This Tex-Mex Beef Enchilada Casserole is layered with seasoned ground beef, corn tortillas, two kinds of cheese, and a bold red enchilada sauce — all baked together into the most satisfying, crowd-pleasing dinner your family has ever had. It is pure comfort food in a 9×13-inch dish!
A Family Favorite Tex-Mex Dinner
If you love enchiladas but want something even easier to pull together on a busy weeknight, this casserole is going to be your new best friend. Instead of rolling individual enchiladas one by one, you just layer everything right in the baking dish and let the oven do the work. It’s simple, it’s hearty, and it feeds the whole family without any fuss. I make this at least a couple of times a month and everyone cleans their plate every single time — even the picky eaters!
This is one of those recipes I bring to potlucks and neighborhood get-togethers and I am always asked for the recipe. Serve it with some sour cream, fresh cilantro, and a side of Mexican rice and you have a complete, delicious meal on the table!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Absolutely! Corn tortillas give this casserole a more traditional Tex-Mex flavor, but flour tortillas work just fine here too. Keep in mind that flour tortillas will give you a slightly softer, chewier layer while corn tortillas hold up a little better to all that sauce.
Can I use ground turkey instead of ground beef?
Yes, of course! Ground turkey or even ground chicken are great substitutes if that is what you prefer. You could also use a combination of ground beef and ground pork for an extra layer of flavor. Want a little kick? Try adding some ground chorizo or spicy Italian sausage to the mix!
What can I serve with this casserole?
My absolute favorite sides with this are Mexican rice and refried beans. A simple green salad with a lime vinaigrette also pairs beautifully. Top the casserole itself with sour cream, sliced avocado, fresh cilantro, pickled jalapeños, or a squeeze of fresh lime — totally customize it to your family’s taste!
Can I make this ahead of time?
Yes! Like most baked pasta and casserole dishes, you can assemble this the night before, cover it tightly with foil, and store it in the refrigerator. Just bake it the next day. You will probably need to add an extra 5 to 10 minutes to the baking time since you are starting from cold.
Can this be frozen?
Yes! This casserole freezes really well. Assemble it, cover it tightly to protect against freezer burn, and it will keep for up to 3 months. Let it thaw in the refrigerator overnight before baking. It is a great dish to make in a double batch — eat one tonight and freeze one for a busy night later on!
How do I store leftovers?
Allow the casserole to cool completely, then transfer to a covered airtight container and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm it back up in a 350°F oven for about 15 minutes.
Can I use homemade enchilada sauce?
Absolutely! Store-bought red enchilada sauce is a great time saver here, but if you have a homemade version you love, go for it. You can also use a green enchilada sauce if your family prefers that instead — it gives the whole dish a completely different but equally delicious flavor.
Do I need to pre-cook the corn tortillas?
I recommend a quick dip in warm enchilada sauce or a light spray with nonstick cooking spray before layering. This just helps keep them from getting too dry or crumbly during baking. It only takes a minute and it makes a big difference!
Ingredients Needed
(See recipe card below for the full recipe)
- ground beef — I usually go with 85/15 because that little bit of fat gives you so much more flavor. You can use ground turkey or ground chicken if you prefer a lighter option.
- red enchilada sauce — use your favorite store-bought brand or make your own from scratch. I really love a good quality red sauce here because it is the backbone of the whole dish.
- corn tortillas — these are the classic choice and they hold up beautifully to the sauce and layering. Flour tortillas also work if that is what you have on hand.
- shredded Mexican cheese blend — I love a pre-shredded Mexican blend for convenience, but you can absolutely shred your own sharp cheddar and Monterey Jack for the best melt.
- onion and garlic — these are essential for building a flavorful base for the beef. Don’t skip them!
- diced green chiles — these add a mild, slightly tangy flavor without any real heat. Leave them out if your family is sensitive to spice.
- black beans — rinsed and drained. These add a boost of protein and fiber and make this dish even more nutritious and hearty.
- canned diced tomatoes — drain them well so your casserole doesn’t get watery.
- taco seasoning — a packet of your favorite store-bought taco seasoning or a homemade blend works perfectly here.
- sour cream — stirred right into the beef mixture to add a creamy, rich element to the filling.
