Enchilada Casserole
What’s better than enchiladas? Enchilada casserole. You get all the familiar flavors of saucy tortillas, seasoned meat, beans, and melted cheese without the extra work of rolling each tortilla. Everything is layered in a baking dish and baked until hot and bubbly. This casserole is simple, reliable, and a great way to get a hearty dinner on the table with very little fuss.
Enchilada Casserole has the same flavors people expect from traditional enchiladas. The tortillas soften as they bake and soak up the sauce, creating layers that are tender and flavorful. The seasoned beef and beans add richness while the cheese melts through the casserole for a creamy finish. Each slice has a little bit of everything in it.
This is the kind of dinner that works on busy nights when you want something filling and dependable. It feeds a crowd and reheats well, which makes it great for families or leftovers. The layers come together quickly and bake into a dish that always feels like a full meal. It’s the sort of recipe you can make again and again.
Ingredients For Enchilada Casserole
This casserole uses pantry staples and easy-to-find ingredients. A mix of tortillas, seasoned beef, beans, sauce, and cheese builds the layers that make the casserole hearty and flavorful.
- ground beef
- onion
- taco seasoning
- enchilada sauce
- flour tortillas
- rotel tomatoes
- black beans
- refried beans
- colby jack cheese
- green onions
Let’s Change It Up
Casseroles are so popular because they’re flexible! You can often adjust to what you have in the kitchen and never run to the store for one important ingredient.
You can swap the flour tortillas for corn tortillas if you prefer that flavor. If you’re worried about flour tortillas getting soggy while they bake in a saucy casserole you will be surprised that typically they hold together fairly well and make great layers in this casserole.
For the ground beef you can sub in any different kind of meat you have on hand. Try them with shredded chicken, turkey, or any leftover meat you have on hand. I have even used Costco canned chicken breast and no one knew, plus they were actually really tasty!
Rotel may be feel too spicy. Try subbing in regular diced tomatoes. They work just as well and keep the casserole mild for people who can’t take any heat.
Toppings To Make It Even Better
Adding toppings to enchilada casserole is an easy way to boost both family popularity without changing the base recipe. They let everyone adjust their plate to their own taste, turning a humble casserole into something special for any night of the week.
- sour cream or Greek yogurt
- shredded lettuce
- diced tomatoes
- pico de gallo
- salsa
- guacamole
- sliced avocado
- jalapeño slices
- green onions
- chopped cilantro
- black olives
- extra shredded cheese
- queso sauce
- rotel dip
- hot sauce
- lime wedges
- refried beans
- corn salsa
- pickled onions
- pickled jalapeños
- taco sauce
Got Leftovers?
Store leftovers in an airtight container for up to three days in the refrigerator. Reheat in the microwave or warm in the oven until heated through. The flavors often taste even better the next day.
Leftovers work perfectly in lunch boxes. You can pack them in microwave safe containers if there is access to a microwave at lunch time. Or you can reheat them at home and put them in a thermos. They’ll still be warm at lunch.
Enchilada Casserole
Equipment
- 9×13 baking pan
Ingredients
- 1 lb lean ground beef
- 1 small onion diced
- 1 oz taco seasoning packet
- 2 cans enchilada sauce 10 oz each
- 6 large flour tortillas burrito size
- 10 oz Rotel tomatoes 10 oz drained
- 15.25 oz black beans rinsed and drained
- 16 oz refried beans 16 oz
- 16 oz colby jack cheese shredded
- 2 green onions sliced for garnish
Instructions
- Preheat the oven to 350°F
- Cook the ground beef and diced onion in a large skillet breaking up the meat until no longer pink
- Add the taco seasoning Rotel black beans refried beans and enchilada sauce
- Cook over medium heat for a few minutes until heated through
- Spread a small amount of the meat mixture in the bottom of a 9×13 inch casserole dish
- Cut the tortillas in half then cut two of the halves in half again
- Arrange two tortilla halves in the bottom of the dish with the rounded edges toward the center
- Fill the top and bottom gaps with a quarter piece of tortilla
- Spread one third of the meat mixture over the tortillas
- Sprinkle one third of the shredded cheese on top
- Repeat the tortilla meat and cheese layers once more
- For the final layer place four tortilla halves across the top
- Add the remaining meat mixture and finish with the remaining cheese
- Cover with foil and bake for 30 minutes
- Remove the foil and broil for a few minutes until the cheese is bubbly
- Remove from the oven and top with sliced green onions
- Let rest for 5 minutes before cutting and serving
Video
Notes
- Corn tortillas can be used instead of flour tortillas
- Letting the casserole rest helps it slice more cleanly
