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This Beef And Bean Enchilada Casserole is a hearty, family-friendly dinner made with layers of seasoned ground beef, refried beans, tortillas, and homemade enchilada sauce. It is an easy enchilada casserole recipe that delivers bold flavor with simple pantry ingredients, making it perfect for busy weeknights or feeding a crowd.

beef and bean enchilada casserole served on a plate with sour cream and green onions

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Table of Contents

What is an enchilada casserole?

An enchilada casserole is a layered dish made with tortillas, sauce, meat, beans, and cheese, baked until hot and bubbly. It has all the flavors of traditional enchiladas but is much easier to assemble.

❤️ Why You’ll Love This Recipe

  • Easy layered casserole with simple ingredients
  • Homemade enchilada sauce adds big flavor
  • Feeds a crowd with minimal effort
  • Great for meal prep and leftovers
  • Customizable with your favorite toppings

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Ground Beef

Adds hearty, savory flavor, making this casserole filling and satisfying.

Refried Beans

Creates a creamy layer that balances the meat and adds classic enchilada texture.

Corn Tortillas

Act as the base layers, soaking up the sauce and holding everything together.

Cheddar Cheese

Melts into each layer and on top for that classic cheesy finish.

Homemade Enchilada Sauce

Simple, bold, and packed with chili flavor. This ties the whole dish together.

small bowls of chopped green bell pepper, jalapeno, garlic, spices, tomato sauce, and a measuring cup of water on a white wood surface
ground beef, chopped onion, shredded cheddar cheese, sour cream, parsley, garlic, and black pepper arranged in bowls on a white wood surface
corn tortillas, refried beans, shredded cheese, sour cream, and sliced green onions on a white wood surface

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • green bell pepper – substitute with red or yellow bell pepper
  • water – no substitution recommended
  • chili powder – no substitution recommended
  • dried oregano – substitute with Italian seasoning if needed
  • ground cumin – no substitution recommended
  • jalapenos – substitute with canned green chiles for milder heat
  • garlic – no substitution recommended
  • tomato sauce (15 oz.) – no substitution recommended
  • ground beef – substitute with ground turkey or ground chicken
  • onion – no substitution recommended
  • sour cream – substitute with plain Greek yogurt
  • Cheddar cheese – substitute with Mexican blend cheese
  • fresh parsley – substitute with cilantro
  • black pepper – no substitution recommended
  • refried beans (16 oz.) – substitute with black beans, mashed
  • corn tortillas – substitute with flour tortillas if preferred
  • green onions – optional garnish
  • guacamole – optional garnish

Variations

  • Add black olives or corn for extra texture
  • Use spicy enchilada sauce for more heat
  • Swap beef for shredded chicken
  • Add a layer of rice for a heartier casserole

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close up side view of enchilada casserole slice showing layers of beef, beans, and tortillas

Tips for Best Results

  • Warm tortillas slightly to make them easier to layer
  • Spread beans evenly for a consistent texture
  • Let the casserole rest before slicing for cleaner pieces
  • Do not skip layering sauce on the bottom to prevent sticking

FAQs

Can I make this ahead of time?

Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Can I freeze this casserole?

Yes, but the tortillas’ texture may soften slightly after thawing.

Can I use store-bought enchilada sauce?

Yes, but homemade sauce gives the best flavor.

How to Store Beef and Bean Enchilada Casserole

Store leftovers covered in the refrigerator for up to 3-4 days. Reheat individual portions as needed.

How to Make Beef and Bean Enchilada Casserole

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

This casserole is built in layers, similar to lasagna, but with bold enchilada flavors. You will prepare a quick homemade sauce, cook the beef mixture, then assemble everything in layers before baking until bubbly and melty.

Quick steps:

  1. Make the enchilada sauce and simmer briefly
  2. Cook ground beef with onion, then stir in the remaining ingredients
  3. Layer sauce, tortillas, beans, and beef mixture in a baking dish
  4. Repeat layers and finish with sauce and cheese
  5. Bake until hot and bubbly, then rest before serving

🍽️ What To Serve With Beef and Bean Enchilada Casserole

This Beef and Bean Enchilada Casserole is a complete meal on its own, but pairing it with the right sides makes it even better. Try these easy favorites:

  • Mexican rice – A classic side dish with bold tomato flavor that pairs perfectly with enchiladas.
  • cilantro lime rice – Light, fresh, and citrusy, this rice balances the richness of the casserole.
  • refried beans – Creamy and comforting, these beans make the meal extra hearty.
  • street corn salad – Sweet corn tossed in a creamy, tangy dressing with a hint of spice.
  • chips and salsa – A simple, crunchy side that adds fresh flavor and texture.
  • guacamole – Creamy avocado dip that adds a cool, refreshing contrast.
enchilada sauce ingredients combined in a saucepan before cooking with spices and vegetables visible
cooked enchilada sauce in a saucepan with a smooth red texture
ground beef and chopped onions cooking in a skillet before browning
browned ground beef and onions fully cooked in a skillet
cooked beef mixture with sour cream, cheese, parsley, and seasoning added in a skillet
beef mixture stirred together in a skillet with melted cheese and sour cream
baking dish with enchilada sauce spread across the bottom ready for layering
corn tortillas layered in a baking dish over enchilada sauce
refried beans spread over tortillas in a baking dish
beef mixture spread over refried beans in a baking dish
tortillas topped with enchilada sauce layered over beef mixture in a baking dish
shredded cheese sprinkled over enchilada casserole before baking
baked enchilada casserole with melted cheese in a white baking dish
slice of beef and bean enchilada casserole lifted on a spatula
plated serving of beef and bean enchilada casserole topped with sour cream and green onions

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plated beef and bean enchilada casserole with a bite taken out topped with sour cream and green onions
square image of beef and bean enchilada casserole slice topped with sour cream and green onions on a plate
5 from 1 vote
Servings: 12 servings

Beef and Bean Enchilada Casserole

By Jamie Sherman
Make Beef and Bean Enchilada Casserole with simple ingredients for a hearty, cheesy, family-friendly dinner everyone loves.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
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Equipment

Ingredients 

For the enchilada sauce

  • ½ green bell pepper, finely chopped
  • 1 cup water
  • 1 tablespoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 2 jalapenos, seeded and chopped
  • 2 cloves garlic, minced
  • 1 can tomato sauce, (15 oz.)