- nonstick cooking spray — to coat the baking dish and optionally the inside of your foil so the cheese doesn’t stick.
How to Make Tex-Mex Beef Enchilada Casserole
Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
In a large skillet over medium-high heat, brown the ground beef along with the diced onion, breaking the meat up as it cooks. Cook until the beef is thoroughly browned and the onion is softened, about 7 to 8 minutes. Drain any excess grease from the pan and return it to the stove over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the taco seasoning, drained diced tomatoes, diced green chiles, and rinsed black beans. Pour in 1 cup of the enchilada sauce and stir everything together until well combined. Remove the skillet from the heat and stir in the sour cream until it is fully incorporated into the beef mixture.
Now it’s time to layer! Spread about ½ cup of enchilada sauce across the bottom of your prepared baking dish in a thin, even layer — this keeps the bottom tortillas from sticking. Arrange a layer of corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish. Don’t worry if they aren’t perfect!
Spoon half of the beef mixture evenly over the tortilla layer. Sprinkle with about ¾ cup of the shredded cheese. Add another layer of corn tortillas on top, then pour and spread the remaining beef mixture over those tortillas. Pour the rest of the enchilada sauce evenly over everything. Finish with the remaining shredded cheese sprinkled generously all over the top.
Cover the dish tightly with aluminum foil — I like to spray the inside of the foil with a little nonstick spray so the cheese doesn’t stick to it. Bake for 20 minutes covered, then remove the foil and bake for another 10 to 15 minutes until the cheese is fully melted, bubbly, and just starting to get golden around the edges.
Let the casserole rest for about 5 minutes before cutting and serving. This just helps it hold together a little better when you scoop it out. Top with your favorite garnishes and dig in!
Pro Tips for the Best Enchilada Casserole
- Drain your tortillas well. Whether you dip your corn tortillas in warm sauce or use a light spray of cooking spray, just make sure they aren’t dripping wet before you layer them. Too much liquid can make the bottom of your casserole a little soggy.
- Don’t skip draining the tomatoes. Canned diced tomatoes hold a lot of liquid. Give them a really good drain before adding them to the beef mixture. This is the number one trick for keeping this casserole from turning watery.
- Shred your own cheese if you can. Pre-shredded cheese has a coating on it that can prevent it from melting as smoothly. A block of Monterey Jack or sharp cheddar that you shred yourself will give you that perfectly gooey, melty top layer.
- Let it rest before serving. I know it is tempting to dig right in, but giving the casserole 5 minutes to rest after coming out of the oven makes a big difference. The layers settle and it cuts and scoops so much more cleanly!
- Customize the heat level. This recipe as written is very family-friendly and not spicy at all. If your crew loves heat, use a hot enchilada sauce, add a diced jalapeño to the beef mixture, or swap in pepper jack cheese for some of the Mexican blend.
Tex-Mex Beef Enchilada Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium-high heat, cook ground beef and diced onion, breaking the meat apart as it cooks, for 7 to 8 minutes until beef is thoroughly browned. Drain excess grease and return skillet to medium heat.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in taco seasoning, drained diced tomatoes, drained green chiles, and rinsed black beans. Pour in 1 cup of the enchilada sauce and stir to combine. Remove from heat and stir in ½ cup sour cream until fully incorporated.
- Spread ½ cup of the remaining enchilada sauce across the bottom of the prepared baking dish in a thin, even layer.
- Arrange a single layer of corn tortillas over the sauce, overlapping slightly to cover the bottom of the dish (you will use about 6 tortillas per layer).
- Spoon half of the beef mixture evenly over the tortilla layer. Sprinkle with ¾ cup of shredded cheese.
- Add a second layer of corn tortillas. Spread the remaining beef mixture evenly on top. Pour the remaining enchilada sauce evenly over the entire casserole. Sprinkle the remaining 2 ¼ cups of shredded cheese over the top.
- Spray the inside of a piece of aluminum foil with nonstick cooking spray. Cover the baking dish tightly with the foil, sprayed side down. Bake covered for 20 minutes.
- Remove foil and bake for an additional 10 to 15 minutes until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from oven and allow to rest for 5 minutes before serving. Top with your favorite garnishes and serve warm!
