Enchilada Casserole

baked enchilada casserole.

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Layers of corn tortillas, ground beef, beans, veggies, and cheese – there’s a lot of delicious things going on in this enchilada casserole.


  • 1 tablespoon olive oil
  • 1 1/2 cups chopped yellow onion (about 1 medium onion)
  • 1 pound ground beef (93% lean)
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup frozen corn kernels
  • 1 (15.5-ounce) can low-sodium black beans, drained and rinsed
  • 1 (14.5-ounce) canned diced tomatoes, drained
  • 1 small jalapeno, seeded and diced
  • 1 (10-ounce) can of red enchilada sauce
  • 12 (5-inch) corn tortillas (street tacos-style)
  • 3 cups shredded Mexican-blend cheese, divided
  • 1 tablespoon cilantro, for garnish
  • 1 to 2 sliced green onions for garnish


  1. Preheat the oven to 350°F. 
  2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and cook them until they are softened about five minutes.
  3. Add the beef, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper to the pan. Break up the beef as it cooks and stir until it’s browned, about 7 to 10 minutes.
  4. Combine the corn, beans, tomatoes, and jalapeno in a large bowl. Stir to combine. Measure 1/3 cup of the mixture and set that amount aside. Add the remaining mixture to the pan with the beef and stir to combine. Take the pan off the heat.
  5. Pour the enchilada sauce into a bowl. Dip 6 tortillas in the sauce, coating them on both sides. Place the tortillas in a single layer on the bottom of a 9/13″ baking dish.
  6. Spread half of the meat mixture over the tortillas. Top the beef with 1 1/2 cups of shredded cheese.
  7. Dip 6 more tortillas in the enchilada sauce and layer them over the cheese. Spread the rest of the meat mixture on top, followed by the rest of the cheese.
  8. Cover the baking dish with foil and bake the casserole for 25 minutes. Remove the foil and bake it for 10 minutes more or until the cheese is melted and the casserole is lightly browned around the edges. 
  9. Spread the reserved vegetable mixture over the top of the casserole and add the chopped cilantro and green onions. Let the casserole cool for five to ten minutes before serving.


Beef: You can use the same amount of ground turkey in this recipe. Or try ground chicken or ground pork.

Enchilada sauce: Use your favorite store-bought brand or try my homemade enchilada sauce. You won’t need all of the sauce for the tortillas, so you can save it for another recipe. Or, you can drizzle some of the sauce over the ground beef as you assemble the casserole.

Make-ahead: You can assemble the casserole ahead and store it in the refrigerator for up to three days. You may need to add a few minutes to the baking time if it goes into the oven cold from the fridge.

Storage: You can keep leftovers in the refrigerator for three to four days and reheat them in the oven or the microwave. You can also freeze the leftovers for several months. I like to portion them into one or two serving containers before freezing.