This beef enchilada casserole is layers of corn tortilla, cooked ground beef and veggies, and enchilada sauce baked to ooey-gooey golden perfection! It's an easy and hearty weeknight meal for the whole family!
Easy Beef Enchilada Casserole
My family absolutely adores Mexican food, or I should say Tex-Mex. Living in Texas, we are spoiled by the most out of this world tacos, burritos, and enchiladas!
And so I don't cook these dishes at home very much, but one night I made this enchilada casserole with some frozen ground beef, which I always have on hand, and my then 4-year-old son asked if I could make this every day. And that's when I knew this would become a regular weeknight meal for us.
While I couldn’t fulfill his wish, we do enjoy this casserole at least once a month. And I like to mix it up with different vegetables and protein sources as I share below.
It's also foolproof. Rather than rolling the tortillas, you're going to layer everything in a casserole dish and voila! An easy, filling, and incredibly satisfying dinner for the whole family.
And here is a master list of easy and healthy toddler meals that the adults will love too. Say “no more” to cooking two separate meals!
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Ingredients
- Lean ground beef: I recommend using 85-90% lean beef for best flavor. We personally love and trust ButcherBox's commitment to delivering high-quality grass-fed, grass-finished beef straight to our door. You can just taste the difference and that's why we've been their loyal customer for over 3 years now. Some months I just order a box of ground beef to keep in our freezer, because it's so versatile and easy to throw into all kinds of weeknight meals!
- Corn tortillas - while you can use flour tortillas, corn tortillas will hold up better
- Vegetables - I love to use frozen carrots, peas, and green beans medley for convenience and because they compliment the dish really well
- Cheese - I love using the Mexican blend or cheddar cheese. Colby jack or monterey jack cheese will also be delicious. While freshly grated cheese always tastes and melts better, sometimes convenience is everything! You have full control over how much you want to add
Enchilada Sauce
You can use your favorite store-bought enchilada sauce (look for one with the lowest amount of sodium) or go homemade as I've shown you here! It's so easy to make and delicious!
I do recommend preparing this low-sodium enchilada sauce ahead of time so that it's one less thing to do on the day of making the casserole.
Step-by-Step Instructions
If you've been following me for a while now and are used to my one pot meals, reading all these steps may seem daunting, especially if you’ve got little ones attached to your hip.
But I promise it will come together easily once you get started. You can also make the enchilada sauce and/or the filling the night before, after putting the kids down to bed.
Make the Enchilada Sauce
In a medium skillet over medium heat, whisk together oil, flour, and no salt taco seasoning blend for about a minute. Gradually pour in the stock and tomato sauce, whisking constantly to combine.
Allow the sauce to come to a simmer then cook for 10 minutes until the sauce thickens slightly.
If using store-bought enchilada sauce, you will need 2 ½ cups total.
For the beef filling
While the sauce is simmering, heat a large skillet over medium-high heat. Add ground beef and onion and cook, breaking it up into crumbles.
Add beans and vegetables. Reserve ½ cup of the enchilada sauce and add the rest to the meat mixture. Stir until well combined.
Assemble
- Spread ½ cup of enchilada sauce in the bottom of the baking dish. Top with tortillas.
- Spread ⅓ of the beef mixture. Repeat.
- Finish with the last layer of tortillas, remaining beef mixture, and top with cheese.
- Cover the pan and bake for 25 minutes, until the casserole is heated through. I like to use my baking mat. Uncover and cook for another 5 minutes.
Variations
- Protein - feel free to use ground turkey or ground chicken. You can also swap black beans with pinto beans or refried beans. Here's the ultimate guide to beans for babies.
- Vegetarian enchiladas -Try cooking extra firm tofu with onion, crumbling it as you go and/or add some cooked quinoa or lentils. And for the enchilada sauce, you can use vegetable stock.
- Vegetables - add any of our favorites! Zucchini, sweet potatoes, spinach, butternut squash, broccoli, peas, bell peppers...
