This 5-ingredient baked beef enchilada casserole is my weeknight secret weapon for those days when work runs late, the sink is somehow already full of dishes, and everyone is still expecting a real dinner. It has all the cozy, cheesy flavors of classic beef enchiladas—just layered into a casserole so you can skip the rolling and fuss. Enchiladas trace their roots back to Mexican cuisine, where tortillas were traditionally dipped in chili sauce and filled with meat or cheese. This version definitely leans into the Midwestern shortcut style: a few pantry staples, a casserole dish, and the oven does the rest. It’s perfect for busy nights, meal prep Sundays, or anytime you want something comforting that tastes like you put in way more effort than you actually did.
This casserole is pretty hearty on its own, but I like to round it out with something fresh and simple. A quick side salad with romaine, cherry tomatoes, and a lime vinaigrette cuts through the richness really nicely. Warm tortilla chips with salsa or guacamole are always a hit, especially if you’re feeding a crowd or doing a game-day spread. If you want to stretch the meal a bit further, serve it over a bed of cilantro-lime rice or plain white rice. For something low-effort, heat up a can of black beans or corn (or both) with a little cumin and lime juice—instant side dish that tastes like you planned ahead.
5-Ingredient Baked Beef Enchilada Casserole
Servings: 6 servings
Ingredients
1 lb ground beef (lean, about 90/10)
1 (10–15 oz) can red enchilada sauce
8 small flour or corn tortillas, cut into strips or quarters
2 cups shredded Mexican blend or cheddar cheese
1/2 cup canned black beans, drained and rinsed (or canned corn)
Directions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish with cooking spray or a thin swipe of oil.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. Drain excess grease if needed.
3. Reduce the heat to low and stir in about 3/4 of the can of enchilada sauce, reserving the rest for topping. Add the black beans (or corn) and stir until everything is evenly coated and heated through, 1–2 minutes. Turn off the heat.
4. Spread a thin layer of the reserved enchilada sauce on the bottom of the baking dish. Add a layer of tortilla pieces to cover the bottom, overlapping slightly.
5. Spoon half of the beef mixture over the tortillas and spread it into an even layer. Sprinkle with about one-third of the shredded cheese.
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