If you crave bold, comforting, and deeply flavorful Mexican food, this Beef Enchilada Casserole with Corn Tortillas is pure satisfaction on a plate. Layers of tender corn tortillas, juicy seasoned ground beef, rich enchilada sauce, melted cheese, and savory onions come together in a baked masterpiece that’s hearty, cheesy, and bursting with authentic taste.
This casserole has all the flavors of classic enchiladas but without the fuss of rolling each one individually. It’s a layered, lasagna-style version that’s perfect for family dinners, potlucks, or meal prepping. Every bite delivers smoky spice, melty cheese, and that unmistakable comfort of homemade Mexican cuisine.
Why I Love This Recipe
I love this recipe because it’s everything I want in a cozy, satisfying meal — easy to make, full of flavor, and crowd-pleasing. The layers soak up the enchilada sauce beautifully, the corn tortillas add a rustic authenticity, and the gooey cheese ties it all together. It’s also incredibly flexible — you can adjust the spice, add vegetables, or even switch up the meat.
It’s my go-to when I want Mexican flavors but don’t have time to roll enchiladas individually. Plus, it reheats beautifully, making it perfect for leftovers or meal prep.
Why It’s a Must-Try Dish
This dish is a must-try because:
- It’s simpler than traditional enchiladas — just layer and bake!
- It’s comfort food perfection, combining hearty beef and melty cheese.
- It’s customizable — you can make it spicy, vegetarian, or even use chicken.
- It’s meal-prep friendly and freezer-friendly.
The first bite — with gooey cheese, saucy tortillas, and savory beef — will convince you it’s a dish worth making again and again.
Preparation & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories: Approximately 420 kcal per serving
Course & Cuisine
- Course: Main Course / Dinner
- Cuisine: Mexican-American
Ingredients
For the Casserole:
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz / 425 g) can black beans, rinsed and drained (optional)
- 1 (10 oz / 285 g) can diced tomatoes with green chilies (like Rotel)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 12 small corn tortillas (cut in halves or quarters)
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded Monterey Jack cheese
For Topping:
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado or guacamole
- Sour cream
Cooking Directions
Step-by-Step Preparation Method
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Cook the Beef Filling:
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook for 2–3 minutes until softened.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- Stir in garlic, chili powder, cumin, paprika, salt, and pepper.
- Add diced tomatoes (with juices) and black beans (if using).
- Stir in ½ cup of the enchilada sauce and simmer for 5 minutes to let flavors meld. Remove from heat.
- Layer the Casserole:
- Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of the baking dish.
- Add a layer of corn tortillas to cover the base.
- Spread half of the beef mixture over the tortillas, then sprinkle with a mix of both cheeses.
- Repeat the layers — tortillas, beef, cheese — finishing with a final layer of tortillas topped with remaining enchilada sauce and cheese.
- Bake the Casserole:
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes, or until cheese is melted and bubbly.
- Cool and Garnish:
Let the casserole rest for about 10 minutes before slicing. Garnish with cilantro, green onions, sour cream, and avocado slices.
How to Serve
Serve warm, sliced into squares or rectangles. This dish pairs perfectly with:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- A fresh green salad or corn salsa
- Lime wedges for a fresh citrus finish
Recipe Tips
- Use fresh corn tortillas to prevent cracking; lightly warm them before layering.
- Add a splash of beef broth if your mixture seems too thick.
- For extra cheesiness, mix some cheese into the beef layer.
- Allow the casserole to rest before cutting — it helps layers stay intact.
- Spice it up with jalapeños or chipotle peppers in adobo sauce.
Recipe Variations
- Chicken Enchilada Casserole:
Substitute shredded rotisserie chicken for beef. - Vegetarian Version:
Replace beef with black beans, corn, and sautéed bell peppers. - Spicy Beef Version:
Add diced jalapeños or 1 teaspoon cayenne pepper for heat. - Green Enchilada Casserole:
Use green enchilada sauce and Monterey Jack cheese for a tangier, lighter version. - Layered Tex-Mex Version:
Add a layer of cooked rice or corn for extra bulk and texture.
Freezing and Storage Time
- Storage:
Refrigerate leftovers in an airtight container for up to 4 days. - Freezing:
Wrap tightly in foil or plastic wrap and freeze for up to 3 months.
To reheat, thaw overnight in the fridge and bake at 350°F (175°C) for 20–25 minutes.
Special Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Mixing spoon or spatula
- Aluminum foil
- Cheese grater (if shredding fresh cheese)
Conclusion
This Beef Enchilada Casserole with Corn Tortillas is everything you love about Mexican comfort food — bold, saucy, cheesy, and deeply satisfying. It’s the perfect dish to bring to family gatherings or enjoy on a cozy weeknight. Each layer tells a story of flavor — smoky beef, tender tortillas, and rich enchilada sauce melting together into perfection.
Once you make it, it’ll quickly become a family favorite that earns its place in your regular dinner rotation. One bite and you’ll understand why this casserole is comfort food at its finest.
Beef Enchilada Casserole with Corn Tortillas
Description
If you crave bold, comforting, and deeply flavorful Mexican food, this Beef Enchilada Casserole with Corn Tortillas is pure satisfaction on a plate.
Ingredients
For the Casserole:
For Topping:
Instructions
-
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
-
Cook the Beef Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Add ground beef and cook until browned, breaking it apart with a spatula. Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Add diced tomatoes (with juices) and black beans (if using). Stir in ½ cup of the enchilada sauce and simmer for 5 minutes to let flavors meld. Remove from heat.
-
Layer the Casserole: Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of the baking dish. Add a layer of corn tortillas to cover the base. Spread half of the beef mixture over the tortillas, then sprinkle with a mix of both cheeses. Repeat the layers — tortillas, beef, cheese — finishing with a final layer of tortillas topped with remaining enchilada sauce and cheese.
-
Bake the Casserole: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, or until cheese is melted and bubbly.
-
Cool and Garnish: Let the casserole rest for about 10 minutes before slicing. Garnish with cilantro, green onions, sour cream, and avocado slices.