- Favorite toppings - tomatoes, fresh cilantro, green onions, fresh lime juice, avocado, salsa, sour cream, Greek yogurt
Serving Suggestions
For babies
Add a small portion of ground beef enchiladas to baby's bowl or plate ( this spoon and the bowl with the most powerful suction ever are a MUST!). Using your kitchen shears, chop tortilla and the filling into small pieces.
For toddlers
Cut into bite-sized pieces to make it easier to eat.
Make Ahead Tips
Fully Assemble
You can fully assemble, cover tightly, and refrigerate for up to 24 hours. Note that the longer the casserole is refrigerated, the softer the tortillas will become.
When ready to enjoy, add an additional 10 minutes to cooking time (covered. so will be 35 minutes instead of 25 minutes), until heated through.
Enchilada sauce and Beef Filling
Make the sauce and/or cook the ground beef mixture and refrigerate for up to 3 days. Reheat in a skillet until warmed through and proceed with assembling. You may need to add a splash of broth or water to thin out the beef mixture.
How to Store Leftovers
Refrigerate
Transfer any leftovers to an airtight container and keep in the refrigerator for up to 4 days. You can also place the entire baking dish in the refrigerator covered.
To reheat, microwave individual servings until heated through. Or you can cover the pan and cook in the oven at 350 degrees Fahrenheit for 20 minutes or so, depending on how much is left.
Freeze
To freeze before cooking - fully assemble in a freezer safe container. Cover with foil or lid and freeze for up to 3 months.
When ready to eat, thaw in the refrigerator overnight and bake at 350°F for 40-45 minutes.
To freeze after cooking - slice into individual pieces (make sure they are fully cooled) and place in a freezer safe bag or container. Note that the tortillas will become pretty soft once thawed. Still tasty though.
More Casseroles to Try
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Beef Enchilada Casserole
Ingredients
Enchilada Sauce (see note)
- 2 Tablespoons flour
- 2 Tablespoons avocado oil or olive oil
- 2 Tablespoons taco seasoning blend
- 15 ounce no-salt-added tomato sauce
- 1 cup low-sodium chicken broth
For the Filling
- 1 pound ground beef
- 1 small yellow onion, diced
- 15 ounce no-salt-added black beans, rinsed and drained
- 1 cup frozen vegetable medley, thawed (see note)
- 15 corn tortillas
- 1 cup shredded Mexican Blend cheese, or more if you wish
Toppings
- chopped tomatoes, avocado, cilantro, fresh lime juice
Instructions
- Preheat oven to 350°F. Lightly grease a 9 x 13 inch baking dish and set aside.
- Make the enchilada sauce. In a medium skillet over medium heat, whisk together oil, flour, and taco seasoning blend for about a minute. Gradually pour in the stock and tomato sauce, whisking constantly to combine. Allow the sauce to come to a simmer then cook for 10 minutes until the sauce thickens slightly.
- Make the filling. While the sauce is simmering, heat a large skillet over med-high heat. Add beef and onion and cook, breaking it up into crumbles. Add beans and vegetables. Reserve ½ cup of the enchilada sauce and add the rest to the beef mixture. Stir until well combined.
- Assemble. Spread ½ cup of enchilada sauce in the bottom of the baking dish. Top with 5 tortillas (cut last one in half and place at the end of the pan), then spread ⅓ of the beef mixture. Repeat. Finish with the last layer of tortillas, remaining beef mixture, and top with cheese. Cover the pan and bake for 25 minutes, until the casserole is heated through. Uncover and cook for another 5 minutes.
- Cool slightly before slicing. Enjoy with toppings of choice!
Notes
- If using store-bought enchilada sauce, you will need 2 ½ cups
- I like to use frozen corn, peas, green beans medley for convenience but feel free to use whatever vegetables you wish, fresh or frozen
- You can make the enchilada sauce and/or the filling the day before
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months
Jenny says
So delicious! I have my normal go-to chicken enchilada recipe but I wanted to try something different and specifically catered to toddlers (low sodium with veggies!). I found this and I am hooked! My little one has become super picky at 18 months, but with this he actually ended up eating most of his portion which made this momma VERY happy.
