This easy enchilada casserole is the perfect week-night dinner. Layers of seasoned ground beef, beans, cheese and tortillas all baked together in one dish.
Who doesn’t love a good and easy baked casserole for dinner. This is far from a basic casserole. It’s bursting with all the flavors you get from traditional enchiladas. But, it’s a fun way to change things up! I actually find this easier than rolling up individual enchiladas.
I call this an easy enchilada casserole because I use store bought enchilada sauce. I’ve tried it with Trader Joe’s bottled enchilada sauce and El Paso mild canned enchilada sauce . Everyone knows how much I love my Trader Joe’s products. However, I might have to say I prefer the El Paso. But, of course both are great options! If you want it spicier, I believe El Paso has a mild and spicy option too. Also, feel free to make your own homemade enchilada sauce if you have a recipe you love to use.
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I used grass-fed ground beef for this recipe. You could also use ground turkey! I’ve tried both. I personally like it better with the beef. However, you can’t go wrong with either. With these flavors, you really can do no harm!
I hope you enjoy this easy enchilada casserole as much as I do. It’s something I will continue to make regularly because of the simplicity. As well as the tastiness, of course 😉 I love a good week-night dinner and this one checks all of the boxes!Print 
1 lb. ground beef
1/2 cup yellow onion, diced
1 jalapeño, seeds and ribs removed, finely diced
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/4 tsp cayenne
1/2 tsp paprika
salt and pepper to taste
1 (14 oz.) can pinto beans, drained and rinsed
2 cups red enchilada sauce, divided
1 & 1/2 cups shredded pepper jack, or Mexican cheese blend, you can add a little extra if you want it cheesier
4 tortillas, 6 – 8 inch size, I used the Mission brand carb balance flour tortillas
Serve with (all optional)
Preheat the oven to 375 degrees F and lightly spray a rectangle baking dish with non-stick cooking spray (about 11 x 8 inches)
In a large non-stick skillet over medium heat add ground beef. Season with salt and pepper and cook until browned, crumbling it as it cooks.
When almost done cooking, add garlic powder, cumin, chili powder, cayenne, and paprika. Toss to evenly coat the beef. Remove beef (I use a slotted spoon to get rid of some of the grease) and set aside.
Wipe pan clean and add onion and jalapeño. Season with a little salt and pepper. Let cook 3-4 minutes, stirring frequently.
Add the beef back to the skillet, along with the beans, and 1 & 1/2 cups of the enchilada sauce. Save the other 1/2 cup, we’ll need it later!
Let simmer for about 2 minutes then remove from heat.
Add half of the mixture to the bottom of the baking dish followed by 1/2 cup cheese, and 2 tortillas.
Add the other half of the beef mixture followed by another 1/2 cup cheese, 2 tortillas, the other 1/2 cup of enchilada sauce and 1/2 cup of cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 5-7 minutes.
Let the casserole rest for at least 3 minutes before slicing into square servings. Top with desired toppings and enjoy!