Beef Enchilada Casserole with Corn Tortillas Recipe

If you’re looking for a comforting, cheesy dish that brings people running to the table, Beef Enchilada Casserole with Corn Tortillas is a guaranteed crowd-pleaser. This recipe is packed with bold flavors from seasoned ground beef, savory enchilada sauce, creamy beans, and plenty of gooey cheese, all layered between tender corn tortillas. It’s the ultimate twist on traditional enchiladas, made easier and even more satisfying in casserole form. Whether for family dinners or potlucks, this casserole is sure to win rave reviews and repeat requests!

Ingredients You’ll Need

The beauty of this dish lies in its simplicity: each ingredient is chosen for the flavor, texture, or color it brings. There’s nothing complicated here, just wholesome staples that transform into something truly special when layered together.

• Olive Oil: Use this to sauté the beef and veggies, giving them a tender start and a hint of richness.
• Ground Beef: The hearty, savory base of the casserole—feel free to use lean or regular, depending on your preference.
• Onion: Diced onion adds sweetness and depth as it softens and mingles with the beef.
• Garlic: Just two cloves pack a punch, bringing warmth and aroma to every bite.
• Ground Cumin: Essential for that earthy, unmistakable Mexican flavor profile.
• Chili Powder: Adds a gentle heat and beautiful color—tailor the amount if you like it spicier.
• Smoked Paprika: A touch of smokiness elevates the whole casserole to new heights.
• Salt: Brings all the flavors together—don’t skip it!
• Black Pepper: Freshly cracked gives a subtle bite and enhances the other spices.
• Red Enchilada Sauce: Choose your favorite brand for richness and a saucy finish.
• Diced Green Chiles: Mildly spicy, they add tang and a pop of green.
• Black Beans: These add creaminess, fiber, and heartiness—plus they look gorgeous in the layers.
• Shredded Cheddar or Mexican Blend Cheese: Melty, bubbly, and irresistible—you’ll want a generous hand here.
• Corn Tortillas: The star of the show, these give authentic flavor and soak up all those juices perfectly.
• Chopped Cilantro (optional): For a burst of freshness and color right before serving.

How to Make Beef Enchilada Casserole with Corn Tortillas

Step 1: Sauté the Beef and Veggies

Set your oven to preheat at 375°F (190°C). In a large skillet, heat the olive oil over medium. Add the ground beef and cook, breaking it up as it browns. Once it’s nearly cooked through, toss in the diced onion, letting it soften and mingle with the beef for a few minutes. Stir in the minced garlic, cumin, chili powder, paprika, salt, and pepper, then cook for another minute, letting the spices bloom and coat everything beautifully.

Step 2: Build the Flavor Base

Time to amp up the flavor even more. Add the diced green chiles, black beans, and half of the enchilada sauce right into the skillet. Give it all a good stir so every bite of beef is saucy and loaded with flavor. Once everything is combined and heated through, take the skillet off the heat—you’re ready to start layering!

Step 3: Layer the Casserole

Grab a 9×9-inch baking dish and give it a light greasing. Spoon a thin layer of enchilada sauce on the bottom (this prevents sticking and adds moisture). Layer four halved corn tortillas to cover the base. Spread half the beef mixture over the tortillas, then sprinkle on about half a cup of shredded cheese. Repeat with another layer of tortillas, the rest of the beef mixture, and the remaining cheese. Pour the rest of the enchilada sauce evenly on top, letting it trickle into all those nooks and crannies.

Step 4: Bake Until Bubbly

Cover the casserole with foil and place it in the oven. Bake for 25 minutes, then remove the foil and continue baking for another 10 minutes. You’re looking for a bubbly, lightly golden top—the kind that’s impossible to resist. Let the casserole rest for about 5 minutes before serving so everything sets up and slices beautifully.

How to Serve Beef Enchilada Casserole with Corn Tortillas

Garnishes

Don’t underestimate the power of a good garnish! Sprinkle chopped cilantro over the casserole just before serving for a hit of freshness and color. If you love extra heat, toss on some sliced jalapeños or a drizzle of hot sauce. A dollop of sour cream or some diced avocado can add creaminess and balance the bold flavors, making every bite pop.

Side Dishes

This Beef Enchilada Casserole with Corn Tortillas is hearty enough to stand alone, but it’s even better with a few classic sides. Serve it with a simple green salad tossed with lime vinaigrette, a scoop of Mexican rice, or some refried beans. For crunch, add a bowl of tortilla chips with salsa or guacamole—no one will complain about seconds!

