Easy Enchilada Casserole
Transform your weeknight dinner routine with this crowd-pleasing Easy Enchilada Casserole, a layered twist on traditional enchiladas that’s loaded with Tex-Mex flavor. Featuring tender ground beef sautéed with aromatic garlic and onion, creamy refried beans, spicy green chiles, and rich red enchilada sauce, this recipe turns a handful of pantry staples into a warm and satisfying meal. Layered between soft corn tortillas and smothered with melted Mexican blend cheese, this casserole is baked to golden, bubbly perfection in just 30 minutes. Perfect for feeding a hungry family, this quick-prep dish serves six and is customizable with fresh cilantro and sour cream for a finished touch. Whether it’s Taco Tuesday or a cozy weekend dinner, this easy enchilada casserole delivers bold, comforting flavors with minimal fuss.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 19 oz Red enchilada sauce
- 16 oz Refried beans
- 4 oz Diced green chiles (canned)
- 10 Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant, about 2-3 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook until no longer pink, about 5-7 minutes. Drain any excess fat.
Stir in 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, the green chiles, and 1 cup of the enchilada sauce. Cook for 1-2 minutes until well combined and heated through, then remove from heat.
Spread about 1/4 cup of the enchilada sauce on the bottom of the greased baking dish.
Place a layer of corn tortillas (about 3-4, overlapping if necessary) on top of the sauce to cover the bottom of the dish.
Spread half of the refried beans evenly over the tortillas. Next, spoon half of the beef mixture over the beans and sprinkle 1/3 of the shredded cheese over the beef.
Repeat the layering process: tortillas, refried beans, beef mixture, and another 1/3 of the shredded cheese.
Finish with a final layer of tortillas, pour the remaining enchilada sauce evenly over the top, and sprinkle the last 1/3 of the shredded cheese over the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Allow the casserole to rest for 5 minutes before slicing and serving. Garnish with chopped cilantro and serve with sour cream if desired.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 9728 mg | 423% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 35.3 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2252 mg | 173% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
