Beef and Bean Enchilada Casserole
A no-roll enchilada bake with bold Tex-Mex flavor and simple weeknight prep.
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 easy to customize, kid-friendly, and perfect for nights when you want comforting food without a lot of prep. Add your favorite toppings and sides, and you’ve got a satisfying meal that comes together quickly. It’s a perfect weeknight dinner that also reheats well—ideal for leftovers or meal prep.
What You’ll Like About This Dish
Easy layering method. No need to roll tortillas — just stack and bake.
Hearty and filling. Ground beef, refried beans, and melted cheese make a satisfying combo.
Family-friendly. Mild spices and customizable toppings please everyone.
Great for leftovers. Reheats well and works for next-day lunches.
Ingredient Notes
- Onion and bell pepper: Sautéed vegetables add flavor and sweetness; peppers are optional.
- Ground beef: Lean beef keeps the casserole hearty without being greasy.
- Spices: Chili powder, garlic powder, salt, and pepper give classic enchilada flavor.
- Enchilada sauce: Use canned red enchilada sauce or your favorite homemade version.
- Refried beans: Help bind the filling and add creaminess.
- Corn tortillas: Warm them first so they layer easily without cracking.
- Mexican cheese blend: Melts beautifully and adds richness.
- Black olives: Optional, but great for color and flavor on top.
- Toppings: Lettuce, tomatoes, guacamole, or sour cream all work well.
Steps to Make Beef & Bean Enchilada Casserole
- Preheat the oven and prepare a baking dish.
- Sauté the onion and bell pepper until softened.
- Add the ground beef and cook until browned.
- Drain any excess fat.
- Stir in the spices, enchilada sauce, and refried beans.
- Spread a thin layer of filling in the pan.
- Layer tortillas, filling, and cheese.
- Repeat for a second layer.
- Add olives if using.
Tips
- Warm the tortillas briefly to prevent cracking as you layer.
- Use a mix of corn and flour tortillas for a softer texture if you prefer.
- Drain the beef well so the casserole isn’t greasy.
- Let the casserole rest to help it slice neatly.
Recipe Variations
- Chicken enchilada casserole. Swap ground beef for shredded cooked chicken.
- Veggie version. Add black beans, corn, zucchini, or spinach to the filling.
- Green enchilada bake. Use green enchilada sauce and Monterey Jack cheese.
- Spicy version. Add jalapeños, hot sauce, or chipotle in adobo.
- Cheesy layer. Spread a thin layer of cream cheese or sour cream between the tortilla layers.
Serving Suggestions
- Serve with shredded lettuce, tomatoes, and sour cream.
- Add guacamole or sliced avocado for richness.
- Pair with Mexican rice, cilantro-lime rice, or refried beans.
- Choose a crisp green salad for balance.
- Spoon leftovers into warm tortillas for next-day burritos.
How to Store
Refrigerate: Keep in an airtight container for 3 to 4 days.
Freeze: Freeze tightly wrapped portions for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm in the oven or microwave until hot. Add a splash of enchilada sauce if needed to moisten.
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
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (about 3/4 cup)
- 1/2 cup bell pepper, chopped, optional
- 1 1/4 pounds ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 ounces enchilada sauce, red (1 10-oz can)
- 1 16-ounce can refried beans
- 8 corn tortillas, warmed*
- 1 1/2 to 2 cups shredded Mexican cheese
- 1/3 cup sliced black olives, optional
- Optional toppings: shredded lettuce, chopped tomato, guacamole, sour cream
Instructions
- Prepare the oven and pan: Preheat oven to 350°F. Lightly grease an 8-by-11 or 2-quart baking dish.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
