If you love these cheesy, delicious enchiladas in casserole form, be sure to check out Chicken Enchilada Casserole.
A Tasty Twist to Love!
Enchiladas are one of my favorite dinner recipes, they are most-requested at our house and by guests! This beef enchilada casserole is no exception. It’s just a layered version, similar to our Ground Beef Enchiladas. Enjoy this tasty twist, perfect for any Mexican dinner spread! Why we love them:
An easy change-up. Using the layering method just makes this easier! Mouth watering. How can you not love something that contains Flour Tortillas, beans, cheese, and SO much flavor?! Feed a large group. It makes a 9×13 pan that is great for feeding crowds. Double it. This is a perfect recipe to double and freeze for later.
A Handful of Ingredients
flour tortillas – fajita size. Use corn tortillas for a gluten-free version. lean ground beef – if you use a higher fat content, drain excess oil. Taco Seasoning – homemade or store-bought black beans red enchilada sauce – homemade or store-bought onion frozen corn cheddar cheese – shredded tomatoes cilantro
How to Make Enchilada Casserole
Storing Info
Make ahead of time. Make as instructed, cover tightly with foil or saran wrap, and place in the fridge for up to 24 hours before baking. FREEZE. Place it in a freezer-safe dish, cover it with foil tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the cooking time and may need to add more cheese on top. STORE. Place the already-cooked recipe for enchilada casserole in an air-tight container in the fridge for up to 4 days. Reheat in the microwave.
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