Hot from the oven, bubbling around the edges and covered with melted cheese, this 5-Ingredient Beef Enchilada Casserole is exactly the kind of dinner I want when something easy and comforting is the priority.

There’s a lot to love about enchiladas, but on a busy evening, I especially appreciate a recipe that keeps the ingredient list short. This one comes together with just five ingredients: flour tortillas, ground beef, enchilada sauce, black bean and corn salsa, and shredded cheese. The beef filling is hearty and cheesy, the salsa brings in beans, corn, and plenty of flavor, and everything gets tucked into tortillas before going into the oven under another layer of sauce and cheese.

And the best part? You only need about 20 minutes to get everything ready for baking. Make the full casserole for dinner tonight, or follow the freezer directions and divide it between two smaller pans for an easy meal to have waiting for another day.

Why You’ll Love This Recipe

We’ve been talking about easy dinners, and this is exactly the kind of recipe that earns a place in that category. It’s warm, cheesy, filling, and doesn’t ask you to bring home a cart full of ingredients.

It only takes 5 ingredients. A package of tortillas, ground beef, enchilada sauce, black bean and corn salsa, and shredded cheese are all you need.

The prep is quick. Give yourself about 20 minutes to brown the beef, mix the filling, and assemble the tortillas. Then the oven takes care of the rest.

That filling! The ground beef gets mixed with enchilada sauce, salsa, and cheese, so there’s something flavorful in every bite.

It makes 8 servings. Bake it in a 13×9-inch dish and you have a generous casserole that’s ready to feed a group.

You can freeze it. I especially love this part. The recipe can be divided between two 8-inch pans, wrapped, and frozen, giving you an easy dinner option for a night when cooking from scratch isn’t happening.

Let’s make it!

Ingredients You’ll Need

You only need 5 simple ingredients to make this Beef Enchilada Casserole:

• Flour Tortillas – Large burrito-size flour tortillas are perfect here. They’re big enough to hold plenty of the beef filling and stay soft and tender as the casserole bakes.
• Ground Beef – Use lean ground beef that’s at least 80% lean. It makes the hearty base of the filling. Just be sure to drain it after cooking before mixing in the other ingredients.
• Red Enchilada Sauce – Mild red enchilada sauce adds that classic enchilada flavor throughout the casserole. A little goes into the beef mixture, and the rest is poured over the tortillas before baking.
• Black Bean and Corn Salsa – This is a great shortcut ingredient! It brings black beans, sweet corn, and salsa flavor to the beef filling without requiring a bunch of separate ingredients.
• Mexican Four-Cheese Blend – You’ll use the shredded cheese in two places: some gets stirred right into the beef filling, and the rest goes over the top, where it melts into a cheesy layer as the casserole bakes.

Step-by-Step Instructions

First, prepare the baking dish.

Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

Next, get the tortillas ready.

Fold tortillas in half and place folded-side-down in dish; set aside.

Make the beef filling.

In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.

At this point, you have everything that makes the center of these enchiladas so satisfying: savory beef, salsa, enchilada sauce, and plenty of cheese.

Fill the tortillas.

Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.

Add the sauce and cheese.

Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.

Bake!

Bake 40 to 45 minutes or until hot and bubbly.

When it comes out of the oven, you’ll have warm tortillas wrapped around that hearty beef filling with enchilada sauce and melted cheese covering the top. Dinner is ready!

To freeze:

Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Expert Tips

This recipe is simple, but a few little details make the assembly even easier.

First, make sure you drain the ground beef after cooking it. You want all that enchilada sauce, salsa, and cheese to flavor the filling without unnecessary grease getting in the way.

When you fill the tortillas, arrange them seam side down in the baking dish. This helps keep everything tucked neatly inside while they bake.

And don’t skip spraying the foil! Spray the side that will face the casserole before covering the baking dish. It’s a small step, but a useful one when you have all that cheese melting on top.

If you’re making the freezer version, use an instant-read thermometer to check the center before serving. It should reach 165°F.

Recipe Variations

One of the nice things about a simple casserole like this is that you don’t need to change much to give it a slightly different spin.

If you can’t find black bean and corn salsa, bean salsa, corn salsa, or another salsa can work in its place.

Want to skip the beef? Make the meatless variation by substituting 1 lb meatless veggie crumbles for the ground beef.

You can also keep the casserole exactly as written and change things up at serving time instead. Put out guacamole, sour cream, salsa, and shredded lettuce, and everyone can finish their own plate with the toppings they like.

Storage & Reheating

This is a particularly handy recipe to make ahead because the original recipe includes a method for taking it straight from the freezer to the oven.

For freezing, prepare 2 (8-inch square) disposable foil cake pans as directed in the recipe, placing four tortillas in each. Once assembled, cover the pans with sprayed foil and place them in gallon-size resealable freezer bags or wrap them in a double layer of plastic wrap. Label them and pop them into the freezer.

When you’re ready for enchiladas, you have two options.

For the thawed version, let the casserole thaw overnight in the refrigerator. Heat the oven to 350°F, remove the plastic, set the foil-covered pan on a cookie sheet, and bake for 35 to 40 minutes, or until the center reaches 165°F.

Forgot to thaw it? You can bake it from frozen for 1 hour, remove the foil, and continue baking for 10 to 15 minutes, until the center reaches 165°F.

For leftover cooked casserole, refrigerate it promptly in a covered container and reheat until thoroughly hot before serving.

What to Serve with Beef Enchilada Casserole

This casserole is hearty enough to be dinner all on its own, but I love serving something cool and fresh alongside all that warm beef and melted cheese.

Try topping individual servings with shredded lettuce, guacamole, salsa, or sour cream. You can put everything in little bowls on the table and let everyone add their favorites.

