Get ready to fall in love with every cheesy, comforting bite of Beef Enchilada Casserole with Corn Tortillas! Imagine all the bold, saucy flavors you crave in enchiladas, stacked lovingly between layers of tender corn tortillas and golden, bubbling cheese. This easy, crowd-pleasing dish brings the goodness of classic beef enchiladas to your table—no rolling required! Bursting with black beans, green chiles, a hint of spice, and loads of melty cheese, this is the ultimate twist on a Mexican favorite that’s perfect for family dinners, cozy gatherings, or meal prep nights.
Ingredients You’ll Need
The beauty of this Beef Enchilada Casserole with Corn Tortillas is that it uses simple, hearty ingredients that many of us already have on hand. Each component brings something special, creating layers of flavor, texture, and rich color that come together into a single irresistible casserole.
- Ground beef: Provides a savory, protein-packed base that soaks up all the spices and sauce.
- Onion: Diced and sautéed, it adds essential sweetness and depth to the beef mixture.
- Garlic: Minced for that aromatic kick which enhances every other flavor.
- Chili powder: Brings gentle warmth and earthy notes that define classic enchilada taste.
- Cumin: Infuses the casserole with a subtle smokiness and classic Mexican essence.
- Salt & black pepper: Simple seasonings that balance all the ingredients; don’t skip them!
- Red enchilada sauce: Lends moisture and signature tangy, spicy flavor to every layer.
- Diced green chiles: Mild heat and a touch of brightness that make the filling sing.
- Black beans: Creamy texture and fiber-rich goodness that make the casserole hearty and wholesome.
- Frozen corn: Adds pops of sweetness and color; just thaw before using for the best texture.
- Shredded Mexican blend cheese: Melts beautifully for that gooey, irresistible finishing touch.
- Corn tortillas: Their earthy flavor and sturdy texture make them perfect for layering and soaking up all the deliciousness.
- Chopped cilantro & sour cream (optional): Freshness and creaminess that brighten up every bite.
How to Make Beef Enchilada Casserole with Corn Tortillas
Step 1: Preheat and Prep Your Skillet
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your casserole is ready to bake. Meanwhile, place a large skillet on your stove over medium heat. You want your pan to be well-heated when you add the beef to get that deep, crave-worthy browning that builds flavor right from the beginning.
Step 2: Sauté Beef, Onion, and Spices
Add the ground beef and diced onion to your skillet. Cook, stirring occasionally, until the beef is browned and crumbly and the onions have softened—this takes about 7 to 8 minutes. Once that’s looking good, sprinkle in your minced garlic, chili powder, cumin, salt, and black pepper. Stir everything together to let the spices toast and bloom, making your kitchen smell absolutely glorious!
Step 3: Make the Saucy Filling
Pour in the enchilada sauce, add the can of diced green chiles, black beans, and the thawed corn. Stir thoroughly so every bit of beef gets coated in those vibrant flavors. Let the mixture simmer for 5 minutes, so it thickens slightly and all the ingredients have a chance to mingle and become friends.
Step 4: Layer Your Casserole
Grab a 9×13-inch baking dish (nothing fancy needed!) and lightly grease it if you like easy cleanup. Start by spreading a thin layer of your beef mixture on the bottom—this prevents sticking and starts flavoring the tortillas right away. Arrange 4 corn tortilla halves evenly across the bottom of the dish. Add a third of the beef mixture, spreading it out, then a third of your shredded cheese for that gooey pull. Repeat the sequence of tortillas, meat, and cheese twice more, building up beautiful, irresistible layers and ending with cheese on top.
Step 5: Bake until Golden and Bubbly
Cover the dish tightly with foil to trap in steam (helping melt the cheese inside while keeping your casserole moist), and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until you see that glorious golden cheese bubbling away on top. When you pull it out, let it rest for 5 minutes—it’ll be easier to slice, and all those lovely juices will settle into the tortillas.
How to Serve Beef Enchilada Casserole with Corn Tortillas
Garnishes
Every great casserole deserves a finishing touch! Sprinkle freshly chopped cilantro over your Beef Enchilada Casserole with Corn Tortillas for a pop of green freshness, and add a generous dollop of creamy sour cream on each serving to mellow the spice and add luxurious creaminess. Try a scattering of sliced green onions or even a few diced tomatoes for bonus color.
