Beefy Enchilada Casserole Recipe

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Beefy Enchilada Casserole

Judy Martin


I tried this recipe...a family favorite...on my church members and it quickly became a favorite among the men because it is so hearty and meaty! Hope the man in your life loves it too!

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5 Min


25 Min




2 lb
80/20 ground chuck
1 medium
yellow onions, chopped
2 can(s)
8 oz, each tomato sauce
1 can(s)
11 ozs. mexicorn, drained
1 can(s)
10 oz. enchilada sauce (red)
1 can(s)
black beans, rinsed and drained
1 tsp
chili powder
1/2 tsp
dried oregano
1/2 tsp
black pepper
1/4 tsp
6 1/2 oz
corn tortillas, divided
2 c
shredded cheddar cheese

Directions Step-By-Step

Cook beef and onion in large skillet until beef is browned, stirring until it crumbles. Drain.
Stir tomato sauce and next 7 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered 5 minutes, stirring occasionally.
Place half of the tortillas in bottom of a greased 9X13 baking dish. Spoon half of beef mixture over tortillas. Sprinkle with 1 cup of cheese. Repeat layers with remaining tortillas and beef mixture. Bake 375 degrees for 10 minutes. Sprinkle with remaining cheese and bake 5 more minutes until cheese melts. Casserole should be hot and bubbly. Garnish with green chile peppers if desired.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids