Beef and Bean Enchilada Casserole

This Beef and Bean Enchilada Casserole delivers all the bold, cheesy flavor of classic enchiladas without the fuss of rolling or saucing tortillas. Instead, it’s layered like a lasagna for easy assembly, using seasoned ground beef, refried beans, and a touch of tomato sauce for moisture. Melted cheese and sliced black olives crown the top, making this hearty dish a guaranteed crowd-pleaser. It’s a perfect weeknight dinner that also reheats well—ideal for leftovers or meal prep.

Recipe Variations

• With Tomato Sauce: Swap the 1 cup of enchilada sauce for 1 cup of tomato sauce and double the chili powder.
• Chicken Version: For a different protein twist, use shredded cooked chicken (about 2 ½ cups) instead of ground beef. Rotisserie chicken works well here.
• Vegetarian Option: Replace the ground beef with sautéed mushrooms, drained black beans, pinto beans, or a meatless ground alternative. If preferred, double the refried beans.
• Spicy Kick: Add 1 finely chopped jalapeño or 1/4 teaspoon cayenne to the filling for heat. A drizzle of hot sauce before serving also works.
• Green Enchilada Twist: For a tangier, milder casserole, use green enchilada sauce instead of red, and try pepper jack cheese in the topping mix.

How to Store Leftovers

Let the casserole cool completely. Cover tightly with foil or transfer to an airtight container.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. For best results, freeze before baking. Thaw overnight in the fridge before reheating.

How to Reheat

Oven: Cover the dish with foil and reheat at 350°F for 20 to 25 minutes, or until heated through. Remove the foil and continue heating for 5 minutes to refresh the melted cheese topping.

Microwave (individual portions): Heat on medium power for 1 to 2 minutes, then check and continue in 30-second bursts until hot throughout.

If you’re still looking for Tex-Mex and Mexican dishes, take a look at our easy Mexican rice or this Tex-Mex beef and biscuit bake. Or serve Mexican coleslaw along with your enchilada casserole.

Beef & Bean Enchilada Casserole

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A simple, flavorful enchilada casserole made with ground beef, refried beans, tortillas, and melted cheese. No rolling—just layer, bake, and enjoy!

• Author: Diana Rattray
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casseroles, Tex-Mex Food, Ground Beef
• Cuisine: Mexican

Ingredients

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• • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 3/4 cup)
  • 1/2 cup chopped bell pepper (optional)
  • 1 1/4 pounds lean ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 10-ounce can red enchilada sauce
  • 1 (16-ounce) can refried beans
  • 8 corn tortillas (warmed)*
  • 1 1/2 to 2 cups shredded Mexican cheese blend
  • 1/3 cup sliced black olives (optional)
  • Optional toppings: shredded lettuce, chopped tomato, guacamole, sour cream

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Instructions

1. Prepare the oven and pan: Preheat oven to 350°F. Lightly grease an 8-by-11 or 2-quart baking dish.
2. Cook the filling: In a large skillet, heat oil over medium heat. Add the chopped onion and bell pepper and cook for 4 to 5 minutes until softened. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
3. Season and combine: Stir in chili powder, garlic powder, salt, pepper, enchilada sauce, and refried beans. Cook for another 2 to 3 minutes until heated through and well blended. Remove from heat.
4. Layer the casserole: Spread a thin layer of the beef mixture in the bottom of the dish. 
   Layer 4 tortillas (tearing to fit as needed), half of the beef mixture, and 1/2 of the cheese. 
   Repeat with 4 more tortillas, the rest of the beef mixture, and the remaining cheese. Sprinkle olives on top if using.
5. Bake: Transfer the casserole to the oven and bake (uncovered) for 25 to 30 minutes, until hot and bubbly. Let it rest for 10 minutes before serving with your favorite toppings.

Equipment

STAUB Ceramics Rectangular Baking Dish Set

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Staub Rectangular Baking Dish Set, Rustic Turquoise

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Notes

How to Warm Corn Tortillas

To prevent cracking and make layering easier, warm the tortillas before using:

 

• Microwave: Wrap the stack in a damp paper towel and microwave for 30–45 seconds.
• Oven: Wrap in foil and heat at 350°F for 10 minutes.

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