Cheesy Enchilada Casserole
Baked layers of beef, black beans, cheese, sour cream, and salsa between soft tortillas create the best Cheesy Enchilada Casserole.
Today, I’m sharing a dinner recipe that is perfect for even the pickiest of eaters. My daughter, Kelsey, gives it a thumbs up! This Cheesy Enchilada Casserole is the ultimate comfort food and an easy weeknight dinner. Layers of lean ground beef, sautéed onions, black beans, and a creamy blend of cheese, sour cream, and salsa come together with soft flour tortillas to create a hearty, mouth-watering meal. Seasoned with taco seasoning and a hint of cumin, every bite is packed with bold, savory Mexican-inspired flavors that all ages will enjoy. It’s hearty, satisfying, and easy to prepare, making it ideal for busy weeknights and casual family dinners.
CHEESY ENCHILADA CASSEROLE
This cheesy beef enchilada casserole is simple to assemble: layer the beef and bean mixture with tortillas and shredded cheese, then bake until hot, bubbly, and golden. Don’t forget to serve with shredded lettuce, a dollop of sour cream, or extra salsa on top! This layered cheese enchilada bake is not only hearty and delicious but also freezer-friendly, making it a convenient make-ahead meal for busy nights or meal prep. With its melty cheese, creamy filling, and classic enchilada flavors, this family-friendly Mexican casserole is guaranteed to please.
Find all my expert tips on how to make the best homemade cheesy enchilada casserole from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Cheesy Enchilada Casserole:
- Easy Weeknight Meal: Quick to assemble with pantry-friendly ingredients, this cheesy enchilada bake is perfect for busy nights.
- Authentic Mexican Flavors: Taco seasoning, cumin, and salsa give every bite a rich, authentic Mexican-inspired taste.
- Cheesy & Creamy Layers: A mix of sour cream, cheese whiz, and shredded Mexican cheese creates a gooey, indulgent casserole.
- Perfect For Parties & Potlucks: Baked until hot and bubbly, it’s a crowd-pleasing dish ideal for potlucks, family dinners, or holiday gatherings.
- Make-Ahead & Freezer-Friendly: Assemble in advance or freeze for later. It’s easy to bake whenever you need a convenient, time-saving meal.
Ingredients
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 2 1/2 cups salsa
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup cheese whiz
- 3/4 cup sour cream
- 2 tablespoons taco seasoning
- 1/4 teaspoon Cumin
- 6 soft taco-size flour tortillas
- 2 cups shredded Mexican cheese blend or your favorite cheese
Instructions
Preheat oven to 400 degrees F. In a large skillet, brown and crumble ground beef and onion over medium-high heat until the meat is no longer pink. Drain fat.
Stir in salsa, beans, cheese whiz, sour cream, taco seasoning, and cumin. Stir well and cook for 5 minutes. Remove from heat.
Spray a 9×9-inch baking dish with cooking spray. Spoon a 1/3 of the meat mixture into the bottom. Sprinkle with 1/2 cup of cheese. Layer 3 flour tortillas over the top. (You will have to cut one of the tortillas so they fit ) Spoon another 1/3 of the meat mixture on top of the tortillas, then sprinkle another 1/2 cup of cheese. Do one more tortilla layer, the last of the meat mixture, and sprinkle the rest of the cheese on top.
Bake for 25 minutes or until cheese has melted, and it’s hot and bubbly. Let stand 5 minutes or so before slicing. Serve and enjoy!
Servings
Serves about 6 people, depending on how thick you slice it. You can stretch it to 8 servings by cutting smaller portions.
Storage and Reheating
Allow the Mexican casserole to cool completely, then store it in an airtight container in the fridge for up to 4 days or freeze it for up to 2 months. To reheat, bake at 350°F for 20-25 minutes (refrigerated) or 35-40 minutes (frozen) until hot and bubbly, or microwave individual portions for 2-4 minutes.
Holly’s Tips for The Best Cheesy Enchilada Casserole:
- Use Lean Ground Beef: Opt for 90% lean ground beef to reduce excess grease while keeping the casserole hearty and flavorful.
- Use Your Favorite Kind of Cheese: Mexican cheese blend works best, but feel free to mix cheddar, Monterey Jack, or even a bit of queso for extra gooeyness.
- Layer Carefully: Cut one tortilla to fit perfectly in the baking dish and layer evenly for balanced portions of meat, cheese, and tortillas.