This recipe is yummy without trying too hard - an easy meal to pull together on a busy evening. I made mine with ground chicken instead of beef 🙂
Min says
Yay! Makes this mama's heart happy too!
Dana says
Delicious recipe. I doubled the veggie medley just to get more vegetables in and my daughter gobbled it all up.
Min says
Yay! And don't you just love all the leftovers? 🙂
Katherine says
Made this today for the first time for my (almost!) 2 year old and the family (I didn't have the unsalted version of the ingrediants on hand though so made with regular). My son absolutely loved it!! (I did too!). He has been in a throwing food on the floor phase this week but none of this casserole hit the ground. I love that the recipe uses frozen vegetables- such a time saver. Thanks for all your work, your recipes have been feeding my son since he started solids.
Min says
Yay!! And thank you for being here and supporting me for as long as you have! 🙂
Kelly says
Delicious, and the easiest enchilada sauce I've ever made from scratch. Will definitely make this again.
Min says
Yay!! Makes me so happy to hear!
Erin @ Table for 7 says
Thanks for linking up at Share Your Stuff Tuesdays Min! Your blog is lovely..so glad you could join us 🙂
Maggie says
This one looks so easy and yummy! Will try it for sure 🙂
Btw, your blog looks awesome! Hard to believe you can achieve so much within so short time. Bravo! 🙂
Min says
Aww..thank you so much, Maggie! I never in a million years imagined I would one day be a blogger...but now I wouldn't have it any other way ;). So much fun!
Linda says
I think a new baby would be the best medicine for anyone. My son and wife are expecting twins in October. Twice the goodness! Thanks for bringing this comfort food by Saturday Dishes.
Linda @ Tumbleweed Contessa
Min says
Hi Linda! Congratulations on your exciting news! oh my goodness..October is just around the corner! I'm sure everyone's incredibly eager to meet them ;).
Ruth Cataldo says
This recipe looks delicious! Thanks for linking up with us at Tasty Tuesdays this week! Ruth x
Deanna Ritz says
oh my goodness these look so good! I pinned so I can make this sometime. 🙂 I'm Deanna one of the co-hosts from Tasty Tuesday. Thank you for linking up. I'm your newest Bloglovin, google plus, and Twitter follower. I'd love follow backs if you are interested. I'm also a fellow Austinite! When I went to your google plus page I saw that you live here as well. I'm a food blogger and my husband and kids are my taste testers too. 🙂 So nice to meet you.
Have a great day!
Deanna
Min says
Hi Deanna! Thank you so much for stopping by and for the follow! It's so nice to meet another Austin blogger! Are you part of the AFBA as well? I hope we can meet sometime ;). I look forward to following your lovely blog.
Cindys Recipes and Writings says
I love anything with chicken and black beans! Thanks for sharing at foodie friends friday!
Amy | Club Narwhal says
Enchiladas anything is fine by me--but in casserole form? Genius! I love how it saves a step (no more rolling). Stopping by from Tasty Tuesdays--can't wait to explore!
Min says
That's right! One less step required ;). Thank you for stopping by, Amy!
Kumar's Kitchen says
casseroles look so delicious....will definitely make them for the weekend, thanks for sharing 🙂
Laura @ The Rookie Cook says
Happy Birthday to your FIL! That is a really nice recliner - I have never seen one that wide! I am sure he will enjoy it 🙂
This casserole looks delicious. I might have to try it soon....like tonight! Hmm, I sure hope I have tortillas laying around. ...and I have those "no desire to do anything weeks" all. the. time.
Min says
I know, right? Unfortunately we had to leave before it was delivered so I didn't get to see it myself..but from the pictures, I thought the same thing - it's so wide! Yes..this casserole was mighty tasty. Can't wait for you to try ;). Hehe..I feel ya.
Laura @ The Rookie Cook says
Oh my, I made this tonight and added refried beans because I didn't have enough black beans (for a double batch) and it was sooo yummy! I think I ate half the pan myself! (And that's a 9x13!)
