Can you believe this ground beef enchilada casserole only has five ingredients? Here’s what you’ll need to get dinner on the table tonight:
- 1 pound lean ground beef
- 1 can enchilada sauce
- 1 cup Mexican cheese blend
- Corn tortillas
- 1 can black beans
Optional Toppings for Enchilada Casserole
The options are endless when it comes to topping your enchilada casserole.
We like to top this with all sorts of toppings, including all of our favorite taco and enchilada toppings.
Here are a few we’d recommend for this casserole:
- Avocados
- Sour Cream
- Tomatoes
- Green Onions
- Refried Beans
- Cilantro
- Pico
- Guacamole
- Corn
How to Lighten Up Enchilada Casserole:
One of our favorite ways to lighten up a recipe with ground beef is to substitute it with ground turkey.
Most of the time our husbands and kids can’t even tell the difference!
If you decide to substitute in ground turkey, make sure to choose lean turkey.
We love using Jennie-O Turkey products because they have so little fat and always taste amazing.
This recipe calls for one pound of ground beef, so you’ll need one pound of lean ground turkey. To guarantee perfectly cooked ground turkey, we love to use a Chop-Stir.
Our mom showed us the trick to cooking meat with these and now it is the kitchen tool I can’t live without!
Don’t miss out on our White Chicken Enchilada Casserole!
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What to Serve with Ground Beef Enchilada Casserole
We know the hardest part of dinner can be choosing side dishes, so we’ve got you covered on this one! Here are a few things we love to serve with our Ground Beef Enchilada Casserole:
5 Ingredient Ground Beef Enchilada Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 15 ounces enchilada sauce, 1 can
- 1 cup shredded Mexican cheese blend
- 8 corn tortillas, 6 inch
- 15 ounces black beans, rinsed and drained
- ½ cup tomatoes, chopped, optional topping
- ½ avocado, chopped, optional topping
Instructions
- Preheat oven to 350 degrees. Spray a 9×11" baking pan with non-stick cooking spray.
- In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
- In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
- Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
- Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
- Repeat all layers one more time.
- Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
- If desired, top with tomatoes and avocado.
Notes
- Avocados
- Sour Cream
- Tomatoes
- Green Onions
- Refried Beans
- Cilantro
- Pico
- Guacamole
- Corn
Nutrition
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Made this last night and it was SO good! I only made a few changes. Cooked the beef with onions and added that to the casserole and added more cheese. 🙂 Thank you for your recipes. My family loves them!
Can I make this ahead of time or do the tortillas get too soggy?
Corn tortillas are kind of soft anyway. You will be fine making this ahead of time and throwing it on the oven when you are ready.
Could this be a freezer meal?
This could work as a freezer meal. Just prepare and cover in a freezer container. When ready to eat, just thaw and cook.
The recipe states a 15 ounce can of enchilada sauce. I cannot find that anywhere. Are you sure this is correct and not a typo?
If you have 10 ounce cans of enchilada sauce, just use 1 1/2 cans.
Is there any good substitute for black beans as my family doesn’t care for them
Can you use flour tortillas instead of corn?
Yes, flour tortillas work great too!
You could swap out for any beans, pinto or kidney beans work great too.
Common ingredients, easy to assemble and personalize. Used ground Turkey instead of beef and added a can of corn. My crew gobbled it up with sour cream, dice tomatoes, lettuce and salsa.
I added a can of corn and made this easy to assemble recipe with ground turkey was a hit for my family!! I also added extra cheese and used 2 10 ounce cans of enchilada sauce.
For reasons known only to YouTube, your video came up in my suggestions. I’m pretty stuck in my personal casserole rotation but I thought I’d give this on a try. That’s surprising since I have VERY mild mannered taste buds. In the future I may substitute some tomato sauce for part of the Enchilada Sauce but I really do like the flavor of this casserole.
I love this recipe and it turned out really good thanks