Beef Enchilada Casserole is a deliciously layered dish made with onions, bell peppers, enchilada sauce, beans, corn, ground beef, cheese, and tortillas. This cheesy baked meal is perfect to serve to a crowd or for a weeknight dinner for your family.
- What is Beef Enchilada Casserole?
- How to make beef enchilada casserole:
- Tips for success:
- What other types of meat can I use for this casserole?
- Can I make this beef enchilada casserole in a slow cooker?
- Can I substitute a different sauce for the enchilada sauce?
- How to store beef enchilada casserole:
- Video Recipe:
- Beef Enchilada Casserole
What is Beef Enchilada Casserole?
This beef casserole recipe can be prepared in just 15 minutes and ready to serve in a little over one hour. It feeds about six people depending on portion size and any leftovers are delicious the next day for lunch. You can also take it to a potluck dinner where it will inevitably be quickly devoured. Your family and friends won’t be able to get enough of this tasty meal.
- 2 tablespoon olive oil: Any neutral oil will work for sauteing the vegetables.
- 1 medium white onion, chopped: White onions work best for casseroles since they hold up better to baking.
- 1 bell pepper, chopped: Any color bell pepper will work in this recipe.
- 2 cups enchilada sauce: You can buy a bottle of this sauce in the Hispanic section of the grocery store or online.
- 1⁄2 cup chicken stock: Use homemade stock or buy the best you can find from the store.
- 1 can red beans: Pour the beans into a colander and rinse before adding them to the casserole.
- 1 can corn: Pour out the excess liquid from the corn after opening it.
- 1 pound (500 g) ground beef: Use 90% lean ground beef in this recipe.
- 2 cups cheese: Shredded cheddar cheese works wonderfully with these ingredients.
- 10 small tortillas: Buy small tortillas so they fit nicely in the baking dish.
How to make beef enchilada casserole:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven to 375F/190C.
2. Heat olive oil over medium heat and saute bell peppers and onions for 5 minutes.
3. Add the ground beef and cook for 10 minutes or until no longer pink.
4. Mix in red beans, corn, sauce, and chicken stock. Cook for 10 minutes after it gets bubbly.
5. Spread a couple of spoonfuls of sauce on top of tortillas, add cheese and repeat all the layers until you fill-up the baking dish.
6. Bake for 30 minutes.
Tips for success:
Here are a few tips for success and variations you can try to make this the best beef enchilada casserole you've ever had.
- You can use corn or flour tortillas in this dish depending on your preference.
- Substitute black beans, cannellini, pinto, or refried in this casserole.
- Top with sour cream, diced green onions, or cilantro.
- A fun substitution for tortillas are tortilla chips.
- Add white or brown rice to the casserole.
What other types of meat can I use for this casserole?
If you’d like to try something besides ground beef, there are other delicious options. Try ground turkey, ground pork, pulled pork, shredded chicken, or shredded beef.
Can I make this beef enchilada casserole in a slow cooker?
If you want to let this casserole simmer in a crockpot all day, you can definitely do so. The flavors have even more time to come together and mellow out this way. Saute the vegetables and ground beef first and then pour everything except the tortillas into the slow cooker. Cover with the lid and let it cook for eight hours on low. Serve with the tortillas on the side.
Can I substitute a different sauce for the enchilada sauce?
If you’d like to play around with the type of sauce you add to this dish, it’s easy to do so. Some options include green chili, chicken stock, salsa, or green sauce. These all give the dish a slightly different flavor and level of spiciness. Remember to taste the sauce before adding it to make sure you actually like it.
How to store beef enchilada casserole:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
How can I make beef enchilada casserole in an instant pot?
You can easily make this dish in a pressure cooker. Since it’s a one-pot meal, you wouldn’t need to clean as many dishes, which is a plus.
Is this dish keto-friendly?
This casserole isn’t keto-friendly as it is in the recipe, however, it’s very easy to make it fit a keto diet. All you need to do is leave out the tortillas when building the layers. Instead, mix everything together and bake.
Is this casserole healthy?
Yes, this dish is healthy. There are things you can do to make it even healthier as well. You can use low-fat cheese, omit the tortillas, and make your own enchilada sauce.
Beef Enchilada Casserole
Beef Enchilada Casserole is a deliciously layered dish made with onions, bell peppers, enchilada sauce, beans, corn, ground beef, cheese, and tortillas.
- 2 tablespoon olive oil
- 1 medium white onion, chopped
- 1 bell pepper, chopped
- 2 cups enchilada sauce
- 1⁄2 cup chicken stock
- 1 can red beans
- 1 can corn
- 1 pound (500 g) ground beef
- 2 cups cheese
- 10 small tortillas
- Preheat the oven to 375F/190C.
- Heat olive oil over medium heat and saute bell peppers and onions for 5 minutes.
- Add the ground beef and cook for 10 minutes or until no longer pink.
- Mix in red beans, corn, sauce, and chicken stock. Cook for 10 minutes after it gets bubbly.
- Spread a couple of spoonfuls of sauce on top of tortillas, add cheese and repeat all the layers until you fill up the baking dish.
- Bake for 30 minutes.
Amount Per Serving: Calories: 625Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 53mgSodium: 1478mgCarbohydrates: 70gFiber: 7gSugar: 9gProtein: 26g
Another substitution for the sauce is, cream of mushroom soup. My step-daughter uses this...
And it's delicious!!..
Do you drain the corn?
I did not but you can if you want to makes not much difference.
What size of dish do you use?
Hi Patricia, it's a 9x13 dish.