This easy beef enchilada casserole recipe has layers of ground beef, cheese, black beans, & corn tortillas covered with red enchilada sauce then baked to gooey perfection. It's a family favorite!
Add the ground beef and onion to a heavy skillet that's been sprayed with no stick spray (or a tablespoon of oil).
Cook over medium heat, stirring often and breaking up chunks of ground beef.
When the meat is fully cooked and the onions have softened add the taco seasoning, beans, and enough of the water to moisten the mixture.. Stir.
Spread ¼ cup of the enchilada sauce evenly over the bottom of the baking dish.
Layer ⅓ of the tortillas over the sauce, covering the bottom
Add ½ of the meat mixture.
Add 1 cup of the cheese evenly over the meat.
Pour ½ cup of the enchilada sauce over the cheese.
Repeat the layers with ⅓ of the tortillas, the rest of the ground beef mixture, a cup of cheese and ½ cup of sauce.
Add the final ⅓ of tortillas on top of the casserole and pour the rest of the sauce over the top.
Sprinkle with the remaining cheese.
Cover the casserole with foil and bake for 30 minutes.
Uncover and bake for an additional 10 minutes or until cheese is melted and browned.
Sprinkle with green onions, cilantro, tomatoes, or other favorite toppings.
Video
Notes
Storage:Store leftovers wrapped tightly in plastic wrap or an airtight container for up three days.This dish can be assembled and then frozen for up to three months.Be sure to put plastic wrap over it before you cover it with aluminum foil. The ingredients in this recipe will react with the aluminum and it won't taste very good.Tips:
If you are using very lean ground meat you may need to add a little olive oil to the pan before cooking so it won't stick.
Out of fresh onions? You can use one teaspoon of onion powder with the raw beef for the same flavor.
Be sure to drain the excess grease off the meat before adding in the taco seasoning and beans.
I like to use freshly shredded cheese instead of pre-shredded because it melts better without the cellulose.
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