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Easiest Beef Enchilada Casserole

If you’re craving the bold, cozy flavors of enchiladas without the time-consuming rolling and stuffing, this Beef Enchilada Casserole is the answer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 563
Ingredients Equipment Method Notes

Ingredients
  

  • For the Enchilada Sauce or sub 2 cups store-bought
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons cumin
  • 2 teaspoons chili powder
  • 1 tablespoon all-purpose flour
  • 15 ounces tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic minced
  • For the Casserole
  • 1 pound ground beef or 3 cups cooked shredded chicken
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small yellow onion diced
  • 4.5 ounces diced green chiles
  • 15 ounces black beans drained and rinsed
  • 12 corn tortillas 6-inch size
  • 3 cups shredded Colby Jack cheese block cheese, freshly grated recommended

Equipment

  • 9×13 baking dish
  • Large skillet (for sauce)
  • Medium skillet (for beef mixture)
  • Mixing spoon/spatula
  • Blender (optional, for smoother sauce)
  • Measuring cups & spoons

Method
 

  1. Preheat the Oven. Heat oven to 350°F (175°C). Grease a 9×13 baking dish with cooking spray.
  2. Make the Enchilada Sauce. In a skillet, warm olive oil over medium heat. Add diced onion and kosher salt; sauté until translucent (about 5 minutes).
  3. Stir in cumin and chili powder; cook 30 seconds. Mix in flour, then slowly whisk in chicken stock. Add tomato sauce and garlic, bring to a simmer, and cook 5 minutes. Blend if you prefer a smooth sauce.
  4. Cook the Beef Filling. Meanwhile, in another skillet, cook ground beef with salt and pepper. Break it up, then add diced onion. Cook until beef is browned and onion softens (about 5 minutes). Drain fat. Stir in green chiles and black beans.
  5. Assemble the Casserole. Spread ½ cup enchilada sauce in the baking dish. Stir another ½ cup sauce into the beef mixture.
  6. Dip 6 tortillas in remaining sauce and layer them across the dish. Add half the beef mixture, then sprinkle with 1 cup cheese.
  7. Dip remaining 6 tortillas in sauce, layer on top, then spread remaining beef mixture and top with 2 cups cheese.
  8. Bake. Bake uncovered for 20 minutes, until cheese is melted and bubbly. Rest 5 minutes before slicing and serving.

Notes

Substitutions & Variations Corn swap: Use 1 cup frozen corn instead of black beans. Cheese swap: Mild cheddar, Monterey Jack, or Pepper Jack work well.
Spice it up: Use hot green chiles or add ½ teaspoon cayenne to sauce. Protein swap: Replace beef with shredded chicken or ground turkey.
Tortilla choice: Stick with corn for classic flavor, but flour works if that’s what your family prefers.
Make Ahead & Storage Prep ahead: Assemble casserole up to 1 day in advance. Cover and refrigerate; bake at 350°F for 25–30 minutes.
Freeze unbaked: Wrap tightly (3 layers of plastic wrap or foil). Freeze up to 3 months. Bake from frozen at 350°F for 35–45 minutes.
Leftovers: Store in the fridge up to 4 days. Reheat in the oven at 350°F until warmed through.