Creative Ways to Present

For a fun twist, cut the casserole into small squares and serve as party bites or appetizers, topped with toothpicks and extra cilantro. Or, make individual ramekin portions for dinner parties—everyone gets their own personal casserole! You can also dress up each plate with a wedge of lime and a splash of hot sauce for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Enchilada Casserole with Corn Tortillas keeps beautifully. Once cooled, cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 4 days—the flavors just get better as they meld together.

Freezing

Want to make this casserole ahead for busy nights? Assemble the entire dish (but don’t bake it), wrap it tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking as usual. You can also freeze cooked portions—just wrap them well and reheat directly from frozen, adding a splash of extra enchilada sauce if needed.

Reheating

To reheat, warm slices in the microwave for 1-2 minutes, or reheat the whole casserole (covered with foil) in a 350°F oven for 15-20 minutes until hot and bubbly. If it looks a little dry, pour a bit of extra enchilada sauce over the top before reheating to keep it moist and delicious.

FAQs

Can I use flour tortillas instead of corn?

You can substitute flour tortillas if that’s what you have on hand, but corn tortillas are key to the classic flavor and gluten-free nature of Beef Enchilada Casserole with Corn Tortillas. Corn tortillas also hold up better in the casserole, giving you that perfect texture in every layer.

Is this casserole spicy?

The casserole has a warm, mild heat from the chili powder and green chiles, but it’s not overly spicy. If you like it hotter, add more chili powder, extra jalapeños, or a splash of hot sauce to the beef mixture or as a topping!

Can I make Beef Enchilada Casserole with Corn Tortillas ahead of time?

Absolutely! You can assemble the whole casserole a day in advance, cover, and refrigerate it until you’re ready to bake. Just add a couple of extra minutes to the baking time if it’s going straight from the fridge to the oven.

What other toppings go well with this casserole?

Get creative! Besides cilantro, try diced avocado, extra cheese, sliced olives, green onions, or even a handful of shredded lettuce on top for crunch. The more, the merrier.

Can I make this casserole vegetarian?

Definitely. Swap the ground beef for cooked lentils, plant-based crumbles, or extra black beans and corn. The rest of the recipe stays the same, so you’ll still enjoy all the classic flavors of Beef Enchilada Casserole with Corn Tortillas.

Final Thoughts

This Beef Enchilada Casserole with Corn Tortillas is one of those recipes you’ll find yourself making again and again, whether you’re feeding a hungry family or just craving a little comfort. It’s easy, satisfying, and always a hit at the table. Give it a try, and don’t forget to share your favorite garnishes or twists—you might just inspire the next family favorite!

Beef Enchilada Casserole with Corn Tortillas Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

This Beef Enchilada Casserole with Corn Tortillas is a flavorful and hearty Mexican-inspired dish perfect for a comforting dinner. Layers of seasoned ground beef, black beans, diced green chiles, and enchilada sauce are baked between crispy corn tortillas and topped with melted cheddar or Mexican blend cheese, creating a satisfying and delicious casserole that’s naturally gluten-free.

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Ingredients

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Meat and Vegetables

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles
• 1 cup canned black beans, drained and rinsed

Spices and Sauces

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) can red enchilada sauce

Dairy and Others

• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 8 small corn tortillas, cut in halves
• Chopped cilantro for garnish (optional)

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Instructions

1. Preheat and brown beef: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned and cooked through.
2. Cook aromatics: Add the diced onion to the skillet with the beef and cook for 3 to 4 minutes until softened. Stir in minced garlic along with cumin, chili powder, smoked paprika, salt, and pepper, cooking for an additional minute to release the spices’ aromas.
3. Add chiles, beans, and sauce: Mix in diced green chiles, black beans, and half of the enchilada sauce. Combine everything well and then remove the skillet from heat.
4. Prepare baking dish: Lightly grease a 9×9-inch baking dish. Spread a small amount of the enchilada sauce on the bottom to prevent sticking and add moisture.
5. Assemble casserole layers: Arrange 4 halved corn tortillas evenly to cover the bottom of the dish. Spoon half of the beef mixture over the tortillas, then sprinkle with 1/2 cup of shredded cheese. Repeat this layering with the remaining tortillas, the rest of the beef mixture, the remaining cheese, and pour the leftover enchilada sauce over the top.
6. Bake covered: Cover the dish with foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the casserole to heat through.
7. Bake uncovered: Remove the foil and bake an additional 10 minutes so the cheese becomes bubbly and develops a lightly golden crust.
8. Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired for a fresh, vibrant finish.

Notes

• Add chopped jalapeños or hot sauce to the beef mixture for an extra kick of heat.
• You can assemble the casserole ahead of time and refrigerate it before baking.
• For a creamier texture, stir in a few tablespoons of sour cream or cream cheese into the beef mixture before layering.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 4g
• Sodium: 690mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 75mg