Beef and Bean Enchilada Casserole

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Sometimes you just need a good comfort food recipe… a recipe that is easy-to-make… and a meal that every member of your family will eat without complaints.  I’ve got one one those recipes for you: Beef and Bean Enchilada Casserole

Beef and Bean Enchilada Casserole

This dinner idea is a simple one- rather than rolling the ingredients up into a corn tortilla, the ingredients are layered into the casserole dish instead.

How to Make Beef and Bean Enchilada Casserole

How to make Beef and Bean Enchilada Casserole:

Layer corn tortillas, beef/bean/chiles/spices, garlic sour cream, and enchilada sauce.  Then those layers are repeated one more time.   In the recipe below, I’ve listed some options for other layers to include, as well as some change-it-up ideas.

Additional layers and change-it-up options:

If you want to add some more layers… try adding corn, olives or feta cheese!  Try substituting a can of chili beans for refried beans.

Adding cheese to Beef and Bean Enchilada Casserole

A good couple of handfuls of cheese are added to the top at the very end of baking.

Beef and Bean Enchilada Casserole just out of the oven

And that cheese gets all nice and melted and bubbly.

Dish of Beef and Bean Enchilada Casserole

And then it’s ready for dishing out.  My guys enjoyed this served on a bed of shredded iceberg lettuce and then topped with sour cream, guacamole and chopped tomatoes.  It’s good stuff.  Enjoy!

About Enchilada sauce:

You can certainly use your favorite brand of canned enchilada sauce for this recipe.  Or you can make your own.  I have a great recipe for Enchilada Sauce, and it’s a very popular recipe with my RecipeGirl readers too!

Here are a few more casserole recipes you might like to try:

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Beef and Bean Enchilada Casserole

Totally easy dinner that is family friendly too!
Prep Time 25 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 197kcal
Course Main Course
Cuisine Mexican
Keyword beef and bean enchilada casserole, enchilada casserole


  • 8 ounces lean ground beef
  • 1/2 cup chopped sweet onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • One 15-ounce can pinto beans, drained and rinsed
  • One 4-ounce can diced green chiles
  • 8 ounces sour cream (light is fine)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • Eight 6-inch corn tortillas
  • cups enchilada sauce
  • 1½ to 2 cups mixed cheddar/Jack shredded cheese
  • topping suggestions: chopped tomatoes, sour cream, guacamole


  • Preheat the oven to 350 degrees F. Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray.
  • In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside.
  • In a medium bowl, whisk together the sour cream, flour and garlic powder.
  • Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover the bottom (overlapping is fine). Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with plastic wrap and refrigerate up to 24 hours before baking (take off plastic wrap). Or you can bake now and enjoy!
  • Cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese and bake 5 minutes or so more, until the cheese is nice and bubbly. Serve immediately.



  • *If you are preparing this recipe as gluten-free, be sure to use brands of pinto beans, enchilada sauce and corn tortillas that are known to be GF. Use an alternative thickener in place of the all-purpose flour- such as cornstarch or a GF flour blend.
  • *Suggestions for additional layers: corn, olives, feta cheese
  • *Change-it-Up: Sub canned chili beans for the pinto beans (undrained).


Serving: 1g | Calories: 197kcal | Carbohydrates: 26g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 586mg | Potassium: 387mg | Fiber: 5g | Sugar: 5g | Vitamin A: 484IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg
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  • Kelsey Akin wrote:

    Does the beef enchilada casserole freeze well?

    • Lori Lange wrote:

      I’m not sure as I haven’t tried.

  • Janine Scanlon wrote:

    There seems to be a mistake on the hamburger measurement(?) I used 1 lb not 8 oz.

    • Lori Lange wrote:

      The recipe calls for using 8 ounces ground beef.

  • Colleen wrote:

    I am not a lover of the whole pinto bean. How do you think this recipe would be if I used refried beans and mixed it with the meat.

    • Lori Lange wrote:

      You can certainly try it!

  • Brian Maxwell wrote:

    Could this be prepared in a slow cooker ( crockpot)?

    • Lori Lange wrote:

      It is not a slow cooker recipe.

  • Holly wrote:

    This was delish!!  Thanks so much for including the make ahead instructions!  I like things I can prepare the night before so whoever gets home from work/school first just pops it in the oven!  Great recipe!

  • Korin wrote:

    I looked over the recipe about 10 times it didn’t say what to do with all that cheese so I put 1 cup on the first layer on top of sauce then the last cup on at the end didn’t realize all of it was supposed to go on the top but seems to have turnedout well great recipe. ?

    • Lori Lange wrote:

      glad it turned out for you!

  • Gma Mary wrote:

    Made this tonight using my leftover taco meat and beans, flour tortillas, left out the sour cream part. Also made your sauce with a few minor changes. Hubby liked it. Yeah! Have a winner.

  • Emily K wrote:

    Made this today. Refrigerated overnight. It seems soupy. I dreamed the meat & beans. Followed the recipe exactly. Any thoughts. 

    • Lori Lange wrote:

      I’m not sure since I wasn’t there to see you make it. How did it turn out in the end? Soupy doesn’t sound right…

  • Tara wrote:

    Made the casserole with chicken just as good. Double the sour cream mixture. Delish