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Easy Enchilada Casserole

A generous slice of Enchilada Casserole, layered with seasoned ground beef, black beans, cheese, and topped with fresh tomatoes and cilantro.

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A simple layered casserole that captures the flavors of enchiladas without the rolling. Perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) refried beans
  • 1 can (10 ounces) red enchilada sauce
  • 8 corn tortillas, cut into quarters
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Optional toppings: sour cream, chopped cilantro, diced tomatoes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Brown the ground meat in a skillet over medium-high heat. Drain off any excess fat. Stir in the taco seasoning and 1/4 cup of water. Cook according to seasoning packet directions.
  3. Spread the refried beans evenly in the bottom of a 9×13 inch baking dish.
  4. Layer half of the tortilla pieces over the refried beans.
  5. Pour half of the enchilada sauce over the tortillas.
  6. Spread the seasoned meat mixture evenly over the sauce.
  7. Sprinkle half of the cheddar cheese and all of the Monterey Jack cheese over the meat.
  8. Layer the remaining tortilla pieces over the cheese.
  9. Pour the remaining enchilada sauce over the second layer of tortillas.
  10. Top with the remaining cheddar cheese.
  11. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  12. Let stand for 5 minutes before serving. Top with your favorite optional toppings.

Notes

  • For a vegetarian option, substitute the ground meat with a can of black beans, rinsed and drained, or a plant-based ground substitute.
  • You can prepare this casserole ahead of time and bake it when you are ready to serve. Add a few extra minutes to the baking time if baking from cold.
  • This recipe is a great way to use up leftover tortillas.

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