Cheesy Beef Enchilada Casserole with Beans: Melted Bliss Alert

Forget takeout. This Cheesy Beef Enchilada Casserole with Beans hits your table faster, cheaper, and with a cheese pull that makes grown adults emotional.

It’s layered, loaded, and engineered for maximum flavor with minimal fuss. We’re talking saucy, beefy, bean-packed greatness under a golden blanket of cheese.

Hungry yet? Good—because this is the kind of weeknight win that turns “What’s for dinner?” into applause.

The Secret Behind This Recipe

Most casseroles collapse into mush.

Not this one. The secret is double-layering textures: lightly toasted tortillas for structure, plus a splash of beef broth and enchilada sauce to keep everything irresistibly saucy.

We also mix in two cheeses—sharp cheddar for flavor, Monterey Jack for melt—to nail that gooey factor. Finally, blooming the spices in hot oil wakes up the chili, cumin, and garlic like they’ve had an espresso shot.

Servings, Prep Time, Cooking Time, Calories

Servings: 6 hearty portions
Prep Time: 20 minutes
Cooking Time: 35–40 minutes
Calories: ~520 per serving (estimate; see Nutrition Stats)

Ingredient Checklist

1 lb (450 g) ground beef (80–90% lean)
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced (optional but recommended)
1 can (15 oz) black beans, drained and rinsed
1 can (10–15 oz) corn, drained (or 1 cup frozen)
2 cups red enchilada sauce (mild or medium)
1/3 cup beef broth (or water)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp kosher salt (plus more to taste)
1/4 tsp black pepper
8–10 small corn tortillas (or 6 large; lightly toasted)
2 cups shredded cheese (1 cup sharp cheddar + 1 cup Monterey Jack)
Fresh cilantro, chopped (for garnish)
2 green onions, thinly sliced (optional)
Sour cream or Greek yogurt (for serving)
Lime wedges (for finishing)

Let’s Get Cooking – Instructions

Preheat and prep. Heat oven to 375°F (190°C).
Lightly oil a 9×13-inch baking dish. Set aside.
Toast the tortillas. In a dry skillet over medium heat, toast each tortilla 20–30 seconds per side until slightly blistered.
This keeps them from going soggy. Stack and cover to keep pliable.
Brown the beef. In a large skillet, heat olive oil over medium-high.
Add ground beef and cook, breaking up, until browned and no pink remains, 5–7 minutes. Drain excess fat if needed.
Build flavor. Add onion and bell pepper; cook 3–4 minutes until softened.
Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom spices—smells insane, right?
Add the good stuff. Stir in black beans and corn.
Pour in 1 cup enchilada sauce and the beef broth. Simmer 2–3 minutes until slightly thickened.
Taste and adjust seasoning.
Layer 1. Spread 1/3 cup enchilada sauce across the baking dish. Add a layer of tortillas (tear to fit).
Spoon half the beef-bean mixture over. Sprinkle 1/3 of the cheese.
Layer 2. Add another tortilla layer, the remaining beef-bean mixture, and another 1/3 of the cheese.
Drizzle 1/2 cup sauce over the top.
Final layer. Top with tortillas, spread remaining sauce evenly, and finish with the last 1/3 of cheese.
Bake. Cover with foil and bake 20 minutes. Uncover and bake 8–12 more minutes until cheese is bubbling and lightly golden.
Rest and garnish. Let sit 10 minutes to set (yes, wait—this prevents slippage).
Top with cilantro and green onions. Serve with lime and a dollop of sour cream or Greek yogurt.

Make-Ahead & Storage Guide

Assemble ahead: Build the casserole up to 24 hours in advance.
Cover tightly and refrigerate. Add 5–10 minutes to the covered bake time.
Freeze unbaked: Wrap tightly in plastic and foil.
Freeze up to 3 months. Thaw overnight in the fridge before baking.
Leftovers: Refrigerate up to 4 days.
Reheat covered at 350°F (175°C) for 15–20 minutes or microwave in slices.
Freeze baked leftovers: Portion and wrap. Freeze up to 2 months.
Reheat from frozen at 325°F (165°C) until hot.

