This Enchilada Casserole is the BEST recipe for busy weeknights! It is SO easy to make and incredibly delicious every time. This recipe requires minimal ingredients and is easy to clean up. Your family will ask for this meal again and again!
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This Enchilada Casserole has been a go-to meal for me lately. Plus, this recipe has been tested on many of my private chef clients. I’m not gonna lie, this picture I have is not the best (it doesn’t do this meal justice!). I threw together this casserole at about 8 p.m. after a long day, so the sun was set and my creativity meter was low. Not to mention – I was hungry and ready to eat!
I promise to get a better picture at another time, but I wanted to get this recipe out! You gotta do what you gotta do sometimes when you are a busy solopreneur!
In this recipe, I use my salt-free Mexican spice blend from my spice company – The Spice Girl Kitchen. I’m biased because it is, after all, my spice recipe and the best salt-free Mexican seasoning on the market. But feel free to use whatever taco seasoning you have on hand.
In this post, we will cover why this enchilada casserole is awesome, store-bought vs. homemade enchilada sauce, a nutrition breakdown, and how to store and reheat this recipe. Plus, you gain access to this quick and easy Beef and Bean Enchilada Casserole Recipe!
This post is all about Enchilada Casserole!
Why This Enchilada Casserole Is Awesome
Quick and Easy
This recipe only takes about 30 minutes to throw together and most of that time is spent in the oven. While the casserole bakes, you can clean the kitchen. Once it’s time to eat, the dishes after are minimal! WIN!
Minimal Ingredients
Less than 10 ingredients. Need I say more?
Delicious
Seriously, your family will ask for this again and again.
Makes Great Leftovers
If you have people in your family who aren’t big on leftovers, I bet you they will gladly eat the leftovers of this meal! My husband is not always a fan of leftovers, but he will eat this casserole anytime, anywhere!
Bake & Store In the same container
I am all about minimizing dishes! Bake your casserole in one of these 9×13 disposable aluminum foil pans or a glass casserole dish with a lid! No need to transfer it to a storage container if you use one of those!
Did I say delicious?
Oh yeah, I did!
Enchilada Sauce
Enchilada sauce is a savory sauce made from tomatoes, chili peppers, onions, garlic, chicken stock, and (my favorite part) spices. It’s rich and slightly tangy with a smooth thick texture. The enchilada sauce keeps everything nice and juicy, so if you tend to dry things out – this is your recipe!
For convenience purposes, I used store-bought enchilada sauce for this recipe. But honestly, homemade enchilada sauce is not super hard to make (homemade enchilada sauce recipe coming soon)! The main pro to buying store-bought is the convenience aspect, but making homemade enchilada sauce allows for more flavor customization! The options are truly endless on how to adjust the flavor of your homemade enchilada sauce, but I will save that information for a future blog! Stay tuned!
You Might Also Like
If you like this recipe, you may also like:
- One Pot Taco Soup
- Honey Lime Shrimp Taco Bowl
- Barbacoa Street Tacos
- Loaded Tater Tot Nachos (Tachos)
Or click here for the entire Mexican category!
Nutrition Breakdown
Let’s go over the basics for this meal:
- 405 calories per serving
- 21 grams of fat per serving
- 7 grams of fiber per serving
- 30 grams of carbs per serving
- 19 grams of protein per serving
I would consider this to be a complete meal because it has a nice balance of protein, carbs & fats plus it packs quite a bit of fiber thanks to the black beans. If you wanted to beef up the nutritional content, you could serve some fruit for dessert or serve a basic starter salad!
Store & Reheat
Store
Fridge: Cover the casserole container with a lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes). Store in the fridge for up to 4 days.
Freezer: You can also freeze casserole for up to 3 months. Place the casserole in the fridge to thaw overnight for best results. I recommend reheating in the oven after the casserole has been frozen.
Reheat
Microwave: Place a section of the casserole on a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through.*
Stovetop: Not recommended.
Oven: Preheat oven to 350 degrees F. Cover the casserole with foil and cook for 8-10 minutes or until heated through.*
* Total time depends on the amount you are reheating.
Beef & Bean Enchilada Casserole
Ingredients
- 1 tbsp olive oil
- 1 lb 80/20 ground beef
- 2 tbsp The Spice Girl Kitchen Mexican Seasoning
- 1 tsp salt
- 1 4-oz can chopped green chilis
- 1 15.5-oz can black beans, drained and rinsed
- 20 oz red enchilada sauce
- 12 corn tortillas
- 3 cups Mexican Style Shredded Cheese, divided
Instructions
- Preheat oven to 350 ℉
- Heat the oil in a skillet over medium-high heat. Add the beef, breaking it up as it cooks. Add the Mexican spice and salt. Continue cooking until browned, about 7-8 minutes.
- Mix in the black beans and green chilis until just combined.
- Assemble the casserole by starting with 1/3 of enchilada sauce on the bottom. Add 4 corn tortillas, spacing them out in the pan, they may slightly overlap. Evenly spread 1/3 of the meat & bean mixture. Then evenly spread 1 cup of cheese.
- Repeat 2 more times, ending with cheese on top.
- Bake for 15 minutes or until cheese is melted and enchilada sauce is bubbling. Garnish with cilantro and serve immediately. Enjoy!
Notes
Nutrition Breakdown
- 405 calories per serving
- 21 grams of fat per serving
- 7 grams of fiber per serving
- 30 grams of carbs per serving
- 19 grams of protein per serving
Store & Reheat
Store
Fridge: Cover the casserole container with a lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes). Store in the fridge for up to 4 days. Freezer: You can also freeze casserole for up to 3 months. Place the casserole in the fridge to thaw overnight for best results. I recommend reheating in the oven after the casserole has been frozen.Reheat
Microwave: Place a section of the casserole on a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through.* Stovetop: Not recommended. Oven: Preheat oven to 350 ℉ . Cover the casserole with foil and cook for 8-10 minutes or until heated through.* * Total time depends on the amount you are reheating.This post was all about Enchilada Casserole!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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What would be the sodium content of the casserole? My husband is on a low sodium diet to help him with his congestion heart failure so I really need that information and didn’t see it in the nutritional information. Thank you.
Hi Bridget!
So sorry for the late reply, still getting used to needing to check comments! The sodium content would be highly dependant on the ingredients you pick. The olive oil, raw ground beef, and my mexican spice have no sodium. I would omit the 1 tsp salt in the recipe and opt for green chilis and black beans with zero sodium added as noted on the can. That means that the only sodium in the recipe would be primarily coming from the enchilada sauce, cheese, and corn tortillas. Sorry I don’t have a specific mg amount for you – unfortunately it just all depends on what brand you use. I hope that helps answer your question! Thank you for reading!