The Best-Ever Beef Enchilada Casseorole

A close-up view of a square piece of a beef enchilada casserole topped with pico de gallo and a dollop of sour cream.

The Best-Ever Beef Enchilada Casseorole

Course: Entree

Cuisine: Tex-Mex / American

Prep Time: 20

Cook Time: 1

Resting time: 10

Total Time: 1 30

Servings:

Calories: 479kcal

Author: Kris Longwell

This Beef Enchilada Casserole is a fabulous, stacked feast that delivers all the bold flavors of traditional enchiladas without the hassle of rolling! Featuring our signature Easy Red Enchilada Sauce, seasoned ground beef, and layers of melty Colby Jack, it’s a comforting, crowd-pleasing meal that is perfect for busy weeknights and festive gatherings alike.

Print Recipe

Equipment

9"x13" baking dish

Ingredients

For the Beef Filling

2 lbs ground beef 85% or 90% lean
1 large onion chopped, about 1 to 1½ cups
1 red bell pepper seeded and chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoon Kosher salt
1 teaspoon black pepper
1 4 oz can green chiles don't drain
1 15 oz can black beans drained and rinsed
½ cup red enchilada sauce See NOTES

For the Casserole

vegetable oil
16 corn tortillas
3 cups red enchilada sauce divided
4 cups Colby Jack cheese shredded, or cheddar, or Monterey Jack
cilantro chopped, for garnish
pico de gallo for garnish
sour cream for serving, optional

Instructions

Prepare the Beef Filling

In a large skillet over medium heat, brown the ground beef until no longer pink. Drain the beef with the rendered grease through a colander into a heatproof bowl, or use a slotted spoon to transfer the beef to a bowl. You'll need 1 tablespoon of the rendered grease. Safely discard the remaining grease.
2 lbs ground beef
Heat the 1 tablespoon of grease in the same skillet over medium heat. Add the onions and bell peppers and sauté until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds.
1 large onion, 1 red bell pepper, 3 cloves garlic
Return the beef to the skillet and stir in the cumin, paprika, salt, pepper, green chiles, and black beans. Stir to combine. Stir in the enchilada sauce (½ cup) and simmer for a few minutes. Remove from heat and set aside until ready to assemble the casserole.
1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 4 oz can green chiles, 1 15 oz can black beans, ½ cup red enchilada sauce

Assemble and Bake the Casserole

Heat about 1 tablespoon of the oil in a small to medium skillet over medium heat. Working one tortilla at a time, add a tortilla to the hot oil. After about 5 seconds, carefully flip the tortilla over for another 5 to 7 seconds. Use a pair of soft tongs or a spatula to remove the tortilla from the skillet onto a plate lined with paper towels. Repeat the process with all of the tortillas, adding more oil as needed.
vegetable oil, 16 corn tortillas
Preheat your oven to 375°F.
Evenly spread about ¾ cup of the enchilada sauce to the bottom of a 9x13" baking dish. Add a layer of corn tortillas, cutting some in half to fit snuggly along the sides of the dish (watch the video for visual guidance). Evenly spread half of the beef mixture. Top with about ¾ cup of the shredded cheese. Drizzle another ¾ cup of the enchilada sauce over the cheese. Repeat with another layer of tortillas, the rest of the beef, another ¾ cup of the cheese, and an even drizzle of another ¾ cup of the enchilada sauce.
3 cups red enchilada sauce, 4 cups Colby Jack cheese
Top with one more layer of the tortillas. Evenly spread the rest of the sauce (should be about ¾ cup) and then top with the rest of the cheese (about 1 cup).
Carefully tent with foil and bake for 20 minutes (see NOTES on how to prevent the foil from sticking to the foil). Remove the foil and bake for another 15 to 20 minutes, until bubbly and lightly browned on the edges.
Remove from the oven and let rest for 10 to 15 minutes.
Cut into slices and serve with chopped cilantro, pico de gallo, and sour cream, if desired.
cilantro, pico de gallo, sour cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Toothpick Trick: To prevent the foil from sticking to your beautifully melted cheese while baking, insert 2 or 3 toothpicks into the center of the casserole before covering. This creates a "tent" that keeps the foil lifted; just be sure to remove them before serving!
The Sauce: For the most fabulous results, we highly recommend using our Easy Red Enchilada Sauce. If you are using store-bought, make sure it is a brand you love, as the sauce is the flavor backbone of this dish. SEE NOTES BELOW.
The Rest is Best: It is crucial to let the casserole sit for at least 10 minutes after removing it from the oven. This allows the layers to "set," ensuring you get clean, beautiful slices rather than a messy (though still delicious) heap.
Drain Thoroughly: Ensure you drain the rendered fat from the beef as instructed. This keeps the tortillas from becoming greasy and helps the casserole maintain its structural integrity.
Make it Spicy: This recipe is family-friendly and mild. If you prefer more heat, add a diced jalapeño to the veggie sauté or use "hot" diced green chiles.

HOW TO GET 3 TO 4 CUPS OF HOMEMADE ENCHILADA SAUCE:

Melt ⅓ cup of oil (or butter) in a saucepan.
Stir in ⅓ cup of flour and cook for 1 minute, stirring often.
Add the 2 tablespoon of tomato paste and seasonings called for in the recipe.
Whisk in 3½ cups of chicken broth. Stir until thickened, about 5 minutes
Stir in ½ teaspoon apple cider vinegar.
Store until ready to use.

Nutrition