The deliciousness of both tacos and enchiladas are brought together in this zesty Taco Enchilada Casserole! Made in one dish with layers of beef, enchilada sauce, peppers, corn, and beans, it’s ready to be enjoyed by the whole family in just 30 minutes.
Beef enchilada casserole recipe
I am a lover of casseroles. Not only are they easy to make, but they’re always just so filling, family-friendly, and great to make ahead of time. My Leftover Spaghetti Casserole, Stuffed Pepper Casserole, and French Fry Casserole are always a go-to on busy weeknights!
Naturally, as someone who can’t get enough of tacos, enchiladas, and casseroles, I combined the three into this hearty and delicious Taco Enchilada Casserole. It’s filled with layers of tortillas, ground beef, red enchilada sauce, peppers, beans, and salsa so you get a little bit of everything!
Instead of stuffing and wrapping the tortillas like in traditional enchilada recipes, this casserole is made lasagna-style and layered with tortillas, beef, veggies, and cheese. It’s just as delicious as my Mexican Lasagna but much more smoky and hearty.
How to make a taco enchilada casserole
I love this casserole because it’s easy to make ahead of time, freezer-friendly, and really flexible. After a quick 30 minutes in the oven, this easy recipe is ready to be enjoyed with all of your favorite Mexican-inspired side dishes. Here’s how it’s done:
First, make the beef filling but sauteeing the ground beef in a skillet over medium heat. When the meat is brown, stir in the enchilada sauce and salsa. Set it aside.
Combine the black beans, chopped peppers and corn in a bowl.
Start assembling the casserole by placing 4 corn tortillas on the bottom of your casserole dish.
Cover the tortillas with half of the meat mixture.
Top it with half of the bean and corn mix.
And now add a layer of cheese on top.
To repeat, add another 4 tortillas on top of the cheese layer, then the rest of the beef, bean and corn mix, and cheese.
Bake the enchilada and taco casserole uncovered until the cheese is melted and bubbly. Let it cool for a few minutes out of the oven, then serve and enjoy!
- Salsa – Use jarred red salsa, fresh tomato salsa, or homemade tomatillo salsa if you make a chicken enchilada casserole instead of beef.
- Meat – You can make enchilada casserole with almost any meat you love. Try it with shredded chicken, storebought or homemade rotisserie chicken, ground turkey, ground pork, or leftover steak.
- Enchilada sauce – There’s really no replacing the smoky, bold flavors of enchilada sauce. You can buy it from the grocery store to make this recipe as simple as possible or make homemade enchilada sauce instead.
- Tortillas – I recommend using corn tortillas because they hold their shape well, but you can use flour tortillas instead.
- Vegan – To make a vegan enchilada casserole, use plant based ground meat and dairy free cheese instead of the real thing.
- Gluten free – Just use corn tortillas or your favorite gluten free tortillas!
- Toppings – Top each serving with sour cream, guacamole, more cheese, or cilantro!
Frequently asked questions
What can you serve with enchilada casserole?
I especially love serving a scoop of this easy enchilada casserole with jalapeno cornbread on the side, but it’s good with all of your Mexican favorites! Serve it next to cilantro lime rice, refried beans, cooked black beans, or a Mexican arugula salad. Don’t forget the tortilla chips with salsa and guacamole!
Can you make the enchilada casserole ahead of time?
You can assemble and store the enchilada taco casserole up to 1 day ahead of time. Cover the casserole dish with plastic and keep it in the fridge until it’s time to bake.
Alternatively, bake the casserole, let it cool, and store it (covered) in the fridge for up to 3 days. Reheat the casserole or individual portions in a 350ºF oven or microwave for a few minutes.
Is it freezer-friendly?
Absolutely! Wrap the unbaked and assembled casserole really well in plastic and freeze for up to 3 months. It can be baked right from frozen until the cheese is melted.
More Mexican-inspired recipes you’ll love
- Slow Cooker Steak Tacos
- Chicken Tortilla Soup
- Stovetop Taco Soup
- Cheesy Taco Ground Beef Casserole
- Quesadilla Casserole
- Vegetarian Taco Casserole
- Cheesy Chicken Tomatillo Casserole
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Taco Enchilada CasserolePrint
- 1 pound ground beef
- 1 10 oz can enchilada sauce
- 1 cup salsa
- 1 15 oz can black beans drained and rinsed
- 1 large bell pepper chopped
- 1 cup corn frozen or fresh
- 8 6 inch corn tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro chopped
- Preheat oven to 350 degrees F.
- In a skillet, brown ground beef. Stir in enchilada sauce and salsa. Set aside.
- In a bowl combine black beans, chopped bell pepper and corn.
- In a 11×8 baking dish, place 4 tortillas down.
- Add 1/2 of beef mixture on top of the tortillas. Add 1/2 of the bean mixture on top of ground beef. Spread out 1/2 of the shredded cheese on top.
- Repeat layers: add another 4 tortillas on top of the cheese layer, then the rest of the beef, bean and corn mix, and cheese.
- Bake, uncovered, for 30 minutes. Remove from oven, sprinkle cilantro to garnish (optional). Serve, and enjoy!