Classic Beef Enchilada Casserole

Name: Classic Beef Enchilada Casserole
Prep time: 28 min
Cook time: 49 min
Total time: 1 h 17 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (454 g) ground beef, 85% lean, cold from the fridge; 1 medium (about 5 oz) (150 g) yellow onion, peeled and finely chopped (about 1 cup); 3 cloves (9 g) garlic cloves, peeled and minced; 1 tbsp (8 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (1 g) dried oregano; 1 tsp (5 g) kosher salt; 1 can (15 oz) (425 g) canned black beans, drained and rinsed (about 1½ cups beans); 1 cup (140 g) frozen corn kernels, no need to thaw; 3 cups (710 ml) red enchilada sauce, at room temperature, divided: ½ cup for the dish bottom, ¾ cup for the filling, 1¾ cups for the top; 12 tortillas (300 g) corn tortillas, 6-inch, warmed until pliable; 3 cups (12 oz) (340 g) sharp cheddar cheese, freshly shredded, divided: ¾ cup, ¾ cup, and 1½ cups; 2 tsp (10 ml) vegetable oil, for greasing the dish; 3 scallions (45 g) scallions, thinly sliced (optional); ¼ cup (4 g) fresh cilantro leaves, roughly chopped (optional); ½ cup (120 g) sour cream, cold (optional)

From the MyKitchenBank Kitchen

Layers of corn tortillas, spiced ground beef, black beans, red enchilada sauce, and plenty of melted cheddar, baked in one 9×13-inch dish. It has all the flavor of rolled enchiladas without the rolling.

Prep: 28 min
Cook: 49 min
Wait: 10 min
Total: 1 hr 27 min
Makes: 1 (9×13-inch) casserole, 8 generous squares

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Ingredients

8 servings

For the beef filling
1 lb (454 g) ground beef, 85% lean, cold from the fridge
1 medium (about 5 oz) (150 g) yellow onion, peeled and finely chopped (about 1 cup)
3 cloves (9 g) garlic cloves, peeled and minced
1 tbsp (8 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (1 g) dried oregano
1 tsp (5 g) kosher salt
1 can (15 oz) (425 g) canned black beans, drained and rinsed (about 1½ cups beans)
1 cup (140 g) frozen corn kernels, no need to thaw
For assembly
3 cups (710 ml) red enchilada sauce, at room temperature, divided: ½ cup for the dish bottom, ¾ cup for the filling, 1¾ cups for the top
12 tortillas (300 g) corn tortillas, 6-inch, warmed until pliable
3 cups (12 oz) (340 g) sharp cheddar cheese, freshly shredded, divided: ¾ cup, ¾ cup, and 1½ cups
2 tsp (10 ml) vegetable oil, for greasing the dish
To serve
3 scallions (45 g) scallions, thinly sliced (optional)
¼ cup (4 g) fresh cilantro leaves, roughly chopped (optional)
½ cup (120 g) sour cream, cold (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish
12-inch (30 cm) large skillet
Wooden spoon or spatula
Aluminum foil
Microwave-safe plate and clean damp paper towels or kitchen towel
Instant-read thermometer
Box grater

Steps

Before you start

Position an oven rack in the center and preheat to 375°F (190°C) while you prep.
Shred the cheddar yourself from a block if you can. Pre-shredded cheese has anti-caking starch and melts less smoothly.
Check your enchilada sauce label. You need 3 cups (710 ml) total, about two 15-oz cans or one 28-oz can. Choose mild or medium to suit your heat preference.
Have a large skillet (12-inch) ready. The beef, beans, and corn all fit in it together.

