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Beef Enchilada Casserole

Makes one 9x13” Pan. Layers of spicy ground beef, beans, corn, tortillas and cheese – smothered in enchilada sauce and baked to melty, cheesy perfection!
Author Rosalie D'Amico


  • pounds ground beef
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 2 (15-ounce) cans or 1 (28-ounce) can enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • ½ a small jalapeno or serrano pepper, finely diced (use more or less to your taste)
  • 1 cup corn kernels, fresh or frozen
  • ¼ cup chopped fresh cilantro or parsley plus more for serving
  • 9 (6-inch) tortillas, either corn or flour
  • cups shredded cheddar cheese
  • cups shredded pepper jack cheese
  • Sour cream, avocado, green onion for serving (optional)


  • Preheat oven to 350° convection.
  • Spray a 9x13 inch casserole dish with nonstick spray.
  • Brown ground beef in a large skillet over medium heat. When beef is about halfway browned add the onion. Continue cooking until onion is soft.
  • Add garlic, salt and oregano and cook for about 2 minutes.
  • Add 1¼ cups enchilada sauce, black beans, and diced jalapeno peppers. Cook together for 3 to 5 minutes.
  • Remove from heat and stir in corn and cilantro or parsley.
  • Spread a thin layer of enchilada sauce in bottom of baking dish. Cut 3 tortillas in half or quarters and layer over the sauce in a single layer. Spoon 2 or 3 tablespoons of enchilada sauce on the tortillas and use the back of the spoon to spread and lightly coat the tortillas. Spread 1/3 of the meat filling over the tortillas and 1/3 of each cheese.
  • Repeat the layers two more times (tortillas, sauce, meat, cheese), ending with meat and cheese. You might not need all of the enchilada sauce. Don’t be tempted to use more than you need or the casserole will be soggy. Any leftover sauce can be used for re-heating leftovers.
  • Cover with foil and bake about 30-40 minutes. Uncover and cook another 5 to 10 minutes until bubbling and cheese is completely melted.
  • Garnish with thinly sliced green onions and chopped herbs. Serve with sour cream and avocado if desired.


My favorite brands of enchilada sauce are El Pato and Hatch Enchilada Sauce. El Pato is only available in a 28 ounce can.