Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Prepare the casserole up to the point of baking, cover tightly, and keep in the fridge. When you are ready, bake as directed, adding a few extra minutes if it is straight from the fridge.

Can I use ground turkey or chicken instead of beef?

You can. Ground turkey or chicken will give a lighter flavor. Watch your seasoning and consider adding a tablespoon of olive oil when cooking to keep the meat from drying out.

Is this freezer-friendly?

Yes. Cool the casserole completely, then wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

Can I make this in a slow cooker?

Yes. Brown the beef and sweat the onions on the stove, then combine with sauce and beans in the slow cooker to meld flavors for an hour or two on high or 3-4 hours on low. Layer in a baking dish and bake the last 20-30 minutes to melt the cheese and set the tortillas.

How do I keep the tortillas from getting soggy?

Warm them slightly before layering and press each layer lightly so they absorb sauce without turning to mush. Let the casserole rest after baking to allow the layers to set. If you still get a bit of sogginess, that is part of the comfort - soft, saucy bites that taste like a warm hug.

Easy How To Make Beef Enchilada Casserole 2026

Name: Beef Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 can (10 oz) enchilada sauce; 8 small corn or flour tortillas; 2 cups shredded cheese (cheddar or a blend); 1 can (15 oz) black beans, drained and rinsed (optional); 1 cup diced onions; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; Sour cream and chopped cilantro for serving (optional)

Description

A comforting layered casserole packed with beef, tortillas, cheese, and enchilada sauce, perfect for family gatherings.

Ingredients

Scale

1 pound ground beef
1 can (10 oz) enchilada sauce
8 small corn or flour tortillas
2 cups shredded cheese (cheddar or a blend)
1 can (15 oz) black beans, drained and rinsed (optional)
1 cup diced onions
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Sour cream and chopped cilantro for serving (optional)

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Instructions

Preheat the oven to 350°F (175°C). Set a baking dish nearby.
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add onions, chili powder, cumin, salt, and pepper. Cook until onions are soft and fragrant.
Spread a thin layer of enchilada sauce at the bottom of a baking dish.
Layer 4 tortillas over the sauce, followed by half of the beef mixture, half of the black beans (if using), and half of the cheese. Repeat the layers, finishing with tortillas and remaining sauce on top. Press each layer lightly with the back of a spoon.
Sprinkle the remaining cheese over the casserole. Cover with foil.
Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until bubbly and cheese is melted.
Let cool slightly before serving. Top with sour cream and cilantro if desired. Let it rest for 10 minutes before slicing.

Notes

Leftovers taste even better the next day. Cover tightly and keep in the fridge for up to 4 days, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 30g
Cholesterol: 60mg