This Easy Enchilada Casserole features a ground beef and refried bean enchilada filling with layers of cheese and tortillas. I sneak in some extra veggies for a satisfying and hearty meal.
It is the ultimate crowd pleaser but uses only 9 ingredients and comes together quickly for any night of the week.
This easy enchilada casserole recipe is perfect for weeknight dinners or weekends, and makes an impressive dinner party main! It's packed with flavor yet easy to throw together. It makes plenty of extra servings for a crowd or meal prep leftovers.
I make it most frequently when I need to shake up my dinner routine and am craving Mexican food but would rather eat at home. It also freezes well for long term freezer meal prep.
If you're looking for a side dish, Chipotle Cilantro Lime Rice, Sautéed Garlic Spinach , or garlic bread made with my Gluten-Free Baguette go so well with this recipe.
For more Southwest flavors, check out my Quinoa Stuffed Peppers, Healthy Baked Chicken Fajitas, Blackened Shrimp Tacos, Southwest Breakfast Skillet, and Sautéed Peppers and Onions.
How to make it (with photos)
Ingredient Notes + Substitutions
This easy enchilada casserole recipe needs only 9 ingredients.
Tortillas
You can use many different types of tortillas in this recipe. Corn is most traditional. I used Siete Almond Flour tortillas because I was serving a guest who can't eat corn. Flour tortillas and cassava flour tortillas could also be used.
While you can actually take a shortcut here and halve the tortillas instead of chopping, cutting them into finger-sized strips makes the casserole easier to eat.
Ground Beef
Ground beef is more traditional, but ground turkey makes an excellent substitute. For a vegan version, you can substitute a vegan ground meat substitute.
Refried Beans
Refried beans make a nice thick and hearty enchilada filling. I used canned refried black beans but other varieties will work well too.
Enchilada sauce
I used Siete brand enchilada sauce for this recipe and it was easy and delicious. You can use any variety you like. In the future I hope to make and share a homemade version too!
Cheese
I recommend Mexican cheese or mozzarella cheese for this recipe, though shredded cheddar cheese or Monterey Jack cheese work well too. I use Violife dairy-free Mexican and mozzarella cheeses when I make a dairy-free version of this recipe.
Canned Tomatoes
One of the things I love about this recipe is that there is very minimal chopping with the use of canned veggies! I love the flavor of fire roasted tomatoes (Muir Glen makes a great version) in this recipe. Regular diced tomatoes will work too.
Make sure to drain the extra liquid out of the tomatoes so the casserole doesn't get soggy.
You also need avocado oil or vegetable oil, an onion, and garlic cloves to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Variations
Make your perfect version of this easy enchilada casserole with these optional toppings and additions.
Optional Toppings
Chopped cilantro, lime wedges, and shredded lettuce elevate this recipe with minimal effort.
Guacamole, avocado slices, and sour cream also make great toppings.
Additional Filling Ingredients
- Extra heat: Adding 1-2 tablespoons of diced green chiles or jalapeños to the filling gives this recipe some extra heat 🔥
- Olives: Adding sliced black olives gives this recipe a "7 layer dip casserole" vibe and is also totally delicious.
- Extra veggies: Add diced bell peppers to the skillet at the same time as the onion.
- Taco Seasoning: Especially if you omit the fire roasted tomatoes or add additional veggies, you may want to add a little taco seasoning or additional paprika, chili powder, and/or cumin to taste.
Step-by-Step Instructions
Learn how to make enchilada casserole with these five simple steps.
- Onions: Preheat the oven to 375 degrees F. In a large skillet over medium high heat, add the oil and onion. Cook, stirring on occasion, for 3-5 minutes or until the onions are softened and translucent.
- Garlic + ground meat: Add the garlic and cook for 1 minute more stirring frequently. Then add the ground beef and cook, stirring on occasion, until browned (5-7 minutes).
- Finish the Enchilada Filling: Add the drained tomatoes, refried beans, and enchilada sauce and mix together. Bring to a low boil then immediately reduce heat to simmer, stirring on occasion, for 5-10 minutes (for best flavor, simmer until the filling changes to a deeper shade of red). Then remove from heat.
