My beef enchilada casserole combines saucy ground beef, tangy enchilada sauce, creamy refried beans, and plenty of melty cheese in easy layers. It bakes to a bubbly, golden finish in about 30 minutes and is much faster than rolling individual enchiladas—perfect for busy weeknights or make-ahead meals.
Casseroles are a reliable dinner solution. I often make double batches so one can be eaten the same week and the other frozen for later. This recipe uses pantry staples and simple steps so it’s easy to customize—swap the beef for cooked shredded chicken, use black or pinto beans instead of refried, or adjust the heat with jalapeños or mild green chiles.
Ingredients Notes and Shopping Tips
- Ground beef: I use 90% lean for good flavor without excess grease. If you choose a fattier grind, drain well after cooking. Ground turkey or shredded cooked chicken both work as alternatives.
- Beans: Refried beans give a creamy layer, but canned pinto or black beans are fine if you prefer.
- Enchilada sauce: A store-bought red enchilada sauce keeps this quick, though homemade sauce will deepen the flavor.
- Flour tortillas: Flour tortillas soften nicely in the casserole. Corn tortillas can be drier and break more easily, so stick with flour for best texture.
- Green chiles: Canned green chiles add a mild heat; omit them for a milder dish or swap in diced jalapeños for more spice.
- Cheese: Freshly shredded cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
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📖 Recipe
Ground Beef Enchilada Casserole
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Ingredients
- 1 Pound Lean Ground Beef
- 1 14 Ounce Can Refried Beans
- 1 Onion Diced
- 1 14 Ounce Can Red Enchilada Sauce
- ½ Package Small Flour Tortillas (torn to fit into the pan)
- 1 6 Ounce Can Green Chiles
- 2 Cups Monterrey Jack Cheese Shredded
Instructions
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Preheat oven to 350°F (175°C).
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In a medium skillet, sauté the diced onion with the ground beef until the onion is translucent and the beef is cooked through. Drain any excess fat if needed.
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Spread a small amount of enchilada sauce on the bottom of an 8×8 (or similar) baking dish to prevent sticking.
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Layer torn flour tortillas to cover the bottom of the dish.
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Top the tortillas with some of the beef mixture, spoonfuls of refried beans, a few tablespoons of enchilada sauce, drained green chiles, and a sprinkling of cheese. Repeat the layers 2–3 times, depending on the depth of your dish.
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Finish with a final layer of tortillas, the remaining enchilada sauce, and the rest of the cheese on top.
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Bake for about 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned. Let rest a few minutes before slicing. Serve with sour cream, cilantro, or your favorite toppings.
Nutrition
