Ground Beef Enchilada Casserole (Printable Recipe)
Layered enchilada casserole with beef, beans, and cheese for easy weeknight comfort.
# Ingredients You'll Need:
→ For the Casserole
01 -
1 pound ground beef (90% lean)
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, diced
04 -
1 packet taco seasoning
05 -
1/4 cup water
06 -
2 cups red enchilada sauce
07 -
15 ounces canned black beans, drained and rinsed
08 -
12 corn tortillas
09 -
2 1/2 cups shredded cheddar cheese
10 -
Fresh cilantro, for garnish
→ Homemade Taco Seasoning (Optional)
11 -
1 tablespoon chili powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon ground cumin
14 -
1 teaspoon smoked paprika
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon onion powder
17 -
1/2 teaspoon dried oregano
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook ground beef with diced onion and bell pepper until beef is browned and vegetables are softened, about 8–10 minutes. Drain excess fat if necessary.
02 -
Stir in taco seasoning and 1/4 cup water. Cook for 2–3 minutes until well combined. Add black beans and 1 1/2 cups enchilada sauce. Simmer for 5 minutes.
03 -
Set oven to 375°F (190°C).
04 -
Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish. Arrange 6 tortillas over the sauce, overlapping slightly. Spread half of the beef mixture and sprinkle with 1 cup of shredded cheese.
05 -
Top with remaining 6 tortillas, then add remaining beef mixture. Sprinkle with remaining 1 1/2 cups of cheese.
06 -
Place dish in oven and bake for 20 minutes until cheese is melted and bubbly.
07 -
Let the casserole rest for 10 minutes before serving. Garnish with fresh cilantro.
# Extra Tips:
01 -
Use lean ground beef to avoid draining excess fat.
02 -
Make the taco seasoning from scratch to adjust spice levels.
03 -
Casserole can be assembled a day in advance and baked later.
04 -
Corn tortillas offer better structure than flour tortillas.
05 -
Leftovers freeze well and reheat easily.