If you’re craving Mexican-inspired comfort food that’s quick to make and guaranteed to please, this Layered Beef Enchilada Casserole hits the spot. It’s packed with hearty ground beef, refried beans, black beans, and corn — all baked together between layers of soft tortillas and melty cheese. Perfect for busy weeknights or a crowd-pleasing weekend dinner, this dish delivers all the flavors of classic enchiladas with minimal effort.
My son loves a good Mexican dish, so I knew this recipe would be the perfect dinner for a lazy day. Additionally, this recipe reheats well the next day, making it an excellent option for those who enjoy eating leftovers.
Pair this casserole with your favorite sides, such as cornbread, to make it even more delicious! Or serve it as a meal in one.
Why You’ll Love This Recipe
- Quick and simple: No need to roll individual enchiladas — layer and bake!
- Family-friendly: Loaded with familiar flavors everyone enjoys.
- Customizable: Use corn or flour tortillas, any cheese you love, and top it your way.
- Meal prep friendly: Great for leftovers or making ahead for the week.
Ingredients You’ll Need
- ground beef
- refried beans
- corn
- black beans
- shredded cheese
- cumin
- chili powder
- salt
- tortillas, corn or flour
- enchilada sauce
- Toppings
Step-by-Step Instructions
1. Prepare the Filling
Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease if needed. Stir in the black beans, corn, cumin, chili powder, salt, and most of the enchilada sauce (save 2 tablespoons for later). Mix well to combine.
2. Assemble the Casserole
Preheat your oven to 375°F (190°C). Spread the reserved 2 tablespoons of enchilada sauce over the bottom of a baking dish. Lay tortillas to cover the bottom — about 2 per layer for a small dish, or more if using a larger one.
Spread refried beans evenly over the tortillas, then spoon on a layer of the beef mixture. Sprinkle cheese on top, then repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
3. Bake and Serve
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
Let it rest for a few minutes before serving. Add your favorite toppings and enjoy!
Topping Ideas
Make this casserole your own with toppings like:
- Fresh cilantro or chopped green onions
- Diced avocado or guacamole
- Sour cream or plain Greek yogurt
- Sliced jalapeños
- Crumbled queso fresco or extra shredded cheese
Recipe Notes
- You can swap ground beef for ground turkey or chicken for a lighter option.
- Add extra veggies like bell peppers or diced tomatoes for more texture.
- Leftovers store well in the fridge for up to 3 days or can be frozen for a future meal.
Serving Suggestions
This enchilada casserole pairs perfectly with Mexican rice, a simple green salad, or chips and salsa. It’s a filling, all-in-one dish that’s ideal for busy nights or feeding a hungry crowd.
🥘 FAQs for Layered Beef Enchilada Casserole
Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day ahead, cover it tightly, and refrigerate it. When ready to bake, remove it from the fridge while the oven preheats and bake as directed.
What’s the best cheese to use?
A Mexican blend, cheddar, Monterey Jack, or pepper jack all melt beautifully and add great flavor. Use your favorite or a mix for the best results.
Can I freeze beef enchilada casserole?
Absolutely. Assemble the casserole but don’t bake it. Wrap it tightly in foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Can I make this recipe vegetarian?
Yes — simply skip the ground beef and add extra beans, corn, or sautéed vegetables like bell peppers and onions for a hearty vegetarian version.
How do I keep tortillas from getting soggy?
Lightly toasting the tortillas before layering helps reduce sogginess and adds a nice texture to the casserole.
More Mexican Recipes
Layered Beef Enchilada Casserole
Ingredients
- 1 pound ground beef browned
- 1 can refried beans
- 1 can corn
- 1 can black beans rinsed and drained
- 8 ounces shredded cheese any variety
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 6-12 tortillas corn or flour
- 8 ounces enchilada sauce divided 2 tablespoons
Instructions
- Brown ground beef and preheat oven to 375 degrees. Add in the black beans, corn, seasonings and all of the enchilada sauce (reserve 2 tablespoons of sauce).
- Place 2 tablespoons of enchilada sauce in the bottom of a baking dish. Add tortillas shells. (I only needed 2 tortillas per layer but if you are using a larger dish you will need more).
- Spread refried beans onto tortillas. Add a layer of the ground beef mixture. Sprinkle with cheese. Repeat the process until you have used the ingredients and the top is covered in cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted.
- Add your favorite toppings and serve. Enjoy!
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