Tex-Mex Beef Enchilada Casserole

$Close-up of a generous serving of cheesy Tex-Mex beef enchilada casserole lifted from a rustic metal baking dish.$

Tex-Mex Beef Enchilada Casserole with seasoned ground beef, black beans, corn, Rotel tomatoes, and enchilada sauce layered with corn tortillas and melted Mexican cheese. All the enchilada flavor without the rolling. Feeds 8 and done in under an hour.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American, Mexican

Keyword: beef enchilada casserole, enchilada casserole, Tex-Mex Beef Enchilada Casserole

Servings:

Calories: 435kcal

Author: Joanna Cismaru

Ingredients

1 pound ground beef
1 small onion diced
3 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
10 ounces enchilada sauce 1 can
14 ounces Rotel tomatoes drained
15 ounces black beans drained and rinsed
1 cup frozen corn
10 small corn tortillas
2 ½ cups Mexican cheese blend shredded
2 tablespoons fresh cilantro chopped

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C). Grease a 9 by 13 inch baking dish.
In a large skillet over medium heat, cook the 1 pound ground beef and diced onion for 6 to 8 minutes until the beef is browned and the onion is softened.
$Skillet process showing raw ground beef and chopped onion, followed by the mixture browned and crumbled with a wooden spoon.$
Stir in the 3 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon paprika. Cook for 1 minute until fragrant.
$Skillet process showing garlic and spices added to browned beef and onions, then stirred together until evenly seasoned.$
Add the 1 can enchilada sauce, 1 can drained rotel tomatoes, 1 can black beans, and 1 cup frozen corn. Stir well and simmer for 5 minutes.
$Skillet process showing corn, black beans, tomatoes, and enchilada sauce added to seasoned beef, then stirred together until saucy.$
Spread a small amount of the beef mixture on the bottom of the prepared baking dish. Layer 5 corn tortillas over the sauce, overlapping slightly if needed. Spoon half of the remaining beef mixture over the tortillas and sprinkle with 1 cup shredded cheese.
$Overhead process showing overlapping tortillas covering the beef mixture, followed by another filling layer topped generously with shredded cheese.$
Add another layer of the remaining 5 corn tortillas. Top with the remaining beef mixture and finish with the remaining 1 ½ cups shredded cheese.
$Overhead process showing tortillas topped with beef, black beans, and corn, followed by a generous layer of shredded cheese.$
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
$Overhead before-and-after views of baked Tex-Mex beef enchilada casserole, first plain and then garnished with fresh cilantro.$
Let the casserole rest for 10 minutes before slicing. Sprinkle with 2 tablespoons chopped fresh cilantro before serving.

Notes

Drain the Rotel tomatoes: The casserole has enough liquid from the enchilada sauce. Undrained tomatoes will make it soupy.
Thin layer on the bottom first: Just enough beef mixture to coat the dish before the first tortilla layer. Prevents sticking and ensures every layer has flavor.
Corn tortillas: More traditional and hold up better than flour tortillas during baking. Flour tortillas can get gummy as they absorb the sauce.
Overlapping tortillas is fine: You are not making a puzzle. Just cover the surface as best you can and move on.
Don't skip the foil: The foil during the first 25 minutes traps steam which softens the tortillas and heats everything through. Remove it for the last 10 minutes for the bubbly golden cheese top.
Rest before slicing: 10 minutes after coming out of the oven. The casserole firms up and you get clean slices instead of a collapsing pile. Still delicious either way but cleaner to serve.
Make ahead: Assemble up to a day ahead and refrigerate. Add about 10 minutes to the covered bake time since it is going in cold.
Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F removing the foil for the last 10 minutes.
Spice it up: Use hot enchilada sauce, add extra chili powder, or cook diced fresh jalapeños in with the beef.
Different protein: Ground turkey, ground chicken, or shredded rotisserie chicken all work with the same seasoning and method.
Toppings: Sour cream, guacamole, sliced avocado, pickled jalapeños, hot sauce, green onions, and a squeeze of lime are all welcome here.

Nutrition