Easy Enchilada Casserole

Easy Enchilada Casserole

This Easy Enchilada Casserole gives you all the bold, cozy flavors of classic enchiladas without the extra work. You do not roll each tortilla. You build simple layers. You get tender corn tortillas, hearty ground beef, creamy beans, rich enchilada sauce, and a melted blanket of cheese. The casserole bakes until it turns bubbly and golden. The whole kitchen smells warm and inviting. It feels like comfort in a dish.

You can make this meal on a busy weeknight. You can prep it ahead for a party. You can take it to a potluck. The ingredients are easy to find and easy to use. Most of them sit in your pantry or fridge right now. You brown the beef with onion and garlic. You season it with cumin, salt, and pepper. You stir in canned beans. Then you layer with corn tortillas and cheese. Pour on the sauce, top with more cheese, and bake. That’s it. The process stays simple, and the results taste big.

This casserole helps when you want a low-stress dinner that still feels complete. It feeds a family. It gives you leftovers that reheat well. It freezes like a champ. You can also change the spice level, add a few vegetables, or switch the beans for a new flavor. You can cut it into neat squares for clean plates. You can spoon it out for a casual, saucy meal. Either way, it gives you a satisfying bite with every forkful.

The best part is the balance. The corn tortillas bring a soft, toasty bite. The beef and beans bring protein and fiber. The sauce brings some heat and tang. The cheese ties everything together. It melts into the layers and makes the top golden. When you let it rest a few minutes after baking, the layers set up just right. The first slice holds together, but it still tastes tender. It is comfort food you can count on.

Why Make This Recipe

• It is easy to assemble. You skip rolling each tortilla. You stack layers like lasagna. You save time and effort.
• It uses pantry staples. You likely have canned beans, spices, and sauce on hand. You only buy beef, cheese, tortillas, onion, and garlic if you need them.
• It is budget-friendly. Beans stretch the beef. Tortillas and sauce cost little. Cheese adds richness without breaking the bank.
• It feeds a crowd. You can use a large baking dish and build more layers. You can double the ingredients for a party or potluck.
• It reheats well. The tortillas soak up flavor. The sauce keeps it moist. Leftovers taste great for lunch the next day.
• It travels well. You can bake it in a dish with a lid. Bring it warm to a friend or to a gathering. It holds heat and shape.
• It fits many tastes. You can keep it mild or make it spicy. You can pick your bean type. You can choose your cheese mix.
• It works for meal prep. You can build it in the morning. Cover it. Bake it at night. You can also bake it, cool it, and portion it for the week.
• It gives you comfort without a fuss. You get that saucy, cheesy bite you crave. You get steady, simple steps that never feel hard.
• It is flexible. Add corn, bell peppers, or zucchini if you want. Use black beans or pinto beans. Try red sauce or green sauce. The base method stays the same.
• It saves dishes. You brown the beef in one pan. You bake the casserole in one dish. Clean-up stays quick.
• It fits different diets with small tweaks. Corn tortillas are usually gluten-free. Check your sauce and spices. Use dairy-free cheese if you need it.
• It gives you clear timing. You bake it 25 to 30 minutes. You know when it is ready: bubbly, melted, and golden.
• It feels special, even on a weeknight. The flavors are bold and warm. The top looks golden and inviting. It feels like a treat with little effort.

How to Make Easy Enchilada Casserole

Think of this casserole as an “enchilada stack.” You build layers of corn tortillas, a seasoned beef and bean mixture, and plenty of cheese. You pour enchilada sauce over the top, add more cheese, then bake. The oven does most of the work. The sauce soaks into the tortillas as it cooks. The cheese melts and turns golden. You get soft, rich layers with a bit of texture from the tortillas and the browned beef.

Start by heating your oven so it is ready when you finish the stove step. On the stove, cook the ground beef with chopped onion and minced garlic. Break up the beef as it browns. Stir often so the onion softens and the garlic smells fragrant. Drain any extra fat if needed. Season the mixture with cumin, salt, and pepper. Stir in the canned beans. Heat everything together so the flavors combine. Taste and adjust the seasoning if you like.

Pick a baking dish that holds layers well. A common choice is a 9×13-inch dish for a family meal. You can use a smaller dish for a taller stack, or a larger dish for a thinner layer. Spray the dish with a bit of oil or wipe it with a thin layer of oil to reduce sticking. Start with a layer of corn tortillas at the bottom. You can cut them to fit or tear them to cover bare spots. Add a layer of the beef and bean mixture. Sprinkle on a layer of cheese.