For the beef mixture

  • 1 pound ground beef
  • 1 medium onion, chopped
  • ½ cup sour cream
  • 1 cup Cheddar cheese, shredded
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon black pepper
  • 1 clove garlic, minced

Additional ingredients

  • 12 corn tortillas, cut in half
  • 6 whole corn tortillas
  • 1 can refried beans, 16 oz.
  • 1 cup Cheddar cheese, shredded (4 oz.)
  • Additional shredded Cheddar cheese, sour cream, green onions, guacamole, (optional)

Instructions 

  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
  • In a medium saucepan, combine all enchilada sauce ingredients. Bring to a boil, stirring occasionally. Reduce heat to low and simmer for about 5 minutes. Remove from heat.
    ½ green bell pepper, 1 cup water, 1 tablespoon chili powder, ½ teaspoon dried oregano, ¼ teaspoon ground cumin, 2 jalapenos, 2 cloves garlic, 1 can tomato sauce
  • In a skillet over medium heat, cook the ground beef and onion until the beef is no longer pink. Drain if needed.
    1 pound ground beef, 1 medium onion
  • Stir in sour cream, shredded cheese, parsley, black pepper, and garlic. Cover and set aside.
    ½ cup sour cream, 1 cup Cheddar cheese, 2 tablespoons fresh parsley, ¼ teaspoon black pepper, 1 clove garlic
  • Spread one-third of the enchilada sauce in the bottom of the prepared dish.
  • For each layer, use the 6 half-cut tortillas around the edges of your casserole dish, cut side to the outside of the pan, then, place 3 whole tortillas in the middle to cover the gap.
    12 corn tortillas, 6 whole corn tortillas
  • Spread half of the refried beans evenly over the tortillas.
    1 can refried beans
  • Top with half of the beef mixture.
  • Repeat with another layer of sauce, tortillas, beans, and beef mixture.
  • Add a final layer of tortillas, then pour remaining sauce over the top.
  • Sprinkle with 1 cup shredded cheese.
    1 cup Cheddar cheese
  • Bake uncovered for 20-30 minutes or until bubbly and heated through.
  • Allow to cool slightly before slicing.
  • Serve with additional cheese, sour cream, green onions, or guacamole if desired.
    Additional shredded Cheddar cheese, sour cream, green onions, guacamole

Notes

🥡 STORAGE

  • Store covered in the refrigerator for up to 3-4 days
  • Keep toppings separate until ready to serve

♨️ REHEATING

  • Reheat in the oven at 350°F until warmed through
  • Microwave individual portions in 1-minute intervals
  • Reheat in a skillet over medium heat for crisp edges

❄️ FREEZING

  • Freeze tightly wrapped for up to 2 months
  • Thaw overnight in the refrigerator before reheating
  • The texture of tortillas may soften after freezing

💡 TIPS FOR BEST RESULTS

  • Warm tortillas before layering to prevent cracking
  • Spread each layer evenly for consistent bites
  • Let the casserole rest 10-15 minutes before slicing
  • Use freshly shredded cheese for better melting

🍳 ALTERNATE COOKING METHODS

  • None

♻️ LEFTOVERS

  • Use leftovers as filling for burritos
  • Serve over rice for a quick meal
  • Turn into nachos by layering with chips and reheating

📝 NOTES

  • A 10 to 15-oz. can of enchilada sauce can be used in place of the homemade sauce – but trust me, it’s worth the few extra minutes to make it homemade if you can.
  • Adjust jalapenos to control the heat level
  • Homemade sauce can be made ahead and refrigerated
  • You can also cut your tortillas into squares or rip them into bite-sized pieces for each layer. You’ll need to use half of the tortillas for each layer (about 8-9 tortillas).

Nutrition

Calories: 313kcal, Carbohydrates: 26g, Protein: 15g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 571mg, Potassium: 419mg, Fiber: 5g, Sugar: 4g, Vitamin A: 812IU, Vitamin C: 13mg, Calcium: 206mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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🍽️ Other Recipes You May Enjoy

If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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5 from 1 vote

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16 Comments

  1. Tina Shaf says:

    5 stars
    Very good

    Reply
  2. Kathy says:

    Just double checking. You need a total of 18 corn tortillas?
    Recipe looks great and I’m definitely going to make this!

    Reply
    1. Jamie says:

      Yes! For each layer, use the half-cut tortillas around the edges of your casserole dish, cut side to the outside of the pan, then, place 3 whole tortillas in the middle to cover the gap.

      Reply
  3. anyonita green says:

    Yum 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

    Reply
  4. Kathe says:

    My stomach just growled so loud the guy in the next office heard it Jamie!! OMG! This looks amazing! Thanks for sharing your casserole at the party this week! I am featuring it on my Facebook page and pinning to my You're Gonna Love It Tuesday board on Pinterest!

    Reply