Enchilada Casserole

This enchilada casserole is a layered Mexican-inspired dish featuring seasoned ground beef, creamy refried beans, saucy corn tortillas, and plenty of melted cheese. It’s hearty, family-friendly, and perfect for pairing with Spanish rice and a crisp green salad.

Why You’ll Love This Recipe

• Easy to assemble with pantry-friendly ingredients.

• Comforting layers of beef, beans, tortillas, and cheese in every bite.

• Great for feeding a crowd or making ahead for busy nights.

• Customizable with different proteins, beans, or toppings.

• Freezes and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (1.5 ounce) package dry enchilada sauce mix

• 1 (6 ounce) can tomato paste

• ¾ cup water

• 1 ½ pounds ground beef

• 1 teaspoon garlic salt

• ½ teaspoon onion powder

• 1 (16 ounce) can refried beans

• 1 (12 ounce) package corn tortillas

• 1 cup shredded Cheddar cheese

• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 375°F (190°C).

2. Prepare the enchilada sauce according to package instructions, substituting tomato paste and water for tomato sauce.

3. In a large skillet, cook ground beef with garlic salt and onion powder until browned, about 5–7 minutes. Drain excess fat.

4. Stir in refried beans and ½ cup of the prepared enchilada sauce.

5. Dip tortillas in the remaining sauce and layer them in a 3-quart casserole dish.

6. Spread half of the beef mixture over the tortillas, then sprinkle with half of the cheeses.

7. Add another layer of sauce-dipped tortillas, then the rest of the beef mixture. Top with a final layer of tortillas.

8. Pour remaining sauce over the top and sprinkle with the rest of the cheese.

9. Cover and bake for 20 minutes. Let sit for 5 minutes before serving.

Servings and timing

• Servings: 8

• Prep time: 20 minutes

• Cook time: 35 minutes

• Rest time: 5 minutes

• Total time: 1 hour

Variations

• Swap ground beef for chicken, turkey, or shredded pork.

• Use canned enchilada sauce instead of dry mix for convenience.

• Add chopped onions, bell peppers, or green chiles for extra flavor.

• Replace refried beans with black beans for a chunkier texture.

• Try flour tortillas if you prefer a softer bite.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat in the microwave until hot, or in the oven at 350°F (175°C) covered with foil for about 20 minutes.

• Freeze baked or unbaked casserole for up to 2 months. Thaw in the fridge before reheating or baking.

FAQs

Can I make enchilada casserole ahead of time?

Yes, assemble it up to a day before baking. Cover and refrigerate until ready to cook.

Can I freeze this recipe?

Yes, you can freeze it before or after baking. Just wrap tightly in foil and plastic wrap.

What tortillas work best?

Corn tortillas hold up well, but flour tortillas can also be used for a softer texture.

Can I use canned enchilada sauce instead of the mix?

Absolutely, canned sauce is a great shortcut.

How do I prevent soggy tortillas?

Lightly dip tortillas in sauce instead of soaking them fully.

Can I make this vegetarian?

Yes, swap the beef for beans, lentils, or a plant-based meat substitute.

What cheese works best?

Cheddar and Monterey Jack are classic, but a Mexican blend also works well.

Can I double this recipe?

Yes, just bake it in a larger dish or prepare two casseroles.

How do I make it spicier?

Add jalapeños, hot sauce, or use a spicy enchilada sauce.

What do I serve with enchilada casserole?

Spanish rice, Mexican street corn, or a fresh salad are excellent pairings.

Conclusion

This enchilada casserole is a deliciously simple way to enjoy all the flavors of enchiladas in an easy layered dish. With its cheesy, saucy goodness and hearty beef filling, it’s sure to become a family favorite. Whether served fresh out of the oven or reheated for leftovers, it’s a comforting meal that never disappoints.

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