This easy Enchilada Casserole is layers of seasoned ground beef, beans, cheese, enchilada sauce, and soft flour tortillas all baked together in one dish for cheesy perfection. A simple, delicious one pan meal the whole family will love.

Enchilada casserole in a baking dish and topped with avocado slices and sliced jalapeños.

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Enchilada casserole with one serving removed.
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Beef Enchilada Casserole

Yield: 6 servings
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
This easy Enchilada Casserole is layers of seasoned ground beef, beans, cheese, enchilada sauce, and soft flour tortillas all baked together in one dish for cheesy perfection. A simple, delicious one pan meal the whole family will love.
Author: Kim

Ingredients

  • 1 lb. ground beef
  • salt and pepper, to taste
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 yellow onion, diced (1/2 cup)
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 1 (14 ounce) can pinto beans, drained and rinsed
  • 1 (14 ounce) can red enchilada sauce, divided
  • 1 1/2 cups shredded pepper jack or Mexican cheese blend
  • 4 flour tortillas, 6 – 8 inch size
  • Optional toppings – lime wedges, chopped cilantro, sliced avocado, sour cream

Instructions 

  • Preheat the oven to 375 degrees F (190 degrees C) and lightly spray a rectangle baking dish (about 11 x 8 inches) with nonstick cooking spray.
  • In a large nonstick skillet over medium heat add the ground beef. Season with salt and pepper, and cook until browned, crumbling it as it cooks.
  • When the beef is almost done cooking, add cumin, chili powder, garlic powder, paprika, and cayenne. Toss to evenly coat the beef. Remove the beef from the pan and into a medium bowl; set aside.
  • Add the onion and jalapeño to the same skillet. Season with a little salt and pepper. Let cook 3-4 minutes and until softened, stirring frequently.
  • Add the beef back to the skillet, along with the beans, and 1 1/2 cups of the enchilada sauce. Save the other 1/2 cup for assembling the casserole. Let simmer for about 2 minutes then remove from the heat.
  • Add half of the beef mixture to the bottom of the baking dish followed by 1/2 cup cheese, and 2 tortillas.
  • Add the other half of the beef mixture followed by another 1/2 cup cheese, 2 tortillas, the other 1/2 cup of enchilada sauce, and 1/2 cup of cheese. Cover with foil and bake for 30 minutes.
  • Remove foil and bake for another 5-7 minutes. Once done, let the casserole rest for at least 3 minutes before slicing into square servings. Top with desired toppings and enjoy!

Notes

To store: Let the casserole cool completely and then either cover the whole dish and place it in the fridge or put individual slices into airtight containers and place them in the fridge. This casserole will stay good for up to about 5 days in the fridge. To reheat, simply place a serving on a microwave-safe plate and microwave in 30 second intervals until heated through.
Use gluten-free tortillas to make this recipe gluten free.
photos by sierra ashleigh photography
Author: Kim
Course: Main Course
Cuisine: Mexican, Tex-Mex
Serving: 1serving, Calories: 371kcal, Carbohydrates: 13g, Protein: 22g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 376mg, Potassium: 306mg, Fiber: 1g, Sugar: 2g, Vitamin A: 464IU, Vitamin C: 4mg, Calcium: 263mg, Iron: 3mg

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