Easy Enchilada Casserole

Lifting a slice of enchilada casserole out of the baking dish with a spatula.

This easy Enchilada Casserole features a ground beef and refried bean enchilada filling with layers of cheese and tortillas. Just 9 ingredients!

Course Dinner, Main

Cuisine Tex-Mex, Mexican inspired

Keyword easy enchilada casserole, ground beef enchilada casserole

Prep Time 5

Cook Time 15

Bake Time 30

Total Time 50

Servings

Calories 274kcal

Author Jamie

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.

Video

Notes

The layers set best when the enchilada casserole has time to cool before serving. They are especially well set after refrigeration.

*Tortillas: Corn tortillas, flour tortillas, almond flour tortillas, and cassava tortillas all work in this recipe.

Toppings: Chopped cilantro, lime wedges, and shredded lettuce elevate this recipe with minimal effort. Guacamole, avocado slices, and sour cream also make great toppings.

Variations: Adding 1-2 tablespoons of diced green chiles to the filling gives this recipe some extra heat 🔥 Adding sliced black olives gives this recipe a "7 layer dip casserole" vibe and is also totally delicious.

Storage: Store leftover enchilada casserole in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months.

Freeze the whole pan: 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.

Freezing single servings: For individual portions, make as directed and allow the casserole 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.

Nutrition