Ground Beef Enchilada Casserole – You know how certain dishes just become family traditions? That’s exactly what happened with this Ground Beef Enchilada Casserole. It all started on a chilly fall evening when I was scrambling to whip up something hearty and satisfying for dinner. I had ground beef in the fridge, a can of enchilada sauce in the pantry, and a whole lot of hope. What came out of the oven was more than dinner—it was a hit. Now, every time I make it, I’m reminded of that night. My husband says it’s his “ultimate comfort food,” and my kids? They ask for seconds every single time. And let’s be honest—there’s something so reassuring about a recipe that just works, no matter what. It’s not perfect (neither am I), but it’s real—just like our weeknight chaos.
Why You’ll Love This Ground Beef Enchilada Casserole Recipe?
- Effortless Comfort: It’s packed with bold Tex-Mex flavors and oozing cheesy goodness. What’s not to love?
- One-Pot Wonder: A complete meal in one dish means fewer dirty pans. Yes, please!
- Flexible Ingredients: Got extra veggies? Toss ’em in. Want to go spicier? Bring it on!
- Meal Prep Star: Make it ahead and enjoy stress-free dinners all week.
Ingredient Notes:
Alright, let’s break down the MVPs of this casserole:
- Ground Beef: I prefer lean ground beef to avoid too much grease, but any ground meat works—turkey, chicken, or even plant-based crumbles.
- Enchilada Sauce: This is the heart of the dish. Go mild, medium, or spicy, depending on your vibe.
- Cooked Rice: Leftover rice is perfect for this! White, brown, or even cauliflower rice adds the perfect texture.
- Black Beans & Corn: These add pops of color, flavor, and nutrition. Rinsing the beans helps keep the casserole from getting too salty.
- Cheddar Cheese: Sharp cheddar melts beautifully and adds that gooey goodness we all crave.
- Seasonings: The combo of cumin, chili powder, and garlic powder gives it that classic Tex-Mex kick.
How To Make Ground Beef Enchilada Casserole?
This casserole comes together easily, even if you’ve got a million other things going on.
- Prep Your Tools: Start by preheating your oven to 350°F and greasing a 3-quart casserole dish. Trust me, greased dishes save lives—or at least save you from scrubbing.
- Cook the Beef: In a skillet, brown the ground beef and onions over medium heat. The smell alone will have everyone wandering into the kitchen. Once the beef is cooked, stir in minced garlic. Drain the fat, but don’t lose the flavor!
- Mix It Up: This is where the magic happens. Stir in diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and your seasonings. Bring everything to a simmer. Let the flavors mingle for about 10 minutes while you give it an occasional stir.
- Assemble the Casserole: Spoon that delicious mixture into your prepared dish and top with a generous layer of shredded cheese. I mean, it’s not a casserole without an ooey-gooey cheese blanket, right?
- Bake to Perfection: Bake uncovered for 20-25 minutes until the cheese is bubbly and golden. Sprinkle with fresh cilantro and green onions right before serving. Voila, dinner is served.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: This freezes beautifully. Wrap tightly and freeze for up to 3 months.
- Reheat: Warm it up in the oven at 350°F or zap individual portions in the microwave. Add a little extra cheese on top—because why not?
Variations and Substitutions:
- Meat-Free Option: Swap the ground beef for a plant-based alternative or extra black beans.
- Kick Up the Heat: Add jalapeños or use spicy enchilada sauce for a fiery version.
- Extra Veggies: Bell peppers, zucchini, or spinach would fit right in.
- Different Cheeses: Try Monterey Jack, Pepper Jack, or a Mexican blend for a flavor twist.
- Gluten-Free: Opt for gluten-free enchilada sauce, and you’re good to go!
What to Serve with Ground Beef Enchilada Casserole?
- Sides: A simple green salad or Mexican rice makes the perfect pairing.
- Toppings: Sour cream, guacamole, or a drizzle of hot sauce take it up a notch.
- Drinks: Margaritas or even a cold beer are ideal for Tex-Mex night.
Frequently Asked Questions:
Can I assemble this ahead of time?
Want To Save This Recipe?
Absolutely! Put it all together, cover tightly, and refrigerate. Bake fresh when ready.
Can I make it vegetarian?
Of course! Just skip the ground beef and double up on black beans or add sautéed mushrooms for that meaty texture.
How do I reheat it without drying it out?
Add a little extra enchilada sauce or a sprinkle of water before reheating, and it’ll stay moist and flavorful.
This Ground Beef Enchilada Casserole is more than just dinner—it’s a crowd-pleaser, a lifesaver, and a guaranteed spot on your family’s favorites list. Try it out and let me know what spin you put on it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Ground Beef Enchilada Casserole
Ingredients
Casserole Base:
- 1 ½ pounds ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 14.5-ounce can diced tomatoes
- 1 10.75-ounce can red enchilada sauce
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 cup cooked rice
Seasonings:
- 1 teaspoon Slap Ya Mama seasoning or your preferred Cajun seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Toppings:
- 1 ½ cups sharp cheddar cheese shredded
- ⅓ cup chopped cilantro
- ¼ cup sliced green onions
Instructions
Preparation:
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 3-quart casserole dish with non-stick cooking spray and set aside.
Cook the Beef:
- Brown the Meat: In a large skillet or Dutch oven over medium heat, cook the ground beef and diced onions until the beef is browned and the onions are tender, approximately 6-8 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes. Drain any excess fat from the skillet and return the mixture to the pan.
Build the Flavor:
- Combine Ingredients: Add the diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and all the seasonings to the skillet. Stir thoroughly to combine.
- Simmer: Bring the mixture to a gentle simmer, cover, and let it cook for about 10 minutes, stirring occasionally, to allow the flavors to meld.
Assemble and Bake:
- Layer the Casserole: Transfer the mixture into the prepared casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Add Fresh Toppings: Remove the casserole from the oven and sprinkle with chopped cilantro and sliced green onions before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