- Layer: In a 13x9 inch baking dish, layer half of the tortilla pieces on the bottom of the baking dish, then add half of the enchilada filling and spread evenly. Evenly sprinkle half of the cheese over the layers. Then add the remaining tortillas followed by the remaining beef mixture. Top with a final layer of cheese.
- Bake: Cover snugly with aluminum foil and bake on a middle oven rack for 20 minutes. Then remove the foil and bake for 10 minutes more or until the cheese is melted.
Expert Tip
Elevate this beef enchilada casserole with this expert tip!
Simmer the filling a little longer.
This recipe tastes best when the filling has been simmered for at least 10 minutes, and you notice the color of the filling has become a darker shade of red.
If you're tight on time, 5 minutes is fine and this is still an incredible recipe. But that extra time to cook the enchilada sauce and spices makes a difference!
Recipe FAQs
Here I answered some frequently asked questions about this easy enchilada casserole. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover enchilada casserole in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months.
Just like other layered meals like lasagna, enchilada casserole freezes well. You can freeze layered but unbaked enchilada casserole for up to 3 months. To reheat, cover with foil and bake at 350 degrees F until heated through (this can take 50-60 minutes). Then remove the foil and bake for 10 minutes more or until the cheese is melted.
For individual portions, make the casserole as directed and allow to cool completely and refrigerate before cutting (this allows the layers to set). Then cut into single portions and place on a baking sheet in the freezer overnight. Then you can combine the pieces in a single freezer bag or container.
Related Tex-Mex recipes to consider...
Looking for other Tex-Mex recipes like this easy enchilada casserole? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Easy Enchilada Casserole
Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1 medium onion roughly chopped
- 4 cloves garlic minced
- 1 pound ground beef or ground turkey
- 1 14-ounce can fire roasted tomatoes or diced tomatoes
- 1 16-ounce can refried beans
- 1 ½ cups enchilada sauce
- 7 ounces tortillas* cut into finger sized strips (200 grams)
- 3 cups mexican cheese or shredded dairy-free cheese
Instructions
- Onions: Preheat the oven to 375 degrees F. In a large skillet over medium high heat, add the oil and onion. Cook, stirring on occasion, until the onions are softened and translucent (about 4-5 minutes).1 tablespoon avocado oil, 1 medium onion
- Garlic + ground meat: Add the garlic and cook for 1 minute more stirring frequently. Then add the ground beef and cook, stirring on occasion, until browned (5-7 minutes).4 cloves garlic, 1 pound ground beef
- Finish the Enchilada Filling: Add the drained tomatoes, refried beans, and enchilada sauce and mix together. Bring to a low boil then immediately reduce heat to simmer, stirring on occasion, for 5-10 minutes (for best flavor, simmer until the filling changes to a deeper shade of red). Then remove from heat.1 14-ounce can fire roasted tomatoes, 1 16-ounce can refried beans, 1 ½ cups enchilada sauce
- Layer: In a 13x9 inch baking dish, layer half of the tortilla pieces on the bottom of the baking dish, then add half of the enchilada filling and spread evenly. Evenly sprinkle half of the cheese over the layers. Then add the remaining tortillas followed by the remaining beef mixture. Top with a final layer of cheese.7 ounces tortillas*, 3 cups mexican cheese
- Bake: Cover snugly with aluminum foil and bake on a middle oven rack for 20 minutes. Then remove the foil and bake for 10 minutes more or until the cheese is melted.
Nancy says
Tried this recipe for the first time and it’s a winner! I appreciate Jamie’s recipe suggestions. I modified it slightly by use n chopped rotisserie chicken and added some extra cumin. It was delicious and I’m sure I’ll be making it again! Thank you!!!
Margaret says
This is super easy to put together and very tasty! Will definitely be making this again ! Thank you for such great GF recipes!
Brooke says
I hadn't made an enchilada casserole in a long time and your email reminded me to try it! I made your recipe and it was better (and easier!) than the one I made previously. We loved this recipe and everyone had seconds. it's a keeper!