Health Benefits

Protein power: Ground beef plus black beans deliver a strong protein combo for satiety and muscle repair.
Fiber boost: Beans and corn add fiber for digestion and more stable energy—no post-dinner crash.
Micronutrients: Beans bring iron and magnesium; peppers and corn contribute vitamin C and carotenoids.
Smart swaps: Use 93% lean beef, part-skim cheese, and Greek yogurt to trim saturated fat while keeping flavor.

Nutrition Stats

Per serving (1/6 of casserole, estimate): 520 calories; 28 g protein; 45 g carbs; 25 g fat; 7 g fiber; 1,180 mg sodium.

Numbers will vary based on enchilada sauce and cheese brands. Want it lighter?

Use reduced-sodium sauce, 93% lean beef, and 1.5 cups cheese total. Want it bigger?

I mean, same—just add more cheese and don’t @ me.

Tips to Prevent Errors

Don’t skip tortilla toasting. Untoasted tortillas can get gluey. Quick toast = better texture.
Season in stages. Taste the filling before layering.
Bland in the pan equals bland in the bake.
Don’t drown it. Too much sauce turns soupy. Stick to 2 cups total for balance.
Let it rest. Ten minutes post-bake sets the layers so slices hold together.
Patience > fork chaos.
Cheese strategy. Blend cheddar for flavor with Jack for melt. All cheddar can get greasy; all Jack can be mild.
Drain beans and corn well. Extra liquid = soggy casserole.
Simple fix, big payoff.

Variations You Can Try

Chicken swap: Use 3 cups shredded rotisserie chicken; skip browning time and go straight to the sauté step.
Veg-forward: Replace beef with 2 cups diced mushrooms + 1 cup zucchini; sauté until browned for umami.
Green enchilada style: Swap red sauce for salsa verde and pepper jack; add a handful of spinach in the filling.
Tortilla chip hack: Use sturdy tortilla chips instead of tortillas for a tamale-pie vibe. Slightly less sauce.
Spice it up: Add 1 diced jalapeño with the onions or 1/4 tsp chipotle powder for smoky heat.
High-protein tweak: Stir in 1 cup cottage cheese between layers.
Sounds wild, melts creamy—trust.

FAQ

Can I use flour tortillas instead of corn?

Yes, but corn holds up better and brings authentic flavor. If using flour, toast them lightly and don’t oversauce to avoid gumminess.

What’s the best enchilada sauce to buy?

Look for brands with tomato, chilies, and spices near the top of the ingredient list and under 400 mg sodium per 1/4 cup.

If it tastes good from the spoon, it’ll rock in the casserole.

Can I make it gluten-free?

Absolutely. Use certified gluten-free corn tortillas and verify your sauce is GF.

Most basic spices are fine; just check labels.

How do I keep the cheese from getting oily?

Use a blend of cheddar and Monterey Jack, don’t overbake, and let it rest. Pre-shredded cheese with lots of anti-caking agents can separate—freshly grated melts cleaner, IMO.

Can I halve the recipe?

Yes.

Assemble in an 8×8-inch dish, reduce bake time by 5–8 minutes, and keep an eye on browning.

What sides pair well?

Simple slaw with lime, sliced avocado, and a quick tomato-cucumber salad. Chips and salsa if you’re feeling extra.

Zero judgment.

Final Thoughts

This Cheesy Beef Enchilada Casserole with Beans is comfort food with strategy—layered textures, bold flavors, and weeknight-friendly steps. It’s crowd-pleasing, reheats like a champ, and forgiving if you freestyle a little.

Keep tortillas toasted, sauce measured, and cheese balanced, and you’ll nail it every time. Now call dibs on the corner piece—the extra crispy cheese is non-negotiable.