Repeat those layers. Tortillas, beef and beans, cheese. Keep stacking until you use what you have or reach your dish’s top. Leave a little space for sauce and extra cheese. Pour enchilada sauce over the top layer so it coats it well. You do not need to drown it, but you want enough sauce to keep the top moist and flavorful. Add a final handful of cheese on top.

Bake the casserole until it bubbles around the edges and the top turns golden. The cheese should look fully melted. The sauce should look hot and glossy. You can place the dish on a sheet pan to catch any drips. When it finishes baking, take it out and let it rest for a few minutes. This pause helps the layers set. The slices hold together better when you cut and serve.

If you want the tortillas a bit less soft, you can lightly toast them on a dry skillet before layering. A quick toast adds a hint of flavor and keeps some structure. If you like a very saucy casserole, use a bit more sauce on top. If you like it more firm, keep the sauce modest. The steps stay simple. The result always feels hearty and homey.

Ingredients

• corn tortillas
• cheese
• ground beef
• canned beans
• enchilada sauce
• onion
• garlic
• cumin
• salt
• pepper

Directions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, cook the ground beef with chopped onion and minced garlic until browned. Add canned beans, cumin, salt, and pepper, and mix well.
3. In a baking dish, layer corn tortillas, the beef and bean mixture, and cheese. Repeat layers as desired.
4. Pour enchilada sauce over the top layer and sprinkle with more cheese.
5. Bake in the oven for about 25-30 minutes or until bubbly and golden.
6. Let cool for a few minutes before serving.

How to Serve Easy Enchilada Casserole

Let the casserole rest for a few minutes so the layers set. Use a sharp knife to cut neat squares. Use a spatula to lift each piece from the dish. Place it on warm plates so the cheese stays soft and melty. If you like, spoon a little extra sauce from the dish around each slice.

Add fresh toppings for color and brightness. Sprinkle chopped cilantro. Add a spoon of sour cream or plain Greek yogurt. Fan a few slices of avocado on top. Squeeze a wedge of lime over each serving if you like tang. Add sliced jalapeños for extra heat. Drizzle hot sauce if you want a kick. Simple toppings make each plate look fresh and taste lively.

Serve the casserole with easy sides. A simple green salad adds crunch and lightness. Warm rice helps soak up any extra sauce. Corn on the cob or a quick corn salad matches the flavors well. If you like beans, you can serve charro beans on the side too. Tortilla chips add crunch next to the soft casserole.

For a casual party, set the dish in the center of the table. Keep a spoon in the dish so guests can serve themselves. Set out bowls of toppings so everyone can build a plate they love. For kids, serve smaller squares and mild toppings. For spice lovers, add extra jalapeños or a smoky hot sauce.

Leftovers taste great the next day. For a fun twist, top a reheated slice with a fried egg for breakfast. The runny yolk coats the layers and tastes rich and satisfying. You can also tuck a warm square into a tortilla and make a quick burrito. This casserole stays friendly and flexible at every meal.

How to Store Easy Enchilada Casserole

Store any leftover casserole safely so it stays tasty. Let it cool until it is warm, not hot. Do not leave it out at room temperature for more than two hours. Cover the dish tightly with a lid or foil, or move slices to airtight containers. Place the casserole in the fridge. It keeps well for 3 to 4 days.

Reheat single portions in the microwave. Cover the portion with a microwave-safe cover or a damp paper towel to keep moisture in. Heat in short bursts and check the center. Stir or rotate if needed. Add a drizzle of enchilada sauce or a sprinkle of water if the slice looks dry. This brings back moisture and keeps the texture soft.

Reheat a larger amount in the oven. Set the oven to 350°F (175°C). Cover the dish with foil so the top does not dry out. Bake until it heats through, about 20 minutes for a medium pan. Remove the foil near the end if you want to refresh the top and melt the cheese again. Check the center for heat. The casserole should steam when you cut into it.

You can freeze this casserole. You can freeze it after baking or before baking. For baked leftovers, cool completely. Cut into portions. Wrap each piece tightly in plastic wrap. Place wrapped pieces in a freezer-safe bag or container. Label and date it. Freeze for up to 2 to 3 months. To reheat, thaw in the fridge overnight, then warm in the microwave or oven. You can also reheat from frozen in the oven at 325°F (165°C) until hot, but this takes longer.

