This has to be the easiest beef enchilada casserole recipes ever. Made with pantry staples, ground beef and lots of cheese, this saucy enchilada bake feeds a crowd! Baked to a bubbly golden brown, it’s on the table in no time.
Beef Enchilada Casserole
This enchilada casserole recipe is one of those easy to make mash up types.
I love enchiladas, and have many recipes for them on the site like my Green Chile Chicken Enchiladas, Pork Mole Negro Enchiladas, or Ground Beef Enchiladas and Potato and Beef Enchiladas.
This recipe combines everything you love in a typical enchilada and breaks it down into a casserole for easy fixing and clean up!
Enchilada Casserole Ingredients
This recipe is so easy and can be made from pantry items you have on hand right now!
A few canned goods like black beans, olives, cheddar cheese soup and red enchilada sauce. Now if you like, give either of my two enchilada sauces a try here: Authentic Red Enchilada Sauce or my Easy Red Enchilada Sauce!
An onion, some garlic, torn corn tortillas, cheeses and some sour cream. Although you could just as easily substitute Greek yogurt for the sour cream. Besides the ground beef, that’s it! 🙂
Is this spicy?
Well you can alter the heat with what kind of enchilada sauce you use, store bought brands have various ranges from low, medium to hot. You can also lower or add more with the amount of cayenne, too.
What to serve with this?
How about getting the party started with some cold beverages of choice and these starters…
- Queso Fundido
Melted cheese gets topped with spicy sausage, sautéed vegetables and smokey chiles are scattered on top. - Authentic Mexican Pickled Carrots
These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! - Tex Mex Hot Corn Dip
This is loaded with corn, peppers, chiles, two cheeses and warm spices like cumin and paprika. Perfect for any BBQ, game day, potluck or party, this feeds a hungry crowd.
Grab some tortilla chips and dip away with these…
- Classic Pico de Gallo
Pico de Gallo is a type of salsa using fresh, uncooked ingredients like tomatoes, onions, chiles, cilantro, lime juice, and salt. Dip with tortilla chips! - Tomatillo Salsa Verde
This is so much better than any restaurant version or that bottled kind. Made fresh in minutes at home with ingredients you know like onion, garlic, green peppers and tomatillos! That roasted charred flavor is key. - Roasted Tomato Salsa
This starts with roasted, charred tomatoes, onions and jalapeños and that’s what adds that extra depth of flavor. Easy to make and so much better then store bought.
This enchilada bake is pure Tex Mex comfort food! Enjoy!
Beef Enchilada Casserole
Ingredients
- 1 lb ground beef
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1/4 tsp cayenne powder (use more for more heat, optional)
- 4 oz can diced green chiles
- 15.5 oz can of black beans drained
- 10.5 oz can cheddar cheese soup (See Note 1)
- 10 oz can red enchilada sauce (I use a hot version)
- 1/2 cup sour cream (or Greek yogurt)
- 2.25 oz can sliced black olives drained, divided
- 8 oz sharp Cheddar cheese shredded and divided
- 4 oz pepper jack cheese shredded and divided
- 12 (6 inch) corn tortillas torn into 1 inch pieces
Instructions
- Shred the cheeses, set aside. Preheat oven to 400°F.
- In a large skillet over medium high heat, cook the ground beef for several minutes. Add the onion, garlic, cayenne and green chiles, stirring until beef breaks down and is no longer pink. Season to taste with salt and drain fat.
- Place beef mixture in a large bowl. Add the black beans, cheese soup, enchilada sauce, sour cream, half of the olives and cheese and tortilla pieces. Toss to coat and mix thoroughly.
- Pour mixture into a lightly greased 11x7" baking dish. Sprinkle with remaining cheeses and olive slices.
- Cover with aluminum foil and bake 20 minutes. Remove aluminum foil and cook another 5 minutes, top should be bubbling and cooked around edges. Serve immediately.
Notes
- You can substitute Cream of Onion, Cream of Mushroom, Fiesta Nacho Cheese soup for the Cheddar Cheese Soup.
Hi Kevin,
I’ve enjoyed an evening of reading your recipes with the hopes that I can talk my wife into allowing me to try them.
This is the one I believe I could succeed with, but the cheese soup makes it a no go due to all the salt in canned soups.
So, with that in mind, is there something that can be put together to replace the cheese soup?
Thank you.
Thanks Fred. I actually have a great substitute coming out this Friday if you could hang on until then. IF not, shoot me an email and I’ll send the recipe directly.
This recipe looks amazing. Always looking for something fun and easy for a crowd. How would this work with flour tortillas?
If you prefer flour tortillas feel free to use those!
I absolutely love beef enchiladas, but it’s one of those things I don’t make nearly enough. Lucky for me this recipe makes it SUPER easy to get my fix!! I’ll be loading mine up with tons pico and sour cream!! SO YUM!!!! Pinned
Thanks Chey, it’s so easy and feeds a crowd. 🙂
I make one very much like this just with more tortillas/ more layers. As leftovers it slices great and I microwave a slice and top it with an over easy egg for breakfast.
Love the over easy egg breakfast twist Becky!