This is the dinner that disappears first. Layers of seasoned ground beef, soft corn tortillas, red enchilada sauce, and melted cheese, baked until bubbly and golden. It tastes like your favorite beef enchiladas, but there is no rolling. You layer it like lasagna and bring a hot, cheesy casserole to the table in under an hour. Save this one and share it with someone who loves Mexican-inspired comfort food.
Why You’ll Love This Recipe
- No rolling required: All the flavor of beef enchiladas, layered in one baking dish.
- Weeknight-friendly: Simple ingredients, one skillet for the beef, and about 30 minutes in the oven.
- Extra cheesy: Two kinds of cheese melt into every layer, with a golden, bubbly top.
- Feeds a crowd: A 9×13-inch dish makes 8 generous servings.
- Easy to adapt: Swap the beans, add vegetables, or adjust the heat to suit your table.
Ingredients
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained
- 2 cans (10 oz / 283 g each) red enchilada sauce
- 12 corn tortillas, cut in half
- 3 cups shredded Mexican-blend cheese, divided
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream, for serving
- 1/4 cup chopped fresh cilantro, for serving
- 1 lime, cut into wedges, for serving
- Optional toppings: diced tomatoes, sliced green onions, diced avocado
Step-by-Step Method
- Heat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Cook the onion and beef. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until soft. Add the ground beef and break it apart with a wooden spoon. Cook for 6 to 7 minutes, until browned and no pink remains. Drain any excess fat.
- Season the beef. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir and cook for 1 minute, until fragrant. Taste and add a little more salt if needed.
- Add the beans and corn. Stir in the black beans and corn. Cook for 2 minutes, until heated through, then remove from the heat.
- Start layering. Spread 1/2 cup of enchilada sauce over the bottom of the dish. Arrange 6 tortilla halves in a single layer, overlapping slightly. Spoon one-third of the beef mixture over the tortillas, sprinkle with about 1 cup of Mexican-blend cheese, and drizzle with 1/2 cup of sauce.
- Repeat the layers. Add another layer of 6 tortilla halves, another third of the beef, another cup of cheese, and another 1/2 cup of sauce. Repeat once more with the remaining tortillas, beef, and sauce. Finish with the remaining Mexican-blend cheese and all of the cheddar on top.
- Bake until bubbly. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 to 12 minutes more, until the cheese is melted, bubbly, and lightly golden and the sauce is simmering around the sides.
- Rest and serve. Let the casserole rest for 10 minutes before cutting. This helps the layers set so you get clean squares. Top with sour cream and cilantro, and serve with lime wedges.
Tips for Best Results
- Warm the tortillas first: Wrap them in a damp paper towel and microwave for 30 seconds so they bend without cracking.
- Do not skip the rest: Ten minutes of resting makes slicing much easier and keeps the layers from sliding apart.
- Drain the beef well: Removing excess fat keeps the casserole from becoming greasy.
Variations
- Chicken version: Use 3 cups shredded cooked chicken or turkey instead of ground beef.
- Vegetarian version: Skip the beef and double the black beans, adding 1 diced bell pepper cooked with the onion.
- Extra spicy: Use hot enchilada sauce and add 1 diced jalapeño with the onion.
Storage / Make-Ahead / Reheating
Store leftovers covered in the refrigerator for up to 4 days. Reheat portions in the microwave for 2 to 3 minutes, or the whole dish covered with foil in a 350°F (175°C) oven for 20 to 25 minutes. Freeze cooled casserole, wrapped tightly, for up to 3 months; thaw overnight in the refrigerator. To make ahead, assemble up to 24 hours in advance, refrigerate, then add 5 to 10 minutes to the covered baking time. Add fresh toppings just before serving.
FAQ
Can I use flour tortillas instead of corn tortillas?
Yes. Use 8 large flour tortillas, cut to fit the dish. Corn tortillas give a more traditional flavor and hold their shape a little better.
Can I make this ahead for a party?
Yes. Assemble it the night before, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the covered baking time.
How do I keep the bottom from getting soggy?
Spread only a thin layer of sauce on the bottom, drain the beef well, and do not add extra sauce between layers. Resting for 10 minutes also helps.
What should I serve with it?
Mexican rice, a green salad, or guacamole and chips.