Min says
Yayyy! I'm so glad you liked it, Laura!! I hope your husband did as well ;). I had to make a conscious effort to stop eating so I'll have leftovers...it was a very hard thing to do, indeed. Glad you made a double batch! Now you have the other half to enjoy throughout the week..hopefully? hehe
felicia | Dish by Dish says
Lovely pictures with your family Min! So glad your FIL seems happy : ) And, I'm definitely going to check out the cooking light website! Thanks for the recommendation my dear!! xoxo
Min says
I know..I was happy too! Cooking Light is a wonderful website...just get ready to spend tons of time clicking through all the delicious recipes 😉
EA-The Spicy RD says
Just love the family photos, and what a wonderful day for your father-in-law! The casserole looks delicious, and I know if I made it, I'd be munching on leftovers for lunch every day, just as I have been munching on my leftover Asian salad ever since I made it 🙂 Have a wonderful week!
Min says
Even though my FIL didn't have much energy, he seemed to really enjoy having everyone around. Haha..I actually ate the this for the next 3 days. Time to cook now ;). Your Asian salad is on the menu for this week - Wednesday to be exact! Hope you have a lovely week as well!
Lisa@ Cooking with Curls says
What an awesome gift, and an adorable baby all in the same day! You are so lucky to have family around, I really miss that. Your casserole looks so delicious, I cannot wait to make it!!!
Min says
I know..I am so lucky to have them in my life ;). Even though it's exhausting driving down every weekend, we wouldn't have it any other way. Ooh! I can't wait for you to try this casserole, Lisa!
Vashti Quiroz-Vega says
Hello Min! I'm happy to meet you. The enchilada looks scrumptious. I plan to try it myself. I came across your blog on the "Let's Get Social Sunday" Linky Party. I am now following you via Bloglovin'. Please follow me back. Have a great day!
Vashti
Min says
Hi Vashti! It's nice to meet you as well. I look forward to following your blog ;). Hope you have a wonderful day as well!
Sheena @ Hot Eats and Cool Reads says
This recipe looks so delicious!
Min says
Thank you, Sheena 😉
Julie @ This Gal Cooks says
Aww, what a lovely family you have, Min! It's nice that you all were able to get together for your FIL's birthday!
This looks so good. I'm a sucker for any type of Mexican casserole or food. In fact, tomorrow I'm making my Taco Lasagna. Yum! I love your casserole. Pinning! Enjoy the rest of your weekend!
Min says
Hi Julie! Mm..taco lasagna..that sounds delicious ;). Hope you share the recipe with us!
Min says
Thanks, Danielle! Yup, you can def skip the beans...Perhaps throw in some more vegetables. This is a very versatile recipe in my opinion.
Danielle @ It's A Harleyyy Life says
gosh girl your recipes are awesome! I'd make this without the beans but I'm sure it would still be delicious!
Kari @ bite-sized thoughts says
Happy birthday to your father in law! As you say, I'm sure you and his other family around him was the best medicine, and no doubt the best present too. Little Mathew is also gorgeous and no wonder you had to wait for a hold! Beautiful 🙂
I love layered Mexican casseroles like this and your version looks exquisite - not to mention far neater than the ones I make!
Min says
Thank you! My FIL was in really great condition that day, and for that we were grateful. Matthew is freakin adorable, isn't he? I got to hold him for 2 whole hours as he slept on my chest. I may have teared up a lil'...
Ali says
This is unrelated to food, but I hope the tiredness is a sign the Clomid worked!!! 🙂
Min says
Hi Ali..hmm..that thought never crossed my mind but boy do I hope so!!
Ellie@Fit for the soul says
Niiiice what a cool present you guys got him! 😀 Awwww and Matthew is sooo cute! Gosh, thank you for posting about Matthew because this is a reminder to enjoy every single second of little Selah that I have RIGHT NOW. Seriously. And my go-to-dish when I want something yummy and easy is crockpot pulled chicken and I make it into quesadillas! 😀
Min says
I hear that babies grow up so fast...Enjoy this precious time w/Selah ;). She is so adorable! I bet your crockpot has been working really hard lately hehe. Hang in there! I'm glad she's not allergic to coffee.