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Cheesy Beef and Bean Enchiladas casserole in a white baking dish, generously topped with sour cream, diced tomatoes, and fresh cilantro.
Reda

Hearty Beef and Bean Enchilada Casserole

This comforting Beef and Bean Enchilada Casserole layers seasoned ground beef and black beans with soft tortillas, smothered in a rich enchilada sauce and plenty of melted cheese for a satisfying family meal that's easy to make.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Bean Filling
  • 1.5 lbs Ground beef 80/20 lean
  • 1 tbsp Olive oil
  • 1 medium Yellow onion chopped
  • 2 cloves Garlic minced
  • 1.25 oz Taco seasoning packet standard size
  • 1 can Black beans 15 oz, rinsed and drained
  • 1/2 cup Water
  • 1/4 cup Fresh cilantro chopped, optional for filling
For the Enchilada Sauce & Assembly
  • 2 cans Red enchilada sauce 10 oz each
  • 10-12 Corn or flour tortillas 6-inch
  • 2 cups Shredded Monterey Jack cheese or Mexican blend
  • 1/2 cup Fresh cilantro chopped, for garnish
  • Optional Sour cream or Greek yogurt for serving
  • Optional Sliced jalapeños for serving

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing Bowls
  • Measuring cups and spoons

Method
 

Prepare the Beef and Bean Filling
  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion. Cook, breaking up the beef with a spoon, until browned and onions are softened, about 8-10 minutes. Drain any excess grease.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Add taco seasoning and water to the skillet. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the sauce to thicken slightly.
  4. Stir in the rinsed and drained black beans. Cook for another 2-3 minutes, just until heated through. Remove from heat and stir in 1/4 cup chopped cilantro if using. Set aside.
Assemble the Casserole
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread about 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
  3. Lay 4-5 tortillas in a single layer over the sauce. You may need to overlap them slightly or tear them to fit.
  4. Spoon half of the beef and bean mixture over the tortillas.
  5. Sprinkle 1 cup of shredded cheese over the beef and bean mixture.
  6. Pour about 1/2 cup of enchilada sauce over the cheese layer.
  7. Repeat the layers: another layer of tortillas, the remaining beef and bean mixture, and another 1/2 cup of enchilada sauce.
  8. Top with the remaining 1 cup of shredded cheese.
Bake the Casserole
  1. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, you can broil for the last 1-2 minutes for a golden-brown top (watch carefully to prevent burning).
  2. Remove from oven and let stand for 5-10 minutes before serving to allow it to set.
Serve
  1. Garnish with fresh cilantro. Serve hot with sour cream, sliced jalapeños, or your favorite toppings.

Notes

For a spicier kick, use a hot enchilada sauce or add a pinch of cayenne pepper to the beef mixture.
This casserole reheats well. Store leftovers covered in the refrigerator for up to 3-4 days.
You can assemble the casserole ahead of time, cover it, and refrigerate for up to 24 hours. If baking from cold, add an extra 10-15 minutes to the baking time.