1
Prep and preheatOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Rub the 2 tsp oil over the bottom and sides of a 9×13-inch (23×33 cm) baking dish.
- Chop the onion, mince the garlic, drain and rinse the black beans, and measure out the sauce and cheese into their divided portions.
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Ready when: Dish is greased, oven is hot, and all ingredients are chopped and measured.
Tip: Rinse the beans until the water runs clear so the casserole isn't gluey or murky.
2
Brown beef and onion
- Heat a 12-inch skillet over medium-high heat for 1 minute.
- Add the ground beef and onion.
- Cook, breaking the meat into small crumbles with a wooden spoon, for 8 to 10 minutes.
- Stop when no pink remains in the beef and the onion is soft and translucent.
- Tilt the pan and spoon off all but about 1 tablespoon of the fat.
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Ready when: Beef is browned with no pink left; onion is soft and translucent.
Tip: Let the beef sit undisturbed for 1 to 2 minutes between stirs so it browns instead of steaming.
3
Bloom the spices
- Reduce the heat to medium.
- Add the garlic, chili powder, cumin, oregano, and salt.
- Stir constantly for 1 minute, until the spices smell fragrant and toasty and the garlic is no longer raw.
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Ready when: Fragrant, with no sharp raw garlic smell, about 1 minute.
Tip: Don't walk away. Garlic and ground spices scorch quickly and turn bitter.
4
Finish the filling
- Stir in the black beans, frozen corn, and ¾ cup (180 ml) of the enchilada sauce.
- Simmer for 3 minutes, stirring occasionally, until the corn is thawed and the mixture is thick and moist but not soupy.
- Remove from the heat.
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Ready when: Mixture is thick and holds a path when you drag the spoon across the pan bottom.
Tip: A soupy filling makes the casserole watery. If it looks loose, simmer 1 to 2 minutes longer.
5
Warm the tortillas
- Stack the 12 tortillas in 2 batches of 6 on a microwave-safe plate, covering each batch with a damp paper towel.
- Microwave for 30 to 45 seconds, until hot and bendable.
- Keep the warmed tortillas covered until needed.
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Ready when: Tortillas fold without cracking.
Tip: Cold corn tortillas crack and tear when layered. Warming makes them flexible and helps them soften fully in the oven.
6
Build the first layer
- Spread ½ cup (120 ml) of enchilada sauce over the bottom of the greased dish.
- Arrange 4 tortillas on top, overlapping them slightly and tearing one to fill the gaps so the bottom is covered.
- Spoon half of the beef filling over the tortillas and spread it evenly.
- Sprinkle with ¾ cup (85 g) of the cheddar.
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Ready when: Tortillas fully cover the sauce, and the filling is spread edge to edge.
Tip: Spread the filling all the way to the corners; edges dry out first.
7
Build the second layer
- Top with 4 more tortillas, overlapping as before.
- Spread the remaining beef filling evenly over them and sprinkle with another ¾ cup (85 g) of cheddar.
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Ready when: Even layers with no bare tortilla patches showing.
8
Add the top layer
- Arrange the last 4 tortillas over the filling.
- Pour the remaining 1¾ cups (415 ml) of enchilada sauce over the top and spread it to the edges so every tortilla is coated.
- Scatter the remaining 1½ cups (170 g) of cheddar evenly over the sauce.
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Ready when: No dry tortilla edges are exposed; cheese blankets the top.
Tip: Any tortilla edge not covered with sauce will turn hard and crisp in the oven.
9
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil (spray the underside with a little oil spray or lightly grease it if you want to protect the cheese).
- Bake on the center rack at 375°F (190°C) for 20 minutes, until the sauce is bubbling at the edges and the casserole is heated through.
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Ready when: Sauce bubbles around the edges of the dish.
Tip: Place a baking sheet on the rack below to catch any sauce that bubbles over.
10
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully, steam will escape.
- Return the casserole to the oven at 375°F (190°C) and bake uncovered for 12 to 15 minutes, until the cheese is fully melted with golden-brown spots and the center reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Cheese is melted with golden spots, sauce is bubbling, and the center reads 165°F (74°C).
Tip: If the cheese isn't browning after 15 minutes, broil on high for 1 to 2 minutes, watching closely.
11
Rest before cutting
- Transfer the dish to a wire rack or trivet and let it rest for 10 minutes.
- The sauce will thicken and the layers will set so the squares hold together when cut.
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Ready when: Sauce is no longer rapidly bubbling and the surface is set.
Tip: Skipping the rest makes the first squares slump into a saucy pile.
12
Garnish and serve
- Sprinkle the casserole with sliced scallions and chopped cilantro.
- Cut into 8 squares (2 across, 4 down) and lift out with a wide spatula.
- Serve hot with a spoonful of cold sour cream on each portion.
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Ready when: Clean squares with distinct layers.
Tip: Run a knife around the edges of the dish first so the squares release cleanly.

Good to know

Tips

Warm the tortillas before layering. Cold corn tortillas crack and the casserole can fall apart when cut.
Drain the beef fat well. Too much leftover grease makes the casserole oily and keeps the sauce from clinging.
Cover with foil for the first bake so the tortillas soften completely, then uncover for browned, bubbly cheese.
Always let the casserole rest 10 minutes before cutting for clean squares.

Make ahead

"Assemble the casserole through step 8, cover tightly with plastic wrap, and refrigerate up to 24 hours. Remove from the fridge 30 minutes before baking, then bake covered at 375°F (190°C) for 30 minutes, uncover, and bake 12 to 15 minutes more until the center reaches 165°F (74°C). You can also cook the beef filling up to 2 days ahead and refrigerate it."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cover tightly and store up to 4 days. Freezer: wrap individual squares well in plastic and foil, or freeze in an airtight container, up to 3 months; thaw overnight in the fridge. Reheat: microwave a square, covered, for 1½ to 2 minutes, or warm the whole dish covered with foil at 350°F (175°C) for 20 to 25 minutes until hot in the center (165°F / 74°C)."

Substitutions

ground beef, 85% lean → ground turkey or ground chicken. Use 1 lb (454 g) and add 1 tbsp of oil when browning because poultry is leaner. Cook to 165°F (74°C).
corn tortillas, 6-inch → 6-inch flour tortillas. They give a softer, more doughy texture. Use the same number and skip the microwave warming.
sharp cheddar cheese → Monterey Jack or a Mexican cheese blend. Use the same weight. Monterey Jack melts creamier and is milder.
canned black beans → pinto beans or refried beans. Use one 15-oz can of pinto beans, drained and rinsed. If using refried beans, stir them into the filling with an extra ¼ cup (60 ml) of sauce.