Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 1/2 lb ground beef (85/15)
- 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chiles (optional)
- 2 cups red enchilada sauce, divided
- 1/2 cup low-sodium beef broth (or water)
- 12 corn tortillas (6-inch)
- 4 cups shredded cheese (Mexican blend or half cheddar/half Monterey Jack), divided
- To serve: 1/2 cup sour cream, 1/2 cup chopped cilantro, 1 lime cut into wedges
Do This
- 1. Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2. Sauté onion in oil 5 minutes; add garlic 30 seconds. Brown beef 6–8 minutes; drain excess fat.
- 3. Stir in spices, tomato paste (1 minute), beans, green chiles, 1 1/2 cups enchilada sauce, and broth; simmer 5 minutes.
- 4. Layer: 1/2 cup sauce in dish, 4 tortillas, half beef mixture, 1 1/3 cups cheese. Repeat. Top with 4 tortillas, remaining 1/2 cup sauce, and remaining cheese.
- 5. Cover with foil; bake 25 minutes. Uncover; bake 10 minutes until bubbly and melted.
- 6. Rest 10–15 minutes. Top with cilantro, lime, and dollops of sour cream.
Why You’ll Love This Recipe
- All the cozy, saucy comfort of enchiladas with easier layering (no rolling required).
- Big flavor from warm spices, enchilada sauce, and a generous blanket of melted cheese.
- Great for feeding a group, and even better as leftovers.
- Flexible: swap the protein, beans, tortillas, or spice level to match your pantry.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, 1/2 cup fresh cilantro, 1 lime
- Meat: 1 1/2 lb ground beef (85/15 recommended)
- Dairy: 4 cups shredded cheese (Mexican blend or cheddar + Monterey Jack), 1/2 cup sour cream
- Pantry: olive oil, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, tomato paste, 1 (15 oz) can black beans, 1 (4 oz) can diced green chiles (optional), 2 cups red enchilada sauce, 1/2 cup low-sodium beef broth (or water), 12 corn tortillas
Full Ingredients
Beef & Bean Filling
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 1/2 lb ground beef (85/15)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chiles (optional)
- 2 cups red enchilada sauce, divided
- 1/2 cup low-sodium beef broth (or water)
For Layering
- 12 corn tortillas (6-inch)
- 4 cups shredded cheese (about 16 oz), divided (Mexican blend, or 2 cups sharp cheddar + 2 cups Monterey Jack)
For Serving
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little oil or cooking spray to help prevent sticking and make serving easier.
Step 2: Sauté the aromatics
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for 30 seconds, just until fragrant (garlic can burn quickly, so keep it moving).
Step 3: Brown the beef
Add the 1 1/2 lb ground beef to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until browned and cooked through (no pink remains).
If there is a lot of rendered fat in the pan, carefully spoon off and discard the excess, leaving about 1 tbsp in the skillet for flavor.
Step 4: Season and simmer into a saucy filling
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30 seconds so the spices toast slightly.
Add the tomato paste and cook for 1 minute, stirring constantly, to deepen the flavor.
Stir in the black beans, diced green chiles (if using), 1 1/2 cups of the enchilada sauce, and the 1/2 cup broth (or water). Bring to a gentle simmer and cook for 5 minutes, until thickened and cohesive but still nice and saucy.
Remove from the heat and taste. If your enchilada sauce is salty, you may not need more salt; if it needs a lift, add a pinch more.
Step 5: Build the casserole layers
Pour 1/2 cup of the remaining enchilada sauce into the bottom of the baking dish and spread it into a thin layer (this helps prevent sticking and keeps the tortillas tender).
Lay down 4 corn tortillas, overlapping slightly to cover most of the bottom. Spread on half of the beef-and-bean mixture. Sprinkle with 1 1/3 cups shredded cheese.
Repeat: add 4 tortillas, the remaining beef mixture, and another 1 1/3 cups cheese.
Finish with the last 4 tortillas. Spread the remaining 1/2 cup enchilada sauce over the top (a thin coat is perfect), then sprinkle with the remaining cheese (about 1 1/3 cups).
Step 6: Bake until bubbly and cohesive
Cover the dish tightly with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, until the cheese is fully melted and the edges are bubbling.
If you’d like a little extra browning on top, broil on High for 1–2 minutes at the end, watching closely so it doesn’t scorch.
Step 7: Rest, slice, and top
Let the casserole rest for 10–15 minutes before slicing. This short rest helps the layers set up so you get neater pieces.
Serve warm with dollops of sour cream, a shower of fresh cilantro, and plenty of lime wedges for squeezing over the top.
Pro Tips
- Use corn tortillas for the best “enchilada” flavor. If your tortillas crack when bent, warm them briefly (10–15 seconds in the microwave under a damp paper towel) before layering.
- Save some cheese for the very top. Keeping the top layer generous gives you that classic bubbly, browned finish.
- Control the sauciness. If your skillet mixture looks dry, add an extra 2–4 tbsp broth/water. If it looks soupy, simmer 2–3 minutes longer.
- Let it rest before cutting. A full 15 minutes makes a big difference in clean slices.
- Choose a sauce you like. Enchilada sauce brands vary a lot in salt and heat; taste and adjust seasoning accordingly.
Variations
- Chicken version: Swap the ground beef for 3 cups shredded cooked chicken. Simmer it in the sauce/beans mixture just long enough to heat through (about 3 minutes).
- Extra-veg version: Add 1 cup corn (frozen is fine) and 1 cup diced bell pepper when you add the beans.
- Spicier version: Add 1–2 minced chipotle peppers in adobo (plus 1 tsp adobo sauce) when you add the tomato paste, or use a hot enchilada sauce.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F oven for 20–25 minutes (covered with foil until hot). Individual portions can be microwaved on High in 60–90 second bursts until heated through.
Make-ahead: Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake at 375°F for 30 minutes covered plus 10–15 minutes uncovered (the extra time accounts for starting cold).
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F for 30 minutes covered plus 10–15 minutes uncovered.
Nutrition (per serving)
Approximate, based on 8 servings: Calories: 560; Protein: 33 g; Carbohydrates: 34 g; Fat: 33 g; Fiber: 7 g; Sugars: 5 g; Sodium: 980 mg.