To freeze before baking, assemble the casserole in a freezer-safe dish. Wrap in plastic wrap, then a layer of foil. Label and date it. Freeze for up to 2 to 3 months. Thaw in the fridge overnight. Remove the plastic wrap, cover with foil, and bake at 350°F (175°C) until hot and bubbly. Remove the foil near the end to brown the top. If you bake from frozen, lower the oven to 325°F (165°C), keep it covered, and add extra time until heated through.

Follow basic food safety. Keep cold food cold. Reheat to a hot, steamy center. Do not re-freeze food that you thawed in the fridge more than once. If anything smells off, do not eat it. When you store and reheat well, this casserole gives you several easy meals without extra work.

Tips to Make Easy Enchilada Casserole

• Brown the beef well. Let it cook until it turns brown and flavorful. This adds depth and keeps the meat from tasting bland.
• Drain extra fat if needed. If the beef releases a lot of fat, spoon it off. This keeps the casserole from feeling greasy.
• Soften the onion fully. Cook the onion until it turns translucent and sweet. This spreads flavor through every bite.
• Add garlic at the right time. Add minced garlic after the onion softens. Cook until it smells fragrant, about 30 to 60 seconds, so it does not burn.
• Season in layers. Add cumin, salt, and pepper to the beef and beans. Taste and adjust. The sauce and cheese also add salt, so season with care.
• Rinse and drain beans if they are very starchy. This can lighten the texture. It also keeps the casserole from getting too thick or salty.
• Warm or toast tortillas. Warm tortillas so they bend without cracking. Or lightly toast them in a dry skillet to add flavor and a bit of structure.
• Build even layers. Cover the bottom with tortillas. Tear tortillas to fill gaps. Spread the beef and bean mixture in an even layer. Sprinkle cheese evenly.
• Do not over-sauce the middle layers. Keep most of the sauce for the top. This keeps the structure neat and prevents a soggy middle.
• Sauce the top well. Pour enough sauce over the final layer to keep it moist. This helps the cheese melt smoothly and brown.
• Choose a good baking dish. A 9×13-inch dish works for most families. A smaller, deeper dish makes a taller stack. Glass or ceramic both work well.
• Shred your own cheese if you can. Freshly shredded cheese melts smoother. Pre-shredded works fine too if you want speed.
• Cover loosely if the top browns too fast. If the cheese browns before the center heats through, tent foil on top to protect it.
• Let it rest before slicing. A 5 to 10 minute rest sets the layers. The slices hold shape, and the juices settle.
• Adjust the heat level. Use mild, medium, or hot enchilada sauce. Add a pinch of chili powder or cayenne to the beef if you like more heat.
• Balance the salt. Taste the beef and beans. Remember that cheese and sauce also have salt. Add salt slowly so the final dish stays balanced.
• Add a small splash of sauce to the bottom if you want. A light base helps prevent sticking and adds moisture to the first layer.
• Use what you have. If you only have one type of bean, use it. If you have a cheese blend, use it. This recipe stays flexible.
• Keep the oven fully preheated. A hot oven gives you a steady bake and an even melt on the cheese.
• Aim for “bubbly and golden.” That is your sign that the cheese melted, the sauce heated, and the layers came together.

Variation (if any)

• Chicken enchilada casserole: Use cooked shredded chicken instead of ground beef. Season the chicken with the same spices. Layer as usual with tortillas, beans, sauce, and cheese.
• Turkey enchilada casserole: Swap ground turkey for ground beef. Brown it well to build flavor. Turkey works great with cumin and garlic.
• Vegetarian: Skip the meat. Add extra canned beans. Use black beans, pinto beans, or a mix. Add sautéed bell peppers, corn, or zucchini for more body.
• Green sauce version: Use green enchilada sauce instead of red. Green sauce gives a fresh, tangy flavor. It pairs well with chicken or turkey.
• Spicy and smoky: Add chopped jalapeños to the beef and beans. Stir in a little chipotle in adobo for a smoky kick. Use a hot enchilada sauce.
• Extra cheesy: Use a blend of cheddar, Monterey Jack, and a little pepper jack for heat. A mix brings a creamy melt and a strong flavor.
• Veggie boost: Add sautéed bell peppers and onions to the beef and beans. You can also add corn, spinach, or diced tomatoes (drain well).
• Low-dairy: Use a smaller amount of cheese or a dairy-free cheese. Make sure it melts well before you choose it for the top layer.
• Gluten-aware: Corn tortillas are usually gluten-free, but always check labels on tortillas and enchilada sauce to confirm.
• Breakfast twist: Add scrambled eggs to a leftover slice for a hearty breakfast. Or bake a new casserole with layers of eggs, beans, and sauce for a brunch version.
• Layer style change: Tear tortillas into wide strips before layering. This helps you build even coverage and makes scooping neat and easy.
• Crisp top: Broil the top for 1 to 2 minutes at the end for extra browning. Watch closely so it does not burn.

