Ground Beef Enchilada Casserole captures all the bold, comforting flavors of traditional enchiladas without the fuss of rolling tortillas. This cheesy skillet casserole cooks on the stovetop in one pan, comes together in about 30 minutes, and is ideal for busy weeknights or simple family dinners.
If you love enchiladas but dislike the rolling step, this one-pot enchilada casserole is for you. Ground beef and vegetables simmer in a red enchilada sauce with black beans, corn, and pieces of corn tortillas that soften and thicken the sauce as the dish cooks. A squeeze of fresh lime and chopped cilantro brighten the flavors before it’s finished with melted cheese.
The skillet method keeps cleanup easy and lets the tortillas absorb the sauce so every bite is saucy and satisfying. Top servings with avocado, tomato, sour cream, or jalapeños for a personalized touch.
Why you’ll love this recipe
- All the classic enchilada flavor without rolling tortillas—just one skillet.
- Ready in about 30 minutes, making it great for weeknight dinners and meal prep.
- Hearty and filling with ground beef, vegetables, black beans, corn tortillas and melted cheese.
- Easily adapted: swap the ground beef for turkey, chicken or a plant-based protein, change the veggies, or use flour tortillas if preferred.
Recipe ingredients
This recipe uses mostly pantry staples and can be tweaked to match what you have on hand.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 lb. lean ground beef (or substitute ground turkey or chicken)
- 1 poblano pepper, seeded and chopped (or use a green bell pepper)
- 3 cloves garlic, minced
- 14 ounces red enchilada sauce (about 1½ cups)
- 15 ounces black beans, rinsed and drained
- 1 cup fresh or frozen corn
- 4 6″ corn tortillas, stacked and cut into pieces (use flour tortillas or omit for low carb)
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- 4 ounces grated Colby Jack cheese (about 1½ cups; swap your favorite cheese)
Quantities above match the instructions below for six servings.
How to make the enchilada skillet
This method cooks everything in one skillet so the tortillas can soften right in the sauce. Prepare your sauce in advance to shave off even more time, or use a store-bought red enchilada sauce for convenience.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook 3–5 minutes until softened.
- Add 1 pound lean ground beef and break it up with a spoon. Cook until nearly done, about 5 minutes. Stir in the chopped poblano pepper and minced garlic and cook 1–2 minutes more.
- Pour in about 14 ounces of red enchilada sauce and bring to a gentle boil. Reduce heat to medium-low.
- Stir in the rinsed black beans, corn, and the cut tortilla pieces. Cover and simmer 3–5 minutes, then uncover and continue cooking 4–6 minutes or until the tortillas have softened and the sauce has thickened to your liking.
- Remove from heat and stir in 2 tablespoons fresh lime juice. Sprinkle 4 ounces grated Colby Jack cheese over the top, cover briefly until the cheese melts, then garnish with ¼ cup chopped cilantro. Serve with desired toppings and enjoy.
Recipe FAQs
Can I make this ahead? Yes. The casserole reheats well and is ideal for meal prep. Store in the refrigerator for up to 3 days. It can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating.
Can I make this without beans? Absolutely. Omit the beans and add another ½ pound of ground beef or extra vegetables to boost volume and protein.
How do I make this low carb? Skip the tortillas entirely. Simmer the mixture a little longer to reduce and thicken the sauce, or add a thickener of choice if desired.
Serving suggestions
- Top bowls with diced avocado, chopped tomato, sliced jalapeño, shredded lettuce and a dollop of sour cream.
- Serve alongside simple sides like Mexican-style rice or cilantro-lime rice for a fuller meal.
- Pair with a fresh salad—mixed greens with a citrusy dressing balance the savory casserole nicely.
Notes and tips
- Make ahead: Prepare the enchilada sauce a few days earlier or use a store-bought version to speed up weeknight cooking.
- Swap proteins and vegetables to suit dietary needs—ground turkey, chicken or a vegetarian substitute all work well.
- Use corn tortillas for a gluten-free version. To lower carbs, omit tortillas and simmer longer to reach the right consistency.
- Store leftovers in the refrigerator for up to 3 days, or freeze portions for up to 3 months.
Nutrition (estimated)
Per serving (estimate): Calories: 356 kcal; Carbohydrates: 32 g; Protein: 30 g; Fat: 13 g; Fiber: 9 g; Sodium: 740 mg. Nutrition is approximate and provided as a guideline.
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