Layered Enchilada Casserole

Name: Layered Enchilada Casserole with Ground Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 tbsp tomato paste; 1 tbsp ground cumin; 1 tbsp all-purpose seasoning; 1 (4 oz) can diced green chiles; 1 (28 oz) can red enchilada sauce, divided; 12 corn tortillas; 2 (16 oz) cans refried beans; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 tbsp fresh cilantro, chopped (for garnish); sour cream, for serving; hot sauce, for serving

A layered enchilada casserole combining seasoned ground beef, refried beans, corn tortillas, and red enchilada sauce in one baking dish. This straightforward Tex-Mex dish comes together quickly and feeds a family with minimal prep.

🌍Tex-Mex 🏷️Enchilada casserole 🏷️Mexican casserole 🏷️Ground beef 🏷️Casserole Cheesy

🏷️

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TikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb ground beef
1 large yellow onion, diced
1 red bell pepper, diced
1 tbsp tomato paste
1 tbsp ground cumin
1 tbsp all-purpose seasoning
1 (4 oz) can diced green chiles
1 (28 oz) can red enchilada sauce, divided
12 corn tortillas
2 (16 oz) cans refried beans
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tbsp fresh cilantro, chopped (for garnish)optional
sour cream, for servingoptional
hot sauce, for servingoptional

15 Ingredients

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Instructions

1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.
2
Add the diced onion and bell pepper to the skillet. Sauté with the beef until the vegetables have softened.
3
Stir in the tomato paste, ground cumin, and all-purpose seasoning. Cook for one minute until fragrant.
4
Add the diced green chiles and about half of the can of enchilada sauce to the meat mixture. Stir to combine and bring to a simmer.
5
Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
6
Arrange a single layer of 6 corn tortillas over the sauce.
7
Evenly spread the refried beans over the tortillas.
8
Top with the entire ground beef mixture, spreading it into an even layer.
9
Sprinkle about half of the shredded cheddar and Monterey Jack cheeses over the meat.
10
Add a second layer of 6 corn tortillas.
11
Pour the remaining enchilada sauce over the top layer of tortillas and spread evenly.
12
Top with the remaining shredded cheese.
13
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
14
Let cool for a few minutes, then garnish with fresh cilantro.
15
Serve warm, with sour cream and hot sauce if desired.

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Tips & Notes

Pro tips

Brown the ground beef and drain excess fat before layering to avoid a greasy casserole.
Warm corn tortillas briefly before assembling so they remain pliable and don't tear when stacking.
Reserve some enchilada sauce to drizzle on top before baking for extra moisture and flavor.
Use a shallow baking dish (9×13 inch) so layers stay compact and bake evenly.

Substitutions

Ground beef → ground turkey or ground chicken (use 1 lb, cooking time unchanged)
Red enchilada sauce → green enchilada sauce (salsa verde) for a tangier flavor
Refried beans → black beans, drained and rinsed (less creamy texture)
Canned green chiles → 1 fresh poblano pepper, roasted and diced

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make this enchilada casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.

Can I use flour tortillas instead of corn tortillas?

Flour tortillas work but will produce a softer texture. Corn tortillas are traditional and hold their shape better when layered with sauce.

What temperature and how long do I bake this casserole?

Bake covered at 350°F for 25–30 minutes until heated through, then uncover and bake 10 minutes more if you want the cheese more browned.

Can I freeze leftovers or unbaked casserole?

Yes. Cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F for 20–25 minutes.

How do I prevent the tortillas from breaking when layering?

Warm the corn tortillas slightly before layering so they bend without cracking. You can wrap them in a damp towel for 1–2 minutes or warm them directly in a skillet.