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
More Enchilada Recipes...
Lori Lange of Recipe Girl

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  • Patti wrote:

    I love this casserole. I took some to a sick friend, and they all loved it. They said it was their favorite thing they received. 
    I do change it up a little. I use black beans in place of pinto and I also add corn to it. I put the tortillas on the bottom, but the next layer I put tortilla chips  and also sprinkle some on the top. It adds a nice crunch.

  • Sherrie wrote:

    This is sooo good. However, I like spice so I used adobe chili powder, and chopped jalapeños. Then I topped with chopped tomatoes, shredded lettuce, chopped green onions, and a little cilantro. Omg!!

  • Pam wrote:

    I live in a country tha doesn’t have sour cream so I used half yogurt and half cream cheese -came out great!

  • Melissa wrote:

    Any idea if this freezes well?  And if so…  Freeze before or after cooking?

    • Lori Lange wrote:

      I haven’t tried freezing it, so I’m not sure!

  • Sarah wrote:

    Just made this for dinner and loved it.  My husband is a picky eater (no fruits or veggies…it’s a struggle) and doesn’t like sour cream. I made half of it with the sour cream mixture for me (yum yum yum!) and half without for him.  My half looked and tasted like a casserole and was absolutely delicious.  His side was soupy and didn’t really hold together.  He ate it, loved it and said it tasted like chili, but definitely wasn’t what we were expecting.   I didn’t think the flour/sour cream mixture would make such a big difference, but it definitely does! 

    Turns out, he liked my side of the casserole, even with the sour cream.  Go figure!

  • Alice wrote:

    This was so good. I used Greek yogurt instead of sour cream, black beans instead of pintos and ground turkey. It is now my favorite Mexican dish! Thanks.

  • Terri wrote:

    Just received this recipe yesterday and can’t wait to try it. Question, will the corn tortillas still be crispy when baked or do they become a little soggy due to all the other casserole ingredients?! Thanks.

    • Lori Lange wrote:

      Corn tortillas don’t really get soggy, but they won’t stay firm either. They retain some of the moisture of the sauce.

  • Kristy F wrote:

    I’m not a fan of sour cream. Would cream cheese work just as well in this dish? Thanks!

    • Lori Lange wrote:

      not sure.

  • J Oh wrote:

    Made this for dinner last week and it was good! I was lazy and didn’t use the flour and it was fine for us. Plus we had left overs for the next night.

  • Mary wrote:

    Two questions – do you use the soft corn tortillas or the crispy ones? And only a half pound of ground beef? That doesn’t seem like very much……

    Trying this tonight – I hope it turns out!

    • Lori Lange wrote:

      Regular corn tortillas… and yes, only 1/2 pound. Hope you like it!

  • Rachel wrote:

    Have you ever tried freezing this – could it work?

    • Lori Lange wrote:

      I haven’t. I think I’d be worried that it would get soggy.

  • Michelle wrote:

    This looks awesome- however, my husband does not like beans – would you recommend a substitute?

    • Lori Lange wrote:


  • TERRY wrote:


  • Angela Z. wrote:

    I made this for a family gathering last night, and I used refried black beans instead. It was so good – and easy! Everyone loved it!

  • Mary Kay Austin wrote:

    Do you have the break down of how many calories fat content etc

    • Lori Lange wrote:

      Not for this one- no.

  • Mickey T wrote:

    This is really similar to one I’ve done and thought you might want to try this also. I use tortilla chips instead of actual tortillas. Just throw a few handfuls into the pan and then sprinkle all the ingredients around.

  • Carole Gunderson wrote:

    The recipe says the pinto beans should be drained and rinsed.

    But down at the bottom, in the suggestions, it reads: *Change-it-Up: Sub canned chili beans for the pinto beans (undrained). Which should be undrained – chili beans or pinto beans – confused?

    Recipe sounds wonderful!!

    • Lori Lange wrote:

      If you use pinto beans, drain and rinse them. If you use chili beans, you want all of the sauce included in the can, so don’t drain.

  • SD wrote:

    Has anyone tried substituting greek yogurt for sour cream? Will it work?

    • Lori Lange wrote:

      I haven’t tried it, but it might work. Will give it a different flavor for sure.

  • Kidest steed wrote:

    Do we really have to set it 24 hours or can i just cook it as soon as i finish prepared it?

    • Lori Lange wrote:

      No, you *can* refrigerate it up to 24 hours before baking, but it’s certainly not necessary to refrigerate it at all.

  • Stephanie wrote:

    If I leave the flour out of the sour cream mixture, will it do ok?

    • Lori Lange wrote:

      It won’t thicken as much.