer evenly for consistent bites — make sure each layer gets some meat, cheese, and sauce.
Don’t skimp on sauce — a generous pour keeps things moist and flavorful.
Taste your meat mixture before layering — it’s easier to adjust seasoning now than after it bakes.
Add extra toppings after baking like sliced avocado, jalapeños, or a dollop of sour cream to make it feel even more indulgent.
Use a glass or ceramic baking dish for even heat distribution and a golden crust along the edges.
Double the recipe and freeze one — you’ll thank yourself on a busy weeknight.

Watch Out for These Mistakes While Cooking

Even a simple dish like this casserole can trip you up if you’re not careful. Here’s what to keep in mind so you nail it every time:

Overcooking the beef: Dry, crumbly beef will make the casserole feel less juicy. Just cook it until browned and no longer pink — no more.
Not draining the meat: Too much grease can make the casserole soggy and heavy.
Skipping the sauce at the base: You need that initial layer of enchilada sauce to keep the first tortilla layer from sticking and drying out.
Using cold tortillas: They’re more likely to tear and won’t soak in the sauce properly. Give them a quick warm-up on the skillet or in the microwave.
Under-seasoning the beef: This is the main flavor layer, so make sure it’s bold and tasty before assembling.
Too much cheese on top only: Distribute cheese throughout the layers for gooey goodness in every bite.
Forgetting the rest period after baking: Cutting too soon results in a messy scoop. Let it set for clean slices.
Using too little sauce: The dish will turn out dry. Don’t be shy with that enchilada sauce!

What to Serve With Ground Beef Enchilada Casserole?

Pair this hearty dish with fresh, flavorful sides to round out your meal. Here are some go-to ideas:

Mexican Street Corn (Elote)

Sweet corn slathered in mayo, cotija, chili powder, and lime makes a spicy-sweet side that complements the casserole perfectly.

Guacamole and Chips

Creamy guac adds a cool contrast to the warm, spicy casserole. Plus, who doesn’t love an excuse for chips?

Simple Green Salad

A crisp salad with a tangy vinaigrette can lighten up your plate and cut through the richness.

Cilantro Lime Rice

Zesty and fluffy, this rice dish pairs well with the savory layers of the casserole and soaks up any extra sauce.

Pickled Jalapeños

For a hit of acidity and heat — sprinkle a few on top or serve them on the side.

Fresh Tomato Salsa

Bright and juicy salsa brings a fresh bite and looks beautiful spooned on top.

Refried Beans

Creamy and comforting — they’re the perfect old-school combo for any enchilada dish.

Agua Fresca or Margaritas

Whether you’re going with something sweet and fruity or a classic lime margarita, it’ll elevate the whole experience.

Storage Instructions

One of the best parts of Ground Beef Enchilada Casserole is how well it stores — making it ideal for leftovers, meal prep, or even freezing.

Refrigerator: Store any leftovers in an airtight container or cover the casserole dish tightly with foil or plastic wrap. It will keep well in the fridge for up to 4 days.
Freezer: To freeze, let the casserole cool completely, then wrap the entire dish tightly in plastic wrap followed by foil, or portion it into freezer-safe containers. It can be frozen for up to 3 months.
Reheating: If frozen, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) covered with foil until heated through, about 20–25 minutes. For individual portions, the microwave works just fine — about 2–3 minutes on high should do it, depending on your microwave.

Tip: If you’re making this ahead specifically for freezing, consider slightly undercooking it the first time, so it doesn’t dry out when reheated.

Estimated Nutrition

Keep in mind that values can vary depending on your specific ingredients and portion size, but here’s an approximate breakdown per serving (based on 8 servings):

Calories: 420
Protein: 26g
Fat: 22g
- Saturated Fat: 10g
Carbohydrates: 30g
- Fiber: 5g
- Sugar: 4g
Sodium: 820mg
Cholesterol: 65mg

Want to make it lighter? Use lean ground turkey, reduced-fat cheese, and a low-sodium enchilada sauce.

Frequently Asked Questions

What kind of ground meat can I use besides beef?

You can easily substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives. Just make sure to season well — leaner meats need a bit more flavor support.

Can I make Ground Beef Enchilada Casserole ahead of time?

Absolutely. Assemble it a day in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as usual. It’s a huge time-saver for busy evenings.

Is this casserole spicy?

That depends on your enchilada sauce and any added toppings. If you’re sensitive to heat, go with mild sauce and avoid spicy extras like jalapeños. You can always spice it up at the table!

Can I freeze individual portions?

Yes, and it’s a great idea for single meals! Cut cooled casserole into portions, wrap tightly or place in freezer-safe containers, and freeze. They reheat beautifully in the microwave or oven.

How do I keep the tortillas from getting soggy?

Use just enough sauce to coat the layers without drowning them. Also, bake uncovered for the last 10–15 minutes to help the top layer crisp slightly.

What kind of cheese melts best in this casserole?

A blend of cheddar and Monterey Jack works wonderfully — creamy, flavorful, and with a golden finish. Pepper Jack is great for a spicy twist.

Can I make it gluten-free?

Yes! Just use certified gluten-free corn tortillas and double-check your enchilada sauce and seasoning packets for any hidden gluten.

How do I add more veggies?

Sneak in sautéed bell peppers, zucchini, spinach, or even corn into the beef layer. They cook down well and add both nutrition and flavor without overpowering the dish.

Conclusion

This Ground Beef Enchilada Casserole is one of those foolproof, soul-satisfying recipes that delivers every single time. It’s bold in flavor, easy to throw together, endlessly customizable, and destined to become a repeat in your dinner rotation. Whether you’re feeding a crowd or just prepping ahead for a no-fuss weekday meal, this dish checks all the boxes — warm, cheesy, hearty, and packed with that irresistible enchilada kick.