Beef Enchilada Casserole – If you’re looking for a delicious and hearty meal that is perfect for feeding a crowd, this Beef Enchilada Casserole Recipe is the one for you. Layers of soft corn tortillas, refried beans, ground beef, and a blend of spices and veggies are smothered in a rich red enchilada sauce and topped with plenty of gooey cheese. It’s a classic Mexican dish that is easy to make and always a hit with both kids and adults.
This Beef Enchilada Casserole Recipe holds a special place in my heart as it was a dish that my husband and I fell in love with during our early days of dating. We would often make it together on weekends and enjoy it while watching movies or just spending quality time together. Now that we have a little family of our own, it has become a staple in our household, and we love making it for family dinners or for entertaining friends. It’s always a crowd-pleaser, and there are never any leftovers!
Why This Casserole is Worth Trying?
This Beef Enchilada Casserole Recipe is a unique and flavorful twist on the classic beef enchilada dish. What sets it apart is the layering of the ingredients in a casserole dish, making it a perfect dish for feeding a crowd or for meal prep. The use of both canned and fresh ingredients, including black beans, corn, and diced tomatoes, gives this casserole a burst of flavor and texture that is sure to satisfy. The homemade red enchilada sauce is also a standout, elevating the dish with its rich and tangy flavors. The combination of spices, including chili powder, cumin, garlic powder, and salt, adds just the right amount of heat and depth of flavor.
Ingredients:
- 1 lb. (450g) ground beef
- 1 10 ounce (283g) can red enchilada sauce, or make the homemade enchilada sauce
- 1 12 ounce (340g) package canned corn, drained
- 1 16 ounce (454g) can refried beans
- 12 soft corn tortillas, street taco size/individual taco size
- 1 15 ounce (425g) can black beans, drained and rinsed
- 1 14.5 ounce (411g) petite diced tomatoes, undrained
- 3 cups (340g) shredded Mexican blend cheese
- 1 Tablespoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¾ teaspoon salt
Homemade Red Enchilada Sauce:
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon oregano, dried
- 2½ teaspoons chili powder
- ½ teaspoon basil, dried
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ teaspoon cumin, ground
- 1 teaspoon parsley, dried
- ¼ cup salsa
- 6 ounce (170g) tomato sauce
- 1 ½ cup (355ml) water
Directions:
Preheat your oven to 350°F (175°C).
Brown the ground beef in a large skillet over medium heat until it is fully cooked and no longer pink.
Spread half of the enchilada sauce in the bottom of a 13×9 inch baking dish.
Cook the canned corn in the microwave according to the package instructions.
Spread half of the refried beans on 6 of the corn tortillas. Place the tortillas, bean-side up, over the sauce in the baking dish, overlapping them as necessary to fit.
In a large mixing bowl, combine the remaining enchilada sauce, canned corn, drained and rinsed black beans, chili powder, cumin, garlic powder, salt, ground beef, and undrained diced tomatoes.
Spread half of the beef and enchilada mixture over the corn tortillas that are already layered in the dish. Then, layer with 1 cup of shredded cheese.
Repeat the layering process with the remaining 6 corn tortillas, spreading the rest of the refried beans on them, and placing them as another layer in the baking dish. Then, layer with the remaining beef and enchilada mixture and shredded cheese.
Bake the casserole uncovered for 35 minutes or until it is hot and bubbly around the edges. The center should also be hot.
Let the casserole stand for 10 minutes before cutting it into 8-12 pieces.
Top off your dish with your favorite enchilada toppings such as shredded lettuce, sour cream, or avocado, and enjoy!
For the homemade red enchilada sauce:
Heat the olive oil in a large saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes.
Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix everything together.
Stir in 1 1/2 cups of water and bring the mixture to a boil.
Reduce the heat to a low simmer and let it cook for 15-20 minutes.
Use the sauce as needed in the recipe or store it in an airtight container in the refrigerator for up to a week.
Notes:
- This recipe can be easily customized to suit your taste preferences. Feel free to add or substitute ingredients as you like.
