Easy Beef Enchilada Casserole

beef enchilada casserole on spoon

This Beef Enchilada Casserole has layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection.

Serve this easy meal with a fresh tossed salad or a size of Mexican rice for an easy dinner that’s sure to be a crowd pleaser!

beef enchilada casserole on spoon in baking dish

A Meal Everyone Will Love

I am a huge fan of enchiladas, who doesn’t love this classic Mexican dish?!  This beef enchilada casserole has all the great flavors of traditional enchiladas but in an easy-to-make casserole form.

A simple filling of beef and beans is layered with tortillas and cheese in a casserole dish, then baked to melty and cheesy perfection. Add a few toppings and you’ve got a dinner that the whole family will enjoy.

mexican enchilada casserole in baking dish topped with tomatoes and onions

Start with the Enchilada Filling

To make enchilada casserole, start with the filling.

  • Make Filling: Brown lean ground beef, season with taco seasoning and add a can of beans. My family prefers pinto beans, but you can use black beans if you like.
  • Optional Veggies: Add some veggies during this step, like onions, corn or peppers; there are so many delicious possibilities.
  • Layer: I start my casserole off with a layer of enchilada sauce. I use a mild red enchilada sauce and pair it with corn tortillas.

So Many Amazing Layers

This enchilada casserole can be made with corn or flour tortillas; it’s fabulous either way. If you go with flour tortillas, make sure to buy the smaller soft taco size. The beef mixture gets layered on top of the tortillas along with a healthy dose of cheddar cheese.

After the layers are piled up high in the dish, the enchilada casserole goes into the oven to bake. I like to add some toppings after the casserole comes out of the oven; I typically use diced tomatoes and sliced green onions for a fresh flavor.

mexican enchilada casserole with piece missing and spoon in dish

After your casserole has cooled for a bit, slice into squares and enjoy!

Got Leftovers?

Refrigerate: Leftovers can be stored in a sealed container in the refrigerator for 3-4 days.

Freeze: This casserole can be frozen in individual portions or as a whole once cooked. Allow to defrost in the refrigerator overnight before reheating.

Reheat: Cover the casserole with foil and reheat at 350°F for about 30 minutes or until heated through (time will vary based on how much is left). Optionally, single portions of enchilada casserole can be heated in the microwave.

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Beef Enchilada Casserole

This beef enchilada casserole is layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection.

  • 10 small tortillas cut in half (corn or flour tortillas work here)
  • cooking spray
  • 1 tablespoon olive oil
  • 1 pound ground beef (I use 93% lean)
  • 1 tablespoon taco seasoning
  • salt and pepper to taste
  • 1 15- ounce can pinto beans (rinsed and drained)
  • 2 cups red enchilada sauce
  • 2 1/2 cups shredded cheddar cheese
  • 2 tomatoes (cored, seeded and diced)
  • 1/4 cup sliced green onions
  1. Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
  2. Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon.
  3. Add the taco seasoning, salt and pepper to taste, and beans; stir to combine.
  4. Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish.
  5. Layer 1/3 of the tortillas over the sauce.
  6. Add 1/2 of the meat mixture, then add 3/4 cup of cheese on top of the meat.
  7. Pour 1/2 cup of the enchilada sauce over the cheese.
  8. Repeat the process with 1/3 of the tortillas, the rest of the meat mixture, 3/4 cup of cheese and 1/2 cup of sauce.
  9. Add the final 1/3 of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
  10. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  11. Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting.

More Recipes You’ll Love

Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed. 

Enchiladas are our go-to when it comes to Mexican food, so be sure to check out these Skinny Chicken Enchiladas, these Beefy Garlic Enchiladas, or these Ranch Chicken Enchiladas.

Salsa Verde Beef and Mushroom Enchiladas

Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded chicken girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – salsa verde and sour cream – and takes about 30 seconds to throw together.

They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They’re creamy, cheesy, and oh-so delicious!

How to make Salsa Verde Beef and Mushroom Enchiladas

  • First, brown the mushrooms in a little bit of butter.  Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
  • Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
  • Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
  • While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
  • Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
  • Cover with sauce, sprinkle with remaining cheese, and bake.
  • Serve with chopped cilantro.

Do I have to use cremini mushrooms?

No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.

Can I make them ahead of time?

Absolutely. And actually they’re even better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect.

Do I have to use oaxaca cheese??

I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.

What to serve with Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed. 

  • 1 tbsp unsalted butter
  • 1 lb cremini mushrooms, roughly chopped
  • 1 1/4 tsp salt
  • 1 lb lean ground beef
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 2 large garlic cloves, minced
  • 10 soft taco-sized tortillas
  • 8 oz oaxaca cheese, shredded
  • 16 oz salsa verde
  • 1 cup sour cream
  1. Preheat oven to 350 degrees. Grease a 9×13 baking dish. 

  2. Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add 1/2 tsp salt, toss and cook 1 more minute. 

  3. Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minutes. Add 1/4 cup water. Toss to combine and set aside. 

  4. Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside. 

  5. To assemble enchiladas. Spoon about 1/2 cup of the sauce in the bottom of the pan. Place about 1/2 cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.