Side Dishes
This hearty casserole loves company on the plate! Serve it alongside a simple salad with lime vinaigrette, cilantro-lime rice, or classic Mexican street corn. Refried beans or roasted vegetables are great choices too, rounding out the meal and making it feel extra festive.
Creative Ways to Present
Having fun with presentation can take Beef Enchilada Casserole with Corn Tortillas from weeknight dinner to dinner party star. Try cutting it into squares and serving on individual plates drizzled with extra enchilada sauce, or serve family-style straight from the dish with a toppings bar—think diced avocado, pickled jalapeños, or a squeeze of fresh lime juice. Mini casseroles in ramekins make adorable individual servings for special occasions!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the casserole cool to room temperature. Cover tightly with foil or transfer to an airtight container, then keep it in the fridge for up to 4 days. The flavors get even better as they mingle, making tomorrow’s lunch a treat!
Freezing
Beef Enchilada Casserole with Corn Tortillas freezes beautifully! After baking and cooling, wrap the dish tightly in plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to 2 months. To thaw, simply transfer to the refrigerator overnight and reheat as needed.
Reheating
For best results, reheat individual portions in the microwave with a sprinkle of extra cheese and a loose cover. For larger portions, bake in a 350°F oven covered with foil until warmed through. Add a splash of enchilada sauce if it looks dry, and you’ll bring it right back to its original, melty glory.
FAQs
Can I substitute flour tortillas for corn tortillas?
Absolutely! While the texture and taste will change slightly, flour tortillas can be used in place of corn tortillas if that’s what you have. Keep in mind that corn tortillas stand up better to sauce and have that earthy flavor, which is perfect for this casserole.
Is this recipe spicy?
Beef Enchilada Casserole with Corn Tortillas has just enough mild heat thanks to the chili powder and green chiles, but you can easily adjust the spice level. For a little kick, add diced jalapeños or hot sauce. For a milder version, simply use mild enchilada sauce and skip the spicy add-ins.
Can I make this recipe vegetarian?
Definitely! Swap the ground beef for an extra can of black beans, or try a plant-based meat substitute. The casserole will still be full of flavor and just as satisfying layered with corn tortillas, cheese, and all the classic enchilada add-ins.
What cheese works best if I don’t have Mexican blend?
You can use any good melting cheese such as Monterey Jack, cheddar, or even mozzarella in place of the Mexican blend. For a hint of authenticity, add a little crumbled queso fresco on top just before serving!
Can I assemble Beef Enchilada Casserole with Corn Tortillas ahead of time?
Yes, you can assemble the whole dish up to a day in advance, cover, and refrigerate. When you’re ready to bake, let it sit out for about 20 minutes to take the chill off, then pop it in the oven and bake as directed.
Final Thoughts
If you love comfort food that’s easy, flavorful, and destined to be a hit at any table, Beef Enchilada Casserole with Corn Tortillas needs to make an appearance in your kitchen. Share it with friends, make extra for tomorrow, and enjoy every forkful of saucy, cheesy goodness—you won’t be disappointed!
Print
Beef Enchilada Casserole with Corn Tortillas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Beef Enchilada Casserole with Corn Tortillas is a delicious twist on traditional enchiladas. Layers of seasoned ground beef, black beans, corn, and cheese are stacked between corn tortillas and baked to perfection. Topped with cilantro and sour cream, this casserole is a crowd-pleaser for any occasion.
Ingredients
For the Beef Mixture:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 cups shredded Mexican blend cheese
- 12 small corn tortillas, halved
- Chopped cilantro and sour cream for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the beef: In a large skillet over medium heat, cook the ground beef and onion until browned. Add garlic, chili powder, cumin, salt, and pepper.
- Add remaining ingredients: Stir in enchilada sauce, green chiles, black beans, and corn. Simmer for 5 minutes.
- Layer the casserole: In a 9×13-inch baking dish, layer beef mixture, tortillas, and cheese three times.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
- Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with cilantro and sour cream.
Notes
- You can use green enchilada sauce for a different flavor.
- Add jalapeños or hot sauce for extra spice.
- Leftovers freeze well for up to 2 months.
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