Go Back
+ servings

Beef Enchilada Casserole

Print Save
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8


  • 1 lb ground beef
  • 1 10 ounce can red enchilada sauce (Or make the homemade recipe is below)
  • 1 12 ounces package frozen whole kernel corn
  • 1 16 ounces can refried Beans
  • 12 soft corn tortillas
  • 1 15 ounces can black beans, drained and rinsed
  • 1 14.5 ounce petite diced tomatoes, undrained
  • 3 cups shredded cheese, (I recommend the Mexican blend)
  • 1 Tablespoon chili powder
  • 1.5 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt


  • Fry the meat with oil on the pan until it becomes ruddy. It should turn from the pink into brown.
  • Grease all tortillas with refried beans.
  • Mix every ingredient for stuffing in one deep plate, it’s corn, black beans, meat, tomatoes, salt, cumin, pepper, garlic powder, and half of Enchilada sauce that you have. Stir everything well with a spoon.
  • Put the remaining half of enchilada sauce into the form, in which you will be cooking the casserole. Put 6 tortillas onto it.
  • Put half the stuffing you have onto the 6 tortillas
  • Throw 1 cup of powdered cheese onto the form evenly.
  • Now repeat the layer. First, 6 tortillas, then stuffing, then remaining powdered cheese.
  • Put the casserole into the oven at 350 degrees Celsius for 35 minutes. When the casserole is ready don’t cut it immediately, let it cool a little, some 5-10 minutes will be enough.


  • You don’t necessarily have to use beef, you can use chicken or pork if you prefer it.

  • You may play around with ingredients, for example, you can throw some onion in and fry everything all together.

  • Sometimes I cook the casserole for 2 -3 forms, I get one ready from the start and put the rest into the fridge, they can be stored like that.
Pin This Recipe