Cheesy Tex-Mex Beef Enchilada Casserole Bake
Layers of seasoned ground beef, soft tortillas, rich red enchilada sauce, and plenty of melted cheese come together in this hearty, crowd-pleasing casserole. It’s everything you love about classic beef enchiladas—easier to make, perfect for feeding a family, and absolutely packed with bold Tex-Mex flavor.
Servings
6 to 8 servings
Ingredients
For the Casserole
1 batch homemade red enchilada sauce, or 1 (15-ounce) can red enchilada sauce
1 tablespoon olive oil
1 small white onion, finely diced
4 cloves garlic, minced
1 ½ pounds ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 (4-ounce) can diced green chiles, drained
1 (15-ounce) can black beans, drained and rinsed (optional)
1 cup frozen corn kernels, thawed
2 cups shredded Mexican-blend cheese, divided
8 small flour or corn tortillas, cut into halves or quarters
¼ cup chopped fresh cilantro
Optional Toppings
Sour cream
Sliced avocado or guacamole
Diced tomatoes
Sliced jalapeños
Chopped green onions
Fresh lime wedges
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the beef filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix well to coat the beef evenly.
Add the green chiles, black beans (if using), corn, and ½ cup of the enchilada sauce. Simmer for 2 to 3 minutes, until everything is heated through.
Assemble the casserole. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of tortilla pieces over the sauce.
Top with one-third of the beef mixture, a drizzle of enchilada sauce, and a generous sprinkle of cheese. Repeat the layers two more times, finishing with the remaining sauce and cheese on top.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and lightly golden.
Let the casserole rest for 10 minutes before serving. Sprinkle with fresh cilantro.
Serving Suggestions
Serve warm with sour cream, avocado, and a squeeze of fresh lime. Pair it with Mexican rice, refried beans, or a crisp green salad for a complete meal.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat in the oven or microwave until hot throughout.
This cheesy, comforting enchilada casserole is perfect for busy weeknights, potlucks, or anytime you’re craving a satisfying Tex-Mex dinner.