If you want to turn it into a bigger meal, keep the sides simple. A crisp green salad or an easy vegetable side would both be great here. The fresh vegetables give you a nice contrast to the rich, cheesy casserole without making dinner any more complicated.

However you serve it, bring it to the table while it’s still hot and bubbly, add your favorite toppings, and dig in.

Recipe FAQs

1. Can I make this beef enchilada casserole ahead of time?

Yes! This is a great recipe to prep ahead, especially when you know you have a busy night coming up. Assemble the casserole using the freezer directions, cover it well, and freeze. When ready to bake, thaw overnight in the refrigerator and bake at 350°F for 35 to 40 minutes, or until the center reaches 165°F.

2. Do I need to cook the ground beef first?

Yes, you’ll want to cook the ground beef before filling the tortillas. Brown it over medium-high heat until no longer pink, then drain. Mix it with 1/4 cup enchilada sauce, the black bean and corn salsa, and 1 cup shredded cheese. This makes the filling flavorful, cheesy, and ready to go right into the tortillas.

3. How do I keep the tortillas from opening while baking?

Place them seam side down in the baking dish. Once the tortillas are filled, wrap them around the beef mixture and tuck the seam underneath. This simple trick helps keep the filling inside while everything gets hot and bubbly in the oven.

4. Can I use a different kind of salsa?

Yes! Bean salsa, corn salsa, or a combination of both works great in this casserole. If you don’t have black bean and corn salsa on hand, you can use another salsa in a pinch. It’s an easy swap that keeps dinner simple.

5. Can I bake this enchilada casserole from frozen?

Yes, there’s no need to thaw it first if you’re short on time. Bake the frozen casserole for 1 hour, then remove the foil and bake for another 10 to 15 minutes. Check the center with an instant-read thermometer before serving—it should reach 165°F.

5-Ingredient Beef Enchilada Casserole

This hearty enchilada casserole combines seasoned beef, salsa, enchilada sauce, tortillas, and plenty of melted cheese in one satisfying baked meal. With only five main ingredients and about 20 minutes of preparation, it works especially well for an uncomplicated family dinner. You can also assemble and freeze portions ahead of time for a convenient meal later.

Print Pin

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Mexican

Keyword: 5-Ingredient Beef Enchilada Casserole, Beef Enchilada Casserole, Beef Enchiladas

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1 lb lean (at least 80%) ground beef
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 jar (16 oz) black bean and corn salsa
• 2 cups shredded Mexican four-cheese blend (8 oz)

Instructions

Baking Instructions

• Prepare the baking dish

  Heat the oven to 350°F. Coat a 13x9-inch (3-quart) baking dish with cooking spray.
• Arrange the tortillas

  Fold each tortilla in half. Set the folded tortillas into the prepared baking dish with their folded edges facing downward, then set the dish aside.
• Make the beef filling

  Place the ground beef in a 10-inch nonstick skillet and cook over medium-high heat. Stir frequently and continue cooking until the beef is no longer pink. Drain away the excess fat. Transfer the cooked beef to a large bowl. Add 1/4 cup enchilada sauce, the black bean and corn salsa, and 1 cup of the shredded cheese. Stir until everything is evenly combined.
• Fill the tortillas

  Distribute the beef mixture evenly among the tortillas. Wrap each tortilla around its filling and arrange it in the baking dish with the seam facing down.
• Add the sauce and cheese

  Pour the remaining enchilada sauce over the filled tortillas. Sprinkle the remaining 1 cup cheese over the top. Take a sheet of foil large enough to cover the baking dish and coat one side with cooking spray. Cover the dish with the foil, positioning the sprayed side downward.
• Bake

  Bake for 40 to 45 minutes, or until the casserole is thoroughly heated and bubbling.

Freezer Instructions

• Coat 2 (8-inch square) disposable foil cake pans with cooking spray. Fold the tortillas in half and arrange 4 tortillas, folded-side-down, in each pan.
• Prepare the filling as directed above. Divide it among the tortillas, wrap the tortillas around the filling, and position them seam-side-down.
• Divide the remaining enchilada sauce between the two pans and top each pan with 1/2 cup cheese.
• Cover each pan with foil that has been sprayed with cooking spray. Place the covered pans inside gallon-size resealable freezer plastic bags, or cover them with a double layer of plastic wrap. Label and freeze.

Baking After Thawing

• Thaw the casserole overnight in the refrigerator. Heat the oven to 350°F. Remove the plastic covering or freezer bag and place the foil-covered pan or pans on a cookie sheet.
• Bake for 35 to 40 minutes, or until an instant-read thermometer inserted into the center registers 165°F.

Baking From Frozen

• Bake the frozen casserole for 1 hour. Remove the foil and continue baking for another 10 to 15 minutes, or until an instant-read thermometer inserted into the center reaches 165°F.

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Recipe Notes

• Salsa options: Black bean and corn salsa works especially well, but bean salsa, corn salsa, or another favorite salsa can also be used.
• Cheese: Use a shredded Mexican four-cheese blend as listed for the best cheesy topping and filling.
• Meatless option: Replace the ground beef with 1 lb meatless veggie crumbles for a vegetarian-friendly version.
• Make ahead: The casserole can be assembled and frozen in two 8-inch square disposable foil pans for an easy future meal.
• Freezer baking: If baking from frozen, bake for 1 hour, then remove the foil and continue baking for 10 to 15 minutes, until the center reaches 165°F.
• Serving: Shredded lettuce, guacamole, salsa, and sour cream make simple toppings for serving.
• Food safety: When using the freezer instructions, make sure the center of the casserole reaches 165°F before serving.

Nutrition

Calories: 400kcal | Carbohydrates: 32g | Protein: 21g | Fat: 20g | Sugar: 2g

Nutrition information is per serving, based on the provided recipe card.

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