Beef and Bean Enchiladas casserole

I have such fond memories of coming home after school to the incredible aroma of my mom’s cooking. The one dish that always stood out was her enchiladas. Now, I’ve put my own spin on it with this amazing Beef and Bean Enchiladas casserole! It’s the perfect comfort food, and the flavors always bring back those cozy childhood evenings. I wanted to create something as simple as my Ground Turkey Zucchini Casserole to share with you.

What Makes This Beef and Bean Enchiladas casserole So Special?

This Beef and Bean Enchiladas casserole is special because it captures all the deliciousness of traditional enchiladas without the fuss of rolling each one individually. With a prep time of just 25 minutes and a cook time of 40 minutes, it’s perfect for a weeknight meal. The combination of ground beef, taco seasoning, and corn tortillas creates a hearty, flavorful dish that the whole family will love. Plus, it’s packed with key ingredients like black beans and corn, adding both nutrition and amazing taste!

Ingredient Notes for Beef and Bean Enchiladas casserole

When making this Beef and Bean Enchiladas casserole, choosing quality ingredients is key. I always opt for lean ground beef to avoid excess grease, ensuring a healthier and more flavorful dish. Also, I recommend using a good quality enchilada sauce; it really makes a difference in the overall taste and richness. You can adjust the spice level by choosing a mild, medium, or hot sauce depending on your preference. When selecting the corn tortillas, I always make sure I use the fresh ones! Similar to how I use quality ingredients in my Turkey Broccoli Casserole.

Sofia

Beef and Bean Enchiladas Casserole

This Beef and Bean Enchiladas Casserole is a hearty and flavorful dish that's easy to assemble and perfect for a weeknight meal. Layers of seasoned ground beef, hearty beans, corn tortillas, and plenty of cheese create a comforting and satisfying casserole.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lbs Ground Beef lean
• 1 medium Onion chopped
• 2 cloves Garlic minced
• 1 packet Taco Seasoning
• 14.5 oz Diced Tomatoes undrained
• 15 oz Black Beans rinsed and drained
• 15 oz Corn drained
• 10 Corn Tortillas 6-inch, quartered
• 2 cups Enchilada Sauce
• 3 cups Shredded Cheddar Cheese or Mexican blend

Equipment

• 9x13 inch baking dish
• Large Skillet
• Mixing Bowl

Method

 

• Preheat oven to 375°F (190°C).
• In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
• Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
• Stir in the taco seasoning, diced tomatoes (undrained), black beans (rinsed and drained), and corn (drained). Bring to a simmer and cook for 5 minutes, stirring occasionally.
• Lightly grease a 9x13 inch baking dish.
• Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the dish.
• Layer about 1/3 of the tortilla pieces over the enchilada sauce. Top with 1/3 of the beef mixture and 1 cup of shredded cheese.
• Repeat the layers twice more: tortillas, beef mixture, and cheese. End with a layer of cheese.
• Pour the remaining enchilada sauce over the top of the casserole.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
• Let the casserole rest for 10 minutes before serving.

Notes

For a spicier casserole, add a pinch of cayenne pepper to the beef mixture or use a spicy enchilada sauce. You can also add other vegetables, such as bell peppers or zucchini, to the beef mixture. Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

My Approach to Making Beef and Bean Enchiladas casserole

Alright, let’s get cooking! First, I start by browning the ground beef with chopped onion and garlic until it’s cooked through. Then, I stir in the taco seasoning, diced tomatoes, black beans, and corn. Next, I layer corn tortillas, the beef mixture, enchilada sauce, and shredded cheddar cheese in a baking dish. I repeat the layers and bake until bubbly and golden. It’s so simple, and the result is a delicious, comforting Beef and Bean Enchiladas casserole that everyone will enjoy! Another great dish for a family is my Beef and Potato Casserole.

My Tips for the Perfect Outcome

Here are a few tips I’ve learned over the years to make this casserole extra special:

• Don’t overcrowd the pan; use a large enough baking dish to ensure even cooking.
• For a richer flavor, use a combination of cheddar and Monterey Jack cheese.
• Let the casserole rest for a few minutes after baking to help it set before serving.
• Feel free to add a layer of sour cream or guacamole on top after baking for extra creaminess and flavor.

Serving Suggestions and Storage Tips

I love serving this Beef and Bean Enchiladas casserole with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of your favorite salsa. It’s also fantastic with a simple green salad. For storing leftovers, I let the casserole cool completely, then cover it tightly with foil or plastic wrap and refrigerate it for up to 3 days. Reheat in the oven or microwave until warmed through. Similar to how you would treat my Italian Chicken Casserole.

FAQs

faq 1

Can I use ground turkey instead of ground beef? Absolutely! Ground turkey works great as a substitute. Just make sure to brown it well and drain any excess fat before adding the taco seasoning and other ingredients. This will keep the Beef and Bean Enchiladas casserole lighter while still delivering great flavor.

faq 2

Can I freeze this casserole? Yes, you can! Assemble the Beef and Bean Enchiladas casserole in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking as directed.

faq 3

What if I don’t have corn tortillas? Flour tortillas can be used in a pinch, but the texture and flavor will be slightly different. Corn tortillas hold up better and provide a more authentic enchilada taste in this Beef and Bean Enchiladas casserole.

faq 4

Can I add more vegetables? Definitely! Feel free to add other veggies like bell peppers, zucchini, or spinach to the beef mixture. This is a great way to customize the recipe and add extra nutrients to your Beef and Bean Enchiladas casserole.

Conclusion

This Beef and Bean Enchiladas casserole is a recipe I keep coming back to for its simplicity and incredible flavor. I hope it becomes a favorite in your home too! If you give it a try, please share your thoughts and photos in the comments below – I can’t wait to see your creations!

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