Weeknight Tex‑Mex That Hits All the Comfort Notes 🌮🧀
There’s something deeply satisfying about a bubbling pan of enchilada casserole—tender beef layered between tortillas, beans, and a mildly spiced sauce, all smothered in gooey cheese. In 2024, Tex‑Mex casseroles are trending across Pinterest and meal prep communities as more home cooks look for freezer‑friendly, family‑sized dinners that don’t require tortilla‑rolling acrobatics.
This Beef Enchilada Casserole delivers bold flavor without the mess—everything stacks up lasagna‑style. It’s ideal for feeding a crowd or doubling for leftovers and freezer meals. Ready in under an hour, it satisfies picky eaters, spice lovers, and busy weeknight chefs alike.
Why You’ll Love This Beef Enchilada Casserole
- No tortilla rolling—just layer and bake
- Loaded with protein: ~24 g per serving from beef & beans
- Freezer‑ready: Meal prep two pans at once
- One‑pan clean‑up: Layered in the same dish it bakes in
- Crowd favorite: Kid‑friendly, potluck‑perfect, and ultra cheesy
Ingredient Line-Up & Smart Swaps
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Ground beef (85 % lean) | 1 lb | Use ground turkey or plant-based crumbles |
| Yellow onion, diced | 1 medium | Adds sweetness & depth |
| Garlic, minced | 2 cloves | 1 tsp garlic powder in a pinch |
| Enchilada sauce (mild or medium) | 1 (15 oz) can | Homemade or store-bought |
| Refried beans or black beans | 1 (15 oz) can | Drain/rinse black beans |
| Corn tortillas (6-inch) | 10–12 | Flour tortillas work too |
| Shredded cheddar or Mexican blend cheese | 2 cups | Pepper Jack for extra heat |
| Olive oil | 1 Tbsp | For sautéing |
| Chili powder | 1 tsp | Add cumin or smoked paprika for more depth |
| Salt & black pepper | To taste | Adjust with sauce saltiness |
Optional Toppings: Sour cream, sliced olives, diced avocado, green onions, chopped cilantro
Step-by-Step: Build Your Layers of Comfort
1. Preheat Oven & Cook Beef (10 minutes)
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high. Sauté onion 3 minutes, then add ground beef, garlic, chili powder, salt, and pepper. Cook until browned and crumbled. Drain excess fat.
2. Assemble the Casserole (10 minutes)
- Lightly grease a 9×13″ baking dish. Spread a spoonful of enchilada sauce on the bottom.
- Layer 3–4 tortillas (tearing to fit), then half the beef, half the beans, ¼ of the cheese, and a drizzle of sauce.
- Repeat once more. Finish with a final tortilla layer, rest of the sauce, and remaining cheese.
3. Bake & Serve (25–30 minutes)
- Cover with foil and bake 20 minutes. Uncover and bake another 5–10 until cheese is golden and bubbly.
- Let rest 5 minutes before slicing. Serve with your favorite toppings.
Nutrition Snapshot (Per serving, based on 6 servings)
| Metric | Amount |
|---|---|
| Calories | 485 |
| Protein | 24 g |
| Fat | 26 g |
| Carbs | 36 g |
| Fiber | 6 g |
| Sodium | ~720 mg |
Ground beef provides iron and B12; beans add fiber and plant protein.
Meal Prep & Freezer Instructions
| Stage | Prep | Fridge | Freezer |
|---|---|---|---|
| Assembled (unbaked) | Wrap tightly | 3 days | 3 months |
| Baked leftovers | Airtight container | 4 days | 2 months |
| Reheat | 350°F oven or microwave | Until hot & bubbly | Thaw overnight if frozen |
Freezer Tip: Line dish with foil before assembling. Freeze solid, lift out, wrap fully, and return to freezer. Bake from frozen at 375°F for ~45–50 min covered, 10 min uncovered.
Creative Variations
| Style | Add or Swap | Result |
|---|---|---|
| Spicy Southwest | Add diced jalapeños, corn, and chipotle | Smoky heat |
| Vegetarian | Use 2 cups roasted veggies or plant protein | Fiber‑rich & meatless |
| Breakfast Bake | Add scrambled eggs & hash browns | Morning‑approved |
| Keto-Friendly | Sub tortillas with zucchini or eggplant slices | Low‑carb layered |
| Creamy Verde | Use green enchilada sauce + ½ cup sour cream in layers | Tangy twist |
FAQs About Beef Enchilada Casserole
Q1. Can I use flour tortillas?
Yes—though they’ll be softer. Corn tortillas provide a firmer structure and authentic flavor.
Q2. Sauce too thin or runny?
Simmer store-bought sauce 5 minutes to reduce. A layer of shredded cheese also thickens layers.
Q3. How spicy is it?
Mild unless you use medium/hot sauce. Spice it up with hot sauce, jalapeños, or spicy cheese.
Q4. Can I make this in advance?
Yes—assemble up to 24 hours ahead and refrigerate. Bake just before serving.
Q5. Best sides to serve?
Cilantro-lime rice, a green salad, tortilla chips with salsa, or grilled corn.
Quick Timeline Overview
| Minute | Action |
|---|---|
| 0–10 | Sauté beef & onions |
| 10–20 | Assemble casserole |
| 20–45 | Bake & rest |
| 45+ | Serve and enjoy! |
Snap, Slice, Share! 📸
Whip up this Beef Enchilada Casserole, post your cheesy, layered masterpiece, and tag @YourFoodBlog with #CasseroleCrush. We feature community faves weekly!
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