When you’ve got that craving for bold, saucy, cheesy flavor, this is the dinner recipe to try. This Enchilada Casserole features layer after layer of tender, flour tortillas, seasoned ground beef, refried beans, gooey cheese, and fresh tomato, onion, and a bit of jalapeno. The taste? Somewhere between beef + bean dip and heaven. 🙂
During my last trip to the grocery store, I was having a serious craving for Mexican. Well, I guess that actually happens during all of my grocery store trips. But this particular time I had a meal in mind, but no actual recipe.
So there I was, grabbing refried beans and tortillas and sauce and seasoning and cheese (always cheese). Oh, jalapeno, hello. You, tomato, in the buggy. I was a woman in control of her cravings. And the Beefy Cheesy Saucy Enchilada Casserole was born.
Ingredients Needed to Make this Enchilada Casserole:
- Lean ground beef
- Taco sesaoning
- Flour tortillas
- Enchilada sauce
- Refried beans
- Sour cream
- Jalapeno (optional)
- Cheddar cheese
If you aren’t a fan of spicy, then you can leave the jalapeno out, or replace it with a mild pepper. So everyone in my household can handle the heat, I seeded mine and cut it into a very small dice.
TIP: You can also use mild green chiles right out of the can.
This recipe was so easy to throw together. My friend Janna gave me this CUTE 12-inch round casserole dish for Christmas, and it is the perfect size for this recipe. I used 10 inch tortillas.
If you don’t have a round casserole dish, you can make this in a 9×13 rectangular baking dish. Just cut the tortillas to size to fit. (You may have to use more tortillas to make all of your layers this way.)
How to Make Enchilada Casserole:
- First, in a large skillet, brown and crumble the ground beef. Stir in the water and taco seasoning and simmer until heated through. Set aside.
- Then preheat oven to 350 degrees. Pour about half a cup of enchilada sauce in the bottom of a 12 inch round casserole dish or 9×13 baking pan.
- Place a tortilla shell into the casserole dish. Using a rubber spatula or back side of a spoon, evenly spread a third of the refried beans onto the tortilla. Next, add a layer of the sour cream.
- Continue to layer the casserole, next with a portion of the seasoned ground beef, then the tomatoes, onions, jalapeno, sauce, and cheddar cheese.
- Repeat two more times, then top with a final tortilla, sauce, and cheese.
- Finally, bake uncovered for 45 minutes. Remove from the oven and let stand 15 minutes before serving.
You can probably assemble the enchilada casserole in any order you’d like. I found it easier to spread the layers of beans and sour cream directly onto the tortilla. As long as you end with a tortilla, sauce, and cheese on top, consider it a success.
TIP: If your casserole dish is filled to the brim (ME), place it onto a rimmed baking pan to catch any messes (ALSO ME).
More Dinner Ideas You Might Like:
Tips + Suggestions:
- Let the casserole cool for 15 minutes (or longer) for easier slicing and serving.
- In a hurry and don’t feel like chopping up all the veggies? Grab a container of your favorite store bought pico de gallo.
- Try this recipe with green enchilada sauce and shredded chicken. Yum!
- I prefer reduced sodium taco seasoning for this recipe since we are using other salty ingredients (sauce, cheese). You can also make your own.
- This dish is very hearty. Serve with additional sour cream or shredded lettuce.
- Speaking of making your own, try our homemade enchilada sauce here.
Enchilada Casserole was a huge hit with my husband. And it hit the spot with my craving for Mexican food. Plus, this makes 8 hearty servings which is perfect for leftovers for lunch the next day.
This hearty Mexican-inspired enchilada casserole is beefy, cheesy, and saucy. This comforting dinner idea is easy to make, too.
- 2 pounds lean ground beef
- 1.25 ounces taco sesaoning
- 1/2 cup water
- 4 large flour tortillas 10 or 12 inch size
- 28 ounces enchilada sauce divided
- 16 ounces refried beans
- 1 cup sour cream
- 1 tomato small diced
- 1 small onion small diced
- 1 jalapeno seeded, finely diced
- 3 cups cheddar cheese shredded, divided
In a large skillet, brown and crumble the ground beef. Stir in the water and taco seasoning and simmer until heated through. Set aside.
Preheat oven to 350 degrees. Pour about half a cup of enchilada sauce in the bottom of a 12 inch round casserole dish or 9×13 baking pan.
Place a tortilla shell into the casserole dish. Using a rubber spatula or back side of a spoon, evenly spread a third of the refried beans onto the tortilla. Add a layer of the sour cream.
Continue to layer the casserole, next with a portion of the seasoned ground beef, then the tomatoes, onions, jalapeno, sauce, and cheddar cheese.
Repeat two more times, then top with a final tortilla, sauce, and cheese.
Bake uncovered for 45 minutes. Remove from the oven and let stand 15 minutes before serving.
For this recipe, we used a round 12-inch casserole dish. If you use a rectangular dish, you can cut the tortillas to fit, or may require more tortillas to finish the layers.