This easy enchilada casserole recipe makes a quick and easy meal with a Tex-Mex feel! This recipe is easy to adapt to your taste and your family’s taste. You can eliminate the beef and use all beans, add more beef or cheese, add black olives or top with sour cream.
You can have chopped lettuce, chopped tomatoes, extra sour cream, cheese or salsa at the table for people to sprinkle on top. And you can easily serve with a tossed salad on the side.
Easy Enchilada Casserole Recipe
10 corn tortillas, cut in half
1 lb. ground beef
1 Tbsp. taco seasoning
salt and pepper (to taste)
1 (15 oz.) can pinto beans, rinsed and drained
2 cups red enchilada sauce
2 1/2 cups shredded cheddar cheese
1-2 tomatoes, sliced (optional)
1/4 cup green onions, sliced (optional)
Preheat oven to 350 degrees. Brown the ground beef, about 6-8 minutes. Add the taco seasoning and beans and salt and pepper to taste. Stir to mix the ingredients.
Grease a 2 quart baking dish. Spread 1/4 cup of the enchilada sauce on the bottom of the baking dish. Layer one third of the tortillas over the sauce. Add half of the meat mixture, then add 3/4 cup of cheese on top of the meat. Pour 1/2 cup of the enchilada sauce over the cheese. Repeat the process with 1/3 of the tortillas, the rest of the meat mixture, 3/4 cup of cheese and 1/2 cup of sauce. Add the final 1/3 of tortillas on top of the casserole.
Pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until the cheese is melted and browned.
Let the casserole sit for 5 minutes before cutting.
If desired, you can garnish with tomatoes and green onions over the top.
You can find a different recipe for a Mexican Hamburger Casserole that includes pasta in volume 1 of our cookbook
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Hey Mike,
Way to go on the weight-loss! Here’s a tip with cheese. Purchase extra sharp cheddar. You can use less, thus you save money and cut calories. It’s a win/win! :)
Have a great weekend!
-Jennifer
For those people who have to lower their acid intake due to health conditions I make my enchilada sauce using a 15oz can of pumpkin to two cups of chicken broth and add the usual seasonings like chili pepper, cumin, salt, pepper etc to taste. Bring to a boil and simmer for about 15-20 minutes to slightly thicken and allow the spices to blend. It has a nice dark caramel color and is so much milder on the stomach if you make the spices a bit on the mild side. Other people can always add a little tabasco to the casserole it they want to!!