Beef and Bean Enchilada Casserole

5 from 1 vote

Make Beef and Bean Enchilada Casserole with simple ingredients for a hearty, cheesy, family-friendly dinner everyone loves.

Prep Time30

Cook Time1

Total Time1 30

Course: Casserole, Main Course

Cuisine: Mexican

Servings: servings

Author: Jamie Sherman

Equipment

9x13 inch baking dish
medium saucepan
skillet
cooking utensils
Ground Meat Chopper
rubber spatula
knife
cutting board

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 9x13-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