Go Back

Protein-Packed Beef Enchilada Casserole - A Hearty, Weeknight-Friendly Favorite

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 pounds lean ground beef (90% lean or higher)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (10 ounces) diced green chiles, mild or hot
  • 2 cups red enchilada sauce (homemade or store-bought)
  • 8–10 small corn tortillas (or 6 large flour tortillas, see Alternatives)
  • 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
  • 1/2 cup plain Greek yogurt or light sour cream (optional, for topping)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 medium avocado, diced (optional)
  • Lime wedges, for serving (optional)

Method
 

  1. Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the beef: Add ground beef, breaking it up with a spoon. Season with salt, pepper, chili powder, cumin, and smoked paprika. Cook 6–8 minutes until browned and no longer pink. Drain excess fat if needed.
  4. Add beans and chiles: Stir in black beans and diced green chiles. Cook 1–2 minutes to warm through. Taste and adjust seasoning with a pinch more salt if needed.
  5. Warm the sauce: In a small saucepan or microwave-safe bowl, gently warm the enchilada sauce. This helps it spread and soak into the layers evenly.
  6. Prep tortillas: If using corn tortillas, stack and wrap them in a damp paper towel and microwave 20–30 seconds to soften. This prevents tearing during layering.
  7. Layer the casserole: Spoon a thin layer of enchilada sauce into the baking dish. Add a single layer of tortillas (tear to fit as needed). Spread one-third of the beef mixture over the tortillas, drizzle with sauce, and sprinkle with one-third of the cheese. Repeat layers two more times, finishing with cheese on top.
  8. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until cheese is melted and bubbling with lightly golden spots.
  9. Rest and garnish: Let the casserole rest 8–10 minutes so it sets and slices cleanly. Top with dollops of Greek yogurt or sour cream, cilantro, and diced avocado if using. Serve with lime wedges.