- If you prefer a spicier enchilada, you can use hot enchilada sauce or add some diced jalapenos to the beef mixture.
- This casserole can be made ahead of time and refrigerated until ready to bake. Just be sure to add a few extra minutes to the cooking time to ensure it’s heated through.
- Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
In conclusion, this Beef Enchilada Casserole recipe is a delicious and easy-to-make meal that is perfect for family dinners or gatherings. With its layers of corn tortillas, refried beans, ground beef, black beans, corn, and homemade enchilada sauce, all topped with gooey cheese, this casserole is a flavor explosion that will satisfy any craving for Mexican cuisine. Plus, it can be customized with your favorite toppings like shredded lettuce, sour cream, and avocado, making it a versatile and crowd-pleasing dish. Give it a try and you won’t regret it!
FAQ
Can I use chicken instead of ground beef in this recipe?
Yes, you can substitute ground chicken or shredded cooked chicken for the ground beef.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. Just note that the texture and flavor of the dish will be slightly different.
Can I use different types of cheese in this recipe?
Yes, you can use any type of shredded cheese you like. Cheddar, Monterey Jack, or Pepper Jack would all be great choices.
Can I freeze this casserole?
Yes, you can freeze this casserole before or after baking. To freeze before baking, assemble the casserole as directed but do not bake. Cover tightly with foil and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and then bake as directed. To freeze after baking, let the casserole cool completely, then wrap tightly with foil or plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven or microwave until heated through.
Beef Enchilada Casserole
Ingredients
- 1 lb. 450g ground beef
- 1 10 ounce 283g can red enchilada sauce, or make the homemade enchilada sauce
- 1 12 ounce 340g package canned corn, drained
- 1 16 ounce 454g can refried beans
- 12 soft corn tortillas street taco size/individual taco size
- 1 15 ounce 425g can black beans, drained and rinsed
- 1 14.5 ounce 411g petite diced tomatoes, undrained
- 3 cups 340g shredded Mexican blend cheese
- 1 Tablespoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¾ teaspoon salt
Homemade Red Enchilada Sauce:
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- 2½ teaspoons chili powder
- ½ teaspoon basil dried
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ teaspoon cumin ground
- 1 teaspoon parsley dried
- ¼ cup salsa
- 6 ounce 170g tomato sauce
- 1 ½ cup 355ml water
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium heat until it is fully cooked and no longer pink.
- Spread half of the enchilada sauce in the bottom of a 13x9 inch baking dish.
- Cook the canned corn in the microwave according to the package instructions.
- Spread half of the refried beans on 6 of the corn tortillas. Place the tortillas, bean-side up, over the sauce in the baking dish, overlapping them as necessary to fit.
- In a large mixing bowl, combine the remaining enchilada sauce, canned corn, drained and rinsed black beans, chili powder, cumin, garlic powder, salt, ground beef, and undrained diced tomatoes.
- Spread half of the beef and enchilada mixture over the corn tortillas that are already layered in the dish. Then, layer with 1 cup of shredded cheese.
- Repeat the layering process with the remaining 6 corn tortillas, spreading the rest of the refried beans on them, and placing them as another layer in the baking dish. Then, layer with the remaining beef and enchilada mixture and shredded cheese.
- Bake the casserole uncovered for 35 minutes or until it is hot and bubbly around the edges. The center should also be hot.
- Let the casserole stand for 10 minutes before cutting it into 8-12 pieces.
- Top off your dish with your favorite enchilada toppings such as shredded lettuce, sour cream, or avocado, and enjoy!
For the homemade red enchilada sauce:
- Heat the olive oil in a large saucepan over medium heat.
- Add the minced garlic and sauté for 1-2 minutes.
- Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix everything together.
- Stir in 1 1/2 cups of water and bring the mixture to a boil.
- Reduce the heat to a low simmer and let it cook for 15-20 minutes.
- Use the sauce as needed in the recipe or store it in an airtight container in the refrigerator for up to a week.
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