- Season Generously: Taco seasoning, cumin, and salsa give the casserole authentic Mexican flavor; taste as you go to ensure it’s perfectly seasoned.
- Check for Bubbling: Bake until the casserole is hot and bubbly to ensure all layers are heated through, and the cheese is melted.
- Serve Warm With Fresh Toppings: Add shredded lettuce, extra sour cream, or fresh salsa after baking to enhance flavor and presentation.
- Make It Your Own: Add extra taco seasoning, chili powder, or your favorite Mexican spices each time you make it. Swap the tortillas for corn tortillas or use different cheeses to create your own version.
Frequently Asked Questions:
Absolutely, prepare the meat mixture in advance and store it in the refrigerator. Assemble the casserole just before baking to save time on busy nights.
This casserole pairs perfectly with shredded lettuce, guacamole, sour cream, homemade salsa, or Mexican rice for a complete meal.
Substitute the ground beef with cooked beans, lentils, or a plant-based meat alternative. Use vegan cheese and sour cream to make it fully plant-based.
Make Cheesy Enchilada Casserole gluten-free by using gluten-free flour tortillas instead of regular tortillas and ensuring that any taco seasoning or other packaged ingredients are labeled gluten-free. All other ingredients are naturally gluten-free, so this simple swap makes the casserole safe for anyone avoiding gluten without sacrificing flavor.
Similar Recipes
Craving something similar? Make my Green Chile Chicken Enchilada Casserole.
Can’t get enough of enchiladas? Don’t forget to try these highly-rated recipes next: Sour Cream Enchiladas, Ground Beef Enchiladas, Ranch Chicken Enchiladas, Green Chile and Pepper Jack Cheese Chicken Enchiladas, and Slow Cooker Chicken Enchilada Quinoa.
Have you made this Cheesy Enchilada Casserole recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CheesyEnchiladaCasserole #LifeInTheLofthouse
Cheesy Enchilada Casserole
Ingredients
- 1 pound lean ground beef
- 1 yellow onion chopped
- 2 1/2 cups salsa
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup cheese whiz
- 3/4 cup sour cream
- 2 tablespoons taco seasoning
- 1/4 teaspoon Cumin
- 6 soft taco size flour tortillas
- 2 cups shredded Mexican cheese blend or your favorite cheese
Instructions
- Preheat oven to 400 degrees F. In a large skillet, brown and crumble ground beef and onion, over medium-high heat, until meat is no longer pink. Drain fat.
- Stir in salsa, beans, cheese whiz, sour cream, taco seasoning and cumin. Stir well and cook for 5 minutes. Remove from heat.
- Spray a 9×9 inch baking dish with cooking spray. Spoon a 1/3 of meat mixture in the bottom. Sprinkle with 1/2 cup of cheese. Layer 3 flour tortillas over the top. ( you will have to cut one of the tortillas so they fit ) Spoon another 1/3 of meat mixture on top of the tortillas, then sprinkle another 1/2 cup of cheese. Do one more tortilla layer, the last of the meat mixture and sprinkle the rest of the cheese on top.
- Bake for 25 minutes or until cheese has melted and it’s hot and bubbly. Let stand 5 minutes or so before slicing. Serve and enjoy!
Notes
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Cutest story ever! I am always cautious when I look at your recipes because they generally make me start drooling at my desk. This one did not fail to do it’s job!
Suzie
I just made and posted about a version of this earlier this week! 🙂 Delicious!!
This sounds delicious. And what a cute story!
What a spunky little girl that Kelsey is! How funny. I have the pickiest eaters too so finding something they like it the most important thing!
This looks delicious!!! And if Kelsey likes it, my kids probably will, too!
That is my kind of casserole. Cheesey! Looks delicious.
Oh the oozy cheese is making me drool. So yum! I love the enthusiasm from the kids too! As long as it’s not, “THIS is disgusting, MOM!” 🙂
Too cute……such a yummy dinner.
I thought your photo of this recipe showed black olives – and then I realized it was black beans. And then, I thought, why not add black olives to this. My Mom used olives in her version of this type of recipe – and I am trying to recreate her “taco casserole”. I remember she used tortilla chips with olives, beef, sour cream, salsa, taco seasoning, and I’m not sure what else. very close to your creation!! thank you so much for posting this!