FAQs

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas. They change the texture and flavor. They turn softer and a bit chewy. If you use them, do not soak them with too much sauce in the middle layers, or the casserole may turn very soft.

Q: What kind of cheese works best?
A: Use a good melting cheese. Cheddar, Monterey Jack, or a Mexican blend all work well. You can mix them for extra flavor. Freshly shredded cheese melts smoother than pre-shredded, but both work.

Q: Which beans should I use?
A: Use canned black beans or pinto beans. Both taste great. You can also mix them. Drain and rinse if you want a lighter texture and less salt.

Q: Do I need to drain the beef?
A: If the beef releases a lot of fat, drain it after browning. This keeps the casserole from feeling greasy and helps the layers hold shape.

Q: Can I make this casserole ahead?
A: Yes. Build it earlier in the day. Cover and keep it in the fridge. Bake it at dinner time. Add a few extra minutes if it goes into the oven cold. You can also bake it, cool it, and reheat slices for quick meals.

Q: How do I keep the casserole from getting soggy?
A: Do not over-sauce the middle layers. Toast or warm the tortillas before layering if you want more structure. Let the casserole rest after baking so the layers set and release steam in a controlled way.

Q: Can I freeze it?
A: Yes. Freeze it baked or unbaked. Wrap it well. Label and date it. Freeze up to 2 to 3 months. Thaw overnight in the fridge. Reheat until hot and bubbly. If you bake from frozen, lower the oven a bit and give it more time.

Q: How long do I bake it?
A: Bake it at 350°F (175°C) for about 25 to 30 minutes. Look for bubbling around the edges and a golden, melted top. If you start with a very cold or very full dish, add a few minutes.

Q: Can I add vegetables?
A: Yes. Add sautéed bell peppers, corn, onions, or zucchini to the beef and beans. Drain any extra liquid so the casserole does not get watery. Keep the layers even.

Q: Can I make it spicy?
A: Yes. Use medium or hot enchilada sauce. Add chopped jalapeños to the beef and beans. Stir in a pinch of cayenne or a little chipotle. Taste as you go.

Q: What size baking dish should I use?
A: A 9×13-inch baking dish works for most families. If you use a smaller dish, the casserole will be taller and may need a few more minutes. A larger dish will make a thinner layer and may cook a bit faster.

Q: Do I need to cover the casserole while baking?
A: You do not need to cover it for the full time. If the top browns too fast, tent it with foil for part of the bake. Remove the foil near the end to brown the top again.

Q: How long should I let it rest after baking?
A: Let it rest 5 to 10 minutes. This short rest helps the layers set and makes slicing cleaner. The casserole will still be hot and melty.

Q: Can I use green enchilada sauce?
A: Yes. Green sauce gives a bright and tangy taste. It pairs well with chicken, turkey, or beef. The layering and baking steps stay the same.

Q: What can I serve with it?
A: Serve it with a simple salad, rice, corn, or beans. Add toppings like cilantro, sour cream, avocado, lime, and jalapeños. Chips on the side add a fun crunch.

This Easy Enchilada Casserole keeps dinner simple and full of flavor. You layer pantry staples, bake once, and enjoy a cozy, bubbly dish that works any night of the week. It is easy to make, easy to change, and easy to love.

Easy Enchilada Casserole

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• Author: amanda-hart
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free, Optionally Vegetarian

Pin Recipe

Pin Recipe

Description

A simple, cozy casserole that captures the flavors of classic enchiladas without rolling tortillas.

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Ingredients

Scale 1x2x3x

• 8 corn tortillas
• 2 cups shredded cheese
• 1 lb ground beef
• 1 can (15 oz) canned beans
• 2 cups enchilada sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, cook the ground beef with chopped onion and minced garlic until browned. Drain any extra fat.
3. Season the mixture with cumin, salt, and pepper. Stir in the canned beans and mix well.
4. In a baking dish, layer corn tortillas, the beef and bean mixture, and cheese. Repeat layers as desired.
5. Pour enchilada sauce over the top layer and sprinkle with more cheese.
6. Bake in the oven for about 25-30 minutes or until bubbly and golden.
7. Let cool for a few minutes before serving.

Notes

You can customize the spice level, add vegetables, or switch the beans for a new flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 70mg

Keywords: enchiladas, casserole, comfort food, easy recipe